Description
This Strawberry Rose Cake is a delightful and fragrant dessert featuring layers of moist cake swirled with a strawberry rose compote, finished with a luscious cream cheese buttercream. The floral notes of rose water complement the fresh strawberries beautifully, creating an elegant yet approachable treat perfect for any occasion.
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 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 (stemmed, 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 the sauce thickens. When the berries have mostly dissolved or are very soft, remove from heat and stir in the rose water. Allow to cool completely, then puree until smooth. Set aside for use in the cake.
- Prepare the cake batter: Preheat the oven to 350°F. Grease and line an 8×8 or 9×9 inch square metal baking pan with parchment paper. In a stand mixer bowl, beat together the butter, oil, sugar, salt, and lemon zest until well combined. While mixing, add vanilla and rose water and continue beating for a full five minutes until fluffy. Add the eggs one at a time, beating well after each addition. On low speed, add the flour and baking powder, then drizzle in the kefir, beating until the batter is smooth but not overmixed.
- Assemble the cake: Spoon a layer of cake batter into the bottom of the prepared pan. Dollop some strawberry rose reduction on top, then use an offset spatula or butter knife to gently swirl the compote into the batter. Repeat with more batter and compote layers, keeping some compote reserved for the top layer. This layering and swirling technique creates a marbled effect in the cake.
- Bake the cake: Bake for 40 minutes, or until the top springs back when lightly touched or a cake tester inserted into the center comes out clean. Remove from oven and allow the cake to cool completely in the pan before frosting.
- Make the cream cheese buttercream: Using a rubber spatula, press and blend the softened cream cheese and butter in a bowl until smooth and lump-free. Add vanilla extract and salt, then beat using a hand or stand mixer until combined. Gradually add powdered sugar and beat until the frosting is smooth and creamy. If the buttercream is lumpy, add a small amount of milk or strawberry kefir and stir with a spatula until smooth. Chill for up to 3 days if needed and bring to room temperature before spreading.
- Frost and decorate the cake: Spread the cream cheese buttercream evenly over the cooled cake. Dollop remaining strawberry sauce over the top and swirl for a pretty marbled look. Garnish with fresh strawberries and dried rose petals for an elegant finish.
- Storage: Store the finished cake in the refrigerator for up to 3 days to maintain freshness and texture.
Notes
- This recipe fits an 8×8 or 9×9 inch square cake pan and yields a snack-sized cake for about 10 servings. You can use a 9-inch round pan if preferred.
- To make a larger sheet cake, use a 9×13 inch pan and double the recipe.
- For a layer cake, double the recipe and bake in three 6-inch round pans (3 inches tall) or two 8- or 9-inch round pans.
- If you have leftover strawberry rose compote, it’s great on ice cream, toast, yogurt, or as a sweet sauce for other desserts.
- Make sure the compote is completely cooled before folding it into the batter, to avoid affecting the cake’s texture.
