Strawberry Champagne Cake With Elderflower Whipped Cream

Make the Champagne Cake

In a medium pot, heat the champagne until simmering. Continue to simmer until reduced to ¾ cup. Let cool to room temperature.

Preheat oven to 350°. Line 2 9-inch cake pans with parchment paper. Grease and flour pans.

In a medium bowl, mix together the flour, cornstarch, baking powder, baking soda and salt. Set aside.

In a large bowl, mix together the oil, sugar, eggs, egg whites, vanilla, sour cream, and milk. Mix in half of the flour mixture. Followed by the cooled champagne reduction and then the other half of the flour mixture. Mix until just incorporated. Do not overmix.

Divide batter evenly in the cake pans. Bake for 35-40 minutes until toothpick inserted into the center of the cake comes out clean. Rest in pans for 10 minutes before taking cakes out of pans. Let cakes cool completely on a wire rack before frosting.

Make the Elderflower Whipped Cream

First, make the Elderflower simple syrup. In a small pot, combine the water, sugar and St Germain. Let simmer for 5-7 minutes. Let cool completely.

In the bowl of a stand mixer, whip the heavy cream to soft peaks. Add in the nonfat milk powder and the elderflower simple syrup to taste. Whip to stiff peaks.

Make the Champagne Simple Syrup

In a small pot, combine champagne and sugar. Bring to a simmer and simmer for 5 minutes. Let cool completely to room temperature.

Assemble the Cake

Put a dollop of frosting on a cake stand. Place one layer on the stand. Brush all over with champagne simple syrup. Spread a layer of frosting on cake. Evenly top with chopped strawberries. Place second layer on top. Brush 2nd layer all over with champagne simple syrup. Frost the entire cake. Decorate with strawberries and fresh flowers if desired.