★★★★★ 4.6 from 81 votes
Indulge in the sweet and creamy delight, featuring the perfect combination of fresh strawberries and fragrant rose petals. This show-stopping dessert is sure to impress at any gathering, whether it's a special occasion or a Sunday tea party.
"I was transported to a world of pure bliss. The combination of fruit and floral was absolute perfection. It's a cake that will make your taste buds dance with joy."
This strawberry rose tiramisu is a masterpiece of flavors and textures, with moist and tender cake layers infused with the sweetness of strawberries and the subtle hint of rose petals. The creamy mascarpone cheese and strawberry syrup add a richness and depth to the cake, making it a true delight for the senses. And the best part? This cake is surprisingly easy to make, requiring minimal ingredients and effort. With its simple recipe and impressive results, this cake is perfect for any occasion.
Strawberry Rose Tiramisu Recipe
Servings: 8 - 10
Ingredients
For the cake:
1 1/2 cups (300g) granulated sugar
3/4 cup (170g) unsalted butter, softened
3 large eggs, room temperature
1 cup (120g) pureed strawberries
1/4 cup (15g) grated rose petal powder (or dried rose petals)
2 tablespoons (30ml) freshly squeezed lemon juice
2 1/2 cups (300g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (120ml) whole milk
For the mascarpone cream:
4 ounces (115g) mascarpone cheese
1/4 cup (30g) granulated sugar
2 tablespoons (30ml) heavy cream
1 teaspoon vanilla extract
1/4 cup (15g) grated rose petal powder (or dried rose petals)
For the strawberry syrup:
1/2 cup (60g) granulated sugar
1/2 cup (120ml) water
1/2 cup (60g) fresh strawberries, hulled and sliced
Directions
Prepare the Cake
1. Preheat your oven to 350°F (180°C). Grease your cake pans and line the bottoms with parchment paper.
2. In a large mixing bowl, whisk the butter and sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the pureed strawberries, rose petal powder, and lemon juice.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients in three parts, alternating with the whole milk.
Assemble the Cake
1. Divide the batter evenly between the prepared pans and smooth the tops.
2. Bake for 35-40 minutes or until a toothpick inserted into the center of each cake comes out clean.
3. Remove from the oven and let cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Prepare the Mascarpone Cream
1. In a medium bowl, beat the mascarpone cheese and granulated sugar until smooth.
2. Add the heavy cream and vanilla extract, beating until stiff peaks form.
3. Stir in the grated rose petal powder.
Prepare the Strawberry Syrup
1. In a small saucepan, combine the sugar and water over medium heat, stirring until the sugar dissolves.
2. Add the sliced strawberries and cook for 5-7 minutes or until they're tender and the syrup has thickened slightly.
3. Strain the syrup through a fine-mesh sieve to remove the strawberries.
Assemble and Serve
1. Once the cakes are completely cool, place one cake layer on a serving plate or cake stand.
2. Spread half of the mascarpone cream over the top of the cake layer.
3. Drizzle with half of the strawberry syrup.
4. Repeat with the second cake layer, mascarpone cream, and strawberry syrup.
5. Dust with powdered sugar and garnish with fresh rose petals, if desired.
Baker's Tip: You can make this cake ahead of time by assembling it up to step 4 and refrigerating it overnight. Allow it to come to room temperature before serving.
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