Description
A delicate and fragrant Strawberry Rose Cake featuring a light strawberry cake base swirled with a luscious strawberry rose reduction, perfect for a special dessert or tea time treat.
Ingredients
Scale
Strawberry Rose Reduction
- 460 g fresh or frozen strawberries
- 50 g (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
- 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
- 1½ teaspoons baking powder
- 190 g (1½ cups) cake flour
- 120 g (½ cup) strawberry kefir or plain kefir or thinned out strawberry yogurt
Frosting
- About a heaped ½ cup Strawberry Rose Reduction (prepared above)
- 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
Instructions
- Prepare Strawberry Rose Reduction: Combine strawberries, sugar, lemon zest, lemon juice, and tapioca starch in a saucepan over medium heat. Cook, stirring frequently, until the mixture thickens and strawberries break down, about 10 minutes. Remove from heat and stir in rose water. Let cool completely.
- Preheat Oven and Prepare Pan: Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour a cake pan or line it with parchment paper.
- Make Cake Batter: In a large bowl, cream together the softened butter, canola oil, and granulated sugar until light and fluffy. Beat in eggs one at a time, then mix in vanilla extract, rose water, and salt. In a separate bowl, sift together cake flour and baking powder. Alternate adding the flour mixture and strawberry kefir to the butter mixture, beginning and ending with the flour. Mix until just combined.
- Incorporate Strawberry Rose Reduction: Gently fold about half of the cooled strawberry rose reduction into the batter to create a marbled effect. Pour the batter into the prepared pan and swirl lightly with a knife for additional marbling if desired.
- Bake the Cake: Bake for 40 minutes until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely in the pan before frosting.
- Prepare Frosting: In a bowl, beat softened butter and cream cheese together until smooth and creamy. Gradually add powdered sugar, salt, and vanilla extract, beating until the frosting is light and fluffy. Fold in the remaining strawberry rose reduction gently for flavor and color.
- Assemble the Cake: Once the cake is fully cool, spread the strawberry rose cream cheese frosting evenly over the top. Chill for 30 minutes before serving to set the frosting.
Notes
- Use fresh or frozen strawberries to make the rose reduction depending on availability.
- Canola oil helps keep the cake moist without altering flavor.
- Marbling the strawberry rose reduction into the batter adds a pretty swirl and flavor contrast.
- The frosting combines cream cheese and butter for a tangy, creamy finish complemented by the strawberry rose reduction.
- Keep the cake refrigerated if not serving immediately due to the cream cheese frosting.
- For a vegan version, substitute eggs and dairy with plant-based alternatives and ensure tapioca starch is used.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
