Strawberry White Chocolate Champagne Cake Recipes

STRAWBERRY WHITE CHOCOLATE CHAMPAGNE CAKE

Steps:

• Heat oven to 350°F. Spray bottom and sides of 2 (8-inch) heart-shaped or round cake pans with baking spray with flour.
• In large bowl, beat cake mix, champagne, oil and eggs with electric mixer on low speed 30 seconds or until combined; beat 2 minutes on medium speed. Divide batter evenly between cake pans.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool cakes in pans 15 minutes. Remove cakes from pans to cooling racks; cool completely, about 1 hour.
• Meanwhile, in large bowl, beat butter with electric mixer on medium speed until creamy. Add melted and slightly cooled white chocolate chips; beat until smooth and combined. Add powdered sugar and vanilla; beat until well combined.
• To make cake flat, cut off rounded top of 1 cake. Place cake, cut side down, on serving plate. Frost top of cake. Top with second cake, rounded side up. Frost sides and top of cake.

CHAMPAGNE CAKE WITH WHITE CHOCOLATE STRAWBERRY FROSTING

Steps:

• Place oven rack in middle and preheat oven to 350F Take two 9 inch baking pans, line bottoms with parchment paper, grease and dust with flour or spray with baking spray In large bowl, sift flour, baking powder, salt and whisk...set aside In stand mixer with whisk attachment or hand mixer, beat egg whites until they form stiff peaks about 5 - 7 minutes...empty into a clean dry bowl and set aside In stand mixer or hand mixer, cream together the butter and sugar until pale and fluffy about 5 minutes. Then add the vanilla On low speed, add about third of the champagne, then a third of the flour mix...keep alternating until both the champagne and flour mixture is incorporated. Do not over mix. Fold in about a third of the stiff egg whites, then fold in the remaining egg whites- do not over mix. Distribute the batter into the two baking pans Bake for 25 minutes until a tooth pick comes out clean from the center Allow to cool in pans for about 20 minutes or so before transferring to cooling racks Allow to fully cool about 2 hours before frosting
• On a double boiler, melt the white chocolate...set aside to cool In a blender/juicer, puree the fresh strawberries...set aside In stand mixer with paddle attachment, beat the butter and sifted icing sugar on medium for 2 or 3 minutes until well combined. Add the 2 tablespoons champagne, vanilla and the cooled white chocolate Then add the cream and pureed strawberries. Beat for another 3-4 minutes until the frosting texture becomes consistent and smooth
• Lay first layer down. Spread a generous dollop of frosting Lay down second layer of cake and spread frosting on top and sides Pipe some domes or leave as is. Garnish with pink sprinkles or rose petals (optional)

WHITE CHOCOLATE STRAWBERRY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease two 9-inch round cake pans and line with waxed paper.
• Mix flour and baking powder in a bowl.
• Beat white sugar, butter, and gelatin together in a separate bowl until fluffy; add eggs, one at a time, beating well with each addition.
• Stir alternately flour mixture then milk, into sugar mixture to form a smooth batter. Stir vanilla extract and strawberries into batter until combined.
• Divide batter between prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center of both cakes comes out clean, 25 to 30 minutes; cool completely.
• Stir cream cheese, white chocolate, and heavy whipping cream in a saucepan over medium heat until combined and white chocolate is melted, about 5 minutes.
• Stir confectioners' sugar into cream cheese mixture until a smooth frosting forms. Allow to cool and set.
• Spread a layer of frosting over the top of one cake. Place the second cake on top of frosting layer. Frost the top of second cake and sides of both cakes with remaining frosting.

CHAMPAGNE CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch round cake pan.
• In a large bowl, cream together butter and sugar until very light and fluffy. Sift flour, baking powder, and salt together, and then blend into creamed mixture alternately with champagne.
• In a large clean bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into batter to lighten it, then fold in remaining egg whites. Pour into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean.

STRAWBERRY WHITE CHOCOLATE CHAMPAGNE CAKE

Steps:

• Heat oven to 350°F. Spray bottom and sides of 2 (8-inch) heart-shaped or round cake pans with baking spray with flour. In large bowl, beat cake mix, champagne, oil and eggs with electric mixer on low speed 30 seconds or until combined; beat 2 minutes on medium speed. Divide batter evenly between cake pans. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool cakes in pans 15 minutes. Remove cakes from pans to cooling racks; cool completely, about 1 hour. Meanwhile, in large bowl, beat butter with electric mixer on medium speed until creamy. Add melted and slightly cooled white chocolate chips; beat until smooth and combined. Add powdered sugar and vanilla; beat until well combined. To make cake flat, cut off rounded top of 1 cake. Place cake, cut side down, on serving plate. Frost top of cake. Top with second cake, rounded side up. Frost sides and top of cake.

CHAMPAGNE CHOCOLATE-COVERED STRAWBERRIES RECIPE BY TASTY

Steps:

• In a large bowl, combine the strawberries and champagne. Cover the bowl with plastic wrap and refrigerate for 12-36 hours. The longer the strawberries soak, the more prominent the champagne flavor will be.
• Remove the strawberries from the champagne and dry well with a paper towel. Reserve the champagne.
• Line a baking sheet with parchment paper.
• Fill a small saucepan with 2 inches of water and bring to a boil over medium-high heat. Set a medium heatproof bowl over the pot, making sure the water is not touching the bottom, and add the white chocolate. Melt, stirring occasionally, about 5 minutes. Stir in the canola oil until well combined. Transfer the melted chocolate to a mug or measuring cup.
• Hold the top of each strawberry and dip into the melted white chocolate, coating almost completely. Lift out and shake off any excess chocolate, then place on the prepared baking sheet. If the chocolate is still very thin and runny, wait until it cools slightly and coats the strawberry without creating a puddle of chocolate on the pan beneath the strawberry.
• While the chocolate is still melted, decorate each strawberry with gold luster dust and gold sprinkles.
• Transfer to the refrigerator to set for 30 minutes, up to overnight.
• Just before serving, fill 12 mini culinary pipettes with the reserved champagne (or use fresh champagne, if desired). Insert a pipette into each strawberry.
• Enjoy!

STRAWBERRIES AND CHAMPAGNE CHEESECAKE

Steps:

• Place champagne in a small saucepan. Bring to a boil; cook until liquid is reduced to about 1/4 cup, about 8 minutes. Set aside to cool., In a small bowl, combine the cracker crumbs, 1/2 cup sugar and butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan; set aside. Arrange sliced strawberries over the bottom., In a large bowl, beat cream cheese and remaining sugar until smooth. Beat in the sweetened condensed milk, cornstarch and reduced champagne. Add eggs and egg yolks; beat on low speed just until combined. Pour over strawberries. Place pan on a baking sheet. , Bake at 325° for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Remove sides of springform pan. For topping, wash strawberries and gently pat with paper towels until completely dry. Slice and arrange over cheesecake. In a microwave, melt chocolate chips and 1/2 teaspoon shortening; stir until smooth. Drizzle over strawberries. Repeat melting and drizzling with white baking chips and remaining shortening., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Serve cheesecake with whipped cream.