Description
Indulge in a slice of spring with this Mother’s Day Strawberry Prosecco Cake, where fresh strawberries meet the effervescent charm of prosecco. This light and fluffy cake is perfect for celebrating special moments, offering a delightful balance of sweetness and bubbly flavor. Serve it at brunch and watch as smiles spread around the table, making memories that last long after the last crumb is gone.
Ingredients
Scale
- 1 ½ cups cake flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ cup unsalted butter (softened)
- 3 large eggs (room temperature)
- ½ cup prosecco (good quality)
- 1 cup fresh strawberries (chopped)
- 1 cup heavy cream (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans.
- In a bowl, whisk together the cake flour, baking powder, and sugar.
- In another bowl, cream softened butter until smooth. Gradually add sugar and beat until fluffy.
- Add eggs one at a time, mixing well after each addition.
- Gently fold in prosecco and chopped strawberries into the batter without overmixing.
- Divide the batter evenly between prepared pans. Bake for 25-30 minutes or until golden brown.
- While cakes cool, whip heavy cream until soft peaks form; sweeten to taste.
- Once cooled, layer cakes with whipped cream and top with more cream and fresh strawberries.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 350
- Sugar: 24g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg