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