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Rubino Estates Winery
May 24, 2024 | Rubino Estates Winery

Strawberry & Salute Rosé Snack Cake

This summer, we’re making a point to seek out all the little sweet treats. This Strawberry Rosé snack cake, with its beautiful pink hue and very light and fluffy texture, is perfect for those moments in the day when you want a little morsel of joy. Plus, this cake is easy to put together and is great for sharing, and since the alcohol content in the Rosé bakes off, anyone can enjoy it! The flowers are blooming all around us, the summer fruit is ripening, and it’s a Rosé kind of day, so this recipe is the perfect choice. 

Strawberry-Rosé Snack Cake

  • Cake:
  • 1 1/2 cups freeze-dried strawberries, divided
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 2/3 cup rosé wine
  • 1/4 cup canola oil
  • 1 teaspoon vanilla extract
  • 1 large egg
  • Frosting:
  • 1/4 cup unsalted butter, softened
  • 4 ounces cream cheese, softened
  • 1/4 teaspoon kosher salt
  • 2 1/4 cups powdered sugar

Prepare the Cake: Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving a 2-inch overhang on all sides. Process freeze-dried strawberries in a mini food processor until powdered, 30 seconds to 1 minute. Measure 3 tablespoons powdered strawberries into a medium bowl (reserve remaining powdered strawberries in the food processor for Frosting). Add flour, granulated sugar, baking powder, and salt to bowl. Using a spoon, make a well in center of flour mixture, and pour rosé wine, oil, and vanilla into well. Crack egg into rosé mixture. Pierce egg using tip of a whisk, and lightly beat together. Fold egg mixture into flour mixture to form a smooth batter.

Spread batter evenly in prepared baking pan. Bake in preheated oven until a wooden pick inserted in center comes out clean, 25 to 28 minutes. Remove from oven, and cool in pan 5 minutes. Using parchment paper overhang, lift Cake from pan and transfer to a wire rack. Cool completely, about 1 hour.

Prepare the Frosting: Place butter, cream cheese, and salt in a clean bowl, and beat with an electric mixer fitted with a paddle attachment on medium-high speed until smooth, about 1 minute. Add reserved powdered strawberries, and beat on medium-high speed until thoroughly combined, about 1 minute. Add powdered sugar, and beat on low speed until smooth and creamy, about 1 minute. Spread Frosting over cooled Cake. Enjoy!

Recipe by Southern Living

We invite you to enjoy this cake with our Wine of the Month, Salute Rosé! On sale now for a limited time. 


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