Real Strawberry, Champagne and Rose Cake

This fruity and delicious cake is packed full of seasonal summer flavor. The cake batter and buttercream are infused with a refreshing champagne, strawberry and rose compote. Champagne and strawberries is a classic flavor pairing and the addition of the delicate rose flavor really enhances the floral notes of the champagne. This decadent cake is sure to be a crowd pleaser!

For the sponge 

8 oz AP Flour

1 tsp baking powder

8 oz butter

3 large eggs

10 oz sugar

2 tbs milk

3 tablespoons strawberry, champagne compote



Cream the butter and the sugar together until pale and fluffy (2-3 minutes)

Add the eggs, one at a time, mixing in between, then add the milk and continue to beat until incorporated.

In a clean dry bowl sift the dry ingredients together and then add to the wet ingredients in 2 increments.

Add the strawberry, champagne compote and at a medium speed until just incorporated.

Fill 3 (6-inch) pans or 2 (8-inch) pans and bake at 350 degrees for 25 minutes


For the compote 

1lb Fresh Strawberries

2/3 cup of champagne

1/2 cup of sugar

5 dried rose petals

Hull and chop 1lb of fresh strawberries and place in a pot on the stove with 2/3 cup of champagne. Add 1/2 cup of sugar and 4/5 dried rose petals.

Bring to the boil, stir and continue to simmer until reduced (5-7 minutes). The compote should be thickened and slightly syrupy.

Pour into a dish and allow to cool completely.


For the buttercream. 

6 large egg whites

1 1/2 cups of sugar

pinch salt

4 sticks (room temperature unsalted butter)

Separate 6 egg whites and place into a clean, dry bowl over a simmering pot of water. Add 1 ½ cups of granulated sugar and stir.  Heat over the double boiler, stirring to prevent the egg whites from catching until the temperature reads 145 degrees on a candy thermometer.

Remove from the heat and transfer to a stand mixer, beat at a medium-high speed with the whisk attachment until stiff peaks.

Reduce the speed to medium-low and then add 16 oz. of room temperature butter a little at a time, whisking at a slow speed until fully incorporated. If the mixture separates or looks curdled, continue to mix at a medium speed until the emulsion comes together. Add the remaining strawberry/champagne compote and mix at medium/low speed for 5 minutes until glossy!


To Assemble 

Torte the cakes and alternate the layers, finish with a generous heap of the Swiss meringue buttercream. Serve with a chilled glass of champagne and fresh strawberries.


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