Strawberry Rośe Snack Cake

#855       Comment on this recipe.

Ingredients

Cake

1. 1 1/2 c freeze-dried strawberries, 28 g, divided
2. 1 1/2 c flour
3. 1 c sugar
4. 2 t baking powder
5. 1/2 t kosher salt
6. 2/3 c rosé wine
7. 1/4 c canola oil
8. 1 t vanilla extract
9. 1 egg

Frosting

10. 1/4 c butter, softened
11. 4 oz cream cheese, softened
12. 1/4 t kosher salt
13. reserved powdered strawberries, from cake
14. 2 1/4 c powdered sugar

Instructions

Cake

1. Preheat oven to 350°F.
2. Line an 8 inch square baking pan or a 9 inch round pan with parchment paper, leaving a 2-inch overhang on all sides.
3. Process freeze-dried strawberries in a mini food processor until powdered, 30 seconds to 1 minute.
4. Measure 3 tablespoons powdered strawberries into a medium bowl (reserve remaining powdered strawberries in the food processor for Frosting).
5. Add flour, sugar, baking powder, and salt to bowl.
6. Using a spoon, make a well in center of flour mixture, and pour rosé wine, oil, and vanilla into well.
7. Crack egg into rosé mixture. Pierce egg using tip of a whisk, and lightly beat together.
8. Fold egg mixture into flour mixture to form a smooth batter.
9. Spread batter evenly in prepared baking pan.
10. Bake in preheated oven until a wooden pick inserted in center comes out clean, 25 to 28 minutes.
11. Remove from oven, and cool in pan 5 minutes.
12. Using parchment paper overhang, lift cake from pan and transfer to a wire rack. Cool completely, about 1 hour.

Frosting

1. Place butter, cream cheese, and salt in bowl, and beat with an electric mixer fitted with a paddle attachment on medium-high speed until smooth, about 1 minute.
2. Add reserved powdered strawberries, and beat on medium-high speed until thoroughly combined, about 1 minute.
3. Add powdered sugar, and beat on low speed until smooth and creamy, about 1 minute.
4. Spread frosting over cooled cake.

Picture of Recipe