Description
A delicate and beautifully flavored Strawberry Rose Cake featuring a light strawberry cake swirled with a fragrant strawberry rose reduction, layered with a creamy rose-infused cream cheese frosting. This cake perfectly balances the sweet, tart taste of fresh strawberries with the elegant floral notes of rose water, ideal for a special occasion or a refined afternoon treat.
Ingredients
Scale
Strawberry Rose Reduction
- 460g (1 lb) strawberries (fresh or frozen)
- 50g (¼ cup) sugar
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
- 1 tablespoon tapioca starch (or tapioca flour)
- 2 teaspoons rose water
Cake Batter
- 200g (1 cup) fine granulated sugar
- 85g (6 tablespoons) unsalted butter, softened
- 30g (2 tablespoons) canola oil
- 1 teaspoon pure vanilla extract
- 1 teaspoon rose water
- ½ teaspoon fine sea salt
- 2 large eggs
- 1½ teaspoons baking powder
- 190g (1½ cups) cake flour
- 120g (½ cup) strawberry kefir, plain kefir, or thinned strawberry yogurt
- About a heaped ½ cup Strawberry Rose Reduction (prepared above)
Cream Cheese Frosting
- 113g (½ cup) unsalted butter, softened
- 113g (½ brick) cream cheese, softened
- 250g (2 cups) organic powdered sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon fine sea salt
Instructions
- Prepare 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 the strawberries break down, about 10-15 minutes. Remove from heat and stir in the rose water. Allow to cool completely before using.
- Make the 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. Beat in the eggs one at a time until fully incorporated. In a separate bowl, sift together the cake flour and baking powder. Gradually add the dry ingredients to the wet mixture alternately with the strawberry kefir, beginning and ending with the dry ingredients. Mix gently until just combined.
- Incorporate the Reduction: Fold about half of the cooled strawberry rose reduction into the cake batter to create a marbled effect, being careful not to overmix.
- Bake the Cake: Preheat the oven to 175°C (350°F). Grease and flour a cake pan. Pour the batter into the prepared pan and bake for approximately 35-40 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool completely before frosting.
- Prepare the Cream Cheese Frosting: In a mixing 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 fluffy and spreadable.
- Assemble the Cake: Once the cake is completely cooled, spread a thin layer of cream cheese frosting on top. Add swirls or layers of the remaining strawberry rose reduction for extra flavor. Finish frosting the cake with the remaining cream cheese frosting, decorating as desired.
Notes
- Use fresh or frozen strawberries for the reduction; frozen strawberries may release more liquid, so cook a little longer to thicken.
- Rose water can vary in intensity—start with the recommended amount and adjust to taste.
- Strawberry kefir or thinned strawberry yogurt adds moisture and a slight tang to the cake batter.
- The reduction can be made ahead and refrigerated for up to 3 days or frozen for longer storage.
- Ensure the cake is fully cooled before frosting to prevent melting the cream cheese frosting.
Nutrition
- Serving Size: 1 slice (approx. 1/10th of cake)
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 180 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: 70 mg
