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/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

There’s something truly magical about floral flavors in desserts, and this Strawberry Rose Cake Recipe is a lovely example of that. Imagine tender cake layers swirled with fruity rose-infused strawberry compote and topped with dreamy cream cheese buttercream—promise, it’s easier than it sounds and utterly delicious.

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

I first made this Strawberry Rose Cake on a whim during spring, and it instantly became a favorite for afternoon tea and special celebrations alike—it’s that perfect balance of fruity sweetness and subtle floral notes that you can’t stop thinking about.

Elegant flavor combo: Fresh strawberries meet delicate rose water for a unique, fragrant dessert.
Moist, tender crumb: The strawberry kefir keeps the cake delightfully soft and light.
Beautiful swirls: The strawberry rose compote is folded into the batter creating a stunning marbled effect.
Classic cream cheese buttercream: Infused with rose water to complement the cake perfectly while adding a luxuriously smooth finish.

Ingredients & Why They Work

Each ingredient in this recipe serves a specific purpose, creating layers of flavor and texture. When shopping, look for ripe, fragrant strawberries and a good quality rose water—it makes all the difference in that subtle floral aroma.

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: Fresh or frozen works; they provide bright fruity flavor and body for the compote.
Sugar: Sweetens both the compote and cake while helping to achieve the right texture.
Lemon zest and juice: Adds a fresh zing to balance sweetness and enhance the strawberry flavor.
Tapioca starch/flour: Thickens the compote to a luscious consistency perfect for swirling.
Rose water: Gives that signature, fragrant floral note central to this cake’s charm.
Unsalted butter: Adds richness and moisture to the cake and buttercream.
Canola oil: Works with butter to keep the cake tender and soft.
Vanilla extract: Deepens the flavor profile without overpowering the rose essence.
Fine sea salt: Balances sweetness and elevates all the flavors.
Eggs: Bind ingredients and add structure to the cake layers.
Baking powder: Leavens the cake, ensuring a nice rise and fluffiness.
Cake flour: Gives a delicate texture that’s lighter than all-purpose flour.
Strawberry kefir or yogurt: Adds moisture and a subtle tang that enhances the fruity taste.
Cream cheese: Essential for that luscious, creamy buttercream topping.
Powdered sugar: Sweetens and smooths the buttercream for perfect spreading.

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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 lies in its versatility—making it easy to tailor the flavors and presentation to your preference. Whether you want a more intense rose aroma or prefer to swap out some ingredients for dietary needs, this cake welcomes your personal touch.

Rose Intensity Boost: If you adore floral flavors, add an extra teaspoon of rose water into the compote or the batter. It gives that elegant aroma an extra pop that’s absolutely dreamy.
Dairy-Free Version: Swap the cream cheese buttercream for a coconut cream frosting and use plant-based yogurt or kefir in the batter to make this cake vegan-friendly. I’ve tried this once and was surprised how well the floral-fruity balance held up!
Seasonal Twist: When strawberries aren’t in season, try using frozen berries or even a mixed berry compote. The raspberry-rose combo is a refreshing alternative I often enjoy in late fall.
Layer Cake Option: Double the recipe and bake in your choice of round pans for a delicate layered treat. Perfect for birthdays or special gatherings.

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

Begin by tossing the fresh or frozen strawberries, sugar, lemon zest, fresh lemon juice, and tapioca starch into a pot. Cook this mixture over medium-low heat for about 20 minutes, stirring occasionally. You’ll notice the berries soften and burst, creating a thick, fragrant sauce. Once it’s thick and most berries are dissolved or very soft, take it off the heat and stir in the rose water. Let it cool completely before pureeing it into a smooth, velvety compote. This step is key—the compote needs to be cool so it won’t alter your batter’s texture when mixed in!

Step 2: Whip Up the Cake Batter to Fluffy Perfection

Preheat your oven to 350°F and prepare an 8x8 or 9x9 inch pan with greased parchment paper. In a stand mixer bowl, beat together softened butter, canola oil, sugar, salt, and lemon zest. As it mixes, add vanilla and rose water, then let it beat for a full five minutes until the batter is beautifully fluffy and pale. Next, add eggs one at a time, making sure each is fully blended before adding the next. Sift in cake flour and baking powder, then on low speed, drizzle in the strawberry kefir to bring the batter to a smooth consistency. The batter should be light, yet luscious—a hint that your cake will have a tender crumb.

Step 3: Layer, Dollop, and Swirl the Strawberry Rose Reduction

Now for the fun part: layering and swirling. Spoon a dollop of cake batter into your prepared pan. Then, spoon some of the cooled Strawberry Rose Reduction on top. Use an offset spatula or a butterknife to gently swirl the compote through the batter, creating elegant marbled patterns. Repeat layering and swirling until all batter and a good portion of the sauce is used—be sure to reserve some for the cake’s final decoration. This technique makes every bite a fruity and floral delight!

