For Easter I wanted to form a spectacular treat for my guests, and after careful contemplation I made a decision to form a Strawberry Champagne cake. I assumed this was perfect for 2 reasons.
First, it’s been an extended winter filled with no fresh berries. The stores are replenishing their shelves with lush, ripe berries, and that I want in!
Secondly, I assumed the strawberries mixed with champagne would be the right celebratory cake to eat once I watched Prince William and Princess Kate marry.
Yes, I awakened at 4 am to observe the festivities, and yes, I ate strawberry champagne cake at 8 am!
I had planned on having a glass of gorgeous pink strawberry flavored champagne alongside my slice of cake, but, alas, I could not bring myself to try to alongside it so early within the day.
Anyway, I searched online and located a recipe that looked pretty good. then I made it spectacular by adding my very own special touches.
I even have a favorite buttercream frosting recipe that I always use, and that I used it for this cake, and added extra delicious ingredients. there’s much debate when it involves changing a recipe — some are for it, and a few are against it.
I feel it’s essential to stay your liquid to dry ingredients about an equivalent because it involves within the recipe. But when it involves adding fresh fruit, chocolate, nuts, I say knock yourself out! Eyeball it, confirm it’s (smells) right, and attend town. These small touches really make a recipe spectacular.
To make the cake even more special I made a decision to feature fresh strawberries and ganache to the middle rather than just the strawberry buttercream frosting.
This is often an honest idea in theory; however, I don’t recommend using fresh fruit during a cake. I ended up having little streams pouring out of my cake, and that I had a really sticky puddle on my cake platter.
The sugar within the frosting brings out the juices within the fresh fruit. If you’re bent using fresh berries (as am I) I might recommend making a strawberry (or the other fruit or berry) sauce. this manner you’ll still have the fresh ingredients without the sticky mess.
The cake was a hit! My family loved it, and my uncle even said that it might need to be his next cake (what a compliment!). I feel of all the desserts I even have made; this is often a lover favorite.
Strawberry Champagne cake:
1 cup (2 sticks) butter
2 cup sugar
3 cups cake flour
2 tsp leaven
½ tsp salt
½ cup champagne
½ cup pureed strawberries
1 tsp vanilla
1 ½ cup chopped fresh strawberries
4 egg whites
Cream butter and sugar until light and smooth. Add the egg and blend until completely incorporated.
In a separate bowl combine and sift the flour, leaven, and salt. during a dish combine the puree and champagne. Alternate adding the flour and strawberry mixtures to the butter mixture.
Start and end with flour for a fluffy cake. Add the vanilla. Add the strawberries mixing until just incorporated. Fold in half the egg whites, then fold within the remainder.
I like to place the batter into a piping bag to fill the cupcake tins. Batter should reach just over ¾ of the tin.
Bake at 350 for 35 minutes.
Strawberry Buttercream Frosting
1 cup butter
1 package (2 pounds) granulated sugar
heaping 1/3 cup pureed strawberries
1 tsp vanilla
chocolate shavings for garnish
Cream the butter until light and fluffy. With continuous mixing, add a touch of the granulated sugar (add a number of the strawberry puree if it gets too thick).
Keep adding the sugar in small increments until completely blended with the butter. Add the rest of the strawberry puree and therefore the vanilla.
If the frosting remains thick, add some champagne! Add chocolate shavings on top of the frosted cupcake for a decadent treat!