Name: Strawberry Rose Cake Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: International
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; 1 ½ teaspoons baking powder; 190 g or 1 ½ 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

If you’re in the mood for a cake that’s as beautiful as it is delicious, you’ve got to try this Strawberry Rose Cake Recipe. It’s bursting with fresh strawberry flavor and a subtle floral hint that makes each bite feel like a little celebration.

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

Ever since I first made this cake, it quickly became a favorite to share with friends because it’s just so special but simple to pull off. The fragrance of rose water combined with juicy strawberries feels like spring in every bite.

Unique Flavor Combo: The gentle rose water adds a floral elegance that makes this strawberry cake stand out beautifully.
Moist & Tender: The strawberry kefir keeps the crumb super soft and perfectly moist without being heavy.
Swirled with Love: Layers of strawberry rose compote are swirled right into the batter, creating a stunning marbled effect.
Rich Frosting: Cream cheese buttercream complements the cake with just the right amount of tang and sweetness.

Ingredients & Why They Work

Shopping for this strawberry rose cake recipe is a joy because the ingredients are simple yet thoughtfully chosen. Fresh or frozen strawberries both work fine—just remember to thaw if you use frozen. Also, quality cream cheese and real vanilla extract make a noticeable difference in flavor.

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 thawed frozen strawberries provide the vibrant base for the compote’s sweet-tart flavor.
Sugar: Balances the natural tartness of the strawberries and adds sweetness to the cake and compote.
Lemon zest and juice: Brightens up the compote with fresh citrus notes for depth.
Tapioca starch/flour: Naturally thickens the strawberry compote without cloudiness.
Rose water: Adds that signature aromatic floral touch both in the compote and the cake batter.
Unsalted butter: Ensures creamy texture and rich flavor in both cake and buttercream.
Canola oil: Adds moisture without overpowering other flavors.
Pure vanilla extract: A classic flavor enhancer that complements the floral and strawberry notes.
Fine sea salt: Balances sweetness and enhances all the other flavors.
Large eggs: Provide structure and help the cake rise beautifully.
Baking powder: The leavening agent that makes sure the cake bakes light and fluffy.
Cake flour: Keeps the crumb tender and delicate, perfect for a moist cake.
Strawberry kefir or thinned strawberry yogurt: Adds tang and moisture, enriching the cake’s flavor and texture.
Cream cheese: The base for the luscious buttercream that’s both tangy and smooth.
Organic powdered sugar: Sweetens the buttercream without graininess.

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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 is how easily it adapts to your personal tastes and occasions. Feel free to play around with flavors, textures, and even presentation to make this delightful cake truly your own.

Make it vegan: I swapped out the butter for a plant-based alternative and used a flax egg instead of whole eggs, and the cake turned out wonderfully moist and fragrant—still bursting with those lovely floral strawberry notes!
Seasonal twist: Try adding some finely chopped fresh mint or basil in the compote for a refreshing take in the summertime; it adds a subtle herbaceous lift that plays beautifully against the rose water.
Gluten-free: I experimented with a gluten-free all-purpose flour blend instead of cake flour, and while the texture was a bit denser, the flavor was just as charming. Just be sure to check your baking powder is gluten-free.
Extra berry flavor: For a bolder berry burst, stir in a handful of fresh raspberries or blackberries into the compote before cooking—this adds a lovely depth and a little color contrast in the swirl.
Decor ideas: Besides fresh strawberries and dried rose petals, edible flowers like violets or pansies dress up the cake beautifully and tie into its fragrant, floral theme.

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: Crafting the Strawberry Rose Compote

Start by tossing together 460 grams (or 1 pound) of fresh or thawed frozen strawberries, 50 grams (¼ cup) of sugar, the zest and juice of one lemon, and 1 tablespoon of tapioca starch in a medium pot. Cook this mixture gently over medium-low heat for about 20 minutes, stirring occasionally. You’ll notice some berries bursting and the sauce thickening — that’s exactly what you want. Once all berries have softened and the sauce has thickened nicely, remove from the heat and stir in 2 teaspoons of fragrant rose water. Let it cool completely before pureeing until silky smooth. Pro tip: make sure it’s fully cooled so it won’t deflate your cake batter!

