Description
A delightful and fragrant Strawberry Rose Cake featuring layers of moist cake swirled with a homemade strawberry rose compote and topped with smooth cream cheese buttercream frosting. Perfect for special occasions or as a charming afternoon treat.
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 tapioca 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 (discard stems, no need to slice), sugar, lemon zest, lemon juice, and tapioca starch. Cook over medium-low heat for about 20 minutes, stirring occasionally as the strawberries soften. Some berries may burst, which is expected. When the sauce thickens and most berries dissolve or are very soft, remove from heat and stir in the rose water. Let cool completely, then puree until smooth. Set aside.
- Prepare the cake: Preheat the oven to 350 degrees F. Grease an 8x8 or 9x9 inch square metal pan and line it with parchment paper. In a stand mixer bowl, beat the butter, canola oil, sugar, salt, and lemon zest together. While mixing, add vanilla and rose water. Beat for 5 minutes until the mixture is fluffy. Add eggs one at a time, beating after each addition until combined.
- Combine dry and wet ingredients: Sift together the cake flour and baking powder. On low mixer speed, add the flour mixture alternately with the strawberry kefir, beginning and ending with flour. Beat until the batter is smooth but do not overmix.
- Layer and swirl batter and compote: Dollop some cake batter into the pan then spoon some strawberry rose reduction on top. Use an offset spatula or butterknife to swirl the two together gently. Repeat layering with remaining batter and compote, saving some compote for the top layer.
- Bake the cake: Bake for 40 minutes or until the top springs back when lightly pressed or a cake tester inserted in the center comes out clean. Remove from oven and allow cake to cool completely before frosting.
- Prepare the buttercream: In a bowl, mix softened cream cheese and butter until smooth, removing any lumps. Add vanilla and salt, then beat in powdered sugar gradually until smooth and creamy. If the buttercream is lumpy after chilling, add a little milk or strawberry kefir and stir until smooth. Allow to come to room temperature before spreading if made ahead.
- Frost and decorate: Spread the cream cheese buttercream evenly over the cooled cake. Dollop additional strawberry rose compote on top and swirl it into the icing for a decorative effect. Garnish with fresh strawberries and dried rose petals if desired.
- Storage: Store the cake covered in the refrigerator for up to 3 days. Bring to room temperature before serving for best flavor and texture.
Notes
- This recipe yields a snack-sized cake using an 8x8 or 9x9 inch pan; it can also be baked in a 9-inch round pan.
- To make a larger sheet cake (9x13 inch), double the recipe.
- For a layer cake, double the recipe and bake in either three 6-inch round pans or two 8 or 9-inch round pans.
- You may have more strawberry rose compote than needed; you can halve the compote recipe or enjoy the extra on ice cream, toast, or other treats.
- If using frozen strawberries for the compote, thaw them before cooking.
- Ensure the compote is completely cooled before swirling into the cake batter to prevent deflating the batter.
Nutrition
- Serving Size: 1 slice (approx. 1/10th cake)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 65 mg
