Strawberries And Rosé Cake Recipe

Name: Strawberries And Rosé Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Rose Syrup; 2 cups rose wine; 1 cup granulated sugar; Cake Layers; 1 cup fresh sliced strawberries; 1/2 cup rose wine; Baking spray; 1/2 cup whole milk, at room temperature; 7 large egg whites, at room temperature; 2 large egg yolks, at room temperature; 2 teaspoons vanilla extract; 3 cups unbleached cake flour (about 123/4 oz.); 6 teaspoons baking powder; 1 teaspoon salt; 2 cups granulated sugar; ⅛ tablespoons unsalted butter, softened; Rose Buttercream; 3 cups sifted powdered sugar; 2 sticks unsalted butter, softened; 1/2 teaspoon salt; 1/3 cup rose syrup; 1 tablespoon rose wine; Garnish; 3 cups fresh strawberries, halved; 1/4 cup rose wine; 2 tablespoons granulated sugar

Servings: persons

Rose Syrup
2 cups rose wine
1 cup granulated sugar
Cake Layers
1 cup fresh sliced strawberries
1/2 cup rose wine
Baking spray
1/2 cup whole milk, at room temperature
7 large egg whites, at room temperature
2 large egg yolks, at room temperature
2 teaspoons vanilla extract
3 cups unbleached cake flour (about 123/4 oz.)
6 teaspoons baking powder
1 teaspoon salt
2 cups granulated sugar
⅛ tablespoons unsalted butter, softened
Rose Buttercream
3 cups sifted powdered sugar
2 sticks unsalted butter, softened
1/2 teaspoon salt
1/3 cup rose syrup
1 tablespoon rose wine
Garnish
3 cups fresh strawberries, halved
1/4 cup rose wine
2 tablespoons granulated sugar

1
To make syrup, combine rose and sugar in a medium saucepan over medium-high heat. Bring to a boil; reduce heat and simmer 15 to 20 minutes or until mixture is syrupy and reduced by about 1/
2
To make cake layers, combine strawberries and rose in a small bowl; let stand 30 minutes. Transfer mixture to a blender; process until smooth.
3
Preheat oven to 350u00b0. Spray 3 (9-inch) round baking pans with baking spray; line bottom of each pan with parchment paper rounds. Spray parchment paper with baking spray; lightly flour each pan.
4
Combine strawberry puree, milk, egg whites, egg yolks, and vanilla in a medium bowl, stirring with a whisk until combined; set aside. Combine flour, baking powder, and salt in a medium bowl, stirring with a whisk; set aside. Combine sugar and butter in the bowl of a stand mixer fitted with a paddle attachment; mix at medium speed until pale and fluffy.
5
Add 1/2 of flour mixture to sugar mixture in bowl; mix at medium-low speed until combined. Add all of strawberry liquid mixture to bowl; mix at medium-low speed until combined. Add remaining flour mixture to bowl; mix at medium-low speed until just combined. Divide batter evenly between 3 prepared pans, smoothing tops with a rubber spatula. Bake at 350u00b0 in center of oven for 25 minutes or until skewer inserted in center of cake comes out clean, rotating pans halfway through baking.
6
Let cakes stand in pans 5 minutes. Run a butter knife around the edge of pans to loosen; invert cakes onto parchment paper-lined wire racks. Prick surface of cake layers all over with a wooden skewer; brush layers evenly with about 3/4 cup rose syrup. Let cakes cool completely.
7
To make frosting, combine powdered sugar, butter, and salt in a stand mixer fitted with a whisk attachment; mix at medium-low speed until combined. Increase speed and beat until fluffy. With mixer running, slowly stream in 1/3 cup rose syrup; mix until combined. Add 1 Tbsp. rose, mixing until combined.
8
To assemble cake and garnish, combine strawberries, rose, and sugar in a medium bowl; let stand 20 to 30 minutes. Trim cooled cake layers. Stack cake layers, spreading frosting evenly between layers. Frost top and sides of cake, if desired. Gently spoon strawberries on top of cake. Slice as desired.

2097

kcal

Calories

Fat

336

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: Rose Syrup, 2 cups rose wine, 1 cup granulated sugar, Cake Layers, and more.

Yes, Strawberries And Rosé Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Strawberries And Rosé Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions