Description
A delicate and fragrant Strawberry Rose Cake featuring a luscious strawberry rose compote swirled into a moist cake batter, topped with a smooth cream cheese buttercream infused with rose water and finished with fresh strawberries and dried rose petals. Perfect as a snack cake or dessert for 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 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
- 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 the strawberries (remove stems, no need to slice), sugar, lemon zest and juice, and tapioca starch. Cook over medium-low heat for about 20 minutes, stirring occasionally until the strawberries soften and smaller berries burst. When the sauce thickens and berries are soft or dissolved, remove from heat, stir in rose water, set aside to cool, then puree. Ensure it is completely cooled before using in the cake.
- Make 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 bowl, beat together butter, oil, sugar, salt, and lemon zest. With the mixer running, add vanilla and rose water and beat for 5 minutes until fluffy. Add eggs one at a time, mixing well after each. Combine flour and baking powder, add to mixer on low, and drizzle in the kefir while mixing. Beat until just smooth.
- Layer and swirl: Spoon some cake batter into the pan, dollop some strawberry rose reduction on top, and use an offset spatula or butterknife to swirl. Repeat layering batter and strawberry reduction, saving some sauce for the top.
- Bake: Bake for 40 minutes, or until the cake springs back when lightly pressed or a tester comes out clean. Cool completely before frosting.
- Make the buttercream: Combine cream cheese and butter in a bowl and press with a rubber spatula till smooth. Add vanilla and salt, then use a mixer to beat until combined. Gradually add powdered sugar and beat until smooth. If needed, add a little milk or strawberry kefir to remove lumps. Chill if made ahead, then bring to room temperature before spreading.
- Assemble: Spread buttercream evenly over the cooled cake. Dollop remaining strawberry sauce and swirl for a decorative effect. Garnish with fresh strawberries and dried rose petals. Store the cake in the fridge for up to 3 days.
Notes
- This recipe yields a snack-size cake suitable for an 8x8 or 9x9-inch pan. For a 9-inch round pan, it also works well. Double the recipe and bake in a 9x13-inch pan for a sheet cake or in multiple round pans to make a layered cake.
- You may have leftover Strawberry Rose sauce; feel free to halve the compote amounts if you prefer less. The sauce is excellent on ice cream, toast, or other desserts.
- Make sure the strawberry compote is completely cooled before adding to cake batter to preserve texture and prevent curdling.
- Use cake flour for a tender crumb; if unavailable, you can substitute with all-purpose flour by removing 2 tablespoons per cup and replacing with cornstarch.
- Buttercream can be prepared up to 3 days ahead and refrigerated; bring to room temperature and stir gently before spreading.
Nutrition
- Serving Size: 1 slice (1/10 cake)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 130 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg
