Description
A delicate and fragrant Strawberry Rose Cake featuring a moist strawberry-infused cake layered with a luscious strawberry rose reduction and cream cheese frosting. This cake blends fresh strawberries, rose water, and subtle lemon notes for a unique dessert perfect for special occasions or an elegant afternoon treat.
Ingredients
Scale
Strawberry Rose Reduction
- 460 g strawberries (fresh or frozen)
- 50 g sugar (¼ cup)
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
- 1 tablespoon tapioca starch or flour
- 2 teaspoons rose water
Cake Batter
- 200 g fine granulated sugar (1 cup)
- 85 g unsalted butter (softened, 6 tablespoons)
- 30 g canola oil (2 tablespoons)
- 1 teaspoon pure vanilla extract
- 1 teaspoon rose water
- ½ teaspoon fine sea salt
- 2 large eggs
- 1½ teaspoons baking powder
- 190 g cake flour (1½ cups)
- 120 g strawberry kefir, plain kefir or thinned strawberry yogurt (½ cup)
Cream Cheese Frosting
- 113 g unsalted butter (softened, ½ cup)
- 113 g cream cheese (softened, ½ brick)
- 250 g organic powdered sugar (2 cups)
- 1 teaspoon pure vanilla extract
- ½ teaspoon fine sea salt
- About a heaped ½ cup Strawberry Rose Reduction (from above) for swirling
Instructions
- Make the Strawberry Rose Reduction: In a saucepan, combine the strawberries, sugar, lemon zest, lemon juice, and tapioca starch. Cook over medium heat, stirring frequently, until the mixture thickens and becomes syrupy. Remove from heat and stir in the rose water. Let the reduction cool completely before using.
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C). In a large bowl, cream together the softened butter, canola oil, and granulated sugar until light and fluffy. Add the vanilla extract, rose water, sea salt, and eggs, beating well after each addition.
- Combine Dry Ingredients: In a separate bowl, sift together the cake flour and baking powder. Gradually add the dry ingredients to the wet ingredients alternately with the kefir/yogurt, beginning and ending with the flour mixture. Mix until just combined.
- Bake the Cake: Pour the batter into a greased or lined cake pan. Bake for 40 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before frosting.
- Prepare the Cream Cheese Frosting: In a bowl, beat the softened butter and cream cheese together until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and sea salt, beating until the frosting is light and fluffy.
- Assemble and Decorate: Once the cake has cooled, spread a layer of cream cheese frosting on top. Swirl in about a heaped ½ cup of the prepared strawberry rose reduction into the frosting for added flavor and visual appeal. Optionally, you can frost the sides and top of the cake and use the reduction as a drizzle or decoration.
Notes
- Use fresh or frozen strawberries; if using frozen, thaw and drain excess water before cooking.
- Tapioca starch can be substituted with cornstarch if unavailable.
- Strawberry kefir or thinned strawberry yogurt adds moisture and a delicate tang; plain kefir can be used as a neutral substitute.
- The rose water provides a floral touch; adjust quantity depending on your preference.
- To prevent overmixing the batter, fold in dry ingredients gently until just combined for a tender crumb.
- Cake can be stored covered in the refrigerator for up to 3 days.
- For a dairy-free version, use vegan butter and cream cheese substitutes and plant-based yogurt.
Nutrition
- Serving Size: 1 slice (based on 10 servings)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 60 mg
