Strawberry Lavender Blossom Cake

A Strawberry Lavender Blossom Cake is an elegant dessert that brings together the sweetness of ripe strawberries and the delicate floral essence of lavender. With layers of soft buttermilk cake, rich mascarpone filling, and a strawberry-lavender compote, this cake is as beautiful as it is delicious—a perfect centerpiece for spring celebrations or special occasions.

Why You’ll Love This Recipe

This recipe is a wonderful blend of sweet and floral flavors, creating a cake that feels both fresh and luxurious. The buttermilk base ensures a tender crumb, while the whipped mascarpone adds a creamy richness without being overly heavy. The homemade compote offers bursts of fresh strawberry flavor, perfectly balanced with subtle lavender. Topped with a light, lavender-infused frosting, this cake is both visually charming and satisfying to the palate.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Buttermilk Cake:

• Eggs

• Buttermilk

• Vanilla extract

• Cake flour

• Granulated sugar

• Baking powder

• Baking soda

• Salt

• Unsalted butter

For the Strawberry-Lavender Compote:

• Fresh strawberries

• Granulated sugar

• Lemon juice

• Dried culinary lavender or lavender extract

• Salt

For the Whipped Vanilla Mascarpone Filling:

• Unflavored gelatin

• Cold water

• Heavy whipping cream

• Mascarpone cheese

• Powdered sugar

• Vanilla extract

• Salt

For the Whipped Lavender Frosting:

• Whole milk

• Dried culinary lavender or lavender extract

• Unsalted butter

• Powdered sugar

• Vanilla extract

• Salt

• Purple gel food coloring (optional)

Directions

1. Make the Buttermilk Cake:
   Preheat your oven and grease and line your cake pans. In a small bowl, whisk together eggs, buttermilk, and vanilla. In a larger bowl, mix flour, sugar, baking powder, baking soda, and salt. Cut in the butter until crumbly. Add the wet ingredients gradually and mix until just combined. Divide into pans and bake until golden and a toothpick comes out clean. Cool completely.

2. Prepare the Strawberry-Lavender Compote:
   Combine chopped strawberries, sugar, lemon juice, lavender, and a pinch of salt in a saucepan. Cook over medium heat until thickened. Allow to cool fully.

3. Make the Mascarpone Filling:
   Bloom gelatin in cold water, then gently heat to dissolve. In a chilled bowl, whip cream, mascarpone, powdered sugar, vanilla, and salt until soft peaks form. Slowly add gelatin and continue whipping to stiff peaks. Refrigerate until ready to use.

4. Create the Lavender Frosting:
   Heat milk until simmering, then steep with lavender. Strain and cool. In a mixing bowl, beat softened butter, then gradually add powdered sugar. Incorporate the lavender milk, vanilla, and salt. Whip until fluffy. Add purple food coloring if desired.

5. Assemble the Cake:
   Place one cake layer on a plate. Spread with mascarpone filling, then add a layer of compote. Repeat for remaining layers. Frost the entire cake with the whipped lavender frosting. Decorate as desired.

Servings and timing

This cake yields approximately 12 servings.
Prep time: 45 minutes
Cook time: 30 minutes
Assembly time: 20 minutes
Total time: 1 hour 35 minutes

Variations

• Citrus Twist: Add lemon zest to the cake batter or filling for a citrusy note.

• Berry Mix: Substitute or add raspberries or blueberries to the compote.

• Herbal Infusion: Replace lavender with rosemary or thyme for a unique twist.

• Gluten-Free Option: Use a 1:1 gluten-free flour blend instead of cake flour.

• Vegan Version: Substitute dairy with plant-based alternatives and use agar-agar instead of gelatin.

Storage/Reheating

Store the assembled cake in an airtight container in the refrigerator for up to 4 days. To enjoy later, allow the cake to come to room temperature for about 30 minutes before serving. The individual components (cake layers, compote, filling, and frosting) can be made a day in advance and stored separately in the fridge.

FAQs

What does lavender taste like in desserts?

Lavender has a floral, slightly sweet taste with a hint of mint or rosemary. When used properly, it adds a delicate aromatic flavor without overpowering the dish.

Can I use dried lavender from the garden?

Only use culinary-grade dried lavender, which is safe for consumption and has a milder, sweeter flavor compared to ornamental varieties.

Is there a substitute for mascarpone cheese?

Yes, you can substitute with a mix of cream cheese and heavy cream for a similar texture and flavor.

Can I use store-bought strawberry jam instead of making compote?

Yes, but the homemade compote adds a fresher, more balanced flavor with less sugar and a natural texture.

How can I prevent the lavender flavor from becoming too strong?

Steep the lavender for a short time (about 5–10 minutes) and taste as you go. Oversteeping can result in a soapy taste.

Can I freeze this cake?

You can freeze the unfrosted cake layers for up to 2 months. Frosting and filling are best made fresh, though the assembled cake can be frozen if tightly wrapped.

What size pans should I use?

This recipe works best with three 8-inch round cake pans or two 9-inch pans, depending on the desired layer thickness.

How do I make the frosting purple without artificial coloring?

Try using natural colorants like a small amount of blueberry or blackberry juice for a subtle lavender hue.

Can I make this cake ahead of time?

Yes, you can bake the cake layers and prepare the components a day in advance. Assemble the cake the day you plan to serve it for the best texture.

How do I get clean slices when serving?

Use a hot knife wiped clean between cuts to achieve neat, professional-looking slices.

Conclusion

The Strawberry Lavender Blossom Cake is a sophisticated and refreshing dessert that elevates any gathering. With its balance of sweet, floral, and creamy elements, this cake is both visually striking and deeply satisfying. Whether you’re baking for a celebration or simply indulging in a culinary experiment, this recipe offers a memorable treat that’s sure to impress.