Strawberry Naked Cake with Rose Buttercream
This strawberry naked cake is a floral delight with sweet strawberries and rosewater. It starts with a moist vanilla cake filled with a strawberry rose compote and frosted with a whipped rose buttercream.
What are you baking for Mom this Mother’s Day? May I suggest this strawberry naked cake with rose buttercream? It is delicate, sweet and a reliable cake just like Mom.
Every year, on Mother’s Day, I get to bake myself a cake of my choice. Usually the day before so I can enjoy it for dessert on the relaxing Sunday of Mother’s Day. I almost always go with a floral cake like this strawberry lavender cake when it comes to treating myself which made this strawberry naked cake with rose buttercream an easy decision. It’s not what my husband or family would go for on a normal day as they love sticking with the classics. But I love combining flavors such as berries with rose water as it always brings out the flavors of the berries.
This cake is extremely simple and one that would be great for any summer celebration. It starts with a moist vanilla butter cake which is infused with floral rosewater. The cake is filled with a strawberry rose filling and a rose buttercream. It is truly the perfect combination of flavors as the rose water brings out the strawberry notes in every bite. (Note: The cake pictured here doesn’t have the strawberry rose filling as I forgot it in the fridge but don’t make my mistake)
I’m in love with naked cakes these days. Ever since I made a naked wedding cake for my friend in the fall, I’ve been decorating more cakes with this rustic look. It’s also an easy way to present something elegant effortlessly. This cake was assembled in less than 15 minutes. I’ll share in a separate post soon some tip and tricks for making a naked cake.
For now, make this strawberry naked cake with rose buttercream for yourself, your mom or bridal/baby showers. This White Chocolate Rose Cake would also be perfect for Mother’s Day.
As my Mother’s day present to myself, I decided to document some of the special baking moments with Elliott in a photo session with the talented Michelle Mcgrady Photography. I loved how these pictures turned out and know I will treasure them for many years to come.
Happy Mother’s Day to all the moms out there.
For Strawberry Compote:
- 1 cup fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar
- 2 tablespoons water
- ½ teaspoon rosewater
For the Cake:
- 1 cup cake flour, sifted
- ¾ cup all-purpose flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter cut into 1-inch cubes, room temperature
- 2 large eggs, at room temperature
- ½ cup whole milk, at room temperature
- ½ teaspoon vanilla bean paste or 1 teaspoon vanilla extract
- ¼ teaspoon rosewater
For the Frosting:
- 1 1/2 cups (3 sticks) unsalted butter, softened
- 4 cups confectioners’ sugar, sifted
- 2-3 tablespoons milk
- 1 teaspoon pure vanilla extract
- ½ teaspoon rosewater
- pinch of salt
Strawberry Rose Compote
- In a medium saucepan set over medium heat, bring the strawberries, sugar, and water to a boil.
- Cook on medium-low heat, stirring occasionally until the berries break down and compote thickens up about 10 minutes.
- Remove from heat and stir in rosewater. Let cool completely before filling the cake.
- Preheat oven to 325 degrees F. Grease four 6 x 2-inch cake pans or two 8-inch cake pans with baking spray. Line with parchment and grease the parchment.
- In the bowl of an electric mixer, combine the dry ingredients and mix on low-speed until well blended.
- Increase speed to medium-low and add the cubes of butter, one at a time mixing each one for a few seconds before adding the next. Mix until there are no large chunks.
- Add eggs, one at a time and mix well between each addition. In a small mixing bowl, whisk together the milk, vanilla, and rosewater. Increase mixer speed to medium and add in the wet ingredients in 3 parts, mixing until incorporated and scraping down the bowls after each addition. DO NOT over beat otherwise, you will end up with dense cakes.
- Divide batter into prepared cake pans, filling each about ⅔ full. Bake cakes until a toothpick inserted into the center come out clean, 20-25 minutes. Let cakes cool in pan for at least 10 minutes before inverting onto wire cooling racks. Let cool on cooling rack completely before frosting.
- Once cool, shave off the top of each cake if domed, using a wire cake cutter or serrated knife. You want to make sure your cake has an even layer for stacking.
- Whip butter for 8 minutes on medium speed using the paddle attachment of an electric mixer. The butter will become pale and creamy.
- Add the rest of the ingredients and mix on low-speed for 1minute. Then increase speed to medium and mix for 6 minutes until the frosting is light, creamy and fluffy.
- Place one layer of cake on a cake stand or serving platter. Spread about ½ cup of frosting over the top using an offset spatula. Add half of the strawberry rose compote on top and gently spread.
- Top with another layer of cake and repeat until you get to your final layer. Top with final layer of cake. Frost cake with a thin crumb coat of buttercream. Smooth as much as you can.
- Decorate the cake with sprinkles and fresh strawberries.
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