Description
This Strawberry Rose Cake is a light and fragrant dessert featuring layers of fluffy cake swirled with a sweet strawberry rose reduction. With the delicate floral notes of rose water perfectly complementing fresh strawberries, this cake offers a unique twist on a classic strawberry treat, finished with a creamy rose-infused frosting.
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
- 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
- 1½ teaspoons baking powder
- 190 g cake flour
- 120 g strawberry kefir (or plain kefir or thinned strawberry yogurt)
Frosting
- 113 g unsalted butter (softened)
- 113 g cream cheese (softened)
- 250 g organic powdered sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon fine sea salt
- About a heaped ½ cup Strawberry Rose Reduction (from above)
Instructions
- Prepare the Strawberry Rose Reduction: In a medium saucepan, combine the strawberries, sugar, lemon zest, lemon juice, and tapioca starch. Cook over medium heat, stirring frequently, until the mixture thickens and the strawberries break down, about 10-15 minutes. Remove from heat and stir in the rose water. Set aside to cool.
- Preheat and prepare pan: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- Mix cake batter: In a large bowl, cream together the softened butter, canola oil, and granulated sugar until light and fluffy. Add the vanilla extract, rose water, and sea salt, mixing well. Beat in the eggs one at a time until fully incorporated.
- Combine dry ingredients: In a separate bowl, whisk the cake flour and baking powder together. Gradually add the dry ingredients alternately with the strawberry kefir to the wet mixture, mixing gently until just combined.
- Assemble and swirl: Pour half of the batter into the prepared pan. Spoon half of the Strawberry Rose Reduction over the batter and gently swirl with a knife to create a marbled effect. Repeat with the remaining batter and reduction.
- Bake the cake: Bake in the preheated oven for 40 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool completely in the pan on a wire rack.
- Prepare the frosting: In a medium bowl, beat the softened butter and cream cheese together until smooth. Gradually add the powdered sugar, vanilla extract, and sea salt. Beat until creamy and well combined. Fold in about half a cup of the Strawberry Rose Reduction to flavor the frosting.
- Frost the cake: Once the cake is completely cooled, spread the strawberry rose frosting evenly over the top and sides of the cake. Decorate as desired with fresh strawberries or rose petals for an extra touch.
Notes
- Use fresh or frozen strawberries based on availability; frozen strawberries should be thawed and drained before use.
- For a gluten-free version, substitute cake flour with a gluten-free flour blend.
- The strawberry rose reduction doubles as a delicious jam or topping for other desserts.
- Allow the cake to cool completely before frosting to avoid melting the frosting.
- If rose water is unavailable, use a small amount of rose syrup or substitute with vanilla extract for a different flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 65 mg
