Indulge in the delightful fusion of sweet strawberries and fragrant rosewater with this Strawberry Rosewater Garden Cake. This elegant dessert combines layers of tender sponge cake with a luscious strawberry and rosewater-infused filling, making it perfect for special occasions or a luxurious afternoon treat.
Why You’ll Love This Recipe
This cake offers a harmonious blend of flavors and textures. The natural sweetness of ripe strawberries complements the subtle floral notes of rosewater, creating a sophisticated taste profile. The light and airy sponge layers, paired with the creamy filling, provide a melt-in-your-mouth experience that is both refreshing and indulgent.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
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For the Cake:
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Unsalted butter, softened
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Caster sugar
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Large eggs
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Self-raising flour
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Baking powder
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Whole milk
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Vanilla extract
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Rosewater
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For the Strawberry Filling:
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Fresh strawberries, hulled and sliced
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Granulated sugar
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Lemon juice
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Rosewater
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For the Whipped Cream Frosting:
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Heavy cream
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Powdered sugar
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Rosewater
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Fresh strawberries for garnish
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Directions
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Prepare the Strawberry Filling:
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In a saucepan over medium heat, combine the sliced strawberries, granulated sugar, and lemon juice. Cook until the strawberries release their juices and the mixture thickens slightly, about 10-15 minutes.
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Remove from heat and stir in rosewater. Allow the mixture to cool completely.
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Bake the Cake Layers:
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Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
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In a mixing bowl, cream together the softened butter and caster sugar until light and fluffy.
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Add the eggs one at a time, beating well after each addition.
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Sift together the self-raising flour and baking powder. Gradually fold the dry ingredients into the wet mixture, alternating with the milk.
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Stir in the vanilla extract and rosewater until the batter is smooth.
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Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
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Prepare the Whipped Cream Frosting:
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In a chilled mixing bowl, whip the heavy cream with powdered sugar until soft peaks form.
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Add rosewater and continue whipping until stiff peaks form. Be careful not to overwhip.
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Assemble the Cake:
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Place one cake layer on a serving plate. Spread a generous amount of the strawberry filling over the top.
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Add a layer of whipped cream over the strawberry filling.
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Place the second cake layer on top and repeat the process.
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Frost the sides of the cake with the remaining whipped cream.
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Garnish with fresh strawberries and, if desired, edible rose petals for an extra touch of elegance.
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Servings and Timing
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Servings: Approximately 10-12 slices
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Preparation Time: 30 minutes
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Cooking Time: 30 minutes
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Total Time: About 1 hour
Variations
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Strawberry Rosewater Syrup: For an added depth of flavor, prepare a strawberry rosewater syrup by simmering strawberries, sugar, and rosewater until thickened. Brush this syrup over the cake layers before assembling to enhance moisture and taste.
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Alternative Fillings: Consider incorporating a layer of strawberry jam mixed with a few drops of rosewater between the cake layers for a more intense flavor.
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Floral Decorations: Decorate the cake with crystallized rose petals or a light dusting of edible glitter to elevate its visual appeal.
Storage/Reheating
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Storage: Store the assembled cake in an airtight container in the refrigerator for up to 3 days. The flavors meld beautifully over time, enhancing the taste.
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Serving: For the best flavor and texture, allow the cake to sit at room temperature for about 20 minutes before serving.
FAQs
What is rosewater, and where can I find it?
Rosewater is a flavored water made by steeping rose petals in water. It is commonly used in Middle Eastern and South Asian cuisines. You can find it in specialty food stores or the international aisle of most supermarkets.
Can I use frozen strawberries instead of fresh ones?
Yes, frozen strawberries can be used for the filling. Ensure they are thawed and drained of excess liquid before cooking to achieve the desired consistency.
How do I prevent the whipped cream from becoming runny?
To maintain a stable whipped cream, ensure that both the cream and mixing bowl are well-chilled before whipping. Adding a stabilizer like powdered sugar also helps maintain its structure.
Can I make the cake layers in advance?
Absolutely. The cake layers can be baked a day ahead. Wrap them tightly in plastic wrap and store at room temperature until ready to assemble.
Is there a substitute for rosewater?
If rosewater is unavailable, you can use a small amount of vanilla or almond extract. However, this will alter the flavor profile of the cake.
How can I make the cake more moist?
Brushing the cake layers with a simple syrup or the strawberry rosewater syrup mentioned in the variations section can enhance moisture.
Can I use a different type of frosting?
Yes, a cream cheese frosting flavored with rosewater would also complement the cake’s flavors beautifully.
How do I achieve an even cake layer?
Use a kitchen scale to divide the batter evenly between the pans, and ensure your oven is properly preheated for consistent baking.
Can this cake be made gluten-free?
Yes, by substituting the self-raising flour with a gluten-free flour blend that includes a leavening agent, you can make this cake gluten-free.
What occasions is this cake suitable for?
This elegant cake is perfect for celebrations such as birthdays, anniversaries, bridal showers, or any event where a sophisticated dessert is desired.
Conclusion
The Strawberry Rosewater Garden Cake is a delightful dessert that combines the classic sweetness of strawberries with the subtle floral notes of rosewater. Its light sponge layers and creamy filling make it a perfect centerpiece for any special occasion. With variations to suit different tastes and straightforward storage options, this cake is sure to become a favorite in your baking repertoire.
Strawberry Rosewater Garden Cake
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Floral-inspired, modern American
- Diet: Vegetarian
Description
Strawberry Rosewater Garden Cake is a dreamy blend of fresh strawberries and delicate rosewater, layered in a fluffy vanilla sponge and finished with rose-kissed whipped cream. This floral and fruity dessert is perfect for springtime events and garden parties.
Ingredients
- Cake
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 tbsp rosewater
- 1/2 cup buttermilk
- 1/2 cup whole milk
- Strawberry Rose Filling
- 1 1/2 cups sliced strawberries
- 2 tbsp sugar
- 1 tsp lemon juice
- 1/2 tsp rosewater
- Rosewater Whipped Cream Frosting
- 1 1/2 cups heavy whipping cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
- 1 tsp rosewater
- Decoration
- Fresh strawberries
- Edible rose petals
- Optional: Crushed pistachios or sugared rose petals
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla and rosewater.
- Combine buttermilk and milk. Alternately add the flour mixture and milk mixture to the batter, starting and ending with flour. Mix just until combined.
- Divide batter evenly between pans and bake 25–30 minutes. Cool completely on wire racks.
- Make the Strawberry Rose Filling
- Toss sliced strawberries with sugar, lemon juice, and rosewater. Let sit 15–20 minutes to macerate.
- Whipped Cream Frosting
- Beat cream, powdered sugar, vanilla, and rosewater until soft peaks form.
- Assemble the cake: Place one cake layer on a plate. Spread whipped cream and layer with strawberry filling. Top with the second layer and frost with remaining cream. Decorate with fresh strawberries and rose petals.
Notes
- Use culinary-grade rosewater only—start small and adjust to taste.
- This cake is best served the same day, but can be chilled for up to 24 hours.
- Add a little beet juice or food coloring to the whipped cream for a pink hue.
Nutrition
- Calories: 390
- Sugar: 28g
- Sodium: 135mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg
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