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