Name: Strawberry Rose Cake Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 460 g or 1 lb strawberries fresh or frozen; 50 g or ¼ cup sugar; Zest of 1 lemon; 1 tablespoon fresh lemon juice; 1 tablespoon tapioca starch or tapioca flour; 2 teaspoons rose water; 200 g or 1 cup fine granulated sugar; 85 g or 6 tablespoons unsalted butter, softened; 30 g or 2 tablespoons canola oil; 1 teaspoon pure vanilla extract; 1 teaspoon rose water; ½ teaspoon fine sea salt; 2 large eggs; 1½ teaspoons baking powder; 190 g or 1½ cups cake flour; 120 g or ½ cup strawberry kefir, plain kefir or thinned out strawberry yogurt; About a heaped ½ cup Strawberry Rose Reduction from above; 113 g or ½ cup unsalted butter, softened; 113 g or ½ brick cream cheese, softened; 250 g or 2 cups organic powdered sugar; 1 teaspoon pure vanilla extract; ½ teaspoon fine sea salt

If you’re looking to impress with something that tastes just as elegant as it looks, this Strawberry Rose Cake Recipe is exactly what your kitchen needs. Imagine moist, fragrant cake swirled with luscious strawberry rose compote, then topped with dreamy cream cheese buttercream infused with rose water and adorned with fresh strawberries and dried rose petals. Let me show you how easy it is to whip up this floral and fruity delight!

The image shows a rectangular single-layer cake on a wooden board, placed on a white marbled surface with a blue cloth underneath. The cake base is light golden brown with a thick, uneven layer of white cream spread on top. Swirls of red strawberry sauce add color, topped with fresh, halved strawberries scattered around. Small white edible flowers and green mint leaves, along with some dried purple flower petals, decorate the surface. A woman’s hand holds a knife with a light-colored handle next to the cake. Pink and yellow flowers are placed at the top right corner, and a white plate with sliced strawberries sits on the left side. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Strawberry Rose Cake Recipe
Top Tip
How to Serve Strawberry Rose Cake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Strawberry Rose Cake Recipe

Why You'll Love This Recipe

Honestly, I fell in love with this cake the first time I made it. It’s got all the things I adore: fresh fruit flavor, a subtle floral note that’s not overpowering, and a luscious, creamy frosting that makes every bite feel special.

Unique Flavor Combination: The blend of strawberry and rose is delicate yet unforgettable—a match made in dessert heaven.
Moist and Tender Cake: Thanks to the strawberry kefir and carefully layered compote swirls, every slice stays soft and flavorful.
Beautiful Presentation: The swirls, glossy strawberries, and dried rose petals make this cake a stunning centerpiece for any occasion.
Versatile Dessert: Whether as an afternoon snack or a special occasion treat, this cake hits the spot every time.

Ingredients & Why They Work

Before you start, make sure to gather high-quality ingredients, especially fresh or good-quality frozen strawberries and real rose water for that authentic floral aroma. Here’s a quick peek at what you’ll be working with and why each element is important.

Flat lay of fresh whole strawberries with green leafy tops, a small white ceramic bowl of fine granulated sugar, a fresh whole lemon with a few thin lemon zest strips beside it, a small white bowl of clear rose water, a smooth stick of unsalted butter, a small white bowl of golden canola oil, a small white bowl of pure vanilla extract, two large whole uncracked brown eggs, a small white bowl of fine sea salt, a small white bowl of baking powder, a small white ceramic bowl of cake flour, a small white bowl of pink strawberry kefir, a small white bowl of organic powdered sugar, a block of cream cheese softened, all ingredients neatly arranged with perfect symmetry and natural fresh appearance, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Strawberries: They’re the star in both the compote and the cake, bringing natural sweetness and vibrant color.
Sugar: Balances out the tartness of the berries and adds sweetness to both the compote and cake batter.
Lemon zest and juice: Adds brightness and a slight tang to keep the flavor fresh and lively.
Tapioca starch: Used to thicken the compote, giving it that perfect spreadable texture.
Rose water: Infuses delicate floral notes, tying together the strawberry and cream cheese flavors beautifully.
Butter and canola oil: A combination that keeps the cake moist yet tender with a subtle richness.
Vanilla extract: Enhances all the flavors without overpowering the rose and strawberry notes.
Sea salt: Just a pinch to bring depth and balance to the sweetness.
Eggs: The binder that gives the cake structure and helps it rise perfectly.
Baking powder: Ensures a nice, light crumb in the cake.
Cake flour: Gives the cake tenderness and fine texture—key for this delicate recipe.
Strawberry kefir or yogurt: Adds moisture and a subtle tanginess to keep the cake wonderfully soft.
Cream cheese: The heart of the buttercream, providing creamy texture and slight tanginess.
Powdered sugar: Sweetens and stabilizes the buttercream for smooth spreading.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The beauty of this Strawberry Rose Cake Recipe is how wonderfully adaptable it is. Whether you want to tweak the floral notes or add a personal twist, there’s lots of room for creativity.

