Description

A delicate and fragrant Strawberry Rose Cake featuring layers of moist strawberry-infused cake swirled with a homemade strawberry rose compote and topped with a smooth cream cheese buttercream infused with rose water. Perfect as a snack or dessert, this cake combines fresh, floral flavors with creamy frosting and is decorated with fresh strawberries and dried rose petals for an elegant finish.

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

Cook Mode Prevent your screen from going dark

Instructions

Make the compote: In a pot, combine the strawberries (stems removed, whole), sugar, lemon zest, lemon juice, and tapioca starch. Cook over medium-low heat for about 20 minutes, stirring occasionally as the strawberries soften and burst to create a thickened sauce. Remove from heat, stir in the rose water, set aside to cool completely, then puree until smooth.
Prepare the cake batter: Preheat the oven to 350°F. Grease and line an 8×8 or 9×9-inch square metal pan with parchment paper. In a stand mixer bowl, beat together softened butter, canola oil, sugar, salt, and lemon zest. While mixing, add vanilla extract and rose water. Beat for 5 minutes until fluffy. Add eggs one at a time, beating until fully incorporated. Sift in cake flour and baking powder, then on low speed, drizzle in the strawberry kefir and beat until just smooth.
Layer and swirl batter and compote: Dollop some cake batter into the pan, spoon in some strawberry rose compote, and use an offset spatula or butterknife to swirl. Repeat layering and swirling with remaining batter and compote, finishing with compote on top for a pretty effect.
Bake the cake: Place in the oven and bake for 40 minutes, or until the cake springs back when lightly pressed or a tester comes out clean. Remove and let cool completely before frosting.
Make the buttercream: Using a rubber spatula, press together softened cream cheese and butter until smooth and lump-free. Add vanilla extract and salt and beat with a mixer to combine. Gradually add powdered sugar and beat until smooth. If prepared ahead, refrigerate up to 3 days; bring to room temperature before using and smooth out any lumps with a splash of milk or strawberry kefir.
Frost and decorate: Spread the cream cheese buttercream evenly over the cooled cake. Dollop remaining strawberry sauce on top and swirl for decoration. Garnish with fresh strawberries and dried rose petals. Store in the refrigerator for up to 3 days.

Notes

This recipe yields a snack-size cake suitable for an 8×8 or 9×9-inch pan. For a sheet cake, double the recipe and bake in a 9×13-inch pan.
To make a layer cake, double the recipe and bake in three 6-inch round pans or two 8- or 9-inch round pans.
The strawberry rose compote often yields more sauce than needed; you can halve the compote recipe or save the extra for use on ice cream, toast, or other desserts.
Ensure the compote is completely cooled before incorporating into the cake batter to prevent altering the texture.
Use fresh or frozen strawberries for the compote depending on availability without adjusting cooking time.
Allow buttercream to come to room temperature before spreading to achieve a smooth finish.

Nutrition

Serving Size: 1 slice (approx. 80 g)
Calories: 320 kcal
Sugar: 30 g
Sodium: 150 mg
Fat: 18 g
Saturated Fat: 9 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 70 mg