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Strawberry Chardonnay Lamb Cake

Strawberry Chardonnay Lamb Cake
The sweet, sour and fruity notes of strawberries help give this elegant cake a new modern twist. Add in a little chardonnay for a flavor enhancement that’s buttery and toasty and you get a uniquely rich tasting cake that is also extraordinarily moist. It’s the perfect twist on an old Easter classic!


Makes about 12 servings.


  • 1.2 ounce package freeze-dried strawberries
  • 3 cups all-purpose flour
  • 2-1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 12 tablespoons (1-1/2 sticks) butter, softened
  • 2 cups granulated sugar, divided
  • 3 eggs
  • 1 egg yolk
  • 1/2 teaspoon Wilton Pure Vanilla Extract
  • 1-1/2 cups chardonnay, divided
  • 2 tablespoons confectioners’ sugar
  • Fresh strawberries (optional)


Preheat oven to 350°F. Prepare both sides of Lamb Pan with vegetable pan spray.

In food processor bowl, grind strawberries into a fine powder. Remove 2 tablespoons; set aside

In large bowl, stir together remaining ground strawberries, flour, baking powder, baking soda and salt.

In large bowl, beat butter and 1-2/3 cups sugar with electric mixer until light and fluffy. Add eggs and egg yolk one at a time, beating well after each. Add vanilla and beat until well combined. Alternately add flour mixture and 3/4 cup chardonnay in three additions, beating until just combined. Spoon batter into bottom half of lamb pan; smooth to edges. Place top pan (with the hole) onto pan. Tie pan together with kitchen twine in two places. Place on cookie sheet.

Bake 50-55 minutes or until toothpick inserted into hole in pan comes out clean.

Cool in pan on cooling grid 5 minutes. Untie pans and remove top pan for 5 minutes. Replace top pan, turn the lamb over, and remove bottom pan for 5 minutes. If cake does not slide out of the bottom pan, gently loosen around edges with a butter knife. Cool cake completely.

While cake cools, heat remaining 3/4 cup chardonnay and 1/3 cup sugar in small saucepan over medium heat, stirring occasionally. Cook until reduced by half. Cool.

In fine-mesh strainer or cheesecloth, combine remaining 2 tablespoons ground strawberries and confectioners’ sugar. Brush cooled lamb cake with chardonnay syrup. Dust all over with ground strawberries and sugar. Serve with fresh strawberries.

In This Recipe

  • Strawberries add sweet, fruity, and mild sour notes to the cake
  • The chardonnay adds buttery, fruity notes that complement the wine
  • Chardonnay is often toasty, complementing the cake