To begin take your eggs out of the refrigerator and let them stand at room temperature  for about 30 minutes. Meanwhile, grease and flour three 8 × 11/2-inch round baking pans. In a bowl combine flour, baking powder, and salt; set aside.

Begin preheating your oven to 350°F. Beat eggs with a mixer on high 5 minutes or until thickened and light in a large bowl. For an additional five minutes beat the eggs on medium while gradually adding sugar.  Your batter will be light and fluffy.  Next, beat in flour mixture on medium-low until just combined.

In a small saucepan heat and stir milk and butter until butter melts. Add the butter and milk mixture gradually to batter. Add in almond extract. Divide batter among pans.

Bake 25 minutes or until a wooden toothpick inserted near centers comes out clean. Place pans on a wire rack and cool completely. Remove cakes from pans; cool completely on wire racks over a shallow pan or tray. Remove cakes from pans and place on a cookie sheet or jelly roll pan.  Poke the cake with holes all over.  We used a meat fork for this.  Pour prosecco over cakes. It amazed us how quickly the sponge cake slurped up the prosecco.  There was not a drop dripping from the cakes.  Next, wrap the cakes in plastic wrap and chill for 2-24 hours.  We made the cake portion of ours a day ahead.

The following day we made the strawberry filling. We cut off stems and chopped the strawberries (saving a few back for garnish).  We added the prosecco, and sugar and stirred completely. We covered the strawberries and let them stand for about 30 minutes.  Hint:  The smaller you chopped the strawberries the easier it is to layer the cake on top.

To make the whipped cream frosting, place a large bowl in the freezer for about 30 minutes.  Remove from freezer and add heavy cream, sour cream, sugar, and vanilla.  Mix on medium speed with a hand mixer until stiff peaks form.  Place back in refrigerator.

Now you are ready to start layering the cake.  Place one cake layer on a serving plate. Spread with half the strawberry filling on top of the first layer. Place second cake layer on top and spread with remaining filling. Place third cake layer over second.  Spread whipped cream frosting over the top of the cake and let extra overflow over the sides.  Garnish top with sliced strawberries and mint leaves.  Place in refrigerator until ready to serve.

As we mentioned before, we were pleasantly surprised about just how good this cake recipe is.  The prosecco keeps the cake moist.  It is probably the best strawberry shortcake combination that we have ever had!

Strawberry Prosecco Cake looks fresh and tasty, as if it is saying, “Hello summer!” Your taste buds will be overjoyed when the creamy goodness of the whipped cream frosting, the strawberries and the prosecco soaked cake pass over.  Are you going to treat your taste buds next weekend?

Strawberry Prosecco Cake

May 4, 2019

by theblindpig11

Cuisine American

Category cake prosecco strawberry Uncategorized

Prep Time

2 hours, 30 minutes

Cook Time

25 minutes

Total Time

2 hours, 55 minutes

Notes

Ingredients in Metric:
4 eggs
540 ml flour
11.25 ml baking powder
2.5 ml salt
540 ml sugar
240 ml milk
56.5 g butter
2.5 ml almond extract
240 ml prosecco Filling: 1 L strawberries 60 ml prosecco 30 ml sugar Frosting: 720 ml heavy cream 160 ml sour cream 120 ml sugar 10 ml vanilla  

Ingredients

• 4 eggs at room temperature
• 2 1/4 cups of flour
• 2 1/4 tsp. baking powder
• 1/2 tsp. salt
• 2 1/4 cups of sugar
• 1 cup milk
• 1/4 cup of butter
• 1/2 tsp. almond extract
• 1 cup prosecco
• For filling:
• 1 quart of fresh strawberries
• 1/4 cup prosecco
• 2 T. sugar
• For whipped cream frosting:
• 3 cups heavy cream
• 2/3 cup sour cream
• 1/2 cup sugar
• 2 tsp. vanilla

Instructions

1. To begin take your eggs out of the refrigerator and let them stand at room temperature  for about 30 minutes.
2. Meanwhile, grease and flour three 8 × 1 1/2-inch round baking pans.
3. In a bowl combine flour, baking powder, and salt; set aside.
4. Begin preheating your oven to 350°F. Beat eggs with a mixer on high 5 minutes or until thickened and light in a large bowl. For an additional five minutes beat the eggs on medium while gradually adding sugar.  Your batter will be light and fluffy.
5. Next, beat in flour mixture on medium-low until just combined.
6. In a small saucepan heat and stir milk and butter until butter melts. Add the butter and milk mixture gradually to batter.
7. Add in almond extract.
8. Divide batter among pans.
9. Bake 25 minutes or until a wooden toothpick inserted near centers comes out clean.
10. Place pans on a wire rack and cool completely. Remove cakes from pans; cool completely on wire racks over a shallow pan or tray.
11. Remove cakes from pans and place on a cookie sheet or jelly roll pan.  Poke the cake with holes.
12. Pour prosecco over cakes.
13. Next, wrap the cakes in plastic wrap and chill for 2-24 hours.
14. Cut off stems and chop the strawberries (saving a few back for garnish).
15. Add the prosecco, and sugar and stir completely.
16. Cover the strawberries and let stand for about 30 minutes.  Hint:  The smaller you chop the strawberries the easier it is to layer the cake on top.
17. To make the whipped cream frosting, place a large bowl in the freezer for about 30 minutes.  Remove from freezer and add heavy cream, sour cream, sugar, and vanilla.  Mix on medium speed with a hand mixer until stiff peaks form.  Place back in refrigerator.
18. Place one cake layer on a serving plate. Spread with half the strawberry filling on top of the first layer.
19. Place second cake layer on top and spread with remaining filling.
20. Place third cake layer over second. 
21. Spread whipped cream frosting over the top of the cake and let extra overflow over the sides.  Garnish top with sliced strawberries and mint leaves.  Place in refrigerator until ready to serve.

Tags

cake,

strawberry cake,

strawberry prosecco cake

For a complete recipe for Strawberry Prosecco Cake, please visit our website, http://www.theblindpig.blog.