Sparkling Strawberry Rose Cake Recipe

Pre-heat the oven to 350° f (180° c). Grease and line 3 x 6 inch (15 centimeter) cake pans with non-stick parchment paper. Set aside.

In the bowl of a stand mixer, whisk together the granulated sugar, all-purpose flour, baking powder and salt.

Set the mixer speed to medium. Add in the unsalted butter, a tablespoon at a time, until it is all used up. Beat for another 5 minutes or until combined. The mixture should begin to form something that resembles a coarse and sandy meal-like texture.

In a separate large pouring jug or bowl, whisk together the egg whites, sour cream, vanilla bean extract, rose water and rosé wine.

Set the mixer speed to medium-low. Pour in half the liquid ingredients. Beat until combined then pour in the remaining mixture. Pause mixing to scrape down the bottom and sides of the bowl as needed. Increase the mixer speed to medium-high and beat until light and fluffy for 3 more minutes.

Divide the batter between the prepared cake pans, making sure to use a rubber spatula to smooth out the top.

Bake for 30 to 35 minutes (or until risen) until lightly brown. Insert a skewer into the middle to see if it comes out clean, meaning the cakes are ready. Remove the cakes from the oven and let the cakes cool in their pans for 15 minutes before carefully turning out and onto a wire rack to cool completely. Once cool, level off any domed tops with a large serrated knife or cake leveller.

In a small saucepan, combine the rosé wine, water and granulated sugar. Set the saucepan over low-heat, stirring until the sugar has completely dissolved. Increase the heat to medium, and let the mixture come to a light simmer.

Remove from the heat and use a pastry brush to evenly glaze the tops of the cakes in the syrup. Set them aside.

To make the buttercream, place the unsalted butter into the bowl of a stand mixer fitted with the beater attachment. Beat on low speed until the butter is soft and malleable for about 1 minute. Add in the powdered sugar. Beat on medium speed until the mixture is light and fluffy for about 5 more minutes. Pause mixing to scrape down the bottom and sides of the bowl. Add in the rosé wine, rose water, salt and four drops of pink food coloring. Beat until well incorporated. Stop mixing and set the bowl aside for assembly.

To assemble the cake, place the first cake layer cut side facing up onto a serving plate or cake stand. Use an offset spatula to spread about 3 tablespoons of the buttercream over the top of the cake, making sure that it reaches all the way to the edges and down the sides.

Spread over half the strawberries on top. Gently press on the second cake layer, cut side facing down and repeat the layering process as above.

Press on the last remaining cake layer, cut side facing down. Cover the top and sides of the cake with a thick layer of the buttercream, spreading it until smooth. Set the cake in the refrigerator to chill for about 30 minutes, until the buttercream has set. Once set, remove the cake from the refrigerator and use the offset spatula to thickly spread on a final layer of buttercream.

At this stage, you can decorate the cake however you desire! We used additional fresh strawberries to adorn the top of the cake. Set the cake back in the refrigerator to set the final layer of buttercream.

It is best eaten on the day of making but will keep stored in an airtight container in the refrigerator for up to 3 days. Let the cake come to room temperature before serving!