We love cake. Especially a good strawberry cake. In fact, we love cake so much, my husband did some IT work for a beloved local bakery in exchange for our wedding cake. Since there are Death by Chocolate Cake, Triple Fudge Cake, and various chocolate saturated cakes, I thought I’d experiment with a regular cake recipe to bake the Triple Strawberry Champagne Cake. I found a really good recipe for Strawberry Swiss Meringue Frosting from Beantown Bakery and since I spent 3 hours on just screwing up the frosting portion of the cake, I cheated and used the Betty Crocker Super Moist cake mix instead of making the cake from scratch. Beantown Bakery has the entire recipe to make this cake from scratch.
Yields 12 Cakes
Prep: 1.5 Hours
Cook: 30-35 Minutes
Ready: 2 Hours
- 1 box Betty Crocker Super Moist strawberry cake mix
- 1 1/4 cups champagne (flat)
- 1/3 cup vegetable oil
- 3 eggs
STRAWBERRY SWISS MERINGUE FROSTING:
- 5 egg whites
- 1 1/4 cup sugar
- 1 1/2 cup butter, cut into cubes
- 2 tsp vanilla extract
- 1/4 cup strawberry puree
- 1/2 teaspoon salt
- 10-12 strawberries, thinly sliced
- 6 strawberries cut in half
- Heat oven to 350°F.
- Grease and flour the bottom and sides of a 12″x17″ sheet pan.
- In large bowl, beat cake mix, champagne, oil and eggs until smooth and completely mixed.
- Pour cake batter into the greased pan.
- 20-25 minutes or until the toothpick comes out clean after inserted into center of cake.
- Let cake cool completely (about 1 hour).
- Cut cake in half vertically (so you’d end up with two 12″x8.5″ halves).
- OPTIONAL: I trimmed any discolorations or unevenness of the cake off.
- Frost the top of one 12″ x 8.5″ cake half with the Strawberry Swiss Meringue Frosting.
- Line the fresh strawberries across the frosted layer.
- Place the second (unfrosted) layer cake half on top of the frosted cake half.
- Frost the very top layer.
- Cut cake into 12 rectangles and garnish each rectangle with one-half strawberry.
- Chill for 30 minutes. And serve!
Directions (Strawberry Swiss Meringue Frosting) Instructions From Beantown Baker:
- Place three to four strawberries into food processor and puree to create ¼-⅓ cup of strawberry puree.
- Wipe the mixer bowl and attachments with lemon or vinegar to make sure they are all completely clear of any residual grease.
- Add egg whites and sugar to mixing bowl, and place it over a sauce pan of simmering water. Whisk constantly but gently, until temperature reaches 160°F, or until the sugar is totally dissolved and the eggs are hot.
- With whisk attachment of mixer, begin to whip until the meringue is thick, glossy, and the bottom of the bowl feels nearly room temperature. *Don’t begin adding butter until the bottom of the bowl feels neutral, and not warm.
- Switch over to paddle attachment and add butter one cube at a time until all has been added and is incorporated. and mix until it becomes smooth. If mixture is too soft and runny, place in refrigerator for about 15 minutes and continue mixing with paddle attachment until it comes together. Add vanilla and salt, continuing to beat on low speed until well combined.
- Add strawberry puree and beat until evenly incorporated.