Gluten free Prosecco and strawberry cake recipe, anyone? It’s another summery, boozy bake that you defo need to try! It’s also easily low FODMAP and dairy free too if you want it to be.
Gluten free Prosecco and strawberry cake recipe – It might look just like an epic strawberries and cream cake… but those are actually Proescco infused strawberries AND there’s a Prosecco-infused syrup soaked into every layer of the cake ? Sold? Here’s how I made it!
Since you guys loved my gluten free gin and tonic drizzle loaf cake so much, I absolutely had to create a boozy baking sequel.
And when it comes to flavour combos, you just can’t beat the match made in heaven that is Prosecco and strawberry, wouldn’t you agree?
Yup, this cake is just as refreshing and light as a glass of Prosecco itself and fortunately, it’s almost as easy as pouring yourself a glass!
So when strawberries are in season and the sun is shining, there isn’t anything else I’d rather bake.
Why bake my gluten-free Prosecco and strawberry cake?
- It’s a great way to use fresh strawberries when they’re in season. We love picking our own, so this is the perfect cake for us!
- The fresh strawberries and the Prosecco syrup make the sponge super moist, light and taste amazing.
- A light and fluffy Prosecco-infused buttercream brings it all together perfectly. It feels almost more like a fresh cream dessert than your average cake!
- It’s super easy easy to make. Just mix up and bake the sponges, make your syrup and icing, throw it all together and top with strawberries. Easy!
- If you don’t want to include the alcohol, simply leave it out to create a wonderful strawberries and cream cake.
So, what does my gluten free Prosecco and strawberry cake taste like?
It basically tastes like Summer in every bite. The sponge is indulgently moist with a champagne-coloured tinge, packed with fresh strawberries and a sweet, boozy finish thanks to the Prosecco syrup.
It’s finished with a Prosecco buttercream which, when whipped long enough, has the finish of fresh cream: super light and creamy.
Of course, I had to then top this with sliced, perfectly ripe British strawberries, as well as throwing them into the middle of the cake too. The combo tastes just like strawberries and cream with a distinct Prosecco finish.
Best of all, you’d never know it was gluten-free! So here’s everything you’ll need for my gluten free Prosecco and strawberry cake recipe. Keep scrolling until you see the recipe card below if you’re looking for the method ??
Gluten free Prosecco and strawberry cake recipe: Ingredients
For the cake
- 225g gluten free self raising flour
- 1 tsp gluten free baking powder
- 225g caster sugar
- 1 tsp vanilla extract
- 225g butter, softened
- 4 eggs
- 50ml prosecco
- 115g fresh strawberries, chopped
- 1 lemon, zest (optional)
For the Prosecco syrup
- 100ml prosecco
- 45g caster sugar
For the butter cream icing
- 250g butter, softened
- 500g icing sugar, sifted
- 4-5 tbsp prosecco syrup
For the strawberry topping
- fresh strawberries
- prosecco, (for soaking the strawberries if you want to – it’s optional)
So I thought I’d kick things off with a little frequently asked questions section – if you just want the recipe, then keep scrolling.
But I’ve thrown in some tips here that will be really helpful if this is your first time baking this, or you want to adapt it. So here they are!
Gluten free Prosecco and strawberry cake recipe: Frequently Asked Questions
Can I make this recipe gluten free? Is it suitable for Coeliacs?
It is gluten free, though nobody would know just by tasting it – trust me!
Bear in mind that minimising cross-contamination is hugely important if you’re Coeliac or making this for someone who is. Here’s some tips from Coeliac UK on minimising the risk of cross contamination:
Also, make sure that all ingredients used don’t have any gluten-containing ingredients. Then make that that they also don’t have a ‘may contain’ warning for gluten, wheat, rye, barley, oats (which aren’t gf), spelt and khorasan wheat (aka Kamut).
Here’s some more info from Coeliac UK on identifying safe gluten free products.
Can I make your gluten free Prosecco and strawberry cake recipe dairy free?
Of course you can – and this recipe is actually really simple to make dairy free.
For the cake and buttercream, simply substitute butter for Stork hard margarine or vegan butter.
Just bear in mind that when using hard margarine or vegan butter to make buttercream, you might need to add a little extra icing sugar to make it come together. It’s a lot softer, so it might help to chill it before spreading it too.
Can I make your gluten free Prosecco and strawberry cake recipe vegan?
Yep! First of all, ensure the Prosecco you’re using is vegan-friendly. Then, if you follow the instructions above to make this recipe dairy free, then all you’ve got left to contend with is the eggs.
Here’s a few ideas you can use as egg replacements, so each of these = 1 egg.
- 3 tablespoons of aquafaba – water from a can of chickpeas. Keep the chickpeas for a future dinner!
- Egg replacement powder – I’d recommend using Orgran as it’s gluten free.
