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 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 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 utterly enchanting about the delicate blend of floral rose water and juicy strawberries in a cake. If you’re in the mood for a stunning dessert that tastes as dreamy as it looks, this Strawberry Rose Cake Recipe will quickly become your new favorite. Trust me, you’ll want to make it again and again!

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 cooked this cake for a small gathering recently, and everyone was obsessed with the moist texture and the subtle floral notes that paired so beautifully with fresh strawberries. It’s like the perfect balance of sweet and scented magic in every bite.

Unique Flavor Combination: The rose water adds a fragrant twist that complements the natural strawberry sweetness perfectly.
Moist, Tender Cake: The use of strawberry kefir and a strawberry rose compote ensures a wonderfully soft crumb.
Beauty in the Details: Topped with fresh strawberries and dried rose petals, it’s as pretty as it is delicious.
Easy to Impress: Despite being a special occasion-worthy cake, it’s straightforward enough for home bakers of all skill levels.

Ingredients & Why They Work

Before diving in, let’s chat about the key ingredients. I recommend fresh or frozen strawberries for the compote, whichever you can find easily, but look for good quality rose water—it makes all the difference to the aroma. Also, using strawberry kefir (or thinned strawberry yogurt) adds both flavor and moisture to the cake.

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 perfectly for the compote, adding natural sweetness and vibrant flavor.
Sugar: Fine granulated sugar is used for sweetness in both compote and cake batter.
Lemon zest and juice: Adds bright citrus notes that balance the richness and floral tones.
Tapioca starch or flour: Helps thicken the compote to a luscious consistency without overpowering it.
Rose water: The star ingredient that gives this cake its signature floral fragrance.
Unsalted butter: For richness and tenderness in the cake and buttercream.
Canola oil: Adds moisture and softness to the cake’s crumb.
Vanilla extract: Deepens flavor and enhances the other ingredients.
Fine sea salt: Balances sweetness and highlights the flavors.
Eggs: Provide structure and help create a tender crumb.
Baking powder: Leavens the cake, giving it a light texture.
Cake flour: Keeps the cake tender and soft due to its lower protein content.
Strawberry kefir or thinned strawberry yogurt: Adds tanginess and moisture for a beautifully moist cake.
Cream cheese: For a rich, tangy buttercream that pairs perfectly with strawberry and rose.
Powdered sugar: Sweetens the buttercream while keeping it silky smooth.

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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 Strawberry Rose Cake Recipe is wonderfully versatile, making it easy to tailor it to your taste or occasion. Whether you want a lighter twist, a richer version, or something seasonal, there’s always room to play around with this charming cake.

Gluten-Free Variation: I swapped the cake flour for a gluten-free baking blend once, and the texture stayed lovely and moist. Just make sure your blend includes xanthan gum for the best rise!
Vegan Adaptation: For a dairy-free and egg-free option, use vegan butter, a plant-based yogurt (strawberry flavor works great), and a flax egg in place of regular eggs. The rose and strawberry flavors still shine beautifully.
Seasonal Twist: During late summer, I love adding fresh mint leaves to the compote for a refreshing lift. It pairs so well with the rose water and strawberry notes.
Less Sweet Option: If you prefer a less sweet dessert, reduce the sugar in both the compote and buttercream by about a quarter. The cake still tastes balanced and delightful.

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: Creating the Luscious Strawberry Rose Compote

Start by tossing your fresh or frozen strawberries (no need to slice) with sugar, lemon zest, lemon juice, and tapioca starch in a pot. Cook this mixture gently over medium-low heat for about 20 minutes, stirring occasionally. You'll notice the strawberries soften and many burst, creating that natural jam-like texture. When the sauce thickens and most berries have softened, remove it from heat and stir in the rose water—this floral touch truly transforms the flavor. Let it cool completely before pureeing it smooth. Trust me, patience here rewards you with a beautifully smooth, aromatic compote that’s the heart of this cake!

Step 2: Whipping Up the Fluffy Cake Batter

Preheat your oven to 350°F and prepare an 8x8 or 9x9 inch square pan by greasing and lining it with parchment paper. In your stand mixer, blend the softened butter, canola oil, sugar, salt, and lemon zest until well combined. While the mixer is running, add vanilla and rose water and keep beating for a full five minutes until the mix is fluffy and light. Then, incorporate eggs one at a time to keep the batter smooth. Next, combine your flour with baking powder, and on low mixer speed, gently add the dry ingredients alternated with the strawberry kefir until the batter is just smooth. This careful mixing keeps the texture tender and moist.

Step 3: Layering and Swirling with Strawberry Rose Reduction

Spoon a layer of cake batter into the pan, then dollop a spoonful of the strawberry rose compote on top. Use an offset spatula or a butterknife to gently swirl the compote through the batter. Repeat this layering and swirling until you’ve used all the batter and most of the compote, making sure to keep some sauce reserved for finishing the top after baking. This swirl effect creates a pretty marbled look inside the cake and pockets of intense strawberry flavor.

