Champagne Strawberry Whipped Cream Filling

I came across this filling recipe on a search for a light and non-overwhelming flavor for my champagne cake recipe. It was delicious although I think it could use a little more sweetness. I hope you all can use this. Oh, and it was from Kat’s Sweet Somethings.


Amount Ingredient 1 cup heavy whipping cream 2 T. + 1 tsp. sugar (I wasn’t sure if this was powdered or not, that is what I ended up using which may be why it was not sweet enough) 4 oz (1/4 c.) champagne 6 or 7 large frozen strawberries


In a mixer with a whisk attachment, start beating the heavy cream until frothy; add in sugar, and continue to mix on medium-high until soft peaks form.
In a food processor or blender, puree strawberries and prosecco until a paste is formed.
Pour strawberry mixture into a sieve over the bowl of whipped cream, and press through (this should remove the majority of the seeds). Mix on medium speed until the strawberry is incorporated.

Comments (14)


Yes, because I thought that is what they meant since I watch a lot of food network and that is how they usually sweeten whipped cream on chopped. LOL. I am sure I was totally off.


I always use powder sugar in recipes like this. this . i make this recipe without the champagne and use different fruits. love it!!!


yes u can easily use any fresh fruit too...i use this most of the time ofcourse without champagne....infact guys try this with fresh mango tastes yummy


Hi All, Just FYI, Proseco is Italian sparkling wine and it has a little bit of sweetness. It is yummy and much cheaper than a decent Champagne.


I did not use Prosecco just so you know. I used a cheaper champagne and I think it worked just fine. The good thing about cheape champagnes is that they are sweeter than the more expensive champagnes which is good for baking purposes.

DeeDee44 I believe that the frosting and filling will need to be refrigerated, but mine sat out for a few hours and I did not have a problem.

Flyforefun- I actually did use fresh fruit and threw it in the freezer for about an hour while I ran out to drop my daughter off at preschool. I am sure you could use it without freezing it. I just thought that the extra cold would keep the whipped cream from falling an not staying whipped if that makes sense.

I am normally a scratch baker, but I didn't have great results with the scratch champagne recipe I found. The texture was awful. The taste was okay, but the texture was much to bready and not at all like a chiffon type of cake should be. I finally broke down and tried DiscoLady's Champagne cake recipe even though it was a doctored cake mix recipe (it is on this site). It was actually really great and got tons of great reviews. I think it may need a little more champagne flavor the next time around so I contemplated getting some champagne flavoring to boost the champagne in the cake mix, but I havent tried it yet. If you search under champagne for recipes you will see Pink Champagne by DiscoLady. It was good. I have another one from spc1127, that is from scratch, but I have not tried it yet.

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