Description
A delicate and fragrant Strawberry Rose Cake featuring layers of tender strawberry cake swirled with a luscious strawberry rose reduction and finished with a smooth rose-flavored cream cheese frosting. Perfect for spring celebrations or an elegant dessert.
Ingredients
Scale
Strawberry Rose Reduction
- 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
Cake Batter
- 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 (prepared above)
Rose Cream Cheese Frosting
- 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
- Prepare Strawberry Rose Reduction: In a saucepan, combine the strawberries, sugar, lemon zest, and lemon juice. Cook over medium heat until the strawberries release juice and soften, about 10-15 minutes. Stir in tapioca starch dissolved in a little water to thicken. Add rose water and simmer for an additional 2 minutes until thickened. Remove from heat and set aside to cool.
- Make Cake Batter: In a mixing bowl, cream together the sugar, softened butter, and canola oil until light and fluffy. Add vanilla extract, rose water, and salt, mixing well. Beat in eggs one at a time until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, sift the cake flour and baking powder together. Gradually add the dry ingredients to the wet mixture, alternating with strawberry kefir, beginning and ending with the flour mixture. Mix just until combined.
- Fold in Strawberry Rose Reduction: Gently fold about a heaped ½ cup of the cooled strawberry rose reduction into the batter to create swirls.
- Bake the Cake: Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Pour the batter into a greased and lined cake pan. Bake for 40 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely on a wire rack.
- Prepare Rose Cream Cheese Frosting: Beat together the softened butter and cream cheese until smooth and creamy. Gradually add powdered sugar, mixing well after each addition. Stir in vanilla extract and salt. Adjust consistency if needed by adding a little milk or powdered sugar.
- Assemble and Frost: Once the cake has cooled, spread the rose cream cheese frosting evenly over the top and sides of the cake. Optionally, garnish with fresh strawberries or edible rose petals for an elegant presentation.
Notes
- Use fresh strawberries for the best flavor, but frozen can be used if fresh are out of season.
- Tapioca starch helps to thicken the strawberry reduction without clouding the color.
- Allow the cake to cool completely before frosting to prevent melting.
- You can substitute plain yogurt if kefir is unavailable.
- The rose water is key for the floral aroma; use food-grade rose water specifically for cooking.
- The cake keeps well refrigerated for up to 3 days and can be made a day ahead to develop flavor.
Nutrition
- Serving Size: 1 slice (1/10 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: 40 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
