Strawberry Prosecco Cake
Enjoy a slice of my Strawberry Prosecco Cake this summer. It’s a fruity light sponge with prosecco drizzle. Made in a Le Creuset Kugelhopf tin.
This is the most beautiful cake for summer parties and events. It’s so easy to make with the Le Creuset Kugelhopf tin. Add the cake mixture and cook for 1h30. Once the cake is cool, decorate and it’s ready to serve.
The mix of mini meringues, fresh strawberries on buttercream swirls plus sugar flowers, is a wonderfully quick way to decorate. It really looks spectacular as it’s served.
The bright colours looks fantastic. I am so proud of how this cake came out. The shapes from the Kugelhopf tin are evident and I really love how the icing moves with the swirl design.
The pink icing I think really works with the cake to make the strawberries and flowers really stand out. It’s a lovely cake and would certainly look beautiful out on a picnic or on the table for a party.
Put the kettle on. It’s time for a slice or two!
Strawberry Prosecco Cake Recipe
Strawberry Prosecco Cake
- 220 g butter
- 450 g golden caster sugar
- 4 medium eggs
- 350 g plain flour
- 1/2 tsp bicarbonate of soda
- 1/2 tsp salt
- 350 ml strawberry yoghurt
- 3 tsp vanilla extract
Prosecco Strawberry Jam
- 100 ml prosecco
- 10 strawberries
- 1 tablespoon sugar
- 200 g icing sugar
- few drops of water
- pink food paste
- butter cream
- mini meringue
- flower sprinkles
Making the Strawberry and Prosecco filling
- Chop the strawberries in to small pieces and pop into a saucepan along with the prosecco and 1 tablespoon of sugar.
- On a low to medium heat allow the mix to thicken up slightly. Remove from the heat and allow to cool.
Making the cake
- Preheat the oven to gas 180ºC/160ºC fan
- Melt a tablespoon of butter in a pan or microwave and using a pastry brush, brush the melted butter into the tin. Dust the tin with flour. Dusting the tin with flour will help show if you missed any bits.
- In a mixer or by hand cream the butter and sugar until light and fluffy.
- Add the eggs one at a time and mix well.
- Pour in the yoghurt and mix in well.
- In a separate bowl, measure and sieve out the flour, bicarbonate of soda and salt.
- Sieve in the flour in a bit at a time. Mix this slowly until all the flour has disappeared.
- Pour just over half the mix into the greased and floured tin. Lightly tap the tin on a hard surface to get rid of any air bubbles.
- Spoon in a ring of the strawberry and prosecco mix. Try to just scoop out the strawberries and not any liquid.
- Pour the rest of the cake mix over the top.
- Bake in the centre of the oven for about 1 hour 15 minutes and until a skewer comes out clean. (The cake will start to pull inwards away from the metal tin when it’s done.)
- Leave the cake to cool before removing from the tin and placing the other way up on a cooling wrack.
- To decorate the cake I made up a simple runny icing with the icing sugar a few drops of water to get an icing that would fall over the cake. I also add a little pink food colours go get that gorgeous colour.
- With a star nozzle I pipped 9 blobs of buttercream on the cake.
- I then topped off the cake with half a strawberry on each buttercream blob. Then I added little meringues and sprinkle flowers to add an extra floral look to the finished cake.
Le Creuset Kugelhopf
However, as well as the iconic stoneware and cast iron cookware that Le Creuset are famous for they also have wonderful range of bakeware. As a cake fan the first piece I chose to try out was the Kugelhopf cake tin.
The Kugelhopf cake tin is similar to a Bundt cake tin. A decorative moulded tin that leaves the finished cake with a beautiful pattern which doesn’t need too much decorating. Most of the time it’s complete with just a sprinkling of icing sugar.
The Le Creuset cake tin is so super non stick, as a result the cake will slide out without any problem. The design includes two handles perfect to help you put it in and out the oven. To make this cake I gave it a light brush with melted butter and a dust with flour. The cake came out of the tin without effort and looked incredible.
How to make the Strawberry and Prosecco Filling
The strawberry prosecco purée is like a jam that adds a great flavour in the centre of the cake. Chop up strawberries and add them with prosecco to a saucepan. On a low to medium heat let it bubble and thicken. There will still be some juice but it will be absorbed as the cake cooks.
Two of the best summer flavours – Prosecco and Strawberries
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