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Strawberry Rosé Cake

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A festive, blush-pink cake flecked with juicy strawberries and topped with a silky rosé-infused glaze. Perfect for Galentine’s, birthdays, or any celebration, this easy dessert blends the nostalgia of strawberry shortcake with the grown-up fun of rosé.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour (or 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
  • 1/2 cup (120ml) light olive oil or canola oil
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (120ml) rosé wine (or sparkling apple juice for non-alcoholic)
  • 1/2 cup (120ml) sour cream or Greek yogurt
  • 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 (or sparkling apple juice for non-alcoholic)
  • 1 tablespoon lemon juice
  • Pinch of salt
  • Optional: drop of pink gel food coloring
  • For garnish:
  • Extra sliced strawberries
  • Edible flowers (violets or pansies, optional)
  • Fresh mint leaves

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat softened butter, oil, and granulated sugar until light and fluffy (2–3 minutes).
  4. Beat in eggs one at a time, mixing well after each. Stir in vanilla extract.
  5. Pour in rosé wine and sour cream, mixing until just blended. Batter may look curdled.
  6. Add dry ingredients to wet, stirring gently until just combined. Do not overmix.
  7. Fold in chopped strawberries with a spatula.
  8. Pour batter into prepared pan and smooth the top.
  9. Bake for 35–40 minutes, until a toothpick inserted in the center comes out clean and edges are golden.
  10. Cool cake in pan for 10 minutes, then turn out onto a wire rack. Remove parchment and cool completely.
  11. For glaze: In a small bowl, whisk powdered sugar, 2 tablespoons rosé wine, lemon juice, and salt. Add more rosé for thinner glaze. Stir until smooth.
  12. Pour glaze over cooled cake, letting it drip down the sides. Garnish with sliced strawberries, mint, and edible flowers. Let glaze set for 10–15 minutes before slicing.

Notes

Pat strawberries dry if extra juicy to avoid soggy cake. Use room-temperature ingredients for best texture. For gluten-free, use a 1:1 blend and reduce sour cream by a tablespoon. For dairy-free, use coconut yogurt and vegan butter. Substitute rosé with sparkling apple juice for a non-alcoholic version. Cake can be made ahead and glazed before serving. Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.

Nutrition

Keywords: strawberry cake, rosé cake, Galentine's dessert, party cake, easy cake recipe, pink cake, spring dessert, summer cake, berry cake, wine cake

Find it online: https://leilameals.com/strawberry-ros-e-cake-recipe-easy-galentines-party-dessert/