First up it’s time to make the strawberry puree, slice up the strawberries and pop into a saucepan with 1tbsp of prosecco. Simmer over a low heat for about 15-20 minutes until the strawberries have softened. Use a masher to break up the strawberries and set aside and leave to cool.

Next up let’s make the sponge, preheat your oven to 180°C/160°C/Gas Mark 4. Grease and line 3 x 8” round cake tins.

Cream together your butter and sugar in a large bowl using either a freestanding mixer with a beater attachment or an electric hand whisk. Once light and fluffy add in the eggs with a spoonful of flour to stop your mixture curdling and mix together until smooth. Finally sieve in the flour and Baking Powder and pour in the elderflower cordial, fold until the mixture is just combined.

Divide your mixture equally between your prepared cake tins and pop in the oven to bake for 30-35 minutes until golden brown, to check your cake is fully baked pop a skewer into the centre of the cake and if it’s baked it’ll come out clean.

Whilst your cake is baking prepare your prosecco drizzle. Mix together the prosecco and sugar until the sugar has dissolved. Once your cake is out of the oven poke a few holes in the top using a skewer and pour over the drizzle and allow it to soak into your sponge. Leave your cakes to cool into the tin for 20 minutes and then remove and pop onto a wire rack to cool completely.

Whilst your cake is baking it’s also a good time to make your chocolate shards to give them time to set. Break up your White Chocolate and pop into a microwavable bowl. Melt in the microwave for 30 seconds and stir, continue to melt in 10 seconds bursts stirring between each burst until your chocolate is melted.

Pour your melted chocolate onto a tray lined with greaseproof paper and smooth out. Sprinkle over the freeze dried strawberries and Glamour and Sparkle sprinkles, then pop in the fridge to set.  

Whilst your cakes are cooling it’s time to make the buttercream; pop your butter into a large bowl and whisk until smooth using an electric hand whisk or free standing mixer with a beater attachment. Once your butter is smooth and softened add 1/3 of your icing sugar and beat until combined and gradually add the remaining icing sugar ensuring it is well combined after each addition – your buttercream will feel very stiff but don’t worry it will soften when you add the remaining ingredients.

Pop in the prosecco and your cooled strawberry puree and beat your buttercream until you have a lovely smooth buttercream with lovely pieces of strawberry in – if your buttercream is too soft then beat in a more icing sugar are store in the fridge until needed. 

Once you cakes are cooled it’s time to assemble, firstly use a serrated knife to cut the domed top off any of your cake layers. Pop your first sponge layer on your cake board or serving plate, dollop a 1/3 of your buttercream on top and smooth out, sandwich another sponge layer on top and continue until all your sponge layers are sandwiched together. Finish by smoothing the remaining buttercream over the top of your cake. 

Now for the decorating, break up your chocolate shards and pop in the top of your cake and pop a few strawberries around the shards. 

Ta-dah your prosecco cake is now ready to serve and enjoy, this cake will be eaten up in no time!