Strawberry Rosé Cake Recipe Easy Galentine’s Dessert with Rosé Buttercream

Let’s set the scene: the kitchen is filled with the sweet, heady scent of strawberries and the playful fizz of rosé. The batter glows a pale pink, flecked with bright berry pieces, and you can just imagine how the first forkful will taste—light, airy, bursting with strawberry flavor and a gentle hint of rosé that whispers, “We’re here to celebrate.” Honestly, the first time I made this Strawberry Rosé Cake, I had to stop and soak up the moment. It’s the kind of bake that feels like springtime and friendship wrapped together, the kind of recipe you wish you’d found years ago for all those heart-to-hearts and laughter-filled brunches.

I stumbled onto the idea for this cake one chilly February when my best friends and I decided our Galentine’s Day needed something extra special. We’d grown tired of the usual chocolates and wanted a show-stopping dessert that was both pretty and playful. (Plus, let’s face it, we all appreciate a good excuse to open a bottle of rosé before noon.) The first bite—tender crumb, buttercream with the softest blush of wine—was a revelation. There’s nothing more satisfying than seeing your favorite people trying to “even up” slices under the guise of “just one more sliver.”

This Strawberry Rosé Cake recipe is now a staple for our Galentine’s parties, but honestly, it’s perfect for bridal showers, sweet birthdays, or any gathering that calls for a little sparkle. I’ve tested every swirl of buttercream and every splash of rosé (in the name of research, of course), and I can promise you: this is the kind of cake that turns an ordinary day into a memory. It’s dangerously easy, a little bit fancy, and pure, nostalgic comfort. You’re going to want to save this one for every celebration—trust me.

Why You’ll Love This Strawberry Rosé Cake Recipe

If you’ve ever searched for the ultimate Galentine’s dessert, your quest ends here. There’s just something about the combination of sweet strawberries and rosé that feels like instant joy—like a toast to good friends and good times. After baking (and taste-testing) this cake more times than I can count, I can say with confidence it has everything you want in a celebratory treat.

• Quick & Easy: You’ll have this Strawberry Rosé Cake layered and frosted in about 90 minutes, which means less time fussing and more time celebrating.
• Simple Ingredients: No need for a trip to a specialty market. You probably have most of what you need (and if not, your local store will).
• Perfect for Galentine’s (and beyond): It’s a guaranteed centerpiece for your girlfriends’ brunch, but also shines at showers, birthdays, or afternoon teas.
• Crowd-Pleaser: Both adults and kids rave about the moist crumb and the pretty-in-pink look (plus, who can resist rosé-infused buttercream?).
• Unbelievably Delicious: The combination of real strawberries and a gentle rosé undertone makes each bite light, fruity, and downright irresistible.

What makes this Strawberry Rosé Cake different? I blend the berries straight into the batter for a bold, fresh flavor—no artificial extracts or food coloring needed. The rosé is gently reduced to concentrate its flavor, adding a subtle sophistication that’s never overpowering. And the buttercream? It’s whipped with rosé reduction, giving it a delicate blush and a grown-up twist. It’s not just another strawberry cake—it’s the one you’ll be proud to serve.

This recipe is meant for those moments when you want to celebrate your favorite people with something genuinely special. It’s flexible, fun, and just the right amount of fancy—comfort food, but with a pink party dress. Whether you’re impressing your friends or just treating yourself (because you deserve it!), this cake brings people together with every slice.

What Ingredients You Will Need

This Strawberry Rosé Cake recipe uses wholesome, straightforward ingredients to create a cake that’s as beautiful as it is delicious. Most are pantry or fridge staples, but a few specialty touches (hello, rosé) make it extra memorable. I’ll walk you through exactly what you need and a few tips for picking the best.

• For the Strawberry Rosé Cake:
  • All-purpose flour (205g) – Gives the cake a soft, tender crumb.
  • Baking powder (2 tsp / 8g) – For lift and lightness.
  • Fine sea salt (1/2 tsp / 3g) – Brings out all the flavors.
  • Unsalted butter, softened (1/2 cup / 115g) – Adds richness and moisture.
  • Granulated sugar (1 cup / 200g) – Sweetness and structure.
  • Large eggs, room temperature (2) – Bind everything and give structure.
  • Pure vanilla extract (2 tsp / 10ml) – Rounds out the flavor.
  • Rosé wine (3/4 cup / 180ml) – Use a dry rosé you’d enjoy drinking (nothing fancy, but not bottom-shelf either!).
  • Fresh strawberries, hulled and finely chopped (1 cup / 150g) – For bursts of fruit in every bite. If out of season, frozen (thawed and drained) work too.
  • Whole milk or non-dairy milk (1/4 cup / 60ml) – Keeps the crumb soft.
  • Optional: Lemon zest (from 1 lemon) – Adds brightness.
• For the Rosé-Infused Buttercream:
  • Unsalted butter, softened (1 cup / 230g) – The base for a creamy, dreamy frosting.
  • Powdered sugar (3 cups / 360g) – Makes the buttercream fluffy and sweet.
  • Rosé wine, reduced (1/3 cup / 80ml, reduced to 2 tbsp / 30ml) – Intensifies the rosé flavor.
  • Pure vanilla extract (1 tsp / 5ml) – For a soft, rounded finish.
  • Pinch of salt – Cuts the sweetness just enough.
  • Optional: Strawberry jam (2 tbsp / 30g) – For a swirl of berry flavor and a pretty pink hue.
• For Garnish:
  • Fresh strawberries, halved
  • Edible flowers or freeze-dried strawberries (for extra Galentine’s flair)

Ingredient tips: I love using King Arthur flour for consistent texture. If you can get local farm strawberries, you’ll taste the difference. For dairy-free, swap milk and butter for plant-based versions (I’ve used Miyoko’s with great results). If baking gluten-free, a 1:1 gluten-free flour blend does the trick. For the rosé, pick something fruity—not too sweet, not too dry. And if you’re feeling extra, a swirl of strawberry jam in the buttercream takes it over the top.

Equipment Needed

• 9-inch round cake pans (2) – or use an 8-inch for slightly thicker layers.
• Parchment paper – For lining your pans and easy removal.
• Mixing bowls (at least 2) – One for wet, one for dry ingredients.
• Electric mixer (stand or hand) – Makes the buttercream fluffy, though a strong arm and a whisk can work in a pinch.
• Measuring cups and spoons – Accuracy matters for perfect texture.
• Rubber spatula – For gentle folding and scraping every last bit of batter.
• Small saucepan – For reducing the rosé (don’t skip this step—it’s worth it!).
• Cooling rack – So your cake layers set up just right.
• Offset spatula or butter knife – For easy frosting and pretty swirls.
• Optional: Cake turntable – Makes decorating easier, but I’ve done plenty of cakes on a dinner plate.

If you don’t have a stand mixer, a hand mixer (or even a whisk and elbow grease) will do. Parchment keeps your layers from sticking, and I always suggest investing in a set of sturdy cake pans—mine have lasted years with just a little TLC (hand-wash, no metal utensils). If you’re on a budget, you can absolutely make this cake with just bowls and a whisk (been there, done that)—it’s all about the love you put in!

