Description
This Strawberry Rose Cake is a delicate and fragrant dessert featuring a light strawberry cake swirled with a luscious strawberry rose reduction. The combination of fresh strawberries, rose water, and a creamy cream cheese frosting makes it a perfect elegant treat for any occasion.
Ingredients
Scale
Strawberry Rose Reduction
- 460 g strawberries (fresh or frozen)
- 50 g sugar
- 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
- 85 g unsalted butter (softened)
- 30 g canola oil
- 1 teaspoon pure vanilla extract
- 1 teaspoon rose water
- ½ teaspoon fine sea salt
- 2 large eggs
- 1 ½ teaspoon baking powder
- 190 g cake flour (1 ½ cups)
- 120 g strawberry kefir, plain kefir, or thinned strawberry yogurt (½ cup)
Frosting
- 113 g softened unsalted butter (½ cup)
- 113 g softened cream cheese (½ brick)
- 250 g organic powdered sugar (2 cups)
- 1 teaspoon pure vanilla extract
- ½ teaspoon fine sea salt
Instructions
- Make the Strawberry Rose Reduction: In a medium saucepan, combine strawberries, sugar, lemon zest, lemon juice, and tapioca starch. Cook over medium heat, stirring frequently, until the mixture thickens and strawberries break down, about 10-15 minutes. Remove from heat and stir in rose water. Let cool completely.
- Prepare the Cake Batter: Preheat your oven to 175 degrees Celsius (350 degrees Fahrenheit). In a large bowl, cream together the softened butter, canola oil, and granulated sugar until light and fluffy. Add vanilla extract, rose water, and salt, mix well. Beat in eggs one at a time until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, sift together cake flour and baking powder. Gradually add dry ingredients to the wet mixture, alternating with the strawberry kefir. Mix gently until just combined.
- Swirl in Reduction: Pour half of the cake batter into a greased or lined cake pan. Dollop half of the cooled strawberry rose reduction on top and swirl gently with a knife or skewer. Repeat with remaining batter and reduction to create a marbled effect.
- Bake the Cake: Bake in the preheated oven for 40 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan.
- Prepare the Frosting: In a bowl, beat the softened butter and cream cheese until smooth. Gradually add powdered sugar, vanilla extract, and salt. Beat until fluffy and spreadable.
- Assemble and Frost: Once the cake is fully cooled, spread the cream cheese frosting evenly over the top. Decorate with fresh strawberries or rose petals if desired, then serve.
Notes
- Use fresh or frozen strawberries interchangeably, but thaw frozen fruit fully before cooking.
- The rose water adds a delicate floral aroma—adjust the amount to your liking but avoid overuse as it can become overpowering.
- If you don't have tapioca starch, cornstarch can be used as an alternative for thickening the reduction.
- To make strawberry kefir at home, ferment fresh strawberries with kefir grains or thin plain yogurt with pureed strawberries.
- For a dairy-free version, substitute butter and cream cheese with plant-based alternatives and use vegan powdered sugar.
- Ensure the cake is completely cooled before frosting to prevent the cream cheese frosting from melting.
Nutrition
- Serving Size: 1 slice
- Calories: 330 kcal
- Sugar: 28 g
- Sodium: 160 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: 55 mg
