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




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

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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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See Also

Brown Butter Chocolate Chip Scones Recipe