Step 4: Bake to Golden, Fluffy Perfection

Bake the cake for 40 minutes. You’ll know it’s done when the top springs back to a gentle touch or a cake tester comes out clean. Remove from the oven and allow it to cool completely. Cooling is crucial—it ensures the batter sets before the luscious frosting goes on, preventing any melting or sliding.

Step 5: Whip Up the Cream Cheese Buttercream

In a bowl, thoroughly press together the cream cheese and softened butter until completely smooth—no lumps! Add vanilla extract and fine sea salt, then beat until combined. Gradually add the powdered sugar, beating continuously until you get a creamy, smooth buttercream. If your frosting feels too thick or lumpy, add a splash of milk or strawberry kefir and gently stir it in. This buttercream pairs beautifully with the fruity, floral flavors of the cake for a luscious finish.

Step 6: Frost, Swirl, and Garnish

Spread the cream cheese buttercream evenly over the fully cooled cake. Take the remaining strawberry sauce and dollop it on top, swirling gently with a spatula for a pretty marbled effect. To finish, adorn with fresh strawberries and a sprinkle of dried rose petals for a breathtaking presentation that’s perfect for impressing guests or simply treating yourself.

Top Tip

These handy tips will help you get the best from your Strawberry Rose Cake Recipe, ensuring the balance of floral and fruity flavors shines and that the texture comes out tender and beautiful.

Cool Your Compote Completely: Make sure the strawberry rose compote is fully cooled before folding it into the batter. I learned this the hard way—warm compote changes the batter’s texture and makes it less fluffy.
Beat the Batter Well: Be patient when beating your butter, oil, sugar, and flavorings together for at least 5 minutes. This aerates the mixture and gives the cake a lovely light crumb.
Swirl Gently: When layering the batter and compote, use a gentle swirling motion to create pretty patterns without overmixing, which could muddy the rose flavor and color.
Let Buttercream Soften: Before frosting, bring the cream cheese buttercream to room temperature and thin it slightly with a little kefir or milk if needed to avoid lumps and get a smooth spread.

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

Fresh strawberries, sliced or whole, are a natural match for this cake, adding vibrant color and a fresh burst of flavor. Dried rose petals enhance the floral notes and make for an elegant, visually stunning garnish. For a sparkling finish, a light dusting of powdered sugar or edible glitter can add some whimsy when serving.

Side Dishes

Pair your Strawberry Rose Cake Recipe with light sides like a crisp green salad with a citrus vinaigrette for a balanced afternoon tea or brunch setting. A scoop of vanilla bean ice cream or a dollop of lightly whipped cream complements the cake’s floral and fruity notes perfectly, making it a fantastic dessert option.

Make Ahead and Storage

Storing Leftovers

Once baked and frosted, store your Strawberry Rose Cake in an airtight container in the refrigerator. It will stay fresh and delicious for up to 3 days—perfect for making ahead of special occasions or enjoying as a treat over a few days.

Freezing

You can freeze this cake for longer storage by wrapping it tightly in plastic wrap and aluminum foil. Thaw it in the refrigerator overnight before serving, and then bring to room temperature for the best texture and flavor.

Reheating

Reheating isn’t usually necessary for this cake since it’s best served chilled or at room temperature to showcase the cream cheese buttercream. If you prefer it warmer, allow it to come to room temperature after refrigerating, and avoid microwave heating to prevent the frosting from melting unevenly.

Frequently Asked Questions:

Can I use frozen strawberries for the compote?

Absolutely! Whether fresh or frozen, strawberries work well in this recipe. Just make sure to thaw and drain excess liquid if frozen before cooking the compote.

What can I substitute for rose water if I don’t have any?

You can substitute with a very small amount of orange blossom water or vanilla extract for a different floral note. However, rose water is key to the cake’s signature aroma and flavor.

Can I make the cake larger than 8x8 inches?

Yes! For a sheet cake, double the ingredients and bake in a 9x13 inch pan. For layer cakes, use multiple smaller round pans and adjust baking times accordingly.

How long does the cream cheese buttercream keep?

Made with fresh cream cheese, the buttercream can be stored in the refrigerator for up to 3 days. Remember to bring it to room temperature before using for easy spreading.

Final Thoughts

Making this Strawberry Rose Cake Recipe is such a rewarding experience. Its delicate balance of luscious strawberry and fragrant rose water, paired with that creamy buttercream, makes it a truly special treat. Whether you’re enjoying it as a comforting snack or presenting it at a celebration, it’s bound to bring smiles and compliments. I hope you love baking and savoring this elegant dessert as much as I do!