In many places June is the transition into summer. In much of the Northeast and Mid-Atlantic, it’s high strawberry season, and this traditional name is shared among the Dakota, Chippewa, and Ojibwe peoples. Similarly, the Haida call this the Berries Ripen Moon, the Lakota refer to the When Berries Are Good Moon, and the Mohawk have Ripening Time Moon. For many, this is the start of summer abundance. Picking and eating strawberries is the perfect way to celebrate!
Strawberry, Rose & Mint Garden Cake
I recently learned that garden centers in the UK often have cafes and serve cake and tea and it kind of blew my mind. There seems to be a general association between cake and gardens there that just doesn’t exist in the US– but I fully support it. Ever since I have been super inspired and developing cake recipes that use garden fruits and vegetables. My roses were blooming abundantly at the same time that the mint and strawberries were at their best and I felt compelled to make a mint rose buttercream for a cake studded with strawberries. It was a delicious decision and perfect for the Summer Solstice, Strawberry Moon, or just a Tuesday!
Infusing butter and then making Swiss meringue buttercream seems like an obvious technique, but I could not find a single recipe made that way. I pressed on and came up with my own method and I love the delicately scented icing that results. I didn’t include a cake recipe because it doesn’t really matter– use your favorite recipe for white cake or even use a mix. The icing and fruit are the stars here.
Ingredients:
- White Cake of your choice- 2 layers
- Rose Mint Buttercream (Recipe follows)
- 1 pint strawberries halved
- Chamomile and rose flowers for garnish (optional)
Method:
Place one of the cake layers on a plate and frost the top with the rose mint buttercream. Top with strawberries.
Place the second layer on top and then frost the cake with the remaining icing.
Cover the top with the strawberries and a few flowers. Serve at room temperature.
Rose Mint Swiss Buttercream Recipe
Ingredients:
- 2 sticks of unsalted butter
- 6-8 unsprayed garden roses
- Small handful of mint leaves
- 3 egg whites
- ¾ cup sugar
- ½ TBS vanilla extract
Method:
Leave the butter out long enough to soften to room temperature.
Rinse and chop up the rose petals and mint leaves. Stir them into the butter and leave on the counter for an hour or two to allow the flavors to meld. Stick in the fridge to form up until you are ready to make the buttercream. (At least overnight to let the flavors infuse fully)
On the day you are going to make the icing let the butter come to room temp again
Put a few inches of water on the stove and bring to boil. Reduce to a simmer.
Whisk the sugar and egg white in the bowl of a stand mixer.
Place the bowl over the simmering water and continue to whisk until the sugar is melted- I stick my finger in and feel for the grains. The mixture will also change texture and start to look kind of stringy when it’s nearly done.
Move the bowl to the mixer with a whisk attachment and mix on medium high until the sides of the bowl are cool, about 5 minutes.
Switch the whisk for the paddle attachment. With the mixer on low add the softened butter in 8-10 additions.
Turn the mixer back up to medium and mix for another 5 minutes.
Mix in the vanilla at low speed.
Use right away on a cooled cake or store in the fridge. Before you use the icing from the fridge you will need to let it come back to room temperature again.