Description
Strawberry Rose Cake is a delightful, fragrant dessert combining layers of strawberry rose compote swirled into a tender cake batter, topped with a luscious cream cheese buttercream infused with rose water. This elegant cake offers a perfect balance of fruity and floral flavors, ideal for snack time or special occasions.
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/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
- 1½ teaspoons baking powder
- 190 g or 1½ 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 strawberries (stems removed), sugar, lemon zest, lemon juice, and tapioca starch. Cook over medium-low heat for about 20 minutes, stirring occasionally until the berries soften and burst. When the mixture thickens and berries dissolve or become very soft, remove from heat and stir in rose water. Set aside to cool completely, then puree for a smooth sauce.
- Make the cake: Preheat oven to 350 F. Grease and line an 8x8 or 9x9 inch square pan with parchment paper. In a stand mixer bowl, beat butter, oil, sugar, salt, and lemon zest. While mixing, add vanilla and rose water and beat for 5 minutes until fluffy. Add eggs one at a time, beating well after each. Add flour and baking powder, then drizzle in kefir while mixing on low until the batter is smooth.
- Layer and swirl: Dollop some batter into the pan, spoon some strawberry rose reduction on top, and swirl gently with an offset spatula or butterknife. Repeat layering and swirling, reserving some sauce for the top.
- Bake the cake: Bake for 40 minutes or until the top springs back when touched or a cake tester comes out clean. Allow the cake to cool completely before frosting.
- Make the buttercream: In a bowl, press together cream cheese and butter until smooth. Add vanilla and salt, then beat until combined. Gradually add powdered sugar and beat until smooth. If needed, adjust texture with a little milk or strawberry kefir to remove lumps.
- Frost and decorate: Spread buttercream evenly on the cooled cake. Dollop remaining strawberry sauce on top and swirl for a decorative effect. Garnish with fresh strawberries and dried rose petals.
- Storage: Store cake in the refrigerator for up to 3 days before serving.
Notes
- This recipe makes enough for a snack-sized cake in an 8x8 or 9x9 inch pan. For a sheet cake, use a 9x13 inch pan and double ingredients.
- For a layer cake, double the recipe and bake in three 6-inch round pans or two 8 or 9-inch round pans.
- Leftover strawberry rose compote can be stored and used as a topping for ice cream, toast, or other desserts.
- Ensure the compote is completely cool before swirling into cake batter to avoid altering texture.
- Let the buttercream come to room temperature before spreading; thin with kefir or milk if needed to smooth consistency.
Nutrition
- Serving Size: 1 slice (of 10)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 65 mg
