Strawberry Rosé Cake Recipe – Easy Galentine’s Party Dessert

The aroma of fresh strawberries mingling with a splash of crisp rosé wine—let me tell you, that’s the sweet, summery scent that filled my kitchen the first time I baked this Strawberry Rosé Cake for Galentine’s. It’s one of those moments where you stop, fork in hand, and just grin like a kid in a candy store. The cake’s blush-pink crumb, flecked with juicy berries and topped with a silky, rosé-infused glaze, feels like the very definition of celebration (seriously, if joy had a flavor, this might be it).

The first time I baked this cake, it was for a rainy February afternoon with my closest girlfriends (Galentine’s is our excuse to spoil each other with laughter and sweets). I was instantly hooked—one bite and I knew I’d found my go-to party dessert. My grandma used to say, “If it’s pretty and it’s pink, it’s perfect for sharing”—she was right. This recipe brings together the nostalgia of strawberry shortcake and the grown-up fun of rosé in a way that makes you pause and savor every bite. The kind of cake you wish you’d discovered years ago, when you were knee-high to a grasshopper.

Honestly, watching my friends sneak forkfuls off the cooling rack (I caught them red-handed, and I can’t blame them) made me realize: this Strawberry Rosé Cake is dangerously easy and delivers pure comfort. It’s perfect for potlucks, adds sparkle to your Pinterest dessert board, and makes a sweet treat for your kids—if you’re willing to share. After testing it at more than a few family gatherings (in the name of research, of course), it’s become a staple for gifting and celebrating. Feels like a warm hug with every slice, and you’re going to want to bookmark this one for every Galentine’s, birthday, or “just because” moment.

Why You’ll Love This Strawberry Rosé Cake Recipe

If you’re hunting for the ultimate Galentine’s party dessert, you’re in good company—I’ve baked, tasted, and tweaked this Strawberry Rosé Cake more times than I care to count (my family is not complaining). Here’s why it stands out from the crowd:

• Quick & Easy: Comes together in under 90 minutes, including baking and cooling. Perfect for spontaneous celebrations or last-minute get-togethers.
• Simple Ingredients: No fancy flours or obscure extracts—just everyday baking staples, fresh strawberries, and your favorite rosé. You probably have most of it already.
• Perfect for Celebrations: It’s the centerpiece of any Galentine’s party, but don’t stop there—think birthdays, bridal showers, or just a weekend brunch.
• Crowd-Pleaser: Both kids and adults swoon over the sweet berry flavor and tender crumb. My picky nephew asked for seconds (he never does that).
• Unbelievably Delicious: Moist, fluffy cake with a subtle rosé aroma and the juiciness of strawberries—comfort food with a festive twist.

This recipe isn’t just another strawberry cake—it’s the best version I’ve ever made. Blending the rosé into the batter gives it a delicate lift, and a splash in the glaze adds grown-up sophistication without being overpowering. The result is a cake that’s both playful and refined, with balanced sweetness and a hint of tartness from the berries.

Whether you’re impressing guests (with zero stress) or just treating yourself, this Strawberry Rosé Cake is the kind of dessert that turns an ordinary day into something memorable. After the first bite, you’ll see what I mean—it’s the kind of comfort that lingers, making you smile long after the party’s over.

What Ingredients You Will Need

This Strawberry Rosé Cake uses simple, wholesome ingredients to deliver bold flavor and a soft, dreamy texture. Most are pantry staples, with a couple of special touches to make it celebration-worthy. Here’s what you’ll need:

• For the cake batter:
  • 2 cups (250g) all-purpose flour (or use a 1:1 gluten-free blend for GF option)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (120g) unsalted butter, softened (adds richness)
  • 1/2 cup (120ml) light olive oil or canola oil (for extra moisture)
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract (go for Nielsen-Massey if you want the best flavor)
  • 1/2 cup (120ml) rosé wine (choose a fruity, dry rosé for best results)
  • 1/2 cup (120ml) sour cream or Greek yogurt (adds tenderness and tang)
  • 1 1/2 cups (225g) fresh strawberries, hulled and chopped (or thawed frozen berries, drained)
• For the rosé glaze:
  • 1 1/2 cups (180g) powdered sugar
  • 2–3 tablespoons rosé wine (adjust for desired consistency)
  • 1 tablespoon lemon juice (for brightness)
  • Pinch of salt
  • Optional: drop of pink gel food coloring for a vibrant finish
• For garnish:
  • Extra sliced strawberries
  • Edible flowers (like violets or pansies, if you’re feeling fancy)
  • Fresh mint leaves

If you need substitutions, swap Greek yogurt with coconut yogurt for dairy-free, or use almond flour for a gluten-free variation (just reduce the sour cream a touch to keep the batter thick enough). In summer, try adding fresh raspberries or blueberries for a mixed-berry twist. I love Driscoll’s for strawberries—always fresh and sweet! For rosé, a bottle you’d actually drink is best (don’t grab the cheapest one on the shelf—trust me, it matters).