Variation: I love to swap out the rose water for orange blossom water occasionally — it gives the cake a lovely citrusy floral aroma that pairs beautifully with the strawberry compote.
Diet-Friendly Tip: For a dairy-free version, try using vegan butter and a plant-based cream cheese for the buttercream. The strawberry and rose flavors will still shine through perfectly.
Seasonal Twist: In spring, add chopped fresh basil or mint to the compote for a refreshing herbal kick that complements the strawberries nicely.
Extra Texture: Toss some toasted almond slivers on top of the buttercream before serving for a bit of crunch that contrasts with the cake’s soft crumb.

Step-by-Step: How I Make Strawberry Rose Cake Recipe

The image shows several square pieces of a light yellow cake with a soft texture, arranged on a white marbled surface. Each piece is topped with a thick layer of creamy white frosting swirled with red strawberry sauce, creating a marbled effect. Fresh sliced strawberries with a bright red color are scattered on top of the frosting, adding a fresh, juicy look. Crumbs and small pieces of the cake are scattered around, and a few dried purple petals are placed on the frosting for decoration. A white flower and a knife with some crumbs on it sit nearby. The photo taken with an iphone --ar 2:3 --v 7

Step 1: Create the luscious Strawberry Rose Compote

Start by combining fresh or frozen strawberries (no need to slice) with sugar, lemon zest, lemon juice, and tapioca starch in a pot. Cook gently over medium-low heat for about 20 minutes, stirring now and then. You’ll see the berries soften and some pop, releasing their juices and thickening into a beautiful compote. Once thickened, stir in rose water, then set it aside to cool completely before pureeing it smooth. Taking the time to cool the compote fully is key — it keeps your cake batter from curdling and preserves that delicate strawberry flavor.

Step 2: Whip up a fluffy, fragrant cake batter

Preheat your oven to 350°F and prepare your pan by greasing it and lining with parchment paper. In a stand mixer bowl, cream together softened butter, canola oil, sugar, salt, and a hint of lemon zest. While mixing, slowly add vanilla and rose water and beat for 5 full minutes until the mix is light and fluffy – this step really builds the cake’s tender texture. Next, add in the eggs one by one, making sure each is well incorporated. Then combine cake flour and baking powder, add them to the mixer on low speed, and drizzle in your strawberry kefir while mixing. The batter should be just smooth and ready for swirling magic.

Step 3: Layer and swirl for that gorgeous marbled effect

Begin by spooning some of the cake batter into your prepared pan. Add dollops of the cooled strawberry rose compote on top, then use an offset spatula or even a butterknife to swirl together gently—don’t overmix, you want those beautiful ribbons visible. Repeat the layering and swirling with the rest of your batter and compote, reserving some sauce for the final decorative touch after baking.

Step 4: Bake until golden and perfectly springy

Pop the cake into your preheated oven and bake for 40 minutes. You’ll know it’s done when the top gently springs back with a light press or a toothpick inserted into the center comes out clean. Once baked, allow it to cool completely—this is crucial before applying the luscious buttercream, so plan ahead and resist the temptation to frost a warm cake!

Step 5: Whip up the dreamy Cream Cheese Buttercream

Use a rubber spatula to press together softened cream cheese and butter first, smoothing out any lumps. Then add vanilla and salt and beat until combined. Gradually mix in powdered sugar until silky smooth. If your buttercream feels too stiff or lumpy, a splash of milk or strawberry kefir will loosen it right up. If making ahead, chill it in the fridge and bring to room temperature before spreading for that perfect spreadability.

Step 6: Assemble and add those finishing touches

Spread the buttercream evenly over your cooled cake. Dollop the remaining strawberry rose compote on top and swirl it decoratively through the frosting. Finally, adorn your magnificent cake with fresh strawberries and a scattering of dried rose petals to elevate its beauty and make every slice a feast for the eyes as well as the taste buds. Keep your cake refrigerated and enjoy it within 3 days for the best flavor and freshness.

Top Tip

These tips will help you get the very best from your Strawberry Rose Cake Recipe, making sure every slice is bursting with flavor and perfect texture.

Cool Your Compote Completely: I learned the hard way that adding warm strawberry rose compote to the cake batter can affect the texture and cause curdling. Let it cool fully before folding it in—your cake will be smoother and more even.
Fluff Your Batter Well: Beating the butter, oil, sugar, vanilla, and rose water for a full five minutes really makes a difference. It incorporates air for a light crumb and helps the batter rise beautifully.
Swirling Technique: Use an offset spatula or the back of a butterknife to gently swirl the strawberry reduction into the batter. Don’t overmix or you’ll lose the pretty marbled effect.
Buttercream Prep: Making the cream cheese buttercream a few days ahead and chilling it helps the flavors meld. Just bring it to room temperature and stir gently before spreading for a luscious finish.

How to Serve Strawberry Rose Cake Recipe

The image shows a square metal baking pan placed on a white marbled surface. Inside the pan, there is a smooth, thick, off-white batter layer covering the bottom evenly. On top of this batter, there are four bright red dollops of sauce or puree, spaced out in a rough square pattern. The sauce has a slightly shiny texture and is thick enough to hold its shape without spreading. The scene is lit by natural light casting soft shadows. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

The beauty of this cake shines through fresh, so I love topping it with ripe strawberries sliced just before serving. Dried rose petals add that elegant floral touch, making it visually stunning for any gathering. For a little sparkle, a light dusting of edible glitter or a few whole edible rosebuds also work beautifully.

Side Dishes

This cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream to balance the floral and fruity notes. For a refreshing twist, serve alongside a light green tea or chilled rosé—both elevate the delicate rose flavor wonderfully!

Make Ahead and Storage

Storing Leftovers

After frosting, store your Strawberry Rose Cake in an airtight container in the refrigerator. It will keep fresh and delicious for up to 3 days. Bringing slices to room temperature before serving really lets the flavors and texture shine.

Freezing

If you need to store the cake longer, wrap it tightly in plastic wrap and place it in a freezer-safe container. Freeze for up to 1 month. Thaw overnight in the fridge before enjoying.

Reheating

Since this is a cream cheese buttercream–topped cake, I recommend enjoying it chilled or at room temperature rather than reheating to preserve texture and flavor. If you prefer it slightly warmed, let the slice sit at room temperature for 30 minutes after removing from the fridge.

Frequently Asked Questions:

Can I use fresh strawberries instead of frozen?

Absolutely! Fresh strawberries work beautifully in the Strawberry Rose Cake Recipe, especially when they’re in season. Just remove the stems and proceed with the compote as described.

What if I don’t have rose water?

Rose water adds a lovely floral aroma, but if you don’t have it, you can omit it or substitute with a mild orange blossom water for a different floral note. The cake will still taste wonderful without it.

Can I make this cake gluten-free?

To make this gluten-free, try using a gluten-free cake flour blend. Keep in mind texture might vary slightly, but the flavors will still shine.

How do I prevent the buttercream from being too runny?

Make sure both the butter and cream cheese are softened but still cool. Beat them well, adding powdered sugar gradually. If it’s too soft, chill the buttercream briefly before frosting the cake.

Final Thoughts

There’s something truly magical about the combination of strawberry and rose in this cake—a perfect balance of fruity sweetness and delicate floral notes. Whether you’re baking it for a special occasion or simply to savor a delightful treat, this Strawberry Rose Cake Recipe never fails to impress. I hope you enjoy making it as much as I do, and that every bite brings a little joy and elegance to your day!