I love incorporating roses into desserts, and not just for their beautiful, floral flavor. Roses are rich in antioxidants, have anti-inflammatory properties, and can even help enhance your mood. This Strawberry-Rose Shortcake is a delicious way to enjoy these benefits while treating yourself to something truly special.
This recipe is one of my favorite ways to round out the summer, and really milk the last of those airy floral and bright berry flavors. Plus, it’s the perfect teaser for our upcoming Shrooms & Blooms brunch and floral workshop happening this September in Aurora, Colorado, where we’re crafting a menu that truly celebrate nature’s wonders in full bloom.
Bumble Tea Shop’s Strawberry-Rose Shortcake Recipe
Pro tip: Make the syrup ahead of time, and store it in the fridge for up to 2 months! I like to have it on hand to add a splash to my morning black tea, fancy-up a latte, or just drizzle some over vanilla bean ice cream for a quick and easy dessert.
Ingredients:
For the Rosy Syrup
•10 oz Rose Water (I like Cortas brand, available online or in most Middle Eastern grocery aisles/shops)
•1 cup granulated sugar
•1/4 cup strawberries, roughly chopped (fresh or frozen)
For the Cake
• 8 oz unsalted butter, softened
• 400 grams sugar (2 cups)
• 6 large egg whites, room temp
• 450 grams all-purpose flour (3 1/2 cups, spooned and leveled)
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 teaspoon almond extract (optional, but recommended for outstanding flavor)
• 1 teaspoon vanilla extract
• 10 oz whole milk or oat milk, room temp
• 2 oz vegetable oil
For the Filling
• 2-3 cups whipped cream
• 2 lbs fresh strawberries, sliced
Directions:
1. Preheat the oven to 350F and grease two round 8-9” cake pans. Set aside.
2. Combine all syrup ingredients in a small pot over medium heat, stirring occasionally until the sugar has dissolved (6-8 minutes). Strain into a heat-safe container and let cool while you prepare the cake. *DO NOT discard the strained strawberries! We’ll use those later.
3. In a stand mixer or in a bowl while using an electric beater, cream softened butter with sugar until light and fluffy.
4. With the mixer on low speed, add room temperature egg whites a little at a time and mix thoroughly.
5. Combine milk, oil, and extract(s) in a medium bowl and set aside.
6. Whisk flour, salt, and baking powder together in a separate bowl.
7. Add dry and wet mixtures to the butter/sugar/egg white mixture, alternating dry, wet, dry, wet. Scrape down sides and bottom of bowl in between additions. Don’t over-mix!
8. Pour batter equally into the two prepared cake pans and bake for 30-35 minutes, or until you insert a toothpick in the center and it comes out clean. Let cakes cool for 10-15 minutes, then invert them onto a cooling rack. Using a serrated knife, trim the cakes’ domes so that each cake has a flat top. Use a pastry brush or simply drizzle the rosy syrup all over each trimmed cake.
9. Spread the cooled strained strawberries from your syrup evenly over the top of one cake, followed by a thick layer of whipped cream, then a layer of sliced fresh strawberries. Carefully place your second cake on top, dollop with whipped cream, and decorate with more fresh strawberry slices.
Optional:
Pulse 1/4 cup dried rose petals in food processor or spice grinder 3-4 times and sprinkle over the top.
We hope this Strawberry-Rose Shortcake adds a sprinkle of floral magic to your summer. But if you’re ready to take your love of blooms to the next level, join us at Shrooms & Blooms II: The Brunch Edit this September in Aurora, Colorado. Picture yourself crafting a dreamy flower crown, indulging in a fabulous brunch, and nibbling on decadent adaptogenic chocolates. It’s a whimsical day you won’t want to miss—grab your fairy wings (and a ticket) and come create with us!
Meet the Expert
Bumble Tea Shop owner Megan Siffring is a talented chef born in Kailua, Hawai`i, and now residing in Aurora, Colorado. A Culinary Institute of the Pacific graduate, Megan has worked in various food-related roles, bringing vibrant flavors and creativity to every dish she crafts. You can experience her savory and sweet delights at our upcoming events, including our highly anticipated Shrooms & Blooms II, hosted at Megan’s charming home in Aurora in August. Follow Megan on Instagram to see more of what she’s cooking up.