All in all, these ingredients work together to make a cake that’s moist, flavorful, and perfectly pink—without any weird additives. You’ll notice the difference in each bite.

Equipment Needed

You don’t need a kitchen full of gadgets for this Strawberry Rosé Cake, but a few trusty tools make things easier. Here’s what I use:

• 9-inch (23cm) round cake pan (or two 8-inch pans for a layer cake)
• Parchment paper (for easy release and less mess)
• Mixing bowls—one large, one medium
• Electric mixer or stand mixer (but a sturdy whisk can work in a pinch)
• Measuring cups and spoons (don’t eyeball—it’s worth measuring for baking!)
• Rubber spatula (for folding in berries and scraping the bowl clean)
• Wire cooling rack (helps keep the cake from getting soggy)
• Small bowl for the glaze
• Offset spatula or butter knife (to spread the glaze smoothly)
• Serving plate or cake stand

If you don’t have a stand mixer, handheld electric beaters do the job. My grandma used a wooden spoon and strong arms—so it can be done! For budget-friendly options, Wilton cake pans are reliable and affordable. Just be sure to wash and dry your pans thoroughly to prevent sticking (a little butter on the pan edges never hurts). And don’t skip the parchment round—your cake will lift out like a dream.

Preparation Method

1. Prep the pan: Preheat your oven to 350°F (175°C). Grease your 9-inch (23cm) cake pan with butter or nonstick spray. Line the bottom with parchment paper for easy removal.
2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream butter, oil, and sugar: In a large bowl, beat the softened butter, oil, and granulated sugar together until light and fluffy (about 2–3 minutes with a mixer on medium speed). The mixture should look pale and creamy.
4. Add eggs and vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Scrape down the sides of the bowl to make sure everything’s combined.
5. Incorporate the rosé and sour cream: Pour in the rosé wine and sour cream, mixing until just blended. The batter might look a bit curdled—don’t panic, it’ll smooth out once you add the flour.
6. Combine wet and dry: Add the dry ingredient mixture to the wet, stirring gently until just combined. Overmixing can make the cake dense, so stop when you no longer see streaks of flour.
7. Fold in strawberries: Gently fold in the chopped strawberries with a spatula. Try not to crush them—this keeps juicy fruit pockets in the baked cake.
8. Bake: Pour the batter into the prepared pan and smooth the top. Bake for 35–40 minutes, until a toothpick inserted in the center comes out clean and the edges are golden. If your oven runs hot, start checking at 32 minutes.
9. Cool: Let the cake cool in the pan for 10 minutes, then run a knife around the edge and turn out onto a wire rack. Peel off the parchment and let cool completely before glazing (otherwise, the glaze will melt right off).
10. Prepare the rosé glaze: In a small bowl, whisk together powdered sugar, 2 tablespoons rosé wine, lemon juice, and salt. Add another tablespoon of rosé if you want a thinner glaze. Stir until smooth and glossy.
11. Glaze and decorate: Pour the glaze over the cooled cake, letting it drip down the sides. Garnish with sliced strawberries, mint, and edible flowers. Let the glaze set for 10–15 minutes before slicing.

Prep note: If your strawberries are extra juicy, pat them dry with paper towels before adding to the batter—this helps avoid soggy spots. If your glaze seems too thick, add a touch more rosé (just a teaspoon at a time). For troubleshooting, if your cake sinks in the middle, it’s probably underbaked—give it another 5 minutes next time. My own tip: Use room-temperature ingredients for a smoother batter and better rise.

Cooking Tips & Techniques

Baking a Strawberry Rosé Cake is pretty straightforward, but a few tricks make it foolproof. Here’s what I’ve learned after more than a few kitchen experiments:

• Room temperature matters: Butter, eggs, and sour cream blend better when not cold. If you forget, just set your eggs in warm water for five minutes—works every time.
• Don’t overmix: After adding flour, stir gently until just combined. Overmixing means tough cake (been there, done that).
• Juicy berry secret: If your strawberries are super ripe, give them a quick blot with paper towels. Too much juice can make the cake soggy.
• Baking time: Ovens vary—always check early. If the edges are browning but the center’s wobbly, tent with foil and bake a little longer.
• Glaze consistency: For a thick, glossy glaze, stick with two tablespoons of rosé. If you want a more dramatic drizzle, add extra wine a teaspoon at a time.
• Multitasking: Prep your glaze and garnish while the cake cools—makes serving a breeze. I sometimes chop extra berries for topping while waiting.

I’ve had my share of cake disasters (once forgot the baking powder—flat as a pancake, but still tasty). The secret is not to rush—give your cake time to cool before glazing. For consistency, weighing ingredients helps (a digital scale is handy). And, if you’re baking for a crowd, double the recipe and stack two layers with whipped cream in between. Honestly, it’s hard to mess up as long as you keep an eye on the details and don’t skip the parchment paper!

