This Strawberries and Cream Prosecco Cake is your next excuse to celebrate! Layers of prosecco soaked sponge are topped with homemade strawberry filling and covered in whipped cream frosting.
I really love baking with bubbly – . This recipe was developed with Valentine’s Day in mind. While chocolate will always reign supreme on this holiday, I wanted to offer something different, something that feels just as special. That’s how this Strawberries and Cream Prosecco Cake came to be.
Think of it as strawberry shortcake dressed up for a party. With soft prosecco-soaked sponge layers, homemade strawberry filling, and fluffy whipped cream frosting, it’s a showstopper that’s surprisingly simple to make. And the prosecco is not just a novelty. It adds sparkling flavor and keeps the cake layers moist.
Pick a Prosecco
Prosecco – an Italian sparkling wine – adds subtle, fruity flavor. The best part? It is affordable. Usually under $15, so you don’t have to splurge on champagne. Look for a dry or brut variety, and you’ll have plenty left to toast with once the cake is ready. A favorite of mine to keep on hand is ($11.99). Champagne will absolutely work in its place, but prosecco is often more affordable and just as delicious.
No-Alcohol Alternative
A great non-alcoholic drink to use in place of the prosecco is sparkling white grape juice. It has a similar fruity sweetness and effervescence that complements the flavors of this cake without the alcohol.
Make the Cake Layers
Start by whipping the eggs until they’re fluffy and full of air, about 5 minutes. This gives the cake its structure. Add in the sugar gradually, and again, whip for 5 minutes. By then the eggs should have tripled in volume. Mix in the dry ingredients, followed by milk and melted butter.
Infuse the Cake Layers
Bake the batter in three round 8-inch cake pans. Once they’re golden and baked through, let them cool in the pans 10 minutes before turning out on wire racks. Remove the crusty top from each cake with a serrated knife or cake leveler. These cakes bake to a level surface already, but removing the crust will help the prosecco fully penetrate the crumb.
Drizzle each cake layer with 1/3 cup prosecco. Cover the layers in plastic wrap and refrigerate them overnight. This step ensures the prosecco has time to work its way into every bite, making the cake irresistibly tender.
Make the Strawberry Filling
The strawberry filling is brimming with sweet berry flavor and it’s so simple to make. Simmer diced strawberries with sugar, water, and a bit of cornstarch until the mixture thickens into a glossy, jam-like consistency. Once it’s done, let it cool completely and refrigerate it overnight.
Fill and Frost the Cake
Now it’s time to bring everything together! But first, let’s talk about the frosting. It’s simply whipped heavy cream with a touch of sour cream and sugar. The sour cream gives the frosting a mild tangy flavor. Absolutely delicious and so light!
Start by placing one cake layer on your serving plate. Pipe a circle of whipped cream frosting around the edge. Which acts like a dam to hold the filling in place. Spread a generous scoop of the strawberry filling inside the circle, then add the next cake layer. Repeat with the second layer, then cover the entire cake in the whipped cream frosting. To style it as I have, swirl the frosting all over the cake. Then use a bench scraper or cake smoother to smooth the outside edges – but leave the top unsmoothed and swirly.
Decorate with Gold Cake Baubles
Now. What kind of decoration does a Strawberries and Cream Prosecco Cake warrant? The truth is, it needs little more than some fresh strawberries on top. However, if you’re like me and love a little bling, then are fun and easy to arrange. Because they are foam, some arrived slightly dented. I still used them and just turned them so the dent was hidden. Seriously – it’s almost fool-proof decorating. You’ll need 2 packs for a full look.
Arrange the baubles to cascade from the top and down the side of the cake, which mimics prosecco bubbling over. Add a few fresh strawberries arranged around the bubbles to complete the look. It’s an easy way to make the cake look elegant. Instant table centerpiece!
Deliciously light and best served chilled, this cake makes a refreshing dessert.
If you’ve ever had a sponge-based strawberry shortcake, then this cake is similar, but with a sparkling twist. Make it for Valentine’s Day, birthdays, bridal showers, any special occasion. It’s really not hard for a beginner to make with the right tools.
Related recipe:
Strawberries and Cream Prosecco Cake
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Ingredients
Cake layers
Strawberry filling
Cream frosting
Instructions
Cake layers
- Preheat the oven to 350F. Grease and flour three 8-inch round cake pans.
- In a large mixing bowl, whisk together the flour baking powder, and salt.
- In a large glass measuring pitcher (4 cups or larger) or a microwave-safe bowl, combine the milk and butter. Heat at 100% power in 30 second intervals until the butter is completely melted. Give it a stir and set aside.
- In the bowl of an electric mixer fitted with the whip attachment, and with a timer set, whip the eggs for 5 minutes. Gradually add in the granulated sugar while beating for 5 minutes more. The mixture should triple in volume.
- Stop the mixer and add the flour mixture. Beat on medium-low speed until just combined. Add the melted butter and milk mixture. Mix on low speed until just combined, then scrape down sides and bottom of the bowl, releasing any clumps of thick cake batter that didn’t get mixed. Beat again until combined.
- Divide the batter between the prepared cake pans and bake for 25-27 minutes, or until a toothpick tester inserted in their centers comes out clean. Cool in the pans 10 minutes.
- Turn the cakes out on to a wire rack to cool completely. Level cakes using a serrated knife or wire cake leveler, removing a conservative amount of the crust from the tops of the cakes.
- Evenly drizzle 1/3 cup of the prosecco over each cake. Cover with plastic wraps and refrigerate overnight. Meanwhile, make the strawberry filling.
Strawberry filling
- Place water and cornstarch in a large saucepan. Whisk to combine. Add the sugar and whisk again. Pour in the thawed diced strawberries.
- Place over medium-high heat and bring mixture to a simmer, stirring often. When mixture bubbles, reduce the heat to medium-low and cook 7-9 minutes, or until the mixture thickens considerably.
- Remove from the heat and transfer to a large bowl. Let cool 20 minutes. Cover with plastic wrap and refrigerate overnight. The filling will continue to thicken with refrigeration.
Cream frosting
- In the bowl of an electric mixer fitted with the whip attachment, combine the heavy cream and sour cream.
- Beat on high speed until slightly thickened. Gradually add in the sugar while beating. Beat in the vanilla and whip on high speed to stiff peaks.
- Transfer about 1 cup of the frosting to a disposable piping bag with a ½ inch hole cut in the end.
Assemble
- Remove cake layers from the refrigerator and place one layer on a serving plate. Pipe a line of frosting around the top edge of the cake, creating a circle that will corral the strawberry filling.
- Remove the strawberry filling from the refrigerator. Place about 3/4 cup to 1 cup of strawberry filling in the center of the cake and spread to the edges of the whipped cream circle. Top with a second cake layer. Repeat the piping and filling process. (You will have leftover strawberry filling.)
- Cover the sides and top of the cake with the remaining cream frosting. To frost it as I did, swirl the cream frosting on the top and sides; smooth the sides with a bench scraper or cake smoother but do not smooth the top.
- Add gold cake pick baubles in a cascade from the top of the cake, and down the front to the bottom edge of the cake, if using. Add a few whole strawberries and halved strawberries with their greens intact to the top of the cake.
