Ingredients:

  • 375g All purpose flour
  • 250g Granulated Monk fruit sweetener
  • 1 tsp Baking soda
  • 0.5 tsp Salt
  • 225g Unsalted butter, room temperature, cubed
  • 3 Large egg whites, room temperature
  • 240ml Low-fat buttermilk
  • 2 tbsp Concentrated beet juice
  • 1 tsp Pure vanilla bean paste
  • 450g Unsalted butter, slightly cool
  • 300g Powdered Erythritol, sifted
  • 60ml Strawberry reduction (from 1 cup frozen strawberries)
  • 0.5 tsp Rose water
  • 1 pinch Himalayan sea salt

Instructions:

  1. Simmer the fruit. Reduce 1 cup of frozen strawberries in a small saucepan over medium heat until you have exactly 60ml of thick syrup. Note: This concentrates the flavor and removes excess water.
  2. Prep the pans. Grease two 8 inch pans and line the bottoms with parchment paper. Note: This prevents the delicate pink edges from sticking and tearing.
  3. Mix dry ingredients. Combine 375g flour, 250g monk fruit, baking soda, and salt in the bowl of a stand mixer. Note: Sifting these together ensures even distribution of the leavening agent.
  4. Incorporate the butter. Add 225g cubed room temp butter to the dry mix and beat on low until the mixture looks like fine, sandy crumbs. Note: This is the reverse creaming method that creates the velvet texture.
  5. Whisk the liquids. In a separate jug, blend 240ml buttermilk, 3 egg whites, 2 tbsp beet juice, and vanilla paste. Note: Adding the color to the liquid ensures a streak free, uniform blush.
  6. Combine the batter. Slowly pour the liquid into the flour butter mix and beat for 2 minutes until the batter is pale pink and glossy. Note: This aeration is what gives the cake its lift.
  7. Bake the sponge. Divide the batter and bake for 35 minutes until the tops spring back when lightly touched. Note: Internal temp should reach exactly 98°C for the perfect moistness.
  8. Whip the frosting. Beat 450g butter with 300g powdered erythritol until the mixture is billowy and white. Note: This can take 5-7 minutes; don't rush the process.
  9. Flavor and color. Fold in the 60ml strawberry reduction and 0.5 tsp rose water until the frosting is a uniform pale blush. Note: Add a pinch of sea salt to brighten the fruit notes.
  10. Final decoration. Stack the cooled cakes with a thick layer of frosting and finish with elegant, petal like swooshes using an offset spatula.