White Cake with Strawberry Rose Compote

1: Cream butter and sugar together.

2: Gradually add in egg whites and flavorings.

3: Alternate adding dry ingredients and milk, starting and ending with flour.

4: Bake at 350°F for 25-30 minutes.

5: For the compote, combine ingredients in a small saucepan and cook on medium to low heat for 10 to 20 minutes until fruit breaks down and juices have thickened.

6: Let the compote cool, then add it to your cake or enjoy it separately.

7: For the rose simple syrup, combine ingredients in a small saucepan, bring to a boil, then let cool and add to fresh cakes.