Strawberry Prosecco Cake (slice cut)

Strawberry Prosecco Cake

Strawberry and Prosecco...

...two amazing summery flavors in one amazing Strawberry Prosecco cake!

Strawberries and Prosecco will always remind me of my husband’s and my first wedding anniversary. I was on a contracted weekend schedule at the time, so I'd had to work that day. But I came home from a long 12+ hour shift at the hospital to chocolate-covered strawberries (like we had on our honeymoon) and a bottle of Prosecco. 

So. Spoiled! <3 

This combo’s had a special place in my heart ever since. And when I had a bottle of Prosecco go just a bit too flat to drink, some recipe testing was in order!  

Why make this Strawberry Prosecco cake? 
  • This recipe combines the sweet tang of strawberries with the rich and bubbly essence of Prosecco! (an Italian sparkling white wine) 
  • The cake layers bake rich and fairly flat, so they don't often require much leveling or waste much cake! They'll also hold their shape and stay moist without getting soggy when drizzled with Prosecco for some extra flavor. 
  • Cream cheese buttercream - one of my favorite go-to recipes - is rich without being overly sweet, and pairs beautifully with the cake layers! 
  • This recipe would be a fantastic fit for a bridal shower, anniversary celebration - or any time you want a bright and summer-y dessert!  
“How do I store this cake?”
  • I like to store cakes in cake boxes before serving. They keep the cake from drying out without any plastic touching the sides and potentially messing up the decorations! (I also place cakes in the fridge if storing overnight. Remove from the fridge 2-3 hours ahead of time to allow to come to room temperature before serving.) 

  • Cover any remaining cake well after serving to keep it from drying out - it will keep in the fridge for 3-5 days. 

Recipe below – try it and let me know what you think! 

(Disclosure: As an Amazon associate I may earn from qualifying purchases, and my posts often contain affiliate links. If you click a link and make a purchase, I may receive a commission at no extra cost to you!) 

Don't forget to pin this recipe for later! 

Strawberry Prosecco Cake pinterest pin

Strawberry Prosecco Cake

Strawberries and Prosecco will always have a special place in my heart - and so will this delicious Strawberry Prosecco Cake!
Prep Time30 minutes
Cook Time37 minutes
Decorating time40 minutes
Total Time1 hour 47 minutes
Course: Dessert
Cuisine: American
Keyword: Strawberry Cake with Prosecco, Strawberry Cocktail Cake, Strawberry Prosecco Cake, Summer Strawberry Cake
Servings: 16 servings
Calories: 765kcal



Strawberry Prosecco Cake layers

  • 3 ½ cup all-purpose flour
  • 3 cup granulated sugar
  • 2 ½ teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup unsalted butter (or 2 sticks, room temperature)
  • 2 teaspoons clear vanilla extract
  • 1 cup egg whites (about 7 eggs; or use egg whites from a carton to avoid wasting the yolks!)
  • ¾ cup buttermilk (room temperature)
  • ¾ cup Prosecco (sparkling white wine of your choice – I used wine from a bottle that had gone a little flat, since it doesn’t matter in the recipe!)
  • ½ cup mashed strawberries
  • ½ cup chopped strawberries (I used a fork to mash mine)
  • 2 Tablespoons vegetable oil
  • 2 drops liquid red food coloring (if desired – I wanted my layers a little more pink!)
  • Additional ½ cup Prosecco (optional; for drizzling over your cake layers)

Prosecco Frosting

Filling (optional)

  • ½ cup frosting (from recipe above)
  • ¼ cup well-mashed strawberries or strawberry jam


  • 4-5 large strawberries
  • Wine glass just smaller than your cake layers – I found one just barely under 8 inches! A short/stemless wine glass or even a plastic wine glass is always an option if you can’t find a small enough glass one.


Strawberry Prosecco Cake layers

  • Preheat oven to 350°F. Prepare three 8-inch round pans with baker's floured spray (or grease and line with parchment rounds).
  • Mix together all dry ingredients (flour, sugar, baking powder, and salt) in a stand mixer with a paddle until fully combined.
  • Mix chunks of room-temperature butter slowly into the dry mix, on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.
  • Pour in egg whites and mix on low until just incorporated. Mix in the buttermilk, Prosecco, and mashed/chopped berries in two parts on low speed. Add in vanilla, oil, and food color, and mix at a low speed until fully incorporated. Scrape down the sides of the bowl with a spatula, then beat on medium speed for about 30 seconds.
  • Divide batter evenly between the prepared cake pans (I find a kitchen scale helpful for this part). This guarantees your layers will bake to be the same height.
  • Bake for 35-40 minutes (or until a toothpick comes out clean). Allow cake layers to cool for 10-15 minutes on a wire cooling rack before removing from pans. Cool completely before frosting. Set in the fridge or freezer to accelerate the cooling process if desired. (This is a great time to start your frosting!)
  • Once the layers have fully cooled, they can be leveled (if needed) and any caramelized bits can be trimmed from the sides / top of the cake using a serrated knife if desired. (If you try to trim the layers while they’re still warm, they will break and crumble.)

Prosecco Frosting

  • Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with prosecco until frosting reaches desired consistency. Add vanilla and salt and beat until well combined.


  • Place a smear of frosting on your cake circle (to keep the cake from sliding while you decorate it) and center your first cake layer in the center of the circle. Drizzle several tablespoons of Prosecco over the cake layer.
  • If you’d like, you can use the strawberry filling recipe above to fill the cake; it helps to pipe a small dam of white frosting around the outside to hold the filling in. Otherwise, spread the layer with frosting and center your next cake layer on top. Repeat the process with your remaining cake layers.
  • Now you're ready to crumb-coat . If you're unfamiliar with crumb-coating, it's just what it sounds like – spreading a thin layer of frosting over the entire outside of the cake to keep crumbs out of your final layer. I usually do this with my large offset spatula.
  • Once your crumb coat has set (this takes about 5-10 minutes in the fridge), add your final layer of frosting and smooth. I like to use an offset spatula and bench scraper for this part. Once your cake is covered, place it into the fridge or freezer to set the frosting.

Onto the fun part – decorating!

  • Slice 4-5 strawberries (cutting from top to bottom) to make large slices that will show between frosting swirls.
  • Center your wine glass on top of the cake, pressing it in slightly so it doesn’t roll.
  • Transfer remaining frosting to a piping bag fitted with a star tip, and pipe small swirls of frosting onto the top rim of the cake, alternating frosting swirls with large strawberry slices. Add the smaller ones to the cake base, if desired.
  • And you’re done! Enjoy!



Serving: 1serving | Calories: 765kcal | Carbohydrates: 99g | Protein: 9g | Fat: 37g

Did you make this Strawberry Prosecco Cake?

Send me an email and let me know how it went – or make my day and find me on Pinterest or on Instagram and tag @IntensiveCakeUnit in your photo!

You can also add a comment or a recipe rating at the bottom of the page! 🙂

Other recipes you may love…

(Click / tap the photos to be taken to the recipe pages!)

1 thought on “Strawberry Prosecco Cake

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating