The quality of the strawberry rose jammy cake is divine. It unfolds like a drop from heaven upon your tongue. It is twice blessed: it blesseth him that bakes and him that eats. ’Tis delicate yet sublime. A strawberry cake is delicious, but when seasoned with rose petals and jam, is majestic in its essence!
Preheat the oven to 180ºC/350ºF 10 minutes before baking, and lightly butter (or oil) and flour a 20.5 cm (8-inch) cake tin. Use a round baking paper (parchment paper) to line the bottom of the pan.
Sift the flour, baking powder and salt. Reserve.
Beat the sugar and butter until fluffy and light. Beat in the eggs, one-third at a time, with a 20-second beating period between each addition. Stir in the rosewater after the eggs.
Add the flour mixture and milk and fold it in with a rubber spatula or metal spoon. Mix only lightly until just combined.
Spoon it all into the prepared cake tin and gently smoothen the top.
Bake for 25 minutes, or until golden and the centre springs back when pressed gently. When done, cool for 10 minutes, then remove it from the tin and reserve while you prepare the fillings and decorations.
Ensure the cake is completely cool before you split the cake horizontally, and sprinkle rosewater gently with a brush or toothbrush.
Whisk the cream, yogurt, rosewater and icing sugar together until you get soft peaks.
Spread the warm jam on the base of the cake, then spread half the whipped cream on top of it.
Sprinkle with most of the strawberries if you to wish to add a little on top of the cake, or all of the strawberries.
Place the other half of the cake on top, and spread the remaining whipped cream on top of it. Swirl, if you desire.
Decorate with rose petals and a few strawberries. You could also dust the cake lightly with a little icing sugar (I left this part out) and serve.