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
Units
Scale
- 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
