Description

This Strawberry Rose Cake is a light and fragrant dessert that beautifully combines the natural sweetness of strawberries with the floral essence of rose water. Featuring a tender cake swirled with a luscious strawberry rose reduction and topped with a creamy rose-infused frosting, it offers a perfect balance of fresh fruit flavor and delicate floral notes, ideal for celebrations or a special treat.

Ingredients

Scale

Strawberry Rose Reduction

460 g (1 lb) strawberries (fresh or frozen)
50 g (¼ cup) sugar
Zest of 1 lemon
1 tablespoon fresh lemon juice
1 tablespoon tapioca starch or flour
2 teaspoons rose water

Cake Batter

200 g (1 cup) fine granulated sugar
85 g (6 tablespoons) unsalted butter, softened
30 g (2 tablespoons) canola oil
1 teaspoon pure vanilla extract
1 teaspoon rose water
½ teaspoon fine sea salt
2 large eggs
1 ½ teaspoons baking powder
190 g (1 ½ cups) cake flour
120 g (½ cup) strawberry kefir, plain kefir, or thinned out strawberry yogurt
About a heaped ½ cup Strawberry Rose Reduction (prepared above)

Rose Buttercream Frosting

113 g (½ cup) unsalted butter, softened
113 g (½ brick) cream cheese, softened
250 g (2 cups) organic powdered sugar
1 teaspoon pure vanilla extract
½ teaspoon fine sea salt

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Instructions

Prepare the Strawberry Rose Reduction: In a saucepan, combine the strawberries, sugar, lemon zest, fresh 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 2 teaspoons rose water. Allow to cool completely.
Make the Cake Batter: In a large mixing bowl, cream together the softened butter, canola oil, and granulated sugar until light and fluffy. Add the vanilla extract, rose water, and salt, mixing well. Beat in the eggs one at a time until fully incorporated.
Incorporate Dry Ingredients and Kefir: Sift together the cake flour and baking powder. Gradually add the dry ingredients to the wet mixture alternately with the strawberry kefir, starting and ending with the flour mixture. Mix until just combined.
Fold in Strawberry Rose Reduction: Gently fold about a heaped ½ cup of the cooled strawberry rose reduction into the batter to create swirls, being careful not to overmix.
Bake the Cake: Preheat the oven to 175°C (350°F). Pour the batter into a greased or parchment-lined cake pan. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely in the pan.
Prepare the Rose Buttercream Frosting: In a mixing bowl, beat the softened butter and cream cheese together until smooth and creamy. Gradually add the powdered sugar, beating well after each addition. Add the vanilla extract and salt, continuing to beat until light and fluffy.
Assemble the Cake: Once the cake is completely cool, spread the rose buttercream frosting evenly over the top and sides of the cake using a spatula or knife. Optionally, garnish with fresh strawberries or edible rose petals for an elegant finish.

Notes

This cake is best served chilled or at room temperature to fully enjoy the floral and fruity flavors.
You can substitute frozen strawberries if fresh are not available, but make sure to thaw and drain excess liquid before use.
Rose water varies in intensity; start with the recommended amount and adjust to taste.
Strawberry kefir can be replaced with plain kefir or thinned strawberry yogurt for a similar tangy taste.
For a gluten-free version, substitute cake flour with a gluten-free flour blend suitable for baking.

Nutrition

Serving Size: 1 slice (about 1/10 of cake)
Calories: 320 kcal
Sugar: 28 g
Sodium: 150 mg
Fat: 18 g
Saturated Fat: 8 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 65 mg