In the Mediterranean, we believe that a cake without syrup is just bread waiting for a purpose. I remember sitting in my grandmother’s kitchen, watching her pour hot lemon syrup over a tray of warm semolina, the steam rising with a scent that filled the whole house. That moment—when the liquid disappears into the sponge—is where the magic happens. This recipe captures that same soul, using the sparkle of Prosecco to create a texture that melts instantly on the tongue.
This Strawberry Prosecco Cake is a celebration of moisture and balance. By folding fresh strawberries into the batter and soaking the warm sponge in a delicate Prosecco syrup, we ensure every bite is tender and fragrant. It is sweet without being heavy, perfect for a sunny afternoon or a quiet evening with friends.
The Magic of the Soak
This is not a dry sponge that demands a drink to wash it down. The Prosecco syrup transforms the crumb, making it incredibly moist and giving it a “melt-in-your-mouth” quality that defines a great dessert.
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Strawberry Prosecco Cake
- Total Time: 45 mins
- Yield: 12 servings
- Diet: Gluten-Free
Description
This Strawberry Prosecco Cake is a luxurious dessert that blends the sparkle of Italian wine with the sweetness of fresh summer berries. Infused with a delicate Prosecco syrup and topped with a cloud-like buttercream, it offers an incredibly moist, melt-in-your-mouth texture that is perfect for any celebration.
Ingredients
- 250g softened butter
- 250g caster sugar
- 4 large eggs
- 1 tsp vanilla extract
- 250g gluten-free self-raising flour
- 1 tsp baking powder
- 100ml Prosecco
- 200g fresh strawberries, chopped
- 100g caster sugar (for syrup)
- 100ml Prosecco (for syrup)
- 250g butter (for icing)
- 500g icing sugar
- Additional fresh strawberries for garnish
Instructions
- Preheat your oven to 160°C Fan (320°F) and line two 20cm (8-inch) cake tins with parchment paper.
- Beat the softened butter and caster sugar together for approximately 5 minutes until the mixture is pale and light.
- Add the eggs one by one, mixing thoroughly after each addition, then stir in the vanilla extract.
- Gently fold the gluten-free self-raising flour and baking powder into the wet mixture.
- Carefully stir in the Prosecco and chopped strawberries, being careful not to overmix and lose air.
- Divide the batter between the two tins and bake for 25 minutes until the sponges are golden and springy.
- While the cakes bake, dissolve 100g sugar into 100ml Prosecco in a saucepan and simmer for 3-5 minutes to create a light syrup.
- After removing cakes from the oven, let them rest for 5 minutes before brushing the warm syrup over the warm sponges.
- Prepare the icing by whipping butter until white, then gradually adding icing sugar and a few tablespoons of cooled Prosecco syrup.
- Assemble the cake by sandwiching the layers with buttercream and sliced strawberries, finishing with a final layer of frosting and fresh fruit.
Notes
To achieve the lightest possible sponge, ensure your eggs and butter are at room temperature before you begin mixing. This prevents the batter from curdling and helps the air bubbles stay stable. When applying the syrup, using a pastry brush helps distribute the liquid evenly without over-saturating specific spots, ensuring every bite remains tender rather than soggy.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
A Celebration of Texture
The strawberries soften as they bake, creating pockets of jammy sweetness against the tender cake. It offers a beautiful contrast to the smooth, rich buttercream, making every forkful a sensory delight.
The Foundation of Flavor
- Prosecco: The heart of this recipe. It provides the liquid for the batter and the base for the syrup. Choose a dry one to balance the sugar; the bubbles help lift the texture.
- Fresh Strawberries: Use ripe, red berries for the best flavor. They add natural moisture and a burst of summer to every slice.
- Gluten-Free Self-Raising Flour: This recipe keeps things light. If you are not gluten-free, standard self-raising flour works just as well, but the texture here is wonderfully delicate.
- Butter & Sugar: The basics of any good creamed sponge. Room temperature butter is non-negotiable for that fluffy aeration.
- Eggs: Four large eggs provide structure and richness, binding the gluten-free flour effectively.
How to Create the Perfect Soak
Step 1: Infuse the Fruit
If you have time, slice your strawberries and let them sit in a splash of Prosecco for an hour. This isn’t mandatory, but it pulls the flavor deep into the fruit. Preheat your oven to 160°C Fan (320°F) and line two 20cm (8-inch) tins with parchment.
Step 2: Cream the Base
Beat the softened butter and sugar together until the mixture is pale and airy. This takes patience—give it at least 5 minutes. Add the eggs one by one, mixing well after each crack, followed by the vanilla.
Step 3: Fold and Bake
Gently fold in the flour and baking powder. Then, carefully stir in the Prosecco and the chopped strawberries. Do not overwork the batter; we want to keep the air bubbles intact. Divide between the tins and bake for 25 minutes until golden and firm to the touch.
Step 4: The Syrup Ritual
While the cakes bake, dissolve sugar in Prosecco over medium heat. Let it simmer for 3-5 minutes until it thickens slightly into a light syrup. When the cakes come out, let them rest for 5 minutes, then brush the warm syrup over the warm sponges. This is the secret to the texture.
Step 5: Frost and Assemble
Whip the butter for the icing until it is nearly white. Gradually add the icing sugar, then whisk in a few tablespoons of the cooled Prosecco syrup for flavor. Sandwich the layers with buttercream and fresh strawberries, then top with the remaining cream and fruit.
Secrets for the Perfect Texture
- Temperature Matters: The syrup should be warm when it meets the warm cake. This “hot on hot” technique allows for immediate absorption without making the sponge soggy.
- Don’t Rush the Buttercream: For the smoothest icing, beat the butter alone for 5 minutes before adding sugar. It makes the final result taste like a cloud.
- Watch the Liquid: When adding Prosecco syrup to the buttercream, do it drop by drop. Too much liquid will break the emulsion. If you love fruit flavors, our raspberry white chocolate cake uses a similar balancing act of tart and sweet.
- Slicing the Berries: Dry the strawberries thoroughly before placing them on the icing. Excess moisture can cause the buttercream to slide.
Make It Your Own
- Alcohol-Free Version: Swap the Prosecco for sparkling apple juice or a lemon-infused syrup. The texture remains moist and delightful.
- Citrus Twist: Add orange zest to the batter for a Mediterranean flair. It pairs beautifully with the strawberries.
- Different Fruits: If strawberries aren’t in season, this sponge loves raspberries or even chopped peaches. For a more robust fruit profile, look at our succulent fruit fusion for inspiration.
- Original Inspiration: This recipe is a lovely gluten-free treat. For another take on gluten-free baking with these flavors, you might check this Gluten Free Prosecco Strawberry Cake recipe which offers a great perspective on the technique.
Bringing It to the Table
Serve this cake in the late afternoon when the light is golden. It pairs exceptionally well with a glass of the remaining Prosecco or a strong, dark coffee to cut through the sweetness.
In my family, we often serve a slice of syrup cake with a dollop of unsweetened whipped cream on the side. If you are looking for something richer to serve alongside it, our fruit cake is a classic that guests always admire.
The Sweet Truth
Baking is about sharing a feeling, not just a dessert. This Strawberry Prosecco Cake brings a touch of celebration to any table, with a texture that speaks of patience and care.
I hope you enjoy the process of soaking and assembling this beauty. For a colorful alternative next time, try our lemon rainbow cake. Don’t forget to share your creations with us on Pinterest, Instagram, or Facebook.
