Description
This Strawberry Rose Cake is a delicate and flavorful dessert featuring a light strawberry-infused cake swirled with a fragrant strawberry rose reduction and topped with smooth rose-flavored cream cheese frosting. Perfect for special occasions or an elegant afternoon treat.
Ingredients
Scale
Strawberry Rose Reduction
- 460 g or 1 lb strawberries (fresh or frozen)
- 50 g or ¼ cup sugar
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
- 1 tablespoon tapioca starch/flour
- 2 teaspoons rose water
Cake Batter
- 200 g or 1 cup fine granulated sugar
- 85 g or 6 tablespoons unsalted butter (softened)
- 30 g or 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
- 190 g or 1½ cups cake flour
- 120 g or ½ cup strawberry kefir, plain kefir, or thinned out strawberry yogurt
- About a heaped ½ cup Strawberry Rose Reduction (prepared above)
Rose Cream Cheese Frosting
- 113 g or ½ cup unsalted butter (softened)
- 113 g or ½ brick cream cheese (softened)
- 250 g or 2 cups organic powdered sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon fine sea salt
Instructions
- Prepare Strawberry Rose Reduction: In a saucepan, combine strawberries, sugar, lemon zest, lemon juice, and tapioca starch. Cook over medium heat, stirring occasionally until strawberries break down and mixture thickens, about 15-20 minutes. Remove from heat and stir in rose water. Allow to cool completely.
- Make Cake Batter: In a large bowl, cream together softened butter, canola oil, granulated sugar, vanilla extract, rose water, and salt until light and fluffy. Add eggs one at a time, beating well after each addition. In a separate bowl, sift together cake flour and baking powder.
- Combine Wet and Dry Ingredients: Alternately add the flour mixture and kefir to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
- Incorporate Strawberry Rose Reduction: Pour about a heaped ½ cup of the cooled strawberry rose reduction over the cake batter and gently swirl it through with a spatula to create a marbled effect, being careful not to overmix.
- Bake the Cake: Preheat oven to 350°F (175°C). Grease and flour a 9-inch cake pan. Pour batter into prepared pan and smooth the top. Bake for 40 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely in the pan on a wire rack.
- Prepare Rose Cream Cheese Frosting: In a mixing bowl, beat softened butter and cream cheese until smooth and creamy. Gradually add powdered sugar, beating until combined and fluffy. Mix in vanilla extract and salt. Adjust consistency if needed with a little powdered sugar or milk.
- Assemble and Frost Cake: Once the cake is completely cool, spread the rose cream cheese frosting evenly over the top and sides of the cake. Optionally, garnish with fresh strawberries or edible rose petals for decoration.
Notes
- Use fresh strawberries for best flavor, but frozen can be used if thawed and drained well.
- Rose water adds a subtle floral note—use good quality rose water to avoid bitterness.
- Ensure cake is fully cooled before frosting to prevent melting the frosting.
- Can substitute strawberry kefir with plain kefir or thinned strawberry yogurt for similar results.
- Swirling the strawberry rose reduction through the batter provides beautiful marbling and flavor; do not fully mix.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg
