There is something undeniably fun about adding a splash of bubbly to your baking bowl. Whether you have a little leftover prosecco from a weekend brunch or you are popping a bottle specifically for this treat, this cake is pure joy in a pan. It captures that happy, fizzy feeling of a celebration but keeps things approachable enough for a Tuesday night baking session.
This recipe yields a wonderfully tender crumb, thanks to the bubbles in the prosecco and the moisture from fresh strawberries. While the original recipe calls for gluten-free flour, making it a fantastic option for friends with dietary needs, the result is so light and fluffy that you would never guess it is gluten-free. It is finished with a boozy syrup and a creamy frosting that brings the whole slice together.
Why You’ll Love This
There are so many reasons this cake deserves a spot in your rotation. First, it brings a touch of elegance without requiring hours of decorating skills. The rustic, messy-beautiful look of fresh strawberries sandwiched between layers is completely on trend and stress-free.
Secondly, the texture is incredible. The carbonation in the prosecco acts as a little lifting agent, helping the batter rise into a soft, airy sponge. Paired with sweet bursts of strawberry in every bite, it is the perfect balance of fresh fruit and indulgent cake.
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Strawberry Prosecco Cake
- Total Time: 45 mins
- Yield: 12 servings
- Diet: Gluten-Free
Description
This elegant layer cake combines the fizzy lightness of prosecco with the natural sweetness of fresh strawberries for a truly celebratory treat. Featuring a tender gluten-free sponge and a boozy buttercream, it is a sophisticated yet easy-to-make dessert perfect for any special occasion.
Ingredients
- 250g softened butter
- 250g caster sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 250g gluten-free self-raising flour
- 1 teaspoon baking powder
- 150ml prosecco (divided for batter and syrup)
- 200g fresh strawberries, finely chopped
- 100g extra caster sugar (for syrup)
- 500g icing sugar, sifted
- Optional: Zest of 1 lemon
- Fresh strawberry slices for filling and decoration
Instructions
- Preheat your oven to 160C Fan (180C / 350F) and grease and line two 20cm circular baking tins with parchment paper.
- In a large mixing bowl, cream the softened butter and caster sugar together using an electric whisk until the mixture is very pale and fluffy.
- Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Gently fold in the gluten-free flour, baking powder, and lemon zest using a spatula, then carefully stir in the prosecco and chopped strawberries.
- Divide the batter evenly between the two tins and bake for approximately 25 minutes until the sponges are golden and springy to the touch.
- While baking, simmer prosecco and sugar in a small saucepan for 3-5 minutes to create a syrup, then brush the warm cakes with the syrup immediately after removing them from the oven.
- For the frosting, beat softened butter until pale, gradually add icing sugar, and mix in 4-5 tablespoons of the prosecco syrup before assembling the layers with fresh strawberry slices.
Notes
To ensure the most successful bake, bring your eggs and butter to room temperature before mixing to achieve a perfectly smooth emulsion. If the prosecco bubbles make the batter look slightly thinner than a standard sponge, do not worry; the carbonation helps create a beautifully airy texture during the baking process. For a clean finish when assembling, allow the syrup-soaked sponges to cool completely before applying the buttercream to prevent melting.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: British
Simple Ingredients
One of my favorite things about this recipe is that it uses pantry staples you likely have, plus a few fresh items. You don’t need anything complicated to make this magic happen.
- Gluten-Free Self-Raising Flour: The base of our cake. If you don’t need to eat gluten-free, you can easily swap this for standard self-raising flour in the same amount.
- Caster Sugar: Fine sugar dissolves easier into the butter, creating a lighter texture.
- Butter: You will need this softened for both the sponge and the buttercream. Room temperature is key!
- Eggs: Four large eggs provide structure and richness.
- Prosecco: The star of the show. You will use it in the batter, the soaking syrup, and the buttercream.
- Fresh Strawberries: Chopped for the inside and sliced for the filling and topping. They add moisture and natural sweetness.
- Vanilla Extract: A teaspoon rounds out the flavors perfectly.
- Lemon Zest (Optional): If you like a little citrus kick, zest adds a lovely brightness.
