adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Strawberry cake with champagne buttercream recipe
0 Likes
Prep Time:
30 minutes
Cook Time:
55 minutes
Total Time:
85 minutes
Indulge in a divine slice of strawberry cake with champagne buttercream - simply irresistible!
Ingredients:
  • 500g strawberries, chopped
  • 20.00 gm caster sugar
  • 375g butter, softened
  • 330g caster sugar
  • 6 Free Range Eggs
  • 110g self-raising flour
  • 225g plain flour
  • 60g almond meal
  • Pink liquid food colouring
  • 125ml champagne
  • 250g butter, softened, extra
  • 500g icing sugar mixture
  • Strawberries, extra, to decorate
Instructions:
  • Preheat your oven to 180°C. Grease and line the bases and sides of three 20cm round cake pans to ensure your cakes release easily after baking.
  • In a large saucepan over medium-low heat, gently stir together the strawberries and sugar until the sugar dissolves and the strawberries release their juice, about 5 minutes. Increase heat to medium and bring the mixture to a simmer. Stir occasionally and continue cooking for 10-15 minutes until the mixture reduces by half and thickens. Allow the strawberry mixture to cool slightly before using.
  • Blend the strawberry mixture in a food processor until silky smooth. Let it cool down. Save ¼ cup (60ml) of the strawberry puree for later.
  • In a large bowl, use an electric mixer to whip butter and additional sugar until light and creamy. Gradually add eggs, one at a time, making sure to mix well after each addition. Combine flour and almond meal, then stir into the mixture. Lastly, fold in the rest of the strawberry puree and a touch of pink food coloring until well mixed.
  • Evenly distribute the batter into the pans, ensuring a smooth surface. Bake for 30-35 minutes or until a skewer inserted in the centers comes out clean. Allow the cakes to rest in the pans for 5 minutes before transferring them onto a wire rack to cool completely.
  • Simmer the champagne or sparkling wine in a small saucepan over medium heat for 5-7 mins until reduced to about 2 tablespoons. Let it cool before using.
  • 1. In a medium bowl, use an electric mixer to whip the extra butter until pale. 2. Gradually incorporate the icing sugar, beating thoroughly after each addition. 3. Add the champagne or sparkling wine and reserved strawberry puree, then mix until fully combined.
  • Assemble the cake by placing one cake on a serving plate and spreading a layer of buttercream. Add another cake on top and repeat this process with the remaining buttercream and cakes. Finish by spreading the remaining buttercream over the top and sides of the cake, using a large palette knife for a smooth finish. Finally, decorate the cake with extra strawberries.

Similar Recipes