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Decadent Strawberry Rose Layered Cake Recipe with Easy White Chocolate Mousse

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A stunning layered cake combining fresh strawberries, delicate rose water, and a luscious white chocolate mousse, perfect for celebrations and special occasions.

Ingredients

  • All-purpose flour – 1 ¾ cups (220 g), sifted for lightness
  • Baking powder – 2 tsp
  • Salt – ¼ tsp
  • Unsalted butter – ¾ cup (170 g), softened
  • Granulated sugar – 1 cup (200 g)
  • Large eggs – 3, room temperature
  • Whole milk – ¾ cup (180 ml), warmed slightly
  • Pure vanilla extract – 1 tsp
  • Rose water – 1 tbsp
  • White chocolate – 8 oz (225 g), chopped
  • Heavy cream – 1 ½ cups (360 ml), chilled
  • Gelatin powder – 1 tsp, dissolved in 2 tbsp cold water (optional)
  • Vanilla extract – ½ tsp
  • Fresh strawberries – 1 cup (150 g), chopped
  • Sugar – ¼ cup (50 g)
  • Water – ½ cup (120 ml)
  • Rose water – 1 tsp
  • Fresh strawberries, sliced (for garnish)
  • Edible rose petals (optional)
  • White chocolate shavings or curls (for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour your cake pans or line them with parchment paper for easy removal.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
  3. Using an electric mixer, beat the softened butter and granulated sugar on medium speed for about 3-4 minutes until pale and fluffy.
  4. Beat each egg into the butter mixture one at a time, scraping down the sides after each addition.
  5. Stir in the vanilla extract and rose water.
  6. Add the flour mixture in three parts, alternating with the warmed milk (start and end with flour). Mix gently on low speed just until combined after each addition.
  7. Pour the batter evenly into the prepared pans and smooth the tops with a spatula. Tap the pans lightly to release air bubbles.
  8. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean and cakes spring back lightly when touched.
  9. Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  10. Prepare the strawberry rose syrup: In a small saucepan, combine chopped strawberries, sugar, and water. Bring to a gentle simmer and cook for 10 minutes until syrup thickens slightly. Remove from heat and stir in rose water. Strain and let cool.
  11. Melt the white chocolate gently over a double boiler or in short bursts in the microwave, stirring often. Let cool to room temperature.
  12. In a chilled bowl, whip the heavy cream and vanilla extract until soft peaks form. If using gelatin, dissolve it in cold water, warm slightly, then fold into the melted chocolate before combining with whipped cream.
  13. Gently fold the melted chocolate mixture into the whipped cream in batches, keeping it light and airy.
  14. Assemble the cake: Place one cake layer on a serving plate and brush generously with strawberry rose syrup. Spread about 1 cup (240 ml) of white chocolate mousse evenly over the layer.
  15. Add the second cake layer on top and repeat the syrup brushing and mousse spreading.
  16. Refrigerate the assembled cake for at least 2 hours to let the mousse set and flavors meld.
  17. Just before serving, decorate with sliced fresh strawberries, white chocolate shavings, and edible rose petals.

Notes

Melt white chocolate gently to avoid seizing. Fold whipped cream into chocolate mixture lightly to keep mousse airy. Brush cake layers with strawberry rose syrup for moisture. Chill mousse before assembling if too runny. Check cake doneness starting at 22 minutes to avoid overbaking.

Nutrition

Keywords: strawberry cake, rose water, white chocolate mousse, layered cake, celebration cake, easy dessert, floral dessert

Find it online: https://norasfoods.com/decadent-strawberry-rose-layered-cake-recipe-with-easy-white-chocolate-mousse/