How to make
For the sponge cake mix:
Cut the strawberries into small pieces and leave them to soak in the champagne (3 1/3 tbsp (50 ml) + 4 spoons, which we will later set aside for the cream). The longer they are left, the better.
Beat the butter with the sugar, until a fluffy cream is obtained.
Add the eggs one by one while beating.
Pour half of the flour, which has been sifted with baking powder.
Strain the strawberries and separate 3 1/3 tbsp (50 ml) of the champagne, which you pour into the mixture, along with the milk. Stir well.
Add the remaining flour and mix well again.
Finally, add the strawberries and carefully integrate them into the mixture with a wooden spoon.
Pour the mixture into a mold of your choice, which has been greased and floured (I made half in a sponge cake mold and the other half - in muffin molds and baked them together and took out the muffins 5 minutes before the cake, because they are small and are baked quicker.
Bake them at 360°F (180°C) in a preheated oven - 25-30 minutes.
For the cream:
Beat the butter, powdered sugar, 4 spoons of champagne and strawberry jam into a fluffy cream.
Add the cream cheese and beat a little more with the mixer on low speed.
When the cream is ready and the sponge cake or muffins have cooled, decorate their surface with it. Add pieces of strawberries on top. Enjoy!
The sponge cake (muffins) with strawberries and champagne is very tasty.
