Sparkling Wine Soaked Strawberry Shortcake

In a large mixing bowl, cut butter up into pieces and allow to sit at room temperature for 20 minutes.

In a separate bowl, mix eggs, yolks and vanilla until well-combined.

Preheat oven to 325ºF and make sure rack is placed in middle of oven. Grease and flour a 9×5 loaf pan.

Using a mixer set to high, beat butter until creamy, about 2–3 minutes. Continue mixing on medium while slowly adding sugar and salt and mix for 1 minute. Increase speed to high again and continue to mix until light and fluffy, about 5 minutes. Reduce speed to medium again and slowly add egg mixture until fully incorporated. Mix on high for 3 minutes,

Sift flour over mixture in 3 to 4 additions while folding flour into batter, using a spatula until all flour is folded in. Pour mix into prepared pan and smooth top.

Bake until golden brown and toothpick comes out clean, about 1 hour and 10 minutes. Remove from oven and allow to cool on wire rack for 15 minutes before removing from pan. Allow to cool completely for at least 1 hour and 30 minutes.

For the topping:
In a medium-sized bowl, add sparkling wine and sugar and mix until all sugar has dissolved. Add strawberries and refrigerate for at least 30 minutes.

In a medium bowl, add heavy cream and mix with hand mixer for 4–6 minutes until cream forms medium peaks.

To serve, slice cake and lay on plate. Spoon 2 tablespoons of juice from strawberry mixture onto each slice of cake and allow the cake to absorb liquid. Top with sliced strawberries and whipped cream and garnish with mint leaves.