Strawberry and Prosecco Celebration Cake

This spectacular centrepiece is easier to make than you might think and features an irresistible Prosecco and strawberry icing layer.

By The Good Housekeeping Cookery TeamPublished: 22 March 2024

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This spectacular centrepiece is easier to make than you might think. Decorate the cake as you like – we added white chocolate shards, strawberries and meringue kisses.

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Yields:

16 serving(s)

Prep Time:

1 hr

Cook Time:

2 hrs 40 mins

Total Time:

3 hrs 40 mins

Cal/Serv:

645

Ingredients

For the meringue kisses

2
large egg whites
100 g
caster sugar
1/2 tsp.
vanilla extract
Red food colouring gel, we used Dr Oetker Bright Red

For the cake

275 g
caster sugar
4
large eggs
275 g
self-raising flour
2 tsp.
vanilla extract
1 tsp.
baking powder
2 Tbsp.
milk

For the white chocolate shards

300 g
white chocolate, roughly chopped
Red food colouring gel, we used Dr Oetker Bright Red
1 tsp.
freeze-dried strawberries (optional)

For the Prosecco syrup, icing and filling

200 ml
Prosecco
75 g
caster sugar
200 g
unsalted butter, softened
350 g
icing sugar, sifted
1/2 tsp.
vanilla bean paste
400 g
strawberries
4 Tbsp.
good-quality strawberry jam

Directions

1. Step 1First make the meringue kisses. Preheat oven to 120°C (100°C fan) mark 1/2. Beat the egg whites in a large clean bowl until stiff, then gradually whisk in sugar a little at a time until thick and glossy. Finally whisk in the vanilla.
2. Step 2Paint some red food colouring in three stripes on the inside of a piping bag fitted with a 1cm plain nozzle (or snip off the end to this width if you don’t have a nozzle). Fill with meringue and pipe little kisses, lifting the piping bag up sharply to create peaks. Bake in the oven for 1hr, remove and set aside to cool.
3. Step 3Increase oven to 180°C (160°C fan) mark 4. Grease and line the bases of 2 x 20.5cm round cake tins. In a large bowl, beat butter and sugar together until light and creamy, about 5min. Whisk in the eggs, one at a time, beating well between each addition and adding a little of the flour if the mixture begins to curdle. Beat in the vanilla. Sift remaining flour and baking powder over mixture with a pinch of salt and fold in with a large metal spoon until completely combined. Finally, fold in milk to loosen. Divide equally between the tins and level. Bake for about 30min until risen and golden. Leave to cool for 10min in the tin, then transfer to wire rack to cool completely.
4. Step 4Make the white chocolate shards: melt the chocolate in a bowl over a pan of barely simmering water. Once melted, remove about 3tbsp to a small bowl and stir in enough red food colouring to colour the chocolate pink. Pour melted white chocolate into a parchment-lined baking tin (about 20.5cm square), tilting tin to spread chocolate in an even layer. Add spoonfuls of the pink chocolate and use the tip of a knife to marble it through. Scatter over freeze-dried strawberries (if using) then leave to set in a cool place.
5. Step 5Meanwhile, make the syrup: gently heat Prosecco and sugar in a pan. Heat gently until the sugar has dissolved. Increase the heat and bubble for about 3min until just beginning to turn syrupy. Leave to cool at room temperature.
6. Step 6Cut each cooled cake in half horizontally to make 4 even layers. Make sure all are cut-side up, then drizzle each layer with 1tsp Prosecco syrup.
7. Step 7For the icing, beat butter until light and creamy, then beat in icing sugar in stages until just combined, add the remaining Prosecco syrup – about 3tbsp – and vanilla bean paste and beat for 2min until smooth and creamy.
8. Step 8When ready to assemble the cake, set aside about 5 of the prettiest strawberries for decoration. Finely slice the remaining berries. Place the first cake layer on a platter, spread with a thin layer of icing, add 1tbsp jam and spread out to the edges, then top with a single layer of strawberry slices. Repeat twice more, finishing with the final cake layer. Thinly cover the top of the cake with icing, then spread the rest of the icing around the sides of the cake, leaving the layers partially visible to create the ‘naked cake’ look. Chill for 30min.
9. Step 9To decorate, cut the white chocolate into shards and arrange with the reserved strawberries and meringue kisses on top of and around the cake. Serve.

Get ahead: Make the meringue kisses and white chocolate shards up to 2 days ahead. Once completely cold, store in an airtight container in a cool place. Bake sponges up to a day ahead, then store in an airtight container. The assembled cake is best eaten on the day it is made.

GH tip: For an extra hit of fizz, soak sliced strawberries for the filling in 100ml Prosecco for 15min. Strain before assembling the cake.