Description
This Mother’s Day Strawberry Prosecco Cake is a delightful celebration of flavors, perfectly blending the sweetness of ripe strawberries with the bubbly essence of Prosecco. The light and fluffy cake, topped with velvety frosting and fresh berries, creates an unforgettable dessert that honors the incredible women in our lives. Ideal for brunch or any festive occasion, this showstopper is sure to impress and bring smiles all around.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter (room temperature)
- 3 large eggs
- 2 tsp vanilla extract
- 1 cup Prosecco
- 1 cup fresh strawberries (sliced)
- 1 cup heavy cream
- 2 cups powdered sugar
- Zest of one lemon
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Cream together the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry mixture to wet ingredients, alternating with Prosecco until well combined.
- Divide batter into prepared pans and bake for 25-30 minutes or until golden brown and a toothpick inserted comes out clean.
- Let cakes cool in pans for 10 minutes before transferring to wire racks. For frosting, whip heavy cream until soft peaks form, then gradually mix in powdered sugar and lemon zest.
- Assemble by placing one cake layer on a serving plate, topping with frosting and sliced strawberries; add the second layer and frost the entire cake.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 90g)
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: <1g
- Protein: 4g
- Cholesterol: 80mg