Description
This Strawberry Rose Cake is a delicate and elegant dessert featuring a light strawberry-flavored cake swirled with a fragrant strawberry rose reduction. The combination of fresh strawberries, rose water, and creamy frosting makes this cake a perfect treat for special occasions or afternoon tea.
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/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 out strawberry yogurt (½ cup)
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
Instructions
- Prepare Strawberry Rose Reduction: In a saucepan, combine the strawberries, sugar, lemon zest, lemon juice, tapioca starch, and rose water. Cook over medium heat, stirring frequently, until the mixture thickens and becomes a jam-like consistency. Remove from heat and allow to cool completely.
- Make Cake Batter: In a mixing bowl, cream together the unsalted butter, canola oil, granulated sugar, vanilla extract, and rose water until light and fluffy. Add eggs one at a time, beating well after each addition. In a separate bowl, whisk together the cake flour, baking powder, and salt. Alternately add the dry ingredients and the strawberry kefir to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
- Combine Batter with Reduction: Pour half of the cake batter into a greased or lined cake pan. Spoon over a heaped ½ cup of the cooled strawberry rose reduction in swirls. Top with the remaining batter and gently swirl with a skewer or knife to create a marbled effect.
- Bake the Cake: Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Bake the cake for 40 minutes, or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and allow it to cool completely in the pan.
- Prepare Frosting: Beat together the softened unsalted butter and cream cheese until smooth. Gradually add the powdered sugar, vanilla extract, and salt, beating until the frosting is creamy and fluffy.
- Assemble and Serve: Once the cake is completely cooled, spread the cream cheese frosting evenly over the top. Optionally, garnish with fresh strawberries or rose petals before slicing and serving.
Notes
- Use fresh or frozen strawberries for the reduction, depending on availability.
- Tapioca starch helps to thicken the reduction without clouding its flavor.
- Rose water adds a delicate floral note; adjust to taste but avoid overuse.
- Strawberry kefir or thinned strawberry yogurt adds moisture and subtle tanginess to the cake.
- Ensure all butter and cream cheese used in the frosting are softened for smooth consistency.
- This cake is best served the same day or within two days for optimal freshness.
Nutrition
- Serving Size: 1 slice (approx. 1/10 of cake)
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 60 mg