Step 2: Whipping Up the Cake Batter

Preheat your oven to 350°F (175°C) and prepare your 8x8 or 9x9-inch pan by greasing and lining it with parchment paper. In a stand mixer bowl, beat together 85 grams (6 tablespoons) softened unsalted butter, 30 grams (2 tablespoons) canola oil, 200 grams (1 cup) sugar, ½ teaspoon fine sea salt, and the zest of one lemon. While mixing, pour in 1 teaspoon pure vanilla extract and 1 teaspoon rose water, then beat for a full 5 minutes until the mixture becomes light, fluffy, and invitingly creamy. Slowly add 2 large eggs, one at a time, beating well after each addition to fully incorporate them.

Step 3: Bringing It All Together

Sift 190 grams (1 ½ cups) cake flour with 1 ½ teaspoons baking powder. On low speed, alternately add the sifted flour mixture and 120 grams (½ cup) strawberry kefir or thinned strawberry yogurt to the wet ingredients, starting and ending with the flour. Mix just until you have a smooth batter—avoid overmixing to keep the cake tender and airy.

Step 4: Swirling Magic: Batter Meets Compote

Now for the fun, artistic part! Dollop some of the cake batter into your prepared pan, then spoon a generous amount of your strawberry rose compote on top. Using an offset spatula or the back of a butter knife, gently swirl the compote into the batter for that signature marbled effect. Repeat layering and swirling until all batter and most of the compote have been used, saving a bit of compote for the final layer on top.

Step 5: Baking and Cooling

Bake the cake for 40 minutes at 350°F or until the top springs back lightly when pressed, or a cake tester inserted in the center comes out clean. Remove from the oven and allow the cake to cool fully in the pan before moving on to frosting. This cooling step is crucial — it lets the cake set perfectly and makes frosting smoother and easier to spread.

Step 6: Cream Cheese Buttercream Bliss

In a medium bowl, blend 113 grams (½ cup) softened unsalted butter with 113 grams (½ brick) softened cream cheese using a rubber spatula until smooth and lump-free. Add 1 teaspoon pure vanilla extract and ½ teaspoon fine sea salt, mixing thoroughly. Gradually beat in 250 grams (2 cups) organic powdered sugar until the buttercream is silky and luscious. If your buttercream feels too thick or lumpy after refrigeration, stir in a splash of milk or strawberry kefir to loosen it up, then let it come to room temperature before spreading.

Step 7: Final Touches: Frosting and Decorating

Spread the cream cheese buttercream evenly over your cooled cake, then dollop a few spoonfuls of the reserved strawberry rose compote on top. Using a knife or skewer, gently swirl the compote into the frosting for an elegant marbled look. For the finishing touches, garnish with fresh strawberry slices and a sprinkle of dried rose petals for that extra wow factor. This cake is as beautiful as it is delicious!

Top Tip

These tips come from plenty of baking trials and a whole lot of strawberry-streaked fun — all to help you get the most out of your Strawberry Rose Cake Recipe and guarantee a stunning, delicious treat every time.

Cool Your Compote Completely: Always make sure the strawberry rose compote is fully cooled before swirling it into your batter. This keeps your cake batter light and fluffy, preventing it from deflating.
Fluff Your Butter Well: Beating the butter, oil, sugar, and flavorings for a full five minutes really incorporates air and creates a soft, airy crumb — it’s a step I never skip.
Swirl Gently: When mixing your compote and cake batter layers, use a gentle hand and a butter knife or offset spatula to swirl. Overmixing can merge the flavors but also weigh down the cake texture.
Bring Buttercream to Room Temp: If you make the cream cheese buttercream ahead, be sure to let it warm up to room temperature before spreading. It makes for a silky smooth finish that spreads beautifully.

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

For a picture-perfect presentation, garnish your cake with fresh strawberries, naturally—sliced or whole. Dried rose petals add an elegant floral touch that echoes the delicate rose water in the cake. If you want a little extra sparkle, a light dusting of powdered sugar on the finished cake looks lovely and adds a subtle sweetness.

Side Dishes

This Strawberry Rose Cake pairs beautifully with light, fresh sides. Serve it with a scoop of vanilla bean ice cream or a dollop of whipped cream to complement the cream cheese buttercream. Fresh mint leaves or a simple fruit salad with berries keep the overall flavor bright and spring-inspired. For drinks, a chilled rose lemonade or a fragrant cup of Earl Grey tea makes a charming companion.

Make Ahead and Storage

Storing Leftovers

Once frosted, your Strawberry Rose Cake keeps best when covered and stored in the refrigerator. You can safely store it for up to 3 days. Before serving, bring it to room temperature for about 30 minutes. This will help revive the moist texture and make the buttercream soft and luscious again.

Freezing

If you have leftovers you want to save for longer, you can freeze the cake without frosting. Wrap the cooled cake tightly in plastