Strawberry Rosé Snack Cake
This snack cake is basically the easiest cake to bake ever and showcases strawberries and rosé, two of our favorite ingredients when we are in the mood for love!
Equipment
- food processor
- 8 x 8 pan
- hand mixer for icing, can use a wooden spoon and arm strength instead.
Ingredients
For the Rosé Strawberry Glaze
- 1 pound California strawberries hulled and chopped
- 1/2 cup granulated sugar
- 1/2 cup regular or sparkling rosé
- 1 tablespoon lemon juice
- 2 tablespoons corn starch can be substituted with arrowroot powder, potato starch, or tapioca starch if needed.
- 1/2 cup water
For the Strawberry Rosé Snack Cake
- 1 1/2 cups freeze-dried strawberries
- 1 1/2 cups gluten-free all-purpose flour or regular all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon coarse kosher salt
- 2/3 cup regular or sparkling rosé
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 tablespoon Rosé Strawberry Glaze
- 1 egg
- 1/4 cup Rosé Strawberry Glaze for the swirls
For the Strawberry Rosé Cream Cheese Icing
- 1/4 cup salted butter softened, see note
- 4 ounces cream cheese
- 1/4 teaspoon coarse kosher salt
- 1 cup powdered sugar
- 1-2 tablespoons Rosé Strawberry Glaze
Instructions
To make the Rosé Strawberry Glaze
- Combine the prepared strawberries, sugar, rosé, and lemon juice in a saucepan over medium heat.
- Stir occasionally until the sugar melts, the mixture should be runny. About 3 minutes.
- Use a potato masher to mash the strawberries until all of the pieces are broken up. Cook for 1 more minute.
- In a small bowl whisk together the water and the cornstarch until completely combined. Then pour into the strawberry mixture, stirring to incorporate.
- Continue to cook over medium until the mixture returns to a boil and the liquid turns from opaque to a transparent glossy sheen and coats the back of the spoon, about 3-4 more minutes. Remove from the heat.
- Strain the mixture by pouring through a fine-mesh sieve set over a bowl. Gently press the solids in the sieve to release all of their juices. Discard the solids and allow the glaze to cool completely. See note if making and storing the glaze ahead of time. You may need to thin the glaze a bit after it has chilled.
To make the Strawberry Rosé Snack Cake
- Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper, creating a bit of overhang on the sides to use as handles later. Spray the pan and the paper with baking spray.
- In a food processor, process the freeze-dried strawberries until powdered. Measure 3 tablespoons of the powdered strawberries into a large mixing bowl and set the rest aside for later.
- To the bowl with the 3 tablespoons of powdered strawberries add the flour, sugar, baking powder, and salt. Whisk to combine.
- Add the rosé, oil, vanilla, 1 tablespoon Rosé Strawberry Glaze, and egg to the flour mixture. Lightly beat the ingredients together with a whisk to form a smooth batter.
- Spread all but 1/2 cup of the prepared batter evenly into the prepared pan. Use a tablespoon measure to add dollops of the 1/4 cup Rosé Strawberry Glaze across the top of the batter then use a skewer or the tip of a knife to gently swirl the glaze into the batter. Dollop the remaining batter on top sporadically and swirl it in as well.
- Bake for 30-35 minutes until a wooden pick inserted into the center of the cake comes out clean.
- Remove from the oven to a wire rack and cool in the pan for 5-10 minutes before using the parchment handles to gently lift the cake from the pan. Allow the cake to cool to room temperature before icing.
To make the Strawberry Rosé Cream Cheese Icing
- Wash and dry the same bowl that you prepared the cake batter in. Then place the softened butter, cream cheese, and salt into the bowl.
- Beat with a hand mixer for about 1 minute, or with some serious elbow grease, by hand until smooth and creamy.
- Add the reserved powdered strawberries and Rosé Strawberry Glaze, then beat on medium speed until mostly incorporated. Add the powdered sugar in 3 additions, mixing at low speed to combine after each one.
- Spread the frosting over the cooled cake and serve. Decorate with sprinkles if desired.
Notes
A note about butter....
This recipe calls for salted butter because that is what I prefer to bake with. If you only have unsalted that will also work. Simply add an extra pinch of salt into the icing before mixing.A note about the Rosé Strawberry Glaze...
This glaze can be made ahead of time and stored in the fridge for up to a week and in the freezer for up to 3 months. The cornstarch will continue to thicken the glaze as it cools, especially once refrigerated. If it becomes too thick to work with for the cake simply add a few tablespoons of hot water to adjust the consistency. Tried this recipe?Mention @cagrownofficial or tag #CAGROWN!