Description

This Strawberry Rose Cake is a delicate and fragrant dessert featuring layers of moist cake swirled with a luscious strawberry rose compote, topped with a smooth cream cheese buttercream and garnished with fresh strawberries and dried rose petals. Perfect as a snack or a light dessert, this cake combines floral and fruity flavors with a soft, tender crumb.

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 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

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Instructions

Make the compote: In a pot, combine the strawberries (stems removed, no need to slice), sugar, lemon zest and juice, and tapioca starch. Cook over medium-low heat for about 20 minutes, stirring occasionally as the strawberries soften and burst. When the sauce thickens and most berries are dissolved or very soft, remove from heat, stir in rose water, and let cool completely. Once cooled, puree until smooth and set aside.
Prepare the cake batter: Preheat the oven to 350 degrees Fahrenheit. Grease and line an 8”x8” or 9”x9” square metal pan with parchment paper. In a stand mixer bowl, beat butter, oil, sugar, salt, and lemon zest together. While mixing, add vanilla and rose water. Beat for 5 minutes until fluffy. Add eggs one at a time, beating well after each addition. On low speed, add flour and baking powder alternated with strawberry kefir and mix until just smooth.
Layer the cake and compote: Spoon some cake batter into the bottom of the pan, dollop some strawberry rose reduction on top, then swirl gently using an offset spatula or butterknife. Repeat layering and swirling remaining batter and reduction, reserving some reduction for the top.
Bake the cake: Bake for 40 minutes or until the top springs back when gently pressed or a cake tester inserted in the center comes out clean. Remove from oven and allow to cool completely before frosting.
Make the buttercream: In a bowl, press together cream cheese and butter with a rubber spatula until smooth and lump-free. Add vanilla extract and salt, then beat with a mixer until combined. Gradually add powdered sugar and beat until smooth and fluffy. If buttercream is lumpy after chilling, soften with a splash of milk or strawberry kefir and stir until smooth. Keep chilled until ready to use, bring to room temperature before frosting.
Assemble and decorate: Spread cream cheese buttercream evenly over cooled cake. Dollop remaining strawberry rose sauce on top and swirl for a decorative effect. Garnish with fresh strawberries and dried rose petals. Refrigerate the cake; it will keep fresh for up to 3 days.

Notes

This recipe yields one 8x8 or 9x9 inch snack cake. To make a larger 9x13 inch sheet cake, double the recipe.
For a layered cake, double the recipe and bake in three 6-inch round pans or two 8- or 9-inch round pans.
You will likely have extra strawberry rose compote; it can be used on ice cream, toast, or other desserts.
Ensure the compote is completely cool before folding into the batter to prevent curdling.
The cake is best eaten within 3 days when stored in the refrigerator.

Nutrition

Serving Size: 1 slice
Calories: 320 kcal
Sugar: 30 g
Sodium: 150 mg
Fat: 18 g
Saturated Fat: 7 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 36 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 70 mg