Enjoy a slice of my incredible Strawberry Prosecco Cake this summer. It’s a fruity light strawberry sponge with a strawberry and Prosecco jam to keep it soft and moist. Plus add a lot of flavour. It’s the perfect bake for a party or summer event. Strawberries and prosecco are the best mix. Made in a Le Creuset Kugelhopf tin but also a lovely strawberry prosecco bundt cake recipe.
This is the most beautiful cake for summer parties and events. It’s so easy to make with the Le Creuset Kugelhopf tin (or a Bundt tin). Add the cake mixture and cook for 1 hour 15 minutes. Once the cake is cool, decorate and it’s ready to serve.
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.
Why you’ll love this Strawberry Prosecco Cake recipe
Look how gorgeous this strawberry prosecco cake is! It makes for the perfect table centre peice dessert, the fresh strawberries and mini meringues look beautiful paired with the light and airy sponge.
This is the best prosecco cake recipe, it’s simple but elegant and is lovely and easy to follow. I love the mix of strawberries and prosecco.
The perfect edible gift, looking as beautiful as it does and tasting just as magnificent – anyone who receives this Strawberry Champagne cake. Place it, once decorated in a tin and gift no later than 1 day after it’s baked, for optimal freshness.
For the full recipe and instructions scroll to the bottom of the page for the recipe card.
A British summer staple, I just love sweet strawberries and they are perfect in this prosecco cake recipe. Strawberry top tip: when you’re buying your strawberries, either from a farmers market or supermarket – give them a good sniff. The sweeter they smell, the more delicious they will taste.
Creating a wonderful prosecco and strawberry jam is one of life’s simple pleasures. It is rather decadent on your morning pastries but perfect within this sponge cake. It’s light and sweet.
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. I have started adding a dollop of yoghurt into many of my sponge cakes and it really makes a difference.
How to make Strawberry Prosecco Cake – step by step
For the full recipe and instructions scroll to the bottom of the page for the recipe card.
How to make the Strawberry 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 low to medium heat let it bubble and thicken. There will still be some juice but it will be absorbed as the cake cooks.
Making the Strawberry Prosecco Cake
Make yourbest prosecco cake recipe / bundt cake as you would any normal sponge. Start by creaming together your butter and sugar until light and fluffy.
Add your eggs one at a time and pop in a splash of vanilla, add your yoghurt to the mix and combine well.
In a separate bowl, sieve together your flour, bicarb and salt then add it to your wet ingredients and mix together.
Pour just more than half the mix into your well-greased bundt tin and add the prosecco strawberry jam. Top off with the rest of your cake mix and bake unlit light and golden brown.
Allow your cake to fully cool before getting ready to decorate your strawberry prosecco cake.
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.
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!
Best Prosecco Cake Recipe Top Tips
Take your time decorating this Strawberry champagne cake, the decoration is so beautiful you will really want to ensure you do it justice. Pour yourself a drink and enjoy decorating this beautiful dessert.
Use mini shop-bought meringues to make decorating your cake easier, making meringues is hard work. You can also buy decorative flowers to aid in decorating the strawberry champagne cake.
Serve your strawberry prosecco cake with a glass of prosecco, it’s the perfect cake for a garden party or afternoon tea and what better to serve it with than the drink in its name.
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 a lovely 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 of 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 worktop 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 non 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.
This strawberry prosecco cake is best served as it is, it needs no fancy add-ons. Simply slice and serve.
You could top your own glass of prosecco with a strawberry to match the cake!
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Substitutions and variations
You can swap out the prosecco in this beautiful summer cake for champagne if you are feeling decadent. The subtle flavours of the bubbly come out in the jam and it’s a lovely and easier variation to make.
It also makes this Strawberry champagne cake wonderful for celebrating!
White Chocolate Drip
You could melt some white chocolate and gently pour it around the edge of the bundt cake, before decorating with the fruit and flowers. The smooth white chocolate pairs wonderfully with the strawberry jam.
Storing Strawberry Prosecco Cake / Making ahead of time options
With all the elaborate decoration, this cake is best made the day before it is ready to serve. This will give the cake time to fully cool overnight and be ready for decorating.
Once decorated, store your Strawberry champagne cake in an airtight tin in a cool and dark cupboard. This will help it stay fresh for up to 5 days.
Can you add prosecco to a cake?
Yes, you can absolutely add prosecco cake. It adds a wonderful lightness to the sponge but in my sponge cake recipe, I used prosecco in a strawberry jam to add a wonderful hint of flavour to your cake.
What is the difference between a Kugelhopf tin and bundt tin?
The two types of cake tin are incredibly similar, however, Kugelhopf tins tend to be a little smaller and not quite as tall.
How do you stop a cake to not stick in a bundt tin?
You stop a cake from sticking to the bundt tin but greasing and flouring your tin well. Melt some butter and spread it around the bundt tin, then gently add flour to see if you have missed any spots.
Can you add champagne to a bundt cake?
Yes, you can add champagne to a bundt cake, it adds a wonderful lightness to the sponge. The subtle hint of taste comes through in the cake and it really makes for a lovely light bundt cake.
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Strawberry Prosecco Cake Recipe
Strawberry Prosecco Cake
- 220 g (7 ¾ oz) unsalted butter
- 450 g (2 cups) golden caster sugar
- 4 (4) medium eggs
- 350 g (2 ⅘ cups) plain flour / all purpose flour
- ½ tsp (½ tsp) bicarbonate of soda
- ½ tsp (½ tsp) salt
- 350 ml (350 ml) strawberry yoghurt
- 3 tsp (3 tsp) vanilla extract
Prosecco Strawberry Jam
- 100 ml (100 ml) prosecco
- 10 (10) strawberries
- 1 tablespoon (1 tablespoon) sugar
- 200 g (1 ⅔ cups) icing sugar / confectioners 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.
Please note that the nutrition information provided above is approximate and meant as a guideline only.