Strawberry Prosecco Cake

July 2, 2019Sew White

Who else loves strawberries and prosecco? Mix them together and enjoy a slice of my incredible Strawberry Prosecco Cake this summer. It’s a fruity strawberry light sponge with Prosecco drizzle to keep is soft and moist. It’s the perfect bake for a party or summer event.

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.

How to decorate a bundt or Kugelhopf cake

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.

Strawberry Prosecco Cake in a Kugelhopf shape from Le Creuset. Pink icing, baby meringues and fresh strawberries.

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.

A close up of halved strawberries with mini meringue kisses and sugar flowers on bundt cake with pink icing.

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!

A slice of the Kugelhopf Strawberry Prosecco Cake showing the jam filling.
Strawberry Prosecco Cake perfect for Wimbledon.

Easy Strawberry cake for Wimbledon Tennis

This is a perfect cake to make for Wimbledon tennis. The Strawberry cake is now iconic in my house to celebrate this sporting fortnight. A Strawberry and Prosecco cake always goes down well. Especially when served with even more prosecco. A little extra of the good bubbles is always a joy.

Strawberry Prosecco Cake Recipe

Strawberry Prosecco Cake made with a Le Creuset Kugelhopf tin. Strawberry Prosecco bundt Cake topped with read strawberries, meringues and sugar flowers.

Recipes for Le Creuset Kugelhopf cake tin

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 Strawberry Prosecco 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 use a Kugelhopf cake tin

The Le Creuset Kugelhoph cake tin is easy to prepare for using. When you first buy it make sure you give if a wash. Use warm soapy water and a soft washing up brush or cloth. Don’t use any scourers or anything abrasive otherwise the coating could be damaged.

When you are ready to make a cake gently melt some butter in short bursts in the microwave. For best results use the same butter that you are using in the cake. This helps keep the flavour the same in case the butter leaves a flavour on the outside of the finished cake. Using a pastry brush paint the inside of the tin with the butter. Leave it too cool and harden.

Gently sieve some plain flour into the cake tin to cover every side. Tap the tin on the work top to remove any excess flour. You will be able to see any bits you’ve missed. Repeat with the butter and flour if you have any gaps. This process will help the finished cake slide out easier. Even though it has a not stick coating there is still a chance depending on the type of cake that it could stick and it’s worth doing this extra step to make sure it doesn’t.

What do I need to make the Strawberry Prosecco cake?

For this beautiful Strawberry Prosecco Cake you only need 8 ingredients. It’s like a normal sponge but the added yoghurt gives a beautiful flavour. However it also keeps the sponge moist and helps it last longer.

  • 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

How to make the Prosecco jam

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.

What do I need to make the strawberry prosecco jam?

For this Prosecco Strawberry Jam which goes in the centre of the cake you only need three ingredients.

  • 100 ml prosecco
  • 10 strawberries
  • 1 tablespoon sugar

All of this mushes down to make a lumpy jam which is added into the middle of the cake mix to give it a soft centre. It tastes wonderful and looks beautiful when cut into later as you can see in the photo below.

A beautiful slice of Strawberry Prosecco Cake topped with pink icing, meringues and sugar flowers.

Two of the best summer flavours – Prosecco and Strawberries

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Print Recipe
5 from 13 votes

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.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Cakes, Dessert, Party Food
Cuisine: American, English, International
Keyword: Le Creuset Kugelhopf tin, Strawberry Prosecco Cake, Summer Prosecco Cake
Servings: 12 large slices
Calories: 200kcal
Author: Sisley White


  • Kugelhopf tin or bundt tin
  • Mixing bowl
  • wood spoon
  • pastry brush
  • small microwavable bowl


  • 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
  • strawberries
  • 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.

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Check out my other recipes

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I’ve entered my recipe in this week’s #cookblogshare round up.

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  • jacqui Bellefontaine

    July 2, 2019 at 5:07 pm

    Strawberries yes please, Prosecco don’t mind if I do! What a great idea for a cake abd it looks so pretty too. Thank you for linking to #CookBlogShare.5 stars

    1. Sew White

      July 3, 2019 at 1:31 pm

      Thank you so much Jacqui.

  • Donna

    July 3, 2019 at 10:54 am

    Wow that looks fab. so summery and colourful!5 stars

    1. Sew White

      July 3, 2019 at 1:32 pm

      Thank you. I really love it.

  • Nico @ yumsome

    July 3, 2019 at 1:19 pm

    What a beautiful cake.. and so delicious too. Perfect for summer!

    Nice to discover another le Creuset fan; I bought my first set of pans just after my 18th birthday… I’ll be 56 tomorrow, and I still use them daily!5 stars

    1. Sew White

      July 3, 2019 at 1:34 pm

      Thank you. I love Le Creuset – the items with stand time and look so gorgeous too. Happy Birthday Nico

  • Sylvie

    July 4, 2019 at 1:06 am

    Such an delicious looking cake, I bet it tastes just as good as it looks! I love that you used strawberry yogurt in the cake batter, it is such a great idea to bring the strawberry taste into the cake batter 🙂 #cookblogshare5 stars

    1. Sew White

      July 10, 2019 at 9:04 pm

      Thank you. Adding yoghurt is a great thing for cakes. I love how light yet moist they stay.

  • Jill Colonna

    July 4, 2019 at 9:47 am

    This looks spectacular! I’d forgotten about “put the kettle on” – that’s so wonderfully British. Personally, I’d put more bubbles in the fridge for such an occasion to cut this cake!5 stars

    1. Sew White

      July 10, 2019 at 9:04 pm

      I forget that not everyone says it. We say it a lot in our house. Tea addicts the lot of us.

  • Vicki Montague

    July 4, 2019 at 9:52 am

    Wow! What a show stopping cake. It looks utterly incredible. I’ve never had much success with bundt cakes so perhaps I just need one of these tins. Love it!5 stars

    1. Sew White

      July 10, 2019 at 9:03 pm

      You are so sweet. Thank you so much <3

  • Christina | Christina’s Cucina

    July 4, 2019 at 6:02 pm

    What a beautiful, summery cake! You did a wonderful decorating job on it! I can imagine that it even tastes better than it looks, too! And that’s saying something! LOVELY!5 stars

    1. Sew White

      July 10, 2019 at 9:01 pm

      Thank you so much Christina. That is so kind. It was a delicious cake. I wish I had still had a slice.

  • Hannah

    July 5, 2019 at 2:25 am

    This looks just incredible – the way you’ve decorated it is absolutely gorgeous and it sounds delicious!5 stars

    1. Sew White

      July 10, 2019 at 9:00 pm

      Thank you Hannah, I love these sorts of cakes as they are so easy to decorate!

  • Kat (The Baking Explorer)

    July 5, 2019 at 10:18 am

    Such a beautiful cake!5 stars

    1. Sew White

      July 10, 2019 at 9:00 pm

      Thank you Kat <3

  • Jenny Walters

    July 5, 2019 at 6:26 pm

    Love everything about this recipe especially the Prosecco Strawberry Jam. It sounds divine. I love a bundt cake too and what a beautiful tin!5 stars

    1. Sew White

      July 10, 2019 at 8:55 pm

      Thank you Jenny. I’ve loved making it… and eating it. The tin is fantastic. A great kitchen gadget worth having.

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  • Jacqui – Only Crumbs Remain:Recipes Made Easy

    June 3, 2020 at 3:12 pm

    wow just wow its a really pretty cake and it sounds so delicious would love to serve this at a summer party.5 stars

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