| | Strawberry cake with champagne buttercream
Strawberry cake with champagne buttercream
Strawberry cake with champagne buttercream 4.3-5 9
  • Calories: 2076 kj
  • Fat: 29g
  • Carbohydrates: 56g

How to Make:

  1. Preheat oven to 180°C. Grease and line the bases and sides of three 20cm (base measurement) round cake pans.
  2. Combine the strawberry and sugar in a large saucepan over medium-low heat. Cook, stirring occasionally, for 5 mins or until the sugar dissolves and strawberry releases its juice. Increase heat to medium. Bring to a simmer. Cook, stirring occasionally, for a further 10-15 mins or until the mixture reduces by half and thickens. Set the strawberry mixture aside to cool slightly.
  3. Transfer the strawberry mixture to a food processor and process until smooth. Set aside to cool. Reserve ? cup (60ml) of the strawberry puree.
  4. Use an electric mixer to beat butter and extra sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add combined flour and almond meal and stir to combine. Add the remaining strawberry puree and a little pink food colouring and stir to combine.
  5. Divide the batter evenly among the prepared pans. Smooth the surface. Bake for 30-35 mins or until a skewer inserted in the centres comes out clean. Set aside in the pans for 5 mins to cool slightly before turning onto a wire rack to cool completely.
  6. Meanwhile, place the champagne or sparkling wine in a small saucepan. Bring to a simmer over medium heat. Cook for 5-7 mins or until champagne or sparkling wine reduces to about 2 tbs. Set aside to cool.
  7. 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. Add the champagne or sparkling wine and reserved strawberry puree. Beat until well combined.
  8. Place 1 cake on a serving plate. Spread with a little of the buttercream. Top with another cake. 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 the extra strawberries.
Time for preparing:
55 min.


  • 500g strawberries, chopped
  • 1 tbs caster sugar
  • 375g butter, softened
  • 1 1/2 cups (330g) caster sugar, extra
  • 6 Coles 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
  • 250g butter, softened, extra
  • 500g icing sugar mixture
  • Strawberries, extra, to decorate