Let’s Bake! Champagne Cake with Fresh Strawberries

We spotted this cake on Pinterest and immediately fell in love with the photo. We just HAD to share the recipe with you and see if any of our happy customers would like to try making it! But first this.

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Now…here’s what to do. And if you DO attempt this, please send us photos via Facebook, Twitter or email.

Champagne Cake with Fresh Strawberries
Serves 10
Classy, beautiful and delicious!
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Prep Time
20 min
Prep Time
20 min
  1. Betty Crocker or Duncan Hines White Cake Mix
  2. 16oz tub of Betty Crocker Vanilla Frosting
  3. Champagne (equal to amount of water required in cake mix directions)
  4. Red food colouring
  5. Fresh strawberries
  1. Preheat oven to 350 degrees F (180 degrees C, Gas Mark 4).
  2. Grease and lightly flour two 8x1 1/2-inch round cake pans; set aside.
  3. Prepare cake mix according to package directions, replacing the required water with the same amount of champagne.
  4. Pour batter into prepared pans, spreading evenly.
  5. Bake in pre-heated oven according to package directions.
  6. Cool in pans on wire racks for 10 minutes.
  7. Remove from pans; cool completely on racks.
  8. Tint frosting with food colouring to make a light pink - two to three drops should do for a light pink.
  9. Place one cake layer, bottom side up, on a serving plate. Spread with about 1/2 a cup of the tinted frosting.
  10. Place remaining cake layer, rounded side up, on top. Frost top and side of cake with remaining frosting.
  11. Garnish with strawberries sliced in half however you like.
  1. Be generous with the frosting on the top and sides so you can get a good swirled effect going. It looks amazing!
Adapted from bhg.com
Adapted from bhg.com
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