Description
A delightful Strawberry Rose Cake featuring a luscious strawberry rose compote swirled into a soft, fragrant cake batter, topped with a smooth cream cheese buttercream and garnished with fresh strawberries and dried rose petals. Perfect as a snack or dessert with a floral hint and fresh berry flavor.
Ingredients
Scale
Strawberry Rose Compote
- 460 g or 1 lb fresh or frozen strawberries
- 50 g or ¼ cup sugar
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
- 1 tablespoon tapioca starch/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
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 berries soften and the sauce thickens. Remove from heat, stir in rose water, then let cool completely before pureeing into a smooth sauce.
- Preheat oven and prepare pan: Preheat oven to 350 F. Grease an 8”x8” or 9”x9” square metal pan and line it with parchment paper.
- Make the cake batter: In a stand mixer bowl, beat butter, oil, sugar, salt, and lemon zest on medium speed until combined. While running, add vanilla extract and rose water. Beat for 5 minutes until fluffy. Add eggs one at a time beating well after each. On low speed, add flour and baking powder, and drizzle in kefir. Beat until batter is just smooth.
- Layer and swirl: Spoon some cake batter into the pan, then spoon some strawberry rose compote over it. Use an offset spatula or butterknife to gently swirl the compote into the batter. Repeat layering and swirling until all batter and some sauce are used, reserving some sauce for the top.
- Bake: Bake for 40 minutes or until the top springs back to the touch or a cake tester comes out clean. Let cool completely before frosting.
- Make the buttercream: In a bowl, press cream cheese and butter together until smooth. Add vanilla and salt, mixing well. Gradually add powdered sugar, beating until smooth and creamy. If needed, thin with a little milk or strawberry kefir to remove lumps.
- Frost and decorate: Spread the cream cheese buttercream evenly over the cooled cake. Dollop remaining strawberry rose sauce on top and swirl for a decorative effect. Garnish with fresh strawberries and dried rose petals.
- Store: Keep the cake refrigerated for up to 3 days. Bring to room temperature before serving for best texture.
Notes
- This recipe yields a small 8x8 or 9x9 inch cake suitable for snacks or small gatherings.
- For a larger sheet cake, use a 9x13 inch pan and double the recipe amounts.
- For a layered cake, double the recipe and bake in three 6-inch or two 8 to 9-inch round pans.
- If you have leftover Strawberry Rose Compote, it’s delicious on ice cream, toast, or yogurt.
- Ensure the compote is fully cooled before swirling into the cake batter to maintain the swirl pattern.
Nutrition
- Serving Size: 1 slice (assuming 10 slices)
- Calories: 330 kcal
- Sugar: 28 g
- Sodium: 140 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 60 mg
