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Strawberry Champagne Cake

Indulge in Strawberry Champagne Cake for Romantic Celebrations

Elevate your dessert experience with this Strawberry Champagne Cake, a delightful blend of strawberries and champagne perfect for romantic occasions.
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Prep Time 30 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine French
Servings 12 slices
Calories 350 kcal

Equipment

  • - Stand mixer
  • Saucepan
  • double boiler
  • cake pans

Ingredients
  

For the Cake

  • 3 cups cake flour substitute with gluten-free flour for a gluten-free option
  • 2 cups granulated sugar
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 cup whole milk room temperature preferred
  • 1/2 cup canola oil vegetable oil can be used as a substitute
  • 2 teaspoons pure vanilla extract or vanilla bean paste for more flavor
  • 1 cup champagne opt for dry champagne
  • 6 large egg whites room temperature
  • 1/2 cup unsalted butter softened

For the Strawberry Reduction

  • 2 cups frozen strawberries or fresh strawberries
  • 1/2 cup granulated sugar for reduction
  • 2 tablespoons lemon juice

For the Truffle Filling & Ganache

  • 8 ounces white chocolate high-quality
  • 1 cup heavy cream fresh cream preferred

For the Frosting

  • 4 cups vanilla Italian meringue buttercream see separate recipe

For Decoration

  • 1 cup fresh strawberries ripe berries preferred

Instructions
 

Cake Preparation

  • Preheat the oven to 335°F. Grease and line three 8-inch cake pans with butter and parchment paper.
  • Mix dry ingredients in a stand mixer: cake flour, granulated sugar, baking powder, baking soda, and salt for about 1 minute.
  • Whisk wet ingredients: whole milk, canola oil, and vanilla extract. Pour into dry mixture with softened butter and mix until smooth.
  • Beat the batter on medium speed for 2-3 minutes until fluffy. Gradually add egg whites and champagne, mixing gently.
  • Divide the batter evenly among prepared pans. Bake for 30-40 minutes or until a toothpick comes out clean.
  • Prepare the strawberry reduction by simmering frozen strawberries, sugar, and lemon juice for about 30 minutes.
  • Make the white chocolate ganache by melting chocolate with heated heavy cream until smooth and cool until spreadable.
  • Assemble the cake: level layers, spread strawberry reduction and pipe buttercream on each layer, adding strawberries and ganache.
  • Frost the cake entirely with vanilla Italian meringue buttercream and decorate with fresh strawberries.

Notes

For added flavor, drizzle extra strawberry reduction on top before serving. Ensure all ingredients are at room temperature for best results.
Keyword celebration cake, chocolate ganache, gluten-free option, layered cake, romantic dessert, Strawberry Champagne Cake