Strawberry Rose Cake
Strawberry Rose Cake is a charming dessert combining light, fluffy sponge layers with sweet strawberries and delicate rose-flavored cream. The cake is filled with fresh strawberry compote and topped with rose-infused frosting, often garnished with fresh berries and edible rose petals. Its subtle floral aroma and fruity sweetness make it perfect for spring celebrations or romantic occasions, offering a unique and elegant flavor experience.
Equipment
- 2 x 8-inch round cake pans
- parchment paper,
- Cooking spray
- Mixing bowls
- Electric stand mixer or hand mixer
- Whisk attachment or hand whisk
- Measuring cups and spoons
- Offset spatula or butter knife
- Cooling rack
- Cake stand or serving plate
Ingredients
For the Cake Layers:
- 1 3-ounce package strawberry Jell-O
- 1 15.25-ounce box white cake mix
- 2 –3 teaspoons rosewater
- 4 large egg whites
- 1/3 cup vegetable oil
- 1 cup water
For the Cream Cheese Frosting & Strawberry Topping:
- 2 8-ounce bricks cream cheese, softened to room temperature
- 1/2 stick 4 tablespoons unsalted butter, softened to room temperature
- 1 1/2 cups powdered sugar
- 1/4 teaspoon salt
- 140 grams about 1 cup fresh strawberries, sliced into 1/4-inch pieces (for topping only, do not mix into frosting)
Instructions
Prepare the oven
- Preheat your oven to 350°F (175°C). Prepare two 8-inch round cake pans by lining the bottom with parchment paper rounds and spraying the sides with cooking spray to prevent sticking.
Mix the cake batter:
- In a large bowl, combine the white cake mix and strawberry Jell-O powder. Add the vegetable oil, egg whites, water, and rosewater. Whisk or beat on medium speed until the batter is smooth and fully combined.
Divide and bake:
- Pour the batter evenly into the two prepared cake pans. Place them in the oven and bake for about 30 minutes. Check doneness by inserting a toothpick into the center of each cake — it should come out clean or with a few moist crumbs.
Cool the cakes:
- Remove the pans from the oven and place them on a cooling rack. Let the cakes cool completely in the pans for 15 minutes, then carefully remove them from the pans and cool fully on the rack to avoid breaking, as these layers are delicate.
Prepare the frosting:
- While the cakes cool, beat together the cream cheese, softened butter, and salt using a stand mixer or hand mixer at low speed. Gradually add the powdered sugar, continuing to mix. Once incorporated, increase the speed to medium-high and whip for 2 minutes until the frosting becomes lighter in color and fluffy.
Assemble the cake base:
- Place one cooled cake layer onto your cake stand or serving plate. If the cake top has a dome, gently level it with a serrated knife.
Add frosting and strawberries:
- Spread a thin, even layer (about 1/8 inch thick) of frosting over the first cake layer. Arrange sliced strawberries evenly on top of this frosting. Add small dollops of frosting over the strawberries and gently smooth to create a thin frosting layer that secures the fruit.
Finish assembly and decorate:
- Place the second cake layer on top of the strawberry layer. Spread the remaining frosting generously over the top and down the sides, smoothing with an offset spatula. Decorate as desired with extra strawberries or rose petals for a beautiful finish.