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Fluffy White Champagne Cake w/ Champagne Candied Strawberries Recipe

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This recipe for Fluffy White Champagne Cake w/ Champagne Candied Strawberries, by , is from LISA'S COOKBOOK FAVORITES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
"Here's to Us" by Elin Hilderbrand

Category:
Category:
 


Ingredients:  
Ingredients:  
1 1/4 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1/2 cup unsalted butter
1 1/2 cups white sugar
1 whole large egg plus 2 large egg whites
1 tsp. vanilla extract
1/2 cup whole milk

Directions:
Directions:
Preheat the oven to 350F. Grease an 8 X 8 inch baking pan with butter, then pour some flour in the pan and shake it around until the bottom and sides are covered. Camp the excess flour out.

In a bowl, whisk together the flour, baking powder, and salt. In the bowl of an electric mixer, beat the butter on medium speed until creamy. Add in the sugar and beat until light and fluffy, about 3 minutes. Add the egg and egg whites in one at a time, beating for a minute after each addition. Add in the vanilla extract, making sure to scrape down the sides and bottom of the bowl if needed. Add in half the dry ingredients, mixing on low speed, then add in the milk. Finish with the rest of the dry ingredients, beating until the batter is combined and smooth.

Pour the batter into the prepared pan. Bake for 27-32 minutes, or until a toothpick inserted into the center comes out clean. Let Cool Completely before frosting.
 

Champagne Frosting


Ingredients:  
Ingredients:  
1/2 cup unsalted butter
4 ounces cream cheese, softened
4 1/2 cups powdered sugar
3-5 tbsp. champagne
1 tsp. vanilla extract

Directions:
Directions:
Place the butter and cream cheese in the bowl on an electric mixer and beat on media speed until creamy. With the mixer on low speed, gradually add all powdered sugar, beating until combined. The frosting will look crumbly, but continue to scrape down the sides and the bottom of the bowl until it's somewhat combined. Slowly drizzle in the champagne, 1 to 2 tablespoons at a time. You can do this in between additions of the powdered sugar if needed, but I find it works best at the end. Beat in the vanilla extract.

Beat the frosting on medium to high speed until it's thick and creamy and fluffy, about 3 to 4 minutes. If it becomes too runny, add more powdered sugar, 1/2 cup at a time. If it becomes too thick, add in more champagne 1 tablespoon at a time. Once the cake cools, frost it!
 

Champagne Candied Strawberries


Ingredients:  
Ingredients:  
1 1/2 cups sugar
1/4 cup water
2/3 cup champagne
1 pint strawberries, hulled, some sliced, some kept whole

Directions:
Directions:
Place the sugar, water, and champagne in a saucepan over medium heat. Whisk constantly until the sugar dissolves and the mixture starts to simmer, then cook for 2 minutes. Add the strawberries to the mixture and simmer for 2 to 3 minutes. Remove the strawberries with a slotted spoon and place them in a bowl - they will be sticky! Additionally, you can store the strawberries in their syrup in the fridge until you're ready to serve the cake. I like to keep the syrup for drizzling and serve the strawberries on the side of the cake.

Personal Notes:
Personal Notes:
I got this recipe from a book I read - "Here's to Us" by Elin Hildebrand in 2019. The recipes looked like they are winners, and I probably wouldn't remember where it was - so here it is. ENJOY...

 

 

 

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