Strawberry and Champagne Cake

Yes, you read that right: strawberry and champagne cake! The champagne adds a subtle touch and a light, airy texture. And if there’s one thing this cava-infused cake can’t be denied, it’s that—besides being delicious—it oozes glamour and elegance. Its light and fluffy texture, the intensity of the freeze-dried strawberries, and the tart note from the cava give it a wonderful and almost addictive flavour. And since it’s prepared in no time—even by hand—it’s a perfect choice to delight your guests.

The final touch of the champagne glaze, along with a dusting of strawberry powder, adds to the flavour of a cake that’s as elegant in appearance as it is in taste. When you slice into it, the red ombré effect inside is sure to win over anyone eagerly awaiting a bite. This strawberry and champagne cake is a true showstopper from start to finish.

Pick the perfect moment to make it. How about today? Any excuse is a good one to enjoy a cake that offers a truly special taste with every bite.

NOTE: To make this cake, you can use a rectangular ceramic loaf tin (like the one from Emile Henry, which I find to be the best option), or a non-stick tin such as the one from Le Creuset.

Ingredients

For the cake

• 22 g freeze-dried strawberries
• 1 3/4 cups plain flour (approx. 220 g)
• 1 cup sugar (approx. 200 g)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon bicarbonate of soda
• 1/2 teaspoon salt
• 1/2 cup melted (but not hot) butter (approx. 115 g)
• 2 eggs
• 1/3 cup sour cream (approx. 115 g)
• 2 teaspoons vanilla extract
• 1/2 cup champagne (approx. 120 ml)
• 2 tablespoons Demerara or similar unrefined cane sugar
• Red food colouring (optional)

For the champagne glaze

• 1 cup icing sugar (approx. 115 g)
• 2 tablespoons champagne (approx. 30 ml)
• 1 tablespoon freeze-dried strawberry powder*

*As you'll see in step 2 of the method, this strawberry powder is made by blending the freeze-dried strawberries.

Method

1. Preheat the oven to 175°C and grease your ceramic loaf tin with butter or release spray.
2. Blend the freeze-dried strawberries in a food processor or chopper until you get a fine powder. Reserve 1½ tablespoons for the glaze and decoration.
3. In the bowl of your KitchenAid stand mixer, combine the flour, sugar, bicarbonate of soda, baking powder and salt. Use the flat beater to mix all the dry ingredients well.
4. Add the melted butter, eggs, sour cream, champagne and vanilla extract. Mix with the paddle attachment until all the ingredients are fully incorporated.
5. Once mixed, divide the batter into three bowls, placing roughly the same amount in each.
6. To one bowl, add 3 tablespoons of the strawberry powder. If you're using food colouring, add it now too. Stir well to fully incorporate the powder. Add enough colouring for a deep red hue.
7. To another bowl, add 1 tablespoon of the strawberry powder. If using food colouring, add a small amount. Stir well until you achieve a pale pink colour, lighter than the first.
8. Pour the deep red batter into the tin, covering the base fully.
9. Add the pink batter and spread it evenly over the red layer using a spatula, without mixing them together.
10. Finally, pour in the remaining third of the batter and spread it over the pink layer in the same way.
11. Sprinkle the cane sugar evenly over the batter and bake at 175°C for about 40–45 minutes. Check doneness by inserting a skewer—if it comes out clean, it's ready.
12. Let the cake cool on a wire rack while you prepare the glaze:
    1. Mix the icing sugar with the 2 tablespoons of champagne and the tablespoon of strawberry powder, stirring until fully combined. The glaze should be smooth and creamy—add a little more champagne if needed.
13. Once the cake has cooled, spoon the glaze over the top and sprinkle with the reserved half tablespoon of strawberry powder.
14. Serve and don’t forget to raise a toast. Cheers!