Directions

For the Strawberry Buttercream:

1. Using a food processor, turn the strawberries into a puree. Strain the puree to remove the sieve.

2. Whisk (manually or using an electric whisk) the butter and the shortening in a mixer bowl until the texture is smooth.

3. Gently add half of the powdered sugar, then mix well.

4. Pour 3-4 tbsp of the strawberry puree, then mix well.

5. Add the remaining sugar and more of the puree, just enough to get a perfect consistency. Mix well, then set aside.

For the Champagne Buttercream:

1. Whisk (manually or using an electric whisk) the butter and the shortening in a mixing bowl until the texture is smooth.

2. Gently add half of the powdered sugar, then mix well.

3. Add 3 tbsp champagne, then mix well.

4. Add the remaining sugar and the remaining cooked champagne, then mix well.

5. The desired consistency of the frosting is not too thick and a little sticky. If still not reached, add a touch of milk or water.

For the Cake:

1. Cook the champagne in a saucepan on medium heat while preventing it from boiling until the liquid is reduced to a cup. Then let it cool in the refrigerator.

2. Preheat the oven to 356 °F. Grease the edges of three 8-inch cake pans and apply parchment paper each on the bottom.

3. Whisk (manually or using an electric whisk) the butter and sugar in a mixing bowl until pale and fluffy.

4. Combine the vanilla extract and sour cream until fully incorporated.

5. Add 3 egg whites first to the batter while still mixing to combine. Then add the remaining egg whites and combine them well.

6. In a separate bowl, combine all the dry ingredients. Slowly pour the milk into a measuring cup and add ¾ cup of the earlier cooked champagne.

7. Place half of the dry ingredients into the batter and mix well until fully combined. Then add the milk and champagne mixture. Incorporate the remaining dry ingredients into the batter and ensure everything is combined well.

8. Divide the batter equally into the three cake pans and bake for 23-27 minutes or until a stick returns clean when poked in the middle of the cake. Let the cake rest for a minute or two, then remove to cooling racks to completely cool.

9. Put the first cake on a plate, then top with half a cup of strawberry buttercream frosting. Layer it with another cake sponge and frost again using the strawberry buttercream.

10. Put the last cake sponge on top and frost the top and the sides of all the layers with the champagne buttercream. Then immediately decorate the sides with sprinkles by pressing them onto the cake.

11. Using the remaining strawberry buttercream, decorate the cake edge by piping around it.

12. Add more sprinkles and fresh sliced or whole strawberries on top.