How to Make Strawberry Rosé Cake with Rosé-Infused Buttercream

1. Prep your pans and oven: Preheat to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment, and lightly flour the sides. Set aside.
2. Reduce the rosé: Pour 1/3 cup (80ml) rosé into a small saucepan. Simmer over medium heat until reduced to about 2 tablespoons (30ml), about 10-12 minutes. Cool completely. (Tip: Don’t walk away! It can reduce quickly at the end—you want a syrupy consistency, not burnt sugar.)
3. Mix dry ingredients: In a medium bowl, whisk together the flour (205g), baking powder (8g), and salt (3g). Set aside.
4. Cream butter and sugar: In a large bowl, beat 1/2 cup (115g) softened butter with 1 cup (200g) sugar until light and fluffy—about 3-4 minutes with a mixer. (It should look pale and almost doubled in volume.)
5. Add eggs and vanilla: Beat in the eggs (one at a time), then the vanilla extract and optional lemon zest. Mix just until smooth.
6. Add the rosé and milk: On low speed, alternate adding the dry ingredients and the rosé (180ml) and milk (60ml), beginning and ending with dry. Mix until just combined—don’t overmix or your cake can get dense.
7. Fold in strawberries: Gently fold in the chopped strawberries (150g) with a spatula. The batter will be thick and speckled with juicy bits.
8. Bake: Divide evenly between the prepared pans. Smooth the tops and bake for 22-26 minutes, or until a toothpick inserted comes out clean or with a few moist crumbs. The cakes should be lightly golden and springy to the touch.
9. Cool: Let cakes cool in pans for 10 minutes, then turn out onto a wire rack to cool completely. (Don’t frost warm cakes—your buttercream will melt!)
10. Make the buttercream: In a large bowl, beat 1 cup (230g) softened butter until creamy. Gradually add 3 cups (360g) powdered sugar, beating until light and fluffy. Add cooled rosé reduction, vanilla extract, and pinch of salt. For a pinker hue and more berry flavor, beat in 2 tbsp (30g) strawberry jam.
11. Assemble: Place one cake layer on your serving plate. Spread with a generous layer of buttercream. Top with the second cake layer and frost the top and sides. Use an offset spatula for swirls (imperfection is charming!).
12. Decorate: Garnish with fresh strawberries and edible flowers or freeze-dried berries for a Pinterest-worthy finish.

Troubleshooting: If your cakes sink, check your baking powder’s freshness. If the buttercream is too soft, chill for 10 minutes and whip again. If it’s too stiff, add a tablespoon of milk. And if you’re worried about overbaking, start checking at 20 minutes—the color should be golden and the smell, well, heavenly.

Cooking Tips & Techniques

A few tricks make this Strawberry Rosé Cake recipe turn out perfect every time. First, always measure your flour by spooning it into the cup and leveling it off—packing leads to dense cakes. I learned this the hard way when my first cake was, let’s say, more “pancake” than “cloud.”

Reducing the rosé is non-negotiable. It concentrates the flavor and keeps the buttercream from being runny. Don’t rush this step—patience pays off (and your kitchen will smell amazing). When creaming butter and sugar, take your time. The more air, the lighter your cake. Use room temperature eggs and milk for a smooth, even batter.

If your strawberries are especially juicy, pat them dry after chopping to prevent excess moisture. For an extra fine crumb, sift your dry ingredients together. And if you’re new to frosting layer cakes, chill the cake layers for 20 minutes before frosting—it helps prevent crumbs in your buttercream. Multi-tasking tip: Make the buttercream while the cakes bake, and reduce the rosé as you prep your pans.

Don’t worry if your buttercream looks a little rustic—swirls and swoops are the best part! If piping, use a large open star tip for a whimsical finish. And if you’re short on time, this cake is just as tasty baked as cupcakes (15-18 minutes at the same temp). Remember: cakes are forgiving, and a little imperfection just means more homemade love.

Variations & Adaptations

One of the best things about this Strawberry Rosé Cake recipe is its flexibility. Over the years, I’ve tried all sorts of twists—some by design, others by “oops, I’m out of strawberries but have blueberries!” Here are a few favorites:

• Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free blend. I like Bob’s Red Mill for reliable results. Watch the bake time—gluten-free cakes sometimes cook a minute or two faster.
• Dairy-Free: Use plant-based butter and your favorite non-dairy milk. The cake stays moist and the buttercream is just as fluffy (I’ve served this version to friends with dairy allergies, and they always ask for seconds).
• Berry Swap: Try raspberries, blueberries, or a mix for a seasonal twist. Frozen berries work in a pinch—just thaw and drain well to avoid extra moisture.
• Chocolate Rosé Cake: Replace 1/4 cup (30g) flour with unsweetened cocoa powder for a chocolate-strawberry-rosé combo that’s out of this world.
• Vegan Version: Use flax eggs (2 tbsp ground flax + 6 tbsp water) and plant-based butter/milk. The crumb is a bit denser but still delicious.
• Alcohol-Free: Replace rosé with sparkling grape juice for a family-friendly cake.

My favorite personal twist? Swapping in lemon zest and a handful of freeze-dried strawberries blended into the batter for a super-intense strawberry-lemon flavor. It’s zingy, bright, and just as pretty. This cake is all about celebrating your way—so have fun and make it your own!

Serving & Storage Suggestions

To serve this Strawberry Rosé Cake, slice it at room temperature for the softest crumb and creamiest buttercream. The fresh strawberries on top add a juicy pop—so don’t skip the garnish! For a festive Galentine’s look, scatter edible flowers or freeze-dried strawberry bits.

Pair with a glass of chilled rosé (obviously), a hot cup of tea, or fresh lemonade for a non-alcoholic option. This cake also shines alongside a strawberry salad or as the highlight of a brunch spread.

Store leftovers (if you have any!) covered at cool room temperature for up to 1 day. For longer storage, refrigerate in an airtight container for 3-4 days—the flavors actually deepen a bit over time. To freeze, wrap slices tightly in plastic wrap and foil; thaw overnight in the fridge. Reheat individual slices for 10 seconds in the microwave for that “just baked” warmth.

Tip: If the buttercream gets a bit firm in the fridge, let the cake sit at room temp for 20-30 minutes before serving. The flavors bloom and the texture is pure perfection.

Nutritional Information & Benefits

A slice of this Strawberry Rosé Cake (1/12 of the cake) is estimated at 370 calories, with 15g fat, 54g carbs, and 3g protein. The cake is free from artificial colors and uses real fruit for both flavor and color. Strawberries offer vitamin C and antioxidants, while the use of whole ingredients keeps things honest.

For gluten-free or dairy-free adaptations, the nutrition remains similar, though fat content may shift with plant-based ingredients. This dessert contains wheat, dairy, and eggs—so be mindful for guests with allergies.

I love that you get a treat that feels indulgent, but with real fruit and a touch of celebration from the rosé. It’s a dessert with heart, meant to be shared—and honestly, sometimes a slice of cake with friends is the best self-care there is.

Conclusion

If you’ve been searching for a Galentine’s dessert that’s as joyful and memorable as your friendships, this Strawberry Rosé Cake recipe is your answer. It’s beautiful, easy, and just the right mix of fun and fancy. Whether you stick to the classic version or put your own spin on it, every bite is a celebration of good times and great company.

I’ve lost count of how many times I’ve made this cake, but every time, it brings smiles and that little “wow” moment when someone tastes the rosé in the buttercream. So grab your favorite bottle, invite your besties, and get baking—then let me know how you make it your own! I’d love to hear your twists, tips, and Galentine’s stories in the comments below.

Here’s to friendship, cake, and a little sparkle—bookmark this one, because you’re going to want it again and again!

FAQs About Strawberry Rosé Cake with Rosé Buttercream

Can I make the cake ahead of time?

Absolutely! Bake the cake layers a day ahead, wrap tightly, and store at room temperature. Frost the day of your event for the freshest taste.

What kind of rosé works best?

Choose a dry, fruity rosé you enjoy drinking—nothing too sweet or too dry. The flavor concentrates as it reduces, so pick a bottle you’d pour a glass from.

Can I use frozen strawberries?

Yes! Thaw and drain them well before adding to the batter. Pat dry to avoid excess moisture in the cake.

How do I get a strong strawberry flavor?

Use ripe, in-season berries when possible and add a swirl of strawberry jam to the buttercream for extra punch.

Can I make this as cupcakes?

Definitely! Divide the batter among 12 cupcake liners and bake at 350°F (175°C) for 15-18 minutes. Frost and decorate as you like.

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