Preheat the oven to 350°F and grease a 9-inch by 13-inch pan.

In a large mixing bowl, combine all the ingredients: cake mix, eggs, champagne, oil, orange juice, vanilla extract and orange zest.

Beat all of the ingredients until they are well blended. Pour the batter into the prepared pan

Bake at 350°F for 18-22 minutes. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, the cupcake is done. Allow the cake to cool.

Melt the butter over medium heat in a saucepan.

Stir in water and sugar, bring to a boil and continue for 5 minutes on medium-high while stirring constantly. Mixture will become bubbly and thick.

Remove from heat and stir in champagne, continue to mix until smooth, glaze will become much thinner. Set aside to cool for at least 10 minutes, stirring occasionally.

Start by poking holes in the top of the cakes using a wooden spoon or other round object.

Pour the cooled glaze over top of the cake and allow the cake to cool completely.

Allow the cream cheese and butter to come to room temperature.

Beat the cream cheese and butter together until they are smooth, scraping down the bowl occasionally.

Slowly add the powdered sugar, one cup at a time, continuing to beat the frosting all together. As the frosting starts to thicken, add the heavy cream.

Lastly, Add the chopped strawberries, pinch of salt and orange zest and increase the mixer to high and until for another 60 seconds until all the ingredients are well mixed.

Spread the cream cheese over the cooled cake. The frosting will be relatively thin, but it will thicken in the refrigerator. Refrigerate for at least 1-2 hours and keep refrigerated when not serving.