Oh, hello there! Come on in, grab a mug. I’ve been itching to share this recipe with you, and I think you’re going to absolutely adore it. This strawberry wine cake isn’t just a dessert; it’s a memory baked into every slice. I remember my grandmother making this on warm summer afternoons, the kitchen filling with the most incredible aroma. It was her special occasion cake, the one that meant something truly wonderful was happening. And now, it’s my go-to when I need a little bit of magic, or frankly, when I just want something ridiculously delicious that doesn’t require a full day’s commitment. It’s way more sophisticated than your average box mix, but surprisingly simple to whip up. Honestly, it’s the perfect balance of sweet, a little bit boozy (in the best way!), and oh-so-moist. If you’ve ever had a really good Strawberry Shortcake or a classic pound cake, imagine all that goodness, but elevated. This strawberry wine cake is the queen bee of cakes, and trust me, you’re going to want to make it again and again.
What is a strawberry wine cake?
So, what exactly *is* this magical creation? At its heart, a strawberry wine cake is a moist, tender cake where the star ingredient – strawberries – is not only present in the batter but also infused with the subtle, complex flavor of wine. Think of it as a delightful marriage between a fruit cake and a lovely loaf cake, but with a delightful wine kick that adds a depth you just can’t get from plain old milk or buttermilk. The “wine” part isn’t about making it overtly alcoholic; it’s more about using it to enhance the strawberry flavor and add a certain je ne sais quoi that makes the cake incredibly rich and tender. It’s like the wine whispers secrets to the strawberries, bringing out their sweetness and adding a delicate floral note. It’s not a heavy, dense cake either; it’s light enough to enjoy any time of day, but rich enough to feel like a real treat. It’s essentially sunshine and celebration baked into a pan.
Why you’ll love this recipe?
There are so many reasons why this strawberry wine cake has become a staple in my kitchen, and I just know you’ll fall in love with it too. First off, the flavor is absolutely out of this world. You get that bright, sweet burst of fresh strawberries, perfectly complemented by the nuanced undertones from the wine. It’s not overpoweringly sweet, which I really appreciate. The texture is another huge win. It’s incredibly moist and tender, almost melts in your mouth. This is thanks to a few clever steps I’ll share later, but the result is a cake that stays fresh for days, which is always a bonus! And let’s talk about simplicity. Despite its elegant flavor, this cake is surprisingly straightforward to make. You don’t need any fancy equipment, just your mixing bowls and a whisk. It’s the kind of recipe that makes you feel like a baking pro, even if you’re just starting out. Plus, it’s quite budget-friendly! Strawberries are usually abundant, and good ol’ pantry staples like flour, sugar, and eggs do the rest. The wine, well, a regular bottle will make several cakes! What I love most about this recipe, though, is its versatility. It’s perfect on its own, but it’s also a fantastic base for a more elaborate dessert. For a more robust flavor, you could try a red wine instead of white, or even a sparkling rosé for a special occasion. It’s a real crowd-pleaser, and my family devours it every single time. It’s far superior to many store-bought cakes I’ve tried, and the homemade taste is just incomparable.
How do I make a strawberry wine cake?
Quick Overview
This strawberry wine cake comes together with a simple wet-and-dry ingredient method, followed by a beautiful swirl of strawberry goodness. You’ll mix your dry ingredients, then your wet ingredients, combine them gently, fold in some fresh strawberries, and finally, create a luscious Strawberry swirl that bakes right into the cake. The result is a moist, flavorful cake with pockets of intense strawberry flavor and a delicate wine aroma. It’s truly as easy as it sounds, and the payoff is immense.
Ingredients
For the Main Batter:
2 ½ cups all-purpose flour: Make sure it’s fresh! I find using a good quality all-purpose flour gives the best structure.
1 ½ teaspoons baking powder: For that lovely lift!
½ teaspoon baking soda: Helps with tenderness and reaction with acidic ingredients.
¼ teaspoon salt: Balances the sweetness and enhances other flavors.