Variations & Adaptations

Every party has a mix of tastes and dietary needs, so I love tweaking this Strawberry Rosé Cake for the occasion. Here are a few fun variations:

• Gluten-free: Swap the all-purpose flour for a gluten-free 1:1 baking blend. I’ve tried Bob’s Red Mill—works great, just reduce sour cream by a tablespoon for a firmer crumb.
• Dairy-free: Use coconut yogurt instead of sour cream, and replace butter with a vegan alternative. The cake stays moist and still has great texture.
• Mixed berry: Add blueberries or raspberries for a summer twist. Just keep the total berry amount to 1 1/2 cups (about 225g).
• Rosé-free option: Sub rosé with sparkling apple juice for a kid-friendly version. Tastes bright and fresh, with no wine flavor.
• Flavor boost: Add a tablespoon of lemon zest to the batter for extra zing. I sometimes sprinkle toasted almonds on top for crunch.

For allergen substitutions, almond flour works for gluten-free but makes the cake more dense—reduce the liquid slightly. If you’re baking in a loaf pan, increase the bake time by 10–15 minutes. My favorite tweak? Swapping half the strawberries for peaches in July—so sweet and summery! Honestly, the possibilities are endless, so don’t be afraid to experiment and make it your own.

Serving & Storage Suggestions

This Strawberry Rosé Cake is best served slightly chilled or at room temperature—either way, the glaze sets perfectly and the berries stay juicy. I love slicing it thick and plating with extra fresh strawberries and a sprig of mint (looks gorgeous on a cake stand for photos!).

Pair it with sparkling rosé for adults, or pink lemonade for the kids—makes the party feel extra fancy. If you’re hosting brunch, add a side of whipped cream or vanilla ice cream for a decadent touch.

For storage, wrap leftovers tightly in plastic or store in an airtight container. It keeps well in the fridge for up to 3 days—just bring to room temp before serving for best texture. You can freeze slices for up to 2 months; thaw overnight in the fridge, then glaze just before serving. Reheat gently in the microwave for 10–15 seconds if you like it warm (but honestly, it’s delicious cold too). As the cake sits, the flavors deepen and the glaze soaks in—sometimes day two is even better!

Nutritional Information & Benefits

Each slice of this Strawberry Rosé Cake (assuming 12 servings) has about 280 calories, with 6g fat, 45g carbs, and 3g protein. The strawberries pack vitamin C and fiber, while the rosé adds a subtle antioxidant boost (not a health food, but a little wine never hurt anyone, right?).

If you use Greek yogurt, you’ll get a bit more protein and calcium. For gluten-free and dairy-free versions, the nutritional stats stay about the same, just watch out for nut allergies if using almond flour. There’s a bit of sugar, but honestly, it’s a treat—enjoy in moderation!

I love that this cake feels light, not heavy, and the fruit adds natural sweetness. For wellness, it’s a nice balance between indulgence and wholesome ingredients. Always check your wine for sulfite allergies, and skip the glaze if you need to reduce sugar.

Conclusion

There’s a reason I keep coming back to this Strawberry Rosé Cake for Galentine’s and other celebrations—it’s easy, festive, and always a hit. The balance of sweet berries, tender crumb, and that grown-up rosé glaze makes it the kind of cake you’ll want to share (and maybe keep a secret slice for yourself).

Don’t be afraid to make it your own—try a new berry, switch up the glaze, or add some edible flowers for a Pinterest-worthy finish. For me, it’s the laughter and smiles around the table that make this recipe so special. Every time I bake it, I’m reminded of fun memories with friends and family.

If you give this recipe a try, I’d love to hear your tweaks and party stories—drop a comment below, share your cake pics, or let me know how you made it extra-special. Here’s to sweet celebrations and easy, joyful baking—go ahead, bookmark this one and let it brighten up your next get-together!

Frequently Asked Questions

Can I make this Strawberry Rosé Cake ahead of time?

Absolutely! Bake the cake a day in advance, wrap it tightly, and glaze just before serving for freshest flavor.

Can I use frozen strawberries instead of fresh?

Yes, just thaw and drain them well before adding to the batter to avoid excess moisture.

Is it possible to make this cake without alcohol?

Sure! Substitute sparkling apple juice or pink lemonade for rosé in both cake and glaze—it’ll still taste delicious and look festive.

How do I prevent my cake from sticking to the pan?

Grease the pan well and line the bottom with parchment paper. Let the cake cool for 10 minutes before turning out—it should release easily.

What’s the best way to store leftovers?

Keep slices in an airtight container in the fridge for up to 3 days, or freeze for longer storage. Just bring to room temperature before serving for best texture.

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