Of course you can cook with wine. Of course you can BAKE with wine. Of course you can create a cake with rosé wine!! A Strawberry Rosé Layer Cake. Why not? There are no rules, here.

Strawberry Rosé Layer Cake

1 cup salted butter, softened
1½ cups sugar
3½ cups all purpose flour
4 tsp. baking powder
1/2 tsp. sea salt
6 large egg whites, room temperature
1½ cups rosé wine

8 oz. cream cheese, softened
10 oz. Strawberry Preserves

Preheat oven to 350 degrees. Prepare three 9″ cake pans with oil and then line with parchment paper.
In a large mixing bowl, cream the butter and sugar together.
In a separate bowl, whip together the egg whites until foamy, about 2 minutes. Beat in the wine. Set aside.
In another bowl, stir together the flour, baking powder, and sat.
Add 1/3 of the dry ingredients to the butter mixture and stir until just combined. Add half of the egg and wine mixture. Then another 1/3 of the dry ingredients, followed by the last of the egg and wine. Add the remaining dry ingredients and fold together with a rubber spatula.
Divide the mixture among the three pan. Bake for about 25-30 minutes.
Remove from the oven and let sit 5 minutes before transferring to a wire rack to cool.

Meanwhile, beat together the cream cheese and Strawberry Jam, until smooth.
Once the cake layers are cool enough to handle, frost as you would any layered cake.
Garnish with fresh pink roses and strawberries, if desired.