There’s nothing quite like the combination of fresh strawberries and bubbly Prosecco to make your taste buds sing. Imagine a fluffy cake, kissed with the essence of ripe strawberries, dancing on your palate, while a hint of effervescence tickles your senses. This Mother’s Day Strawberry Prosecco Cake is not just a dessert it’s a celebration of flavors that will have you dreaming of sunny picnics and garden parties.

Picture this: a warm spring afternoon, laughter filling the air as you gather around the table with loved ones. This delightful cake steals the show, becoming the centerpiece of your feast. Whether it’s Mother’s Day or any day you want to show love through food, this cake is sure to bring joy and sweet memories.

I still remember the first time I made this cake for my mom’s birthday. Her eyes lit up when she took that first bite, and I knew I had struck gold.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: Use good quality flour for structure it helps create that perfect fluffy texture in your cake.
• Granulated Sugar: Sweetness is key Adjust according to your preference but keep it balanced with the tartness of strawberries.
• Baking Powder: Ensure your baking powder is fresh for proper rising no one likes a flat cake.
• Salt: Just a pinch enhances all flavors don’t skip it
• Unsalted Butter: Room temperature butter beats easily into the sugar, creating that creamy consistency we crave.
• Eggs: They act as binders in this recipe use large eggs for best results.
• Milk: Whole milk adds richness don’t substitute with low-fat options unless necessary.
• Prosecco: Choose a good-quality sparkling wine to infuse flavor it’s what makes this cake special
• Fresh Strawberries: Pick ripe berries for maximum sweetness they’ll be our natural decoration too
• Vanilla Extract: A splash enhances all flavors beautifully it’s like a warm hug in every bite.
• Whipped Cream: For frosting, homemade whipped cream brings lightness and creaminess that store-bought just can’t compete with.
• Powdered Sugar: Use it for sweetening whipped cream without adding graininess smooth is the name of the game.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or nonstick spray to ensure easy removal later.

Mingle Your Dry Ingredients: In a large mixing bowl, whisk together flour, sugar, baking powder, and salt until well combined. This step ensures an even rise and flavor distribution throughout your cake.

Cream Butter and Sugar: In another bowl, beat softened butter until creamy. Gradually add granulated sugar while mixing until light and fluffy this should take about 3 minutes.

Add Eggs and Prosecco: Beat in each egg one at a time into the butter mixture until fully incorporated. Then pour in that bubbly goodness your Prosecco and mix gently until combined

Combine Mixtures Gently: Gradually add the dry ingredients into the wet mixture alternately with milk. Start and end with dry ingredients. Fold gently but thoroughly until no streaks remain we want a smooth batter

Pour Batter into Pans: Divide the batter evenly between prepared pans and smooth out tops with a spatula. Bake in preheated oven for about 25-30 minutes or until golden brown.

Cool Completely Before Frosting: Let cakes cool in pans for 10 minutes before transferring them onto wire racks to cool completely. Don’t rush this frosting on warm cake equals disaster

Now you’ve got everything ready for an unforgettable dessert experience Enjoy every moment as you bake this delightful creation.

Perfecting the Cooking Process

Start by baking the cake layers before preparing the strawberry filling. Once cooled, whip the cream while the strawberries macerate in sugar and prosecco. This ensures each component is ready for assembly without any stress.

Add Your Touch

Feel free to swap prosecco for sparkling cider or use different berries like raspberries or blueberries. Adding lemon zest to the cream can elevate the flavor profile, offering a citrusy twist that brightens each bite.

Storing & Reheating

Store leftover cake in an airtight container in the refrigerator for up to three days. For best results, enjoy it cold, but you can let it sit at room temperature for about 15 minutes before serving.

Sharing this recipe reminds me of last Mother’s Day when my family surprised me with a similar cake. Their smiles were as sweet as the dessert itself, making it a cherished memory.

FAQ

Can I use frozen strawberries for this recipe?

Yes, but fresh strawberries yield a better texture and flavor in this cake.

How do I make sure my cake layers are moist?

Ensure not to overbake them check for doneness by inserting a toothpick.

Can I make this cake ahead of time?

Absolutely Just store it in the fridge and enjoy within three days for freshness.

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Strawberry Prosecco Cake: A Sweet Celebration

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• Author: Ann Foster
• Total Time: 50 minutes
• Yield: Approximately 12 servings 1x

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Description

Indulge in the delightful flavors of this Strawberry Prosecco Cake, a perfect treat for Mother’s Day or any spring gathering. With layers of fluffy cake infused with fresh strawberries and bubbly Prosecco, this dessert offers a refreshing twist that will make your taste buds dance. Topped with homemade whipped cream and garnished with more strawberries, it’s an eye-catching centerpiece that brings joy to any occasion.

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Ingredients

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• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter (softened)
• 3 large eggs
• 1 cup whole milk
• 1/2 cup Prosecco
• 1 cup fresh strawberries (chopped)
• 1 tsp vanilla extract
• 1 cup heavy whipping cream
• 1/4 cup powdered sugar

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Instructions

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a mixing bowl, whisk together flour, sugar, baking powder, and salt.
3. In another bowl, cream the softened butter until light and fluffy. Gradually add sugar and mix well.
4. Beat in eggs one at a time, then add Prosecco and vanilla extract.
5. Alternate adding the dry ingredients with milk into the wet mixture until smooth.
6. Divide the batter between prepared pans and bake for 25-30 minutes or until golden brown.
7. Let cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
8. For frosting, whip cream until soft peaks form; gradually add powdered sugar.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (100g)
• Calories: 350
• Sugar: 24g
• Sodium: 180mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 70mg