This Rose and Strawberry Cream cake is one of my favourite show-stopping recipes for a summer celebration. It is a basic Victoria sponge cake, delicately flavoured with rose, sandwiched with rose-scented strawberry jam and whipped cream.
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An easy cake recipe for a summer celebration
I created this Rose and Strawberry Cream Cake for a family birthday. My brief was to produce a simple Victoria Sandwich cake with jam and cream with no “funny stuff” (why do my family always say this….?). I tried very hard to stick to the brief and started off with a classic strawberry-and-cream Victoria Sandwich cake but, inevitably, I got enthused by the possibilities of adding an element of rose (strawberry and rose – such a great combination!).
My efforts resulted in a lovely buttery Victoria sponge, sandwiched together with strawberry and rose-flavoured jam and billowing cream, and adorned by romantically-strewn rose petals. I was very proud until my daughter said to me “It’s not the most masculine of cakes, is it?” and I was struck by the realisation that perhaps my hearty, hill-walking husband might not be as enthusiastic about the rose petals as I was….. Luckily, he tends to focus on how things taste and was quite happy with his rather girly looking cake. (And as one of my sons, quite rightly, commented, “you need to break those gender stereotypes, mum…!”).
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What you need to know about my Rose and Strawberry Cream cake
- It is very easy to make. I generally make it the day before we are planning to eat it as you need to make sure the cake is completely cool before assembling it.
- You don’t need access to fresh roses in order to make this cake as the flavouring comes from rosewater. I have lots of roses in my garden and often make Crystallised Rose Petals to decorate the cake. They are very easy to make but you do need to make them the day before so that they have time to dry off. However, if you do not have access to fresh roses which you are certain have not been chemically-sprayed, you can decorate the cake differently. For example, sliced fresh strawberries or piped cream would look pretty good.
- I use my home-made Strawberry and Rose Geranium Jam in this cake but, if you don’t have the time or inclination to make this, you can flavour ordinary strawberry jam with rosewater. Just add a few drops of rosewater to four tablespoons of home-made or store-bought strawberry jam.
Edible flower recipes – rose, lavender and elderflower
As is probably obvious from the title of this blog, I love using floral flavourings in my cooking. For rose-lovers, there are some great easy baking recipes including Almond Shortbread with Rosewater. For dessert, you could try Rose Ice Cream, Rose and Raspberry Pavlova or Rose Meringues. I also have a fantastic easy recipe for delicious floral Rose Petal Jam and an easy-peasy recipe for Crystallised Rose Petals.
Lavender-lovers might like the recipes for Lavender Ice Cream, Lavender Cake and Lavender Shortbread and Honey Cream Tea with Lavender Scones.
For elderflower-lovers, there are recipes for Elderflower Ice Cream, Gooseberry and Elderflower Sorbet and Elderflower and Lemon Cupcakes. I also have a recipe for a classic Elderflower Cordial and also really easy recipes for Elderflower Gin and a lovely floral-flavoured Elderflower Vinegar.
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Other baking recipes
I love home-baking and make a lot of easy, traditional cakes, biscuits (cookies) and desserts.
Rose and Strawberry Cream Cake recipe
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Rose and Strawberry Cream Cake
- Prep Time: 60
- Cook Time: 35
- Total Time: 1 hour 35 minutes
- Yield: serves 8 to 10 1x
- Category: Cake
- Method: Baking
- Cuisine: English
Description
This is a show-stopping cake which brings together the English summer tastes of strawberry and rose together with cream and buttery sponge.
Ingredients
For the cake:
- 225 g (8 oz) butter (softened)
- 225 g (8 oz) caster or superfine sugar
- 4 eggs
- 225 g (8 oz) self-raising flour
- 3 tablespoons of milk
- 1 teaspoon of vanilla essence
- 1 teaspoon of rosewater
For the sandwich filling:
- Either 4 tablespoons of Strawberry and Rose Geranium Jam or 4 tablespoons of strawberry jam plus a few drops of rosewater
- 300 ml (Half a pint) double cream
For the topping
- 2 tablespoons of icing sugar
- Crystallised Rose Petals to decorate (optional)
Instructions
Method: Cake
- Set your oven to 180 degrees centigrade, 350 degrees fahrenheit or Gas Mark 4.
- Cream the butter with the sugar. (I usually soften the butter for about 30 seconds in the microwave first as it makes it much easier!)
- Gradually add the eggs to the butter and sugar mixture. If it looks as if it is going to curdle, add some of the self-raising flour.
- Once the eggs have been incorporated add the rest of the self-raising flour.
- Add the milk, vanilla extract and rosewater.
- Grease your Victoria Sandwich tins or containers and then add the cake mixture.
- Bake your cakes in the oven for around 35 minutes. They are done when they are golden brown, springy to the touch and have shrunk away from the edge of the tin. You can test this by inserting a skewer in the middle of the cake – if it comes out cleanly with no mixture attached, your cake is done.
- Allow your cakes to cool on a rack before removing them from the tins or containers.
Method: Filling and topping
- Spread the rose-flavoured strawberry jam over the top of one of your cakes.
- Whip the cream until it forms soft peaks. Spread it on top of the jam. Then place the other cake on top.
- Put the icing sugar in a sieve and sift it over the top of the assembled cake.
- Decorate the cake with Crystallised Rose Petals.
- In the (unlikely) event that there is any cake left over, this needs to be stored in the fridge due to the cream icing. It will keep for a couple of days but, like all sponge cakes, it tastes better when it is freshly made.
Keywords: rose and strawberry cake, victoria sandwich, cream
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love this flavour combo, what a perfect cake for summer! 🙂 xo
Thank you – it is one of my favourite combinations!
Hallelujah! I’ve had a bottle of rose water in my cupboard for a while now and just didn’t know what to do with it – problem solved! thank you for linking up with #recipeoftheweek so that I might find your delicious bake.
Glad to have helped! I love using rose water in baking – it is also a great way of making a really easy rose flavoured ice cream.
So pretty. I’ve had a bottle of rose water for a while and haven’t really known what to use it for apart from baklava!
Looks really gorgeous and I am sure tastes delicious! Thank you for bringing your yummy cake recipe to #CookBlogShare
What a glorious summer cake! I have a jar of rosewater in my cupboard so I can add it to my next sponge cake.
Thank you!