1 cup (2 sticks) unsalted butter, softened: Softened, not melted, is key for creaming properly.
1 ¾ cups granulated sugar: For sweetness and moisture.
3 large eggs, at room temperature: Room temperature eggs incorporate better, making for a smoother batter.
1 teaspoon vanilla extract: A classic flavor enhancer.
1 cup dry white wine: A Sauvignon Blanc or Pinot Grigio works beautifully. Avoid sweet dessert wines; you want something crisp and dry.
½ cup whole milk, at room temperature: Adds richness and moisture. I’ve tested with almond milk in a pinch, and it worked, making it even creamier!
1 cup fresh strawberries, hulled and finely chopped: Use ripe, sweet berries for the best flavor. Don’t use frozen for the batter unless they’re thawed and patted very dry.
For the Filling:
1 cup fresh strawberries, hulled and roughly chopped: These will be mashed for the swirl.
2 tablespoons granulated sugar: To sweeten the strawberry swirl.
1 tablespoon cornstarch: This is our magic ingredient to thicken the strawberry mixture so it doesn’t make the cake soggy.
1 tablespoon lemon juice: Adds a touch of brightness and helps the swirl set.
For the Glaze:
1 cup powdered sugar: For that beautiful, sweet finish.
2-3 tablespoons dry white wine (or milk for a non-alcoholic version): This is where you can really play with the wine flavor. Adjust consistency as needed.
½ teaspoon vanilla extract (optional): Adds an extra layer of aroma.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, preheat your oven to 350°F (175°C). It’s so important to have your oven at the correct temperature before the batter goes in. While it’s heating up, grease and flour a 9×5 inch loaf pan. You can also line it with parchment paper, leaving some overhang on the sides, which makes lifting the cake out a breeze. A well-greased and floured pan prevents sticking, and nobody wants a cake stuck to the pan!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Whisking them thoroughly ensures that the leavening agents are evenly distributed, which means your cake will rise beautifully. You don’t want pockets of baking soda giving you an odd flavor or uneven texture, right?
Step 3: Mix Wet Ingredients
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer, or a bit longer by hand. Then, beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract. In a separate small bowl or measuring cup, whisk together the white wine and milk.
Step 4: Combine
Now, it’s time to bring it all together. Gradually add the dry ingredients to the wet ingredients, alternating with the wine and milk mixture. Start and end with the dry ingredients (e.g., add about a third of the dry, mix, then half of the wet, mix, another third dry, mix, rest of the wet, mix, and finally the last of the dry, mix until just combined). Be careful not to overmix! Overmixing develops the gluten in the flour, which can make your cake tough. A few streaks of flour are okay; they’ll disappear as you fold in the strawberries.
Step 5: Prepare Filling
While the batter is resting, let’s make that gorgeous strawberry swirl. In a small bowl, mash the roughly chopped strawberries with a fork. Stir in the 2 tablespoons of granulated sugar, cornstarch, and lemon juice. This mixture will be a bit thick and jammy, which is exactly what we want so it doesn’t bleed into the batter too much.
Step 6: Layer & Swirl
Gently fold the finely chopped fresh strawberries into the main cake batter. Don’t overwork it; you just want them distributed. Spoon about half of the batter into your prepared loaf pan. Dollop half of the strawberry filling over the batter. Then, spoon the remaining batter on top, followed by the rest of the strawberry filling. Using a knife or a skewer, gently swirl the filling through the batter to create a marbled effect. Don’t over-swirl, or you’ll lose the distinct layers of strawberry goodness!
Step 7: Bake
Bake in the preheated oven for 50-65 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean, with maybe just a few moist crumbs attached. The baking time can vary depending on your oven, so start checking around the 50-minute mark. If the top starts to brown too quickly, you can loosely tent it with foil.
