- 500g strawberries, chopped
- 1 tbs caster sugar
- 375g butter, softened
- 1 1/2 cups (330g) caster sugar (extra)
- 6 Australian Free Range eggs
- 3/4 cup (110g) self-raising flour
- 1 1/2 cups (225g) plain flour
- 1/2 cup (60g) almond meal
- Pink liquid food colouring
- 1/2 cup (125ml) champagne or sparkling wine (depending on how fancy you are)
- 250g butter, softened (extra)
- 500g icing sugar mixture
- Strawberries, to decorate
We're sincerely hoping you were hooked on this recipe the instant you read champagne buttercream (if you weren't, you're not the person we thought you were *sniff sniff*).
Anyway, we're positive you won't be able to pass up having a slice of this sugary masterpiece. Just look at how pretty it is (although yours might not come out looking exactly like the picture but hey, you get 10 points for trying).
If you have a special occasion you have to bake something for, a birthday party to go to or you just want to have a little solitary taste test for fun, this cake is perfect and is guaranteed to make everyone who eats it, smile (we're actually not sure about this one but we can't imagine why it wouldn't be true).
For an added little something-something in the decorating department, get creative with the buttercream! If you're unsure where to start or what products to use, read our complete buttercream guide here, for all the tips & tricks to make you a pro buttercream bedazzler.
1. Preheat the oven to 180°C. Grease and line the bases and sides of the three 20cm round cake pans.
2. Combine the strawberries and sugar in a large saucepan over medium-low heat. Cook, stirring occasionally, for about 5 minutes or until the sugar dissolves and the strawberries release their juice.
3. Once that happens, increase the heat to medium and bring it to a simmer. Cook, stirring occasionally, for a further 10-15 minutes or until the mixture reduces by half and thickens. Set the strawberry mixture aside to cool slightly.
4. Transfer the strawberry mixture to a food processor (let it do all the work for you) and process until smooth. Set it aside to cool. Reserve 1/4 cup (60ml) do the strawberry puree.
5. Use an electric mixer to beat the butter and extra sugar in a large mixing bowl until it's pale and creamy. Add the eggs, one at a time, beating well after each addition.
6. Add the combined flour and almond meal and stir to combine. Add the remaining strawberry puree and a little pink food colouring and stir to combine.
7. Divide the batter evenly among the prepared pans. Smooth the surface. Bake for 30-35 minutes or until a skewer inserted into the center, comes out clean. Set aside in the pans for a further 5 minutes to allow them to cool slightly before turning them onto a wire rack to cool completely.
8. Meanwhile, place the champagne or sparkling wine in a small saucepan (try not to drink the rest of the bottle while you're doing it). Bring to a simmer over medium heat. Cook for 5-7 minutes or until the alcohol reduces to about 2 tbs. Set it aside to cool.
9. Use an electric mixer to beat the extra butter in a medium bowl until very pale. Gradually add the icing sugar, beating well after each addition, and then add the champagne/sparkling wine and the reserved strawberry puree. Beat everything together until combined.
10. Place one cake on a serving plate. Spread a little bit of the buttercream over the top, then place another layer of cake on top of that. Continue layering with more buttercream and the remaining cake. Spread the top and side of the cake with the remaining buttercream. Use a large palette knife to smooth the top and side. Decorate with extra strawberries.
11. Congrats! You've made a pretty 'n' pink, strawberry & champagne-filled cake that you now get to eat every last piece of!