Strawberry Rose and Cardamom Trifle

Delicate, fragrant, and perfectly sweet, these Strawberry Rose & Cardamom Trifles are a treat for both the eyes and the taste buds.

Layers of soft cake, cardamom-infused cream, rosewater macerated strawberries come together in a beautifully balanced dessert that’s light, refreshing, and just the right amount of indulgent. The floral notes of rose complement the warmth of cardamom, while the juicy strawberries add a burst of freshness. Whether you’re serving them for a special occasion or simply craving something elegant, these trifles are sure to impress.

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Strawberry Rose and Cardamom Trifle

Course Dessert

Cuisine Fusion

Keyword Cake, Cardamom, Cream Cheese, Dessert, Ramadan, Rose, Strawberries, Trifle

Servings 12 Servings

Ingredients

Cardamom Cake

• 2 cups all-purpose flour
• ¼ cup cornstarch
• 1 teaspoon ground cardamom
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1¼ cups granulated sugar
• ½ cup unsalted butter, at room temperature
• 1 teaspoon lemon zest
• 1 cup sour cream
• ¼ cup neutral flavored oil
• 4 large eggs
• 2 teaspoons vanilla extract

Rosewater Strawberries

• 2 pounds fresh strawberries, hulled and diced
• 3 tablespoons granulated sugar
• 2 teaspoons rosewater

Cardamom Cream

• 8 ounces cream cheese, at room temperature
• ¾ cup powdered sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon ground cardamom
• 2 cups heavy whipping cream, cold

Garnish

• Sliced strawberries
• Dried rose petals

Instructions

Prepare Cardamom Cake

1. Preheat oven to 350°F and set aside a greased half-sheet rimmed baking pan (18”x13”).

2. In a medium bowl, whisk together all-purpose flour, cornstarch, cardamom, baking soda, baking powder, and salt. Set aside.
3. In a large bowl, beat sugar, butter, and lemon zest on medium speed until light and fluffy, about 5 minutes. Add sour cream, oil, eggs, and vanilla, one at a time, mixing completely after each addition.
4. Reduce speed to low and add flour mixture, mixing until just combined. Do not overmix.
5. Transfer batter to prepared pan and bake until a toothpick inserted near the center comes out clean, about 20 to 25 minutes. Cool in the pan for 20 minutes, then transfer to a wire rack to cool completely. Cut into bite-size pieces.

Prepare Rosewater Strawberries

1. In a medium bowl, gently toss together all ingredients. Allow the strawberries to macerate for at least 15 minutes.

Prepare Cardamom Cream

1. In a large bowl, whisk cream cheese, powdered sugar, vanilla extract, and cardamom on medium speed until light and fluffy, about 3 minutes. With the mixer running, slowly pour in heavy whipping cream, scraping the sides of the bowl as needed. Whip until stiff peaks form. Set aside.

Assemble Trifle

1. In a large serving dish (or individual dessert cups), Place a layer of cake pieces. Top with a layer of prepared strawberries (including any accumulated juices), followed by dollops of prepared cream. Repeat layers. Garnish as desired.
2. Trifles must be kept refrigerated until ready to serve.

Recipe Notes

Individual components can be prepared one day in advance.

Recipe adapted from Cooking Classy.