INGREDIENTS:
STRAWBERRY ROSE COMPOTE
1 cup fresh strawberries, hulled and sliced
2 tablespoons granulated sugar
2 tablespoons water
½ teaspoon rosewater
VANILLA CUPCAKES
1 cup cake flour
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
ROSE BUTTERCREAM
3 sticks unsalted butter, softened
4 cups confectioners’ sugar, sifted
2-3 tablespoons milk
1 teaspoon pure vanilla extract
½ teaspoon rose buttercream
pinch of salt
DIRECTIONS:
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.
FOR CAKES
Preheat oven to 325 degrees F. Grease two 6 x 2-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.
FOR FROSTING
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.
TO ASSEMBLE
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.
