Decadent Strawberry Champagne Layer Cake

lifeloveandsugar.com

Rose

Intermediate homecook for my family of three! Transitioning to keto.

subheading: For the Champagne Cake:

2 ¼ cups (540ml) champagne, divided

¾ cup ( 168g) unsalted butter, room temperature

1 ¾ cups ( 362g) sugar

¼ cup ( 58g) sour cream

1 tsp vanilla extract

6 large egg whites, room temperature

2 ½ cups ( 325g) all purpose flour

4 tsp baking powder

½ tsp salt

¾ cup (180ml) milk

subheading: For the Strawberry Buttercream Frosting:

⅔ cup ( 93g) chopped strawberries

½ cup ( 112g) salted butter, room temperature

½ cup ( 95g) shortening

4 ½ cups ( 518g) powdered sugar

subheading: For the Champagne Buttercream Frosting:

¾ cup ( 168g) salted butter, room temperature

¾ cup ( 142g) shortening

6 cups ( 690g) powdered sugar

4 to 5 tbsp (60 to 75ml) champagne (cooked-down, from above)

Sprinkles (I used a mix of these pink sugar pearls and these white and gold sprinkles from Sweetapolita)

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