Step 8: Cool & Glaze
Once baked, let the cake cool in the pan for about 10-15 minutes. This allows it to set up a bit before you try to remove it. Then, carefully invert the pan onto a wire rack to remove the cake. Let it cool completely on the wire rack before glazing. For the glaze, whisk together the powdered sugar, 2 tablespoons of wine (or milk), and vanilla extract until smooth and pourable. If it’s too thick, add a little more liquid, a teaspoon at a time. If it’s too thin, add a little more powdered sugar. Drizzle this lovely glaze over the cooled cake.
Step 9: Slice & Serve
Once the glaze has set slightly, slice your beautiful strawberry wine cake and serve! I love serving it slightly warm or at room temperature. It slices so cleanly, and you can see those gorgeous swirls of strawberry. It’s truly a masterpiece!
What to Serve It With
This strawberry wine cake is so wonderfully versatile, it can truly grace any table, any time of day! For a delightful breakfast treat, I love serving a slice warm with a strong cup of coffee. The coffee’s slight bitterness beautifully cuts through the cake’s sweetness. If you want to make it a bit more special for brunch, try a slightly larger slice, perhaps adorned with a dollop of fresh whipped cream and a few extra fresh berries. A mimosa or a sparkling rosé pairs perfectly with this. As a dessert, it’s pure heaven. Serve it on its own, or with a scoop of vanilla bean Ice Cream or a drizzle of créme anglaise for an extra touch of decadence. For those cozy, late-night cravings, a simple slice with a glass of milk or even a small glass of the same wine used in the cake is utterly comforting. My family has a tradition of having this cake after Sunday dinner, and it’s become synonymous with relaxation and togetherness. It’s also fantastic for a picnic or a potluck – it travels well and is always a guaranteed hit!
Top Tips for Perfecting Your Strawberry Wine Cake
I’ve baked this strawberry wine cake more times than I can count, and over the years, I’ve picked up a few tricks that I swear by. For the strawberries in the batter, make sure they’re finely chopped. If they’re too large, they can create wet spots. Patting them dry after washing is also a good idea. When it comes to the filling, the cornstarch is your best friend. It’s what prevents your beautiful swirl from becoming a soggy mess. Don’t skip it! And when you’re swirling, resist the urge to go overboard. A few gentle passes with a knife are all you need to create that gorgeous marbled effect. For ingredient swaps, if you don’t have wine on hand or prefer not to use it, you can substitute with an equal amount of milk or even a fruity juice like cranberry or apple juice for a different flavor profile, though the wine truly adds a unique depth. For the swirl, I’ve experimented with different amounts of sugar, but 2 tablespoons seems to be the sweet spot that doesn’t make it *too* sweet. If you find your cake is browning too quickly in the oven, just tent it loosely with aluminum foil. It’s an easy fix that saves the beautiful golden top. When it comes to the glaze, consistency is everything. Too thin, and it’ll run off. Too thick, and it’ll be hard to spread. Aim for a consistency like thick honey. And my biggest lesson learned? Don’t overmix the batter. Seriously, just mix until combined. A few tiny lumps are way better than a tough cake!
Storing and Reheating Tips
This strawberry wine cake is wonderful because it keeps beautifully, so you can enjoy it over several days. If you’re planning to eat it within a day or two, you can store it right on the counter, well-covered. I usually just use plastic wrap or aluminum foil, pressing it gently onto the surface of the cake to minimize air exposure. It stays perfectly moist this way for about 2-3 days. If you need it to last a bit longer, the refrigerator is your friend. Wrap it tightly in plastic wrap, then place it in an airtight container. It will keep well in the fridge for up to 5 days. When you’re ready to enjoy a slice from the fridge, I find it’s best to let it come to room temperature for about 30 minutes first – the flavors really open up then. And if you’re feeling ambitious and want to freeze some for later, this cake freezes exceptionally well! Make sure it’s completely cooled and the glaze is set. Wrap it very tightly in plastic wrap, then in a layer of aluminum foil, and finally place it in a freezer-safe bag or container. It should stay good in the freezer for up to 2-3 months. To thaw, simply unwrap it and let it come to room temperature on the counter. I usually add the glaze only after the cake has cooled completely if I’m planning on immediate serving, but if I’m freezing it, I’ll sometimes glaze it *after* thawing to ensure the glaze stays fresh and beautiful.
