Description
A delicate and fragrant Strawberry Rose Cake featuring layers of strawberry rose compote swirled into a moist cake, topped with creamy rose-scented cream cheese buttercream and fresh strawberries. Perfect as a snack or dessert with a beautiful floral twist.
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 tapioca 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 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 strawberries soften and the sauce thickens. Remove from heat, stir in rose water, cool completely, then puree until smooth.
- Preheat and prepare pan: Preheat oven to 350 Fahrenheit. Grease and line an 8”x8” or 9”x9” square metal pan with parchment paper.
- Make the cake batter: In a stand mixer bowl, beat butter, oil, sugar, salt, and lemon zest until combined. While mixing, add vanilla and rose water. Beat for 5 minutes until fluffy. Add eggs one at a time, mixing well after each. In a separate bowl, sift together cake flour and baking powder. With mixer on low, gradually add flour mixture alternating with kefir until batter is smooth.
- Layer and swirl: Spoon some batter into the pan, then add spoonfuls of strawberry rose compote on top. Use an offset spatula or butterknife to swirl the compote into the batter. Repeat layering with remaining batter and compote, finishing with some compote on top.
- Bake the cake: Bake for 40 minutes or until springy to the touch or a cake tester comes out clean. Cool the cake completely before frosting.
- Prepare buttercream: In a bowl, blend cream cheese and butter until smooth. Add vanilla and salt, mixing well. Gradually beat in powdered sugar until smooth. If prepared ahead, refrigerate and bring to room temperature before use. If buttercream is lumpy, add a little milk or strawberry kefir and stir until smooth.
- Frost and decorate: Spread the buttercream evenly over the cooled cake. Dollop more strawberry rose compote on top and swirl decoratively. Garnish with fresh strawberries and edible dried rose petals.
- Store: Keep the cake refrigerated for up to 3 days. Allow to come to room temperature before serving for best flavor and texture.
Notes
- This recipe yields a snack-sized cake in an 8x8 or 9x9 inch pan. For larger cakes, double the recipe and use a 9x13 inch pan or multiple round pans.
- Extra strawberry rose sauce can be stored separately and used on ice cream, toast, or other desserts.
- Ensure the compote is fully cooled before pureeing and using in the batter to keep the cake texture light.
- Rose water adds a distinct floral flavor; adjust quantity to taste but do not omit for the authentic result.
- Buttercream can be prepared up to 3 days in advance and stored in the fridge.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg
