Strawberry Rose Cake Recipe

Strawberry Rose Reduction – 460 g or 1lb strawberries fresh or frozen – ¼ cup sugar 50g – Zest of lemon – 1 tablespoon fresh lemon juice – 1 tablespoon tapioca starch/flour – 2 teaspoons rose water Strawberry Rose Cake – 1 cup granulated sugar 210g – 6 tablespoons butter softened 85g – 2 tablespoons canola oil 30g – 1 tsp pure vanilla extract – 1 tsp rose water – ½ tsp fine sea salt – 2 large egg – ¼ tsp baking soda – ½ tsp baking powder – 1 ½ cups cake flour 185g – ½ cup strawberry kefir 130g – ½ cup Strawberry Rose Reduction from above Cream Cheese Buttercream – ½ cup softened butter unsalted 113g – ½ brick cream cheese softened – 2 cups organic powdered sugar 240g – 1 tsp pure vanilla extract – 1/2 tsp fine sea salt

INGREDIENTS

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INSTRUCTION

In a pot, combine strawberries (stems removed, no need to slice), sugar, lemon zest and juice, and tapioca starch. Stir occasionally on medium-low for 20 minutes to soften strawberries. 

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STEP  1 .

No worries about smaller berries popping. When gravy thickens and berries soften, stop cooking and add rose water. After cooling, puree. Use in cake after cooling.  

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STEP 2.

Turn on the oven to 350. Parchment an 8"x8 or 9"x9 greased square metal pan or brownie pan. In a stand mixer, beat butter, oil, sugar, salt, and lemon zest.  

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STEP 3.

Add rose water and vanilla while mixing. Beat for 5 minutes until fluffy. Each egg should be added and beaten well. While mixing on low, add flour and kefir.  

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STEP 4.

Batter should be smooth. Spread some cake batter in the pan, then spoon some strawberry reduction in and swirl with an offset spatula or butterknife. Repeat with cake batter.  

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STEP 5.

Swirl reduction into cake batter. Sauce the cake top. Bake until a cake tester comes out clean or the top springs back after 40 minutes. Completely cool and frost. 

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STEP 6.

With a rubber spatula, mix cream cheese and butter lump-free. Vanilla and salt in a mixer or hand mixer. Whisk sugar powder. The fridge keeps buttercream for 3 days.  

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STEP 7.

Dressing cake at room temperature. Rubber-spatula smooth lumpy milk or strawberry kefir.  

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STEP 8.

Put buttercream on the cake and add strawberry sauce. Swirl for beauty. Sprinkle dried rose petals and fresh strawberries on top. Cake can be refrigerated for 3 days.  

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STEP 9.

See Also

Brown Butter Chocolate Chip Scones Recipe