- 1 tablespoon of chia/flax seeds mixed with 2 tablespoons of water and left for 10 minutes in the fridge.
- 3 tablespoons of applesauce.
I haven’t tested all of these egg alternatives so let me know how you get on in the comments below ??
Can I make this recipe low FODMAP?
This recipe is low FODMAP! Strawberries are low FODMAP in portion sizes of 150g making one slice of this cake more than safe enough for the elimination phase of the diet.
Is your gluten free Prosecco and strawberry cake recipe nut free?
Yep, this is a nut-free recipe as far as ingredients go, BUT make sure you check the ingredients label on ALL the products you use to bake this cake just to be safe.
Even if the products don’t contain nuts, they may have a ‘may contain nuts’ warning due to being produced in a factory that handles nuts.
You can never be too careful so always read the labels on everything first!
Can I make your gluten free Prosecco and strawberry cake in a food processor or standing mixer?
Of course you can – and it’ll save you on elbow grease! I don’t use a standing mixer or food processor to make the cake mixture personally – I use an electric whisk. Just because I’m used to it.
For the buttercream, I always prefer to make it in my stand mixer, purely because of the amount of mixing it takes to beat the butter until it becomes pale.
Can I make your gluten free Prosecco and strawberry cake recipe by hand?
You can of course, bake this without any assistance from any appliance – just a good ol’ fashioned silicone spatula will do. Just make sure you give it a lot of welly, otherwise your mixture won’t be consistent and might not bake properly.
Making the buttercream by hand is definitely possible, but it’ll take longer and required a little more effort. But it’s definitely doable!
Do I need any special equipment to bake your gluten free Prosecco and strawberry cake recipe?
Certainly not! You will need a good quality baking tin (I used 2 for this recipe) so here’s a link to the one I use.
Can I bake this using the all-in-one method?
In case you didn’t already know, the all-in-one method involves bunging all your sponge ingredients into a bowl at once and mixing them together. That’s instead of adding them gradually.
As there’s more ingredients in the sponge (and more moisture thanks to the Prosecco and fresh strawberries) I wouldn’t recommend the all-in-one method here.
There’s more ingredients in this bake than there is with a regular sponge cake. And as you might know already, the more ingredients, the more important that consistent mixing becomes.
You certainly don’t want lumpy cake batter, any unmixed parts or even worse – for your mixture to split. So I’d defo recommend adding ingredients in stages!
Can I make this recipe without xanthan gum?
You’ll see xanthan gum in a lot of my recipes as it’s an essential ingredient in gluten free baking.
Without gluten to bind the cake together, you can be left with a very loose and crumbly cake texture which is far from ideal.
But there’s actually no xanthan gum in this recipe! Well, tell a lie, because the gluten free self-raising flour I use has a little in it already. That’s why I’ve decided not to add any extra.
Can I make this recipe using other gluten free flours like buckwheat flour or coconut flour?
There’s a big difference between ‘gluten free plain/self-raising flour’ and a *singular* type gluten free flour. When I say ‘gluten free plain or self-raising flour’ in a recipe, I mean a BLEND of gluten free flours, not just one, singular flour.
Most gluten free flour you buy in the supermarket typically contains a blend of rice flour, potato flour, maize flour, tapioca flour AND buckwheat flour. That’s a lot of different flours!
In gluten free self-raising flour, there’s usually even a little baking powder and xanthan gum in it too which always helps. So to replace it with just one specific type of flour… that’s not going to cut it at all. Definitely go for a gluten free flour blend.
Do I need weighing scales to bake your gluten free Prosecco and strawberry cake recipe?
In short… yes, yes and yes! And I wouldn’t advise attempting any my recipes without them. One of the worst things you can do in any baking recipe is alter the quantities by mistake or on purpose.
(unless you know what you’re doing of course)
Why? Well, you’re sort of just gambling with the recipe and praying that it turns out ok, don’t you think? And I’ve generally already done the hard work there for you, so you don’t have to do the guesswork with measurements!
A lot of work went into fine tuning ratios and quantities so I wouldn’t mess around with them unless you really know your stuff.
I’d recommending using digital cooking scales like these so you know you’re getting an accurate measurement.
Can I bake your gluten free Prosecco and strawberry cake recipe with less sugar / without sugar?
I can definitely understand the need to reduce sugar in our foods, but this is one of the recipes where I wouldn’t advise it.
Of course, the sugar isn’t just for sweetness – it’s integral to the structure of the cake once baked and is super important. This bake won’t function without sugar!
You can of course simply make less buttercream or skip the Prosecco syrup if you’re concerned about sugar – it’s up to you.
How long can I keep your gluten free Prosecco and strawberry cake for?
I’ve kept this cake for 3-4 days in an air-tight container in the fridge with no problems. If you need to keep it any longer than that, I’d highly recommend freezing it (see advice below for doing that).
Can I freeze your gluten free Prosecco and strawberry cake?
Of course! I’ve frozen it for up to 2-3 months no problem. Ideally slice up the cake first before freezing, then, you can easily defrost a few slices at a time instead of the entire thing.
When you want to eat it, each slice should take around 4-5 hours to defrost at room temperature.
How can I tell when my gluten free Prosecco and strawberry cake is done?
Grab a skewer and give it a poke in the centre. If it comes out clean, then it’s done!
But if the skewer comes out moist and cake-like, it’s best to pop it back in for a bit longer.
Can I print your gluten free Prosecco and strawberry cake recipe?
Yes! Just hit the print button located on the recipe below ?? (otherwise you might end up printing this entire post which would probably make your printer go into early retirement)
Gluten free Prosecco and Strawberry Cake Recipe: Method
Oh and here’s a printable version of my gluten free Prosecco and strawberry cake recipe. Please remember to give it 5 stars if you tried it and enjoyed it as it helps people know it’s worth trying too! ⭐️ Feel free to leave your written reviews in the comments below this post.
Gluten Free Prosecco and Strawberry Cake Recipe (low FODMAP, dairy free)
Ingredients
For the cake
- 225 g gluten free self raising flour
- 1 tsp gluten free baking powder
- 225 g caster sugar
- 1 tsp vanilla extract
- 225 g butter softened
- 4 eggs
- 50 ml prosecco
- 115 g fresh strawberries chopped
- 1 lemon zest (optional)
For the Prosecco syrup
- 100 ml prosecco
- 45 g caster sugar
For the butter cream icing
- 250 g butter softened
- 500 g icing sugar sifted
- 4-5 tbsp prosecco syrup
For the strawberry topping
- fresh strawberries
- prosecco (for soaking the strawberries if you want to - it's optional)
Instructions
For infusing your strawberries (optionally):
- If you want to infuse your strawberries with prosecco, place fresh strawberries in a bowl, pour prosecco over the top so they are mainly submerged and allow them to sit in it for at least a couple of hours. This is optional, but I love the taste!
For the sponge:
- Prepare 2 circular baking tins (I use 20cm tins) with non-stick baking paper in the bottom. Preheat your oven to 160C Fan / 180C.
- Place your butter and sugar into a bowl and cream together until light and fluffy (I use an electric hand whisk).
- Add your eggs, one at a time mixing between each addition. Also add your vanilla at this point.
- Fold in your flour and baking powder carefully. Followed by optionally your lemon zest.
- Carefully fold in your prosecco followed by your chopped strawberries. Make sure your prosecco is properly folded in. The mixture is looser than a regular victoria sponge batter.
- Spoon / pour your cake mix into the tins equally and place in the oven for about 25 minutes.
- Whilst your cakes are in the oven make your syrup. Place your Prosecco and caster sugar into a saucepan and heat until the sugar dissolves. Bring it to the boil and allow to simmer for about 3-5 minutes until the mix is slightly more syrupy. Put to one side.
- Remove your cakes from the oven, they should be lovely and golden. Allow to cool briefly in their tin (5 minutes) before turning out onto a cooling wrack. Whilst the cakes are still warm, spread a little of the Prosecco syrup on each. You don't need to use too much per sponge, a couple of tbsp would be fine, the more you use the more delicate the sponges will be, but they do taste good! Allow to cool completely.
- To make your buttercream, place your butter in a stand mixer (or electric hand whisk if you don't have a stand mixer), mix on its own on a high speed for about 5 minutes. The butter should change from a more yellow colour to being a lot more pale.
- Add your icing sugar gradually to the butter (I do this in two stages). I mix each addition of icing sugar for around 3-5 minutes before adding the second half.
- Add the prosecco syrup gradually a tbsp at a time and mix. I wouldn't use more than about 4 tbsp as the buttercream might get runny. Buttercream should never be runny!! (If you've made your butter cream dairy free I would use less prosecco syrup and place it in the fridge to firm up first).
- Finely slice your strawberries for each layer. If they have been soaking in prosecco, remove and lightly dry them before slicing. Keep a few nice ones for the top.
- Place your bottom cake layer on your cake stand. Add a good amount of the buttercream and spread it. Place a layer of sliced strawberries on top - make sure you have plenty right round the edges so you can see them! Place your second cake layer on top. Spread more icing on top of the cake, then finish with fresh strawberries.
- Slice and enjoy!
Notes
- If you would prefer no alcohol you can make this cake into a strawberries and cream cake. Remove the prosecco from the recipe and in the icing add a few drops of vanilla extract instead.
Nutrition
Any questions about the recipe? Please do let me know by following me on Instagram and leaving me a comment on a recent photo!
Thanks for reading,
Becky xxx
Oh and don’t forget to pin this for later!