How to Make It
Step 1: Prep and Infuse
Start by preheating your oven to 160C Fan (180C / 350F). Grease and line two 20cm (8-inch) circular baking tins with parchment paper. If you want extra boozy strawberries, chop them up and let them soak in a splash of prosecco for a couple of hours beforehand—totally optional, but delicious!
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat your softened butter and caster sugar together until the mixture is very pale, light, and fluffy. I use an electric hand whisk for this to save arm strength. Add the eggs one at a time, beating well after each addition, and stir in the vanilla extract.
Step 3: Fold in the Dry Ingredients
Gently fold in your flour and baking powder (and lemon zest if using). You want to keep the air in the batter, so go slow. Once combined, carefully fold in the prosecco and the chopped strawberries. The batter might look a bit looser than a standard sponge—that is normal!
Step 4: Bake and Make Syrup
Divide the batter evenly between the two tins and bake for about 25 minutes, or until golden and springy to the touch. While they bake, simmer the prosecco and sugar for the syrup in a small saucepan for 3-5 minutes until the sugar dissolves and it thickens slightly. Let the cakes cool for 5 minutes in the tin, turn them out, and brush the warm sponges with the syrup.
Step 5: Whip the Buttercream
Beat the butter for the icing on high speed for about 5 minutes until it turns pale white. Gradually add the sifted icing sugar in two stages, beating for a few minutes each time. Finally, mix in 4-5 tablespoons of your prosecco syrup (careful not to make it too runny!). Assemble the cake with buttercream and fresh strawberry slices between the layers and on top.
Meagan’s Tips
If you love boozy bakes, you might also enjoy my pink champagne cake for a similar celebratory vibe. Here are a few tricks to ensure this recipe works perfectly every time:
- Room Temperature Matters: Make sure your butter is truly soft before starting. It emulsifies with the sugar and eggs much better, preventing a curdled batter.
- Don’t Overmix: Once you add the flour and prosecco, switch to a spatula and fold gently. Overworking the batter can knock out the air bubbles we want for that fluffy texture.
- Syrup Application: Brush the syrup onto the cakes while they are still warm. This helps the sponge absorb that lovely prosecco flavor deeper into the crumb.
- Stabilize the Cream: If your kitchen is warm, or if you added a tiny bit too much liquid to the buttercream, pop the bowl in the fridge for 10 minutes to firm up before piping or spreading.
Simple Swaps
Baking should fit your life, so feel free to tweak this recipe. If strawberries aren’t in season, this cake is delicious with raspberries or even peaches. For a tart contrast, you could take inspiration from our strawberry rhubarb cake and add a little stewed rhubarb filling.
- Alcohol-Free Version: Swap the prosecco for sparkling grape juice, or simply use milk in the batter and vanilla extract in the frosting for a classic strawberries and cream cake.
- Dairy-Free: Use a high-quality plant-based block butter for both the sponge and the frosting. Just be careful with the liquid ratio in the frosting as dairy-free butter can be softer.
- Extra Zest: Add orange zest instead of lemon for a mimosa-inspired flavor profile.
How to Serve
This cake is a stunner on its own, but you can dress it up for special occasions. I love serving it on a simple white platter to let the pink berries pop. It pairs beautifully with a glass of chilled bubbly, obviously!
For a summer afternoon tea, serve thin slices alongside a cup of Earl Grey. If you are looking for more fruit-forward dessert inspiration, check out my raspberry white chocolate cake which is another crowd-pleaser. This strawberry cake is best eaten fresh on the day it is made, but leftovers keep well in the fridge for up to 2 days.
The Sweet Spot
I hope this strawberry prosecco cake brings a little sparkle to your kitchen. It is one of those recipes that proves you don’t need complex techniques to create something spectacular—just simple ingredients and a little love. If you are still craving strawberry desserts, definitely try my strawberry tres leches cake next.
I’d love to see your creations! Snap a photo and tag me on Instagram or pin this recipe to your Pinterest boards. A special shout-out to the gluten-free inspiration from Gluten Free Cuppa Tea for showing us how delicious GF baking can be.
