Description
A delicate and fragrant Strawberry Rose Cake featuring layers of moist cake swirled with a luscious strawberry rose compote, topped with creamy rose-infused cream cheese buttercream and garnished with fresh strawberries and dried rose petals. Perfect as a snack or dessert that beautifully blends floral and fruity flavors.
Ingredients
Scale
Strawberry Rose Compote
- 460 g or 1 lb strawberries fresh or frozen
- 50 g or ¼ cup sugar
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
- 1 tablespoon tapioca starch or flour
- 2 teaspoons rose water
Strawberry Rose Cake
- 200 g or 1 cup fine granulated sugar
- 85 g or 6 tablespoons unsalted butter softened
- 30 g or 2 tablespoons canola oil
- 1 teaspoon pure vanilla extract
- 1 teaspoon rose water
- ½ teaspoon fine sea salt
- 2 large eggs
- 1 ½ teaspoons baking powder
- 190 g or 1 ½ cups cake flour
- 120 g or ½ cup strawberry kefir, plain kefir, or thinned-out strawberry yogurt
- About a heaped ½ cup Strawberry Rose Reduction from above
Cream Cheese Buttercream
- 113 g or ½ cup unsalted butter softened
- 113 g or ½ brick cream cheese softened
- 250 g or 2 cups organic powdered sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon fine sea salt
Instructions
- Make the compote: In a pot, combine the strawberries (stems removed, no need to slice), sugar, lemon zest, lemon juice, and tapioca starch. Cook over medium-low heat for about 20 minutes, stirring occasionally until the strawberries soften and some burst, and the sauce thickens. Remove from heat, stir in rose water, set aside to cool completely, then puree until smooth.
- Prepare the cake: Preheat the oven to 350 F. Grease an 8”x8” or 9”x9” square metal pan and line with parchment paper. In a stand mixer, beat the butter, canola oil, sugar, salt, and lemon zest until combined. Add vanilla and rose water while mixing, and beat for 5 minutes until fluffy. Add eggs one at a time and mix well after each. Add flour and baking powder, then slowly drizzle in kefir on low speed and beat until just smooth.
- Layer and swirl: Spoon some cake batter into the pan, then dollop some strawberry rose reduction on top and swirl with an offset spatula or butterknife. Repeat layering and swirling until all batter and sauce are used, reserving some sauce for the top layer.
- Bake the cake: Bake for 40 minutes, or until the top springs back when touched or a cake tester inserted comes out clean. Let the cake cool completely in the pan.
- Make the buttercream: In a bowl, press together softened cream cheese and butter until smooth. Add vanilla and salt, then beat until combined. Gradually add powdered sugar and beat until smooth and fluffy. If the buttercream is lumpy, stir in a small amount of milk or strawberry kefir to smooth it out.
- Assemble the cake: Spread the cream cheese buttercream evenly over the cooled cake. Dollop more strawberry sauce on top and swirl it gently for a decorative effect. Garnish with fresh strawberries and dried rose petals.
- Store and serve: Keep the cake refrigerated for up to 3 days. Let it come to room temperature before serving for best flavor and texture.
Notes
- This recipe makes a snack-sized cake suitable for an 8x8 or 9x9 inch pan. For a larger 9x13 inch sheet cake, double the recipe.
- For a layer cake, double the recipe and bake in three 6-inch pans or two 8- or 9-inch round pans.
- You will likely have extra strawberry rose compote; it’s excellent on ice cream, toast, or other desserts.
- If the buttercream becomes too stiff, add a splash of milk or strawberry kefir to loosen it before spreading.
- Ensure the compote is completely cool before swirling into the cake batter to avoid affecting the baking process.
Nutrition
- Serving Size: 1 slice (1/10th cake)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 120 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