Step 4: Baking to Perfection

Pop your pan into the preheated oven and bake the cake for 40 minutes. To check doneness, insert a cake tester or toothpick into the center; it should come out clean, and the cake’s top will spring back when gently pressed. Allow the cake to cool completely—this step is important to ensure the buttercream doesn't melt when applied.

Step 5: Making the Cream Cheese Buttercream

Using a rubber spatula, first press together the softened cream cheese and butter until you have a smooth base—this helps avoid lumps. Add vanilla extract and salt, then use a mixer to beat until well combined. Gradually add the powdered sugar and beat on medium-high speed until the frosting is fluffy and smooth. If your buttercream feels a bit lumpy, stir in a splash of milk or strawberry kefir to achieve that perfect spreadable consistency. You can make this frosting ahead and chill it, just bring it back to room temperature before using.

Step 6: Frosting and Garnishing Your Cake

Spread the cream cheese buttercream generously over your cooled cake. For a finishing touch, dollop the remaining strawberry rose sauce on top and swirl it gently into the frosting—this adds a burst of color and flavor. Garnish with fresh strawberries and a sprinkle of dried rose petals for an elegant, aromatic presentation. Keep your cake refrigerated and enjoy within 3 days for the best freshness.

Top Tip

These tips will help you get the best texture, flavor, and presentation every time you bake this Strawberry Rose Cake Recipe. I’ve learned a few tricks along the way to make this dessert truly shine!

Cool the Compote Completely: I always let the strawberry rose compote cool fully before swirling it into the batter. This keeps the batter’s texture light and prevents it from becoming too dense or watery.
Beat the Batter Well: Be sure to beat the butter, oil, sugar, and lemon zest together for a full five minutes until fluffy. This step really makes the cake tender and moist.
Swirling Technique: Use a gentle touch when swirling the compote in layers of batter with an offset spatula or butterknife. This creates those beautiful marbled swirls without overmixing.
Don’t Skip Cooling Before Frosting: Always let the cake cool completely before applying the cream cheese buttercream. I learned the hard way that frosting a warm cake causes it to melt and slide off!

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

To elevate the presentation and add fresh bursts of flavor, garnish your Strawberry Rose Cake with plump fresh strawberries and delicate dried rose petals. A light dusting of powdered sugar over the top adds a touch of elegance and sweetness. If you want to get creative, a few mint leaves or edible flowers can complement the floral notes beautifully.

Side Dishes

This cake pairs wonderfully with a cup of fragrant herbal tea like chamomile or rose tea. For something creamier, serve alongside vanilla bean ice cream or a dollop of lightly whipped cream. Fresh fruit salad with berries and stone fruits also makes a refreshing and colorful side when serving this delightful treat.

Make Ahead and Storage

Storing Leftovers

After frosting, store the Strawberry Rose Cake in an airtight container in the refrigerator. It will keep well for up to 3 days. This short refrigeration keeps the cream cheese buttercream stable and the cake moist.

Freezing

You can definitely freeze this cake! Wrap individual slices tightly in plastic wrap and then place them in an airtight container or freezer bag. They’ll keep for up to 1 month. When ready to enjoy, thaw slices overnight in the fridge before serving for best texture.

Reheating

Since this is a cream cheese buttercream frosted cake, I recommend enjoying it chilled or at room temperature. If you prefer it a little warmer, bring it to room temp naturally or microwave a small slice briefly (5-10 seconds) to take the chill off, but avoid heating it too much to prevent melting the buttercream.

Frequently Asked Questions:

Can I use frozen strawberries for the compote?

Yes! Frozen strawberries work perfectly well for the compote. Just thaw them slightly before cooking, and the flavor will still be beautifully fresh and vibrant.

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 a small amount of orange blossom water. The cake will still taste delicious, just with a slightly different fragrance.

How can I avoid a lumpy cream cheese buttercream?

Make sure both the cream cheese and butter are softened to room temperature before mixing. Beat them well until smooth before adding powdered sugar. If lumps remain, stir in a little milk or strawberry kefir until it smooths out.

Can I bake this cake in a different size pan?

Yes! This recipe is for an 8x8 or 9x9 pan. For a larger 9x13 inch pan, simply double the recipe. If you want a layer cake, double the recipe and bake in two or three smaller round pans.

Final Thoughts

Baking this Strawberry Rose Cake Recipe is such a joyful experience—both in the kitchen and at the table. The sweet aroma of strawberries combined with the delicate floral notes of rose water makes it feel like a special occasion no matter the day. From the moist swirls inside to the creamy buttercream and pretty garnishes, it’s a cake that delights the eyes and the palate. I hope you enjoy making and sharing this recipe as much as I do. Happy baking!