Fluffy cake truly taste bubbly, even the whipped cream is infused with champagne! #cake#baking#holiday
1 box vanilla cake mix
1 ¼ champagne, room temperature
½ cup melted butter
1 lb strawberries, sliced
1 ½ cup champagne
4 cup heavy cream
2/3 cup powdered sugar
In Ventray stand mixer, add cake mix, champagne, melted butter, and egg whites. Don’t over beat the cake batter. Pour into baking pan, bake according to instruction on box (approximately 25mins).
While baking, make the champagne syrup. In small saucepan over medium heat simmer champagne until reduced to about ¼ cup (dense and thick with fragrant smell). Set aside and cool completely,
In Ventray stand mixer, beat heavy cream and powdered sugar until soft peak forms, add in champagne syrup and beat until stiff peak forms.
Assemble trifle: Cut cake into large cubes, spoon thin layer of whipped cream into bottom of trifle dish top with layer of cake then strawberries and whipped cream. Repeat step, crumble left over cake on top and garnish with preferred fruits, chocolate or shaped cookie.
Preheat oven to 350F, line baking sheet with parchment paper
Bake according cake mix direction, about 25 minutes