Strawberry Champagne Trifle Cake

A delightful and bubbly spring dessert perfect for luncheons and celebratory showers: the strawberry champagne trifle cake!

Y’all this is literally the most delicious trifle cake on the planet! And just what sends it over the top?

CHAMPAGNE!!!

I have made plenty of trifles over the years after all it is an easily assembled dessert that requires no baking (ahem yes I buy my angel food cake). As much as I love to cook, baking just isn’t my thing. But it never occurred to me until the other weekend to throw champagne into the mix.

I am simply devastated over all the trifles I’ve enjoyed without champagne now. Oh! Such a loss…ok well those trifles still had whipped cream and berries, so they were delicious in their own right, but champagne syrup just adds a whole new delightful and bubbly layer!

For my strawberry champagne trifle, I left it in a cake form, but you could easily tear up the cake and layer it in a dish for the traditional method.

Let’s pop the cork, shall we?

I know you are eager to try this one, and the cake does take a bit of refrigeration time while we wait patiently or not with the remaining champagne! ??

Strawberry Champagne Trifle Cake Recipe

Serves 6 to 8

Ingredients

• 3 Cups of sweet champagne or sparkling wine like moscato or sparkling rosé
• 1 Angel food cake
• 4 Cups heavy cream
• 2/3 Cup powdered sugar
• 16 Oz container of strawberries
• 2 Tablespoons unrefined sugar

To Make

Day before event:

Cap and slice strawberries in Tupperware then sprinkle with unrefined sugar. Mix together then pour in 1 1/2 cups of the champagne. Refrigerate over night. The berries combined with the sugar and champagne will create their own syrupy juice.

Morning of event:

Make the champagne syrup, whipped cream, and assemble trifle cake.

To make the syrup heat 1 1/2 cups of the champagne in a small sauce pan over medium heat. Simmer until about 1/4 cup remains.

For the whipped cream: In a large bowl using a hand mixer (or in a stand mixer using the whisk attachment), beat heavy cream and powdered sugar until soft peaks form. Beat in the champagne syrup until stiff peaks form again.

To assemble the cake: Place angel food cake on a cake stand. Pour 3/4 of the juice from the refrigerated strawberries over the cake. Next spread the champagne whipped cream all over the cake pulling the spatula up and away with a twist to create little peaks.

Fill the center of the cake with strawberries and some of the juice. Then place strawberries artfully on top and at bottom edge of the cake. Drizzle the remaining juice down over whipped cream.

Refrigerate until time to serve. If there are any remaining strawberries add to each slice of cake as you serve.

Pour a flute of champagne and trifle away the afternoon with the girls!

Hehe…get it trifle away the afternoon! ?

See the entire spring table setting in pink and blue and my spring luncheon menu here.