Description
A beautifully fragrant and luscious Strawberry Rose Cake featuring a delicate strawberry rose compote swirled into a tender cake batter, topped with smooth cream cheese buttercream and garnished with fresh strawberries and dried rose petals. Perfect for a snack cake with vibrant floral and fruity notes.
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
Instructions
- Make the compote: In a pot, combine the strawberries (with stems removed), sugar, lemon zest, lemon juice, and tapioca starch. Cook over medium low heat, stirring occasionally for about 20 minutes until the berries soften and the sauce thickens. Remove from heat, stir in rose water, and let cool completely before pureeing.
- Prepare for baking: Preheat the oven to 350 degrees Fahrenheit. Grease and line an 8x8 or 9x9 inch square metal pan with parchment paper.
- Make the cake batter: In a stand mixer bowl, beat butter, canola oil, sugar, sea salt, and lemon zest together until creamy. While mixing, add vanilla and rose water. Beat for 5 minutes until fluffy. Add eggs one at a time, mixing well after each. On low speed, add baking powder and flour, then drizzle in kefir, beating until smooth.
- Layer the batter and compote: Spoon some cake batter into the bottom of the pan. Add spoonfuls of strawberry rose reduction on top and use an offset spatula or butterknife to swirl gently. Repeat layering and swirling with remaining batter and reduction, saving some sauce for the top.
- Bake the cake: Bake for 40 minutes until the top springs back when touched or a cake tester inserted comes out clean. Cool the cake completely in the pan before frosting.
- Make the cream cheese buttercream: In a bowl, press together softened butter and cream cheese until smooth. Add vanilla and salt, then beat until combined. Gradually add powdered sugar and beat until smooth and creamy. If the buttercream is lumpy, stir in a little milk or strawberry kefir until smooth.
- Frost and decorate: Spread the cream cheese buttercream over the cooled cake. Dollop additional strawberry rose sauce on top and swirl for decoration. Garnish with fresh strawberries and dried rose petals.
- Serve and store: Keep cake refrigerated for up to 3 days. Bring to room temperature before serving for best texture and flavor.
Notes
- This recipe is designed for an 8x8 or 9x9 inch pan yielding a snack-sized cake; a 9 inch round pan also works well.
- To make a larger sheet cake, double the recipe and bake in a 9x13 inch pan.
- For a layer cake, double the recipe and bake in either three 6 inch round pans or two 8-9 inch round pans.
- You may have leftover strawberry rose compote; it’s excellent on ice cream, toast, or other desserts.
- Allow cream cheese buttercream to come to room temperature before spreading; add a little milk or kefir if too thick or lumpy.
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 150 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: 55 mg
