How to Make Strawberry and Prosecco Layer Cake

Layer cakes are a well-known dessert. If you'd like to make one, but are looking for a unique take on it, look no further. This dessert combines strawberries and Prosecco for a unique cake that's perfect for parties, or other special occasions.

Ingredients

Serves 12

Prosecco Infused Strawberries

  • 600 g (1 lb 5.2 oz) strawberries
  • 1/2 cup (125 ml; 4.2 fl oz) prosecco
  • 3 tablespoons superfine sugar

Cakes

  • 2 1/2 sticks (310 g; 10.9 oz) unsalted butter, softened, plus extra for greasing
  • 1 1/3 cups (300 g; 10.6 oz) superfine sugar
  • 6 eggs
  • 2 1/4 cups (300 g; 10.6 oz) self-rising flour
  • 2 tablespoons milk

Frosting

  • 3/4 cup (200 g; 7.1 oz) low-fat mascarpone
  • Zest of 1/2 lemon
  • 4 tablespoons powdered sugar
  • 1 3/4 cups (500 g; 1 lb 1.6 oz) thick Greek yogurt
Part 1
Part 1 of 4:

Preparing the Prosecco Infused Strawberries

  1. 1
    Halve the strawberries. Keep them nearby, because you'll need them for the next step.
  2. 2
    Place the strawberries, prosecco and sugar into a medium-sized bowl.
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  3. 3
    Leave to infuse for 2 hours at room temperature. You may want to set this aside and away from your workspace for the next section so it doesn't get in your way, but be sure to keep it at room temperature.
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Part 2
Part 2 of 4:

Preparing the Cakes

  1. 1
    Preheat the oven to 180ºC (356ºF). Then, grease and line three 20-cm (7.9 inch) cake pans using parchment paper.
  2. 2
    Beat the butter and sugar in a large mixing bowl using an electric mixer for 7-10 minutes until pale and fluffy.
    • You can do this by hand, but it will take longer (12-15 minutes).
  3. 3
    Beat in the eggs, one at a time, until combined.
  4. 4
    Fold in the flour and milk until just combined.
  5. 5
    Pour the mixture into the prepared cake pans.
  6. 6
    Bake for 25 minutes until golden. Start by leaving the cakes in the pan for approximately 10 minutes. Then, transfer the cakes to a wire rack and leave them to cool.
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Part 3
Part 3 of 4:

Preparing the Frosting

  1. 1
    Combine the mascarpone, lemon zest and powdered sugar in a medium-sized bowl using a rubber spatula.
  2. 2
    Lightly fold in the yogurt until combined.
  3. 3
    Place the frosting in the fridge. Allow it to chill for at least three hours.
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Part 4
Part 4 of 4:

Assembling the Cake

  1. 1
    Drain the infused strawberries. Reserve the liquid in the bowl.
  2. 2
    Purée a third of the strawberries with 2 tablespoons of reserved liquid in a blender.
  3. 3
    Divide up the strawberries and frosting. Use two-thirds of the frosting and a third of the strawberries to cover each layer of the cake.
    • Do your best to cover the layers evenly.
  4. 4
    Top the layered cake with remaining frosting. Then, finish it off with the remaining strawberries and a drizzle of purée.
  5. 5
    Finished!
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      Things You'll Need

      • 2 medium-sized bowls
      • 3 20-cm (7.9 inch) cake pans
      • Cooking spray
      • Parchment paper
      • Large mixing bowl
      • Electric mixer
      • Rubber spatula
      • Oven
      • Fridge
      • Knife and cutting board
      • Blender

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      References

      1. https://www.asda.com/good-living/recipe/strawberry-and-prosecco-layer-cake - research source

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