Description
This delightful Strawberry Rose Cake combines the fresh flavors of strawberry and rose water in a moist, swirled cake layered with a luscious cream cheese buttercream. Fresh strawberries and dried rose petals add a beautiful, aromatic finishing touch, making it perfect for a special snack or dessert.
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
- 1½ teaspoons baking powder
- 190 g or 1½ 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 and juice, and tapioca starch. Cook over medium-low heat for about 20 minutes, stirring occasionally until berries soften and burst. Once thickened and mostly dissolved, remove from heat and stir in rose water. Let cool completely, then puree for a smooth sauce.
- Prepare the cake batter. Preheat oven to 350 F and grease an 8x8 or 9x9 inch square pan. Line with parchment paper. In a stand mixer, beat together butter, canola oil, sugar, salt, and lemon zest until combined. Add vanilla and rose water, beating for 5 minutes until fluffy. Add eggs one at a time, mixing well. Combine flour and baking powder and add to mixer on low speed, drizzling in kefir until batter is smooth.
- Layer and swirl batter with compote. Spoon some cake batter into the pan, then add a spoonful of strawberry rose reduction and swirl gently using an offset spatula or butterknife. Repeat layering and swirling until all batter and reduction are used, reserving some sauce for the top.
- Bake the cake. Bake for 40 minutes or until a tester inserted comes out clean and the top springs back when touched. Let cake cool completely before frosting.
- Make the cream cheese buttercream. In a bowl, press together softened cream cheese and butter until smooth. Add vanilla and salt, then beat until combined. Add powdered sugar and beat until smooth and fluffy. If the buttercream is lumpy, stir in a little milk or strawberry kefir to smooth it out. Chill if needed and bring to room temperature before frosting.
- Frost and decorate the cake. Spread the cream cheese buttercream over the cooled cake. Dollop some remaining strawberry sauce on top and swirl for a pretty effect. Garnish with fresh strawberries and dried rose petals. Store in the fridge for up to 3 days.
Notes
- This recipe yields a snack-sized cake in an 8x8 or 9x9 inch pan. For a larger sheet cake (9x13 inch), double the recipe.
- For a layer cake, double the recipe and bake in multiple smaller round pans (two 8 or 9 inch rounds or three 6 inch pans).
- If you'd prefer less compote, the recipe can be halved, or save extra sauce for topping ice cream, toast, or other desserts.
- Ensure the compote is fully cooled before incorporating into the cake batter to maintain proper texture.
- The cream cheese buttercream can be prepared ahead and refrigerated for up to 3 days—bring it to room temperature and stir before use.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 140 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg