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite strawberry wine cake! I truly hope you give this recipe a try. It’s a labor of love, but in the best possible way. It brings back so many happy memories for me, and I know it has the potential to create some wonderful new ones for you and your loved ones. The combination of juicy strawberries and that subtle wine note is just divine, and the moist, tender crumb is something truly special. If you’re a fan of fruit-forward cakes or just looking for a reliable, show-stopping dessert that’s surprisingly easy to make, this is it. Don’t be afraid to experiment with different types of wine or add a little lemon zest to the batter for extra brightness. If you end up making this, please, please let me know how it turns out! I’d love to hear your thoughts, any variations you tried, or what special occasions you baked it for. Leave a comment below or tag me in your photos – I can’t wait to see your creations! Happy baking, my friends!
Strawberry Wine Cake
Ingredients
Cake Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 1.25 cups unsalted butter, room temperature
- 2 cups sugar
- 5 large egg whites, room temperature
- 2 teaspoons vanilla extract
- 0.5 cup milk
- 1 cup wine reduction e.g., Moscato wine reduction
Frosting Ingredients
- 2.5 cups freeze-dried strawberries ground into a fine powder
- 2.25 cups unsalted butter, room temperature
- 10 cups powdered sugar
- 0.5 cup heavy whipping cream
- 0.5 teaspoon vanilla extract
- salt to taste
- 6 tablespoons wine reduction e.g., Moscato wine reduction, for syrup
- 0.25 cup powdered sugar for syrup
Instructions
Making the Cake
- Preheat oven to 350°F (176°C) and prepare three 8-inch cake pans with non-stick baking spray and parchment circles on the bottom.
- In a medium-sized bowl, combine the flour, baking powder, and salt. Set aside.
- In a large mixer bowl, beat together the butter and sugar until light in color and fluffy, about 2-3 minutes. Do not skip this step.
- Add the egg whites and vanilla extract and beat on medium speed for about 1 minute. Scrape down the sides of the bowl as needed.
- Add about half of the flour mixture to the batter and mix until mostly combined.
- Add the milk and 1 cup of the wine reduction and mix until mostly combined.
- Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to ensure all ingredients are well incorporated. Do not overmix the batter.
- Pour the batter into the prepared cake pans and bake for 25-26 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 2-3 minutes, then invert them onto cooling racks and let them rest until they reach room temperature.
Making the Frosting
- To make the strawberry buttercream frosting, add the freeze-dried strawberries to a food processor and grind into a fine powder. Set aside.
- Add the butter to a large mixer bowl and beat until smooth and creamy.
- Add about half of the powdered sugar and beat until well combined and smooth.
- Add the freeze-dried strawberry powder and mix until well combined.
- Slowly add the heavy cream and the vanilla extract and mix until well combined and smooth.
- Slowly add the remainder of the powdered sugar and mix until well combined and smooth.
- Add salt to taste and some additional heavy cream, if needed, to achieve the right frosting consistency. Set aside.
- Combine the remaining 6 tablespoons of wine reduction and powdered sugar for the syrup in a small bowl. Set aside.
Assembling the Cake
- Use a large serrated knife to remove the domes from the top of the cakes so that they are flat.
- Place the first layer of cake on a serving plate or a cardboard cake round. Drizzle with 4 tablespoons of syrup, then spread about 1 cup of frosting on top. Add the second cake layer, another 4 tablespoons of syrup, and another cup of frosting. Top the cake with the final layer and frost the entire outside of the cake.
- Pipe a shell border with the remaining buttercream around the top outer edge of the cake. Sprinkle some additional ground freeze-dried strawberries around the top and bottom of the cake, if desired.
- Store well-covered in the refrigerator until ready to serve. Cake is best served at room temperature. Best eaten within 2-3 days.
