A Festive Centerpiece, Made Simple ✨
Make your next celebration shine with this Strawberry Prosecco Cake—eye-catching on the table, luscious on the fork. Personalize it with white-chocolate shards and petite meringue kisses for an elegant finish. Plan about 3 hours 40 minutes from start to serve so both flavor and presentation have time to blossom.
Flavor & Texture: Why It Works 🍾
Light, bubbly Prosecco meets sweet, ripe strawberries for a balanced, not-too-sweet profile. Moist sponge layers are brushed with a Prosecco syrup, then swirled with a smooth vanilla-Prosecco buttercream. A final flourish of white-chocolate shards and freeze-dried strawberries makes it feel tailor-made for special moments.
Ingredients & Components 🧑🍳
For the Sponge
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275g caster sugar
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4 large eggs
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275g self-raising flour
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2 tsp vanilla extract
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1 tsp baking powder
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2 tbsp milk
Prosecco Syrup
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200 ml Prosecco
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75g caster sugar
Buttercream & Fillings
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200g unsalted butter
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350g icing sugar
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½ tsp vanilla bean paste
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Fresh strawberries, sliced
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Strawberry jam, for layering
Optional Decorations
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White-chocolate shards, lightly tinted pink/red
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Meringue kisses
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Freeze-dried strawberry pieces
Step-by-Step Instructions 📝
Bake the Sponge
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Cream softened butter with caster sugar until pale and fluffy.
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Beat in eggs one at a time, then mix in vanilla.
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Sift in self-raising flour and baking powder; fold gently with milk.
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Divide into prepared tins and bake at 180°C until risen and springy; cool completely.
Make the Prosecco Syrup
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Simmer Prosecco with caster sugar until dissolved.
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Let cool slightly, then drizzle over the cooled sponge layers.
Buttercream & Assembly
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Whip butter until light; gradually beat in icing sugar, a splash of the cooled syrup, and vanilla bean paste until smooth.
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Layer cakes with buttercream, fresh strawberry slices, and a thin veil of strawberry jam.
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Chill briefly, then finish with white-chocolate shards, meringue kisses, and a sprinkle of freeze-dried strawberries.
Make-Ahead Tips & Smart Swaps 💡
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Prepare meringue kisses and chocolate shards up to 2 days ahead; store airtight.
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Bake sponges a day in advance; wrap well once cool to keep them tender.
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For brighter fruit layers, briefly marinate sliced strawberries in a little Prosecco before stacking.
Baker’s Notes (Helpful Facts) 📚
Most alcohol will reduce during cooking, but not all evaporates; if serving to kids or anyone avoiding alcohol, use a non-alcoholic sparkling alternative. Room-temperature ingredients whip more evenly, helping the sponge rise higher and the buttercream turn silky. If your oven is fan-assisted, reduce to about 160°C to prevent over-browning.
For clean layers, apply a thin “crumb coat,” chill 10–15 minutes, then finish with a final sweep of buttercream. Slice with a warm, dry knife for neater portions and fewer crumbs. Store leftovers covered in the fridge for up to 3 days; bring to room temperature before serving for the best texture.
This Strawberry Prosecco Cake brings sparkle, freshness, and a bespoke finish to birthdays, anniversaries, and holiday tables. With simple make-aheads and a few pro tips, it’s as practical as it is glamorous. Enjoy the bubbles, the berries, and the beautiful slice. 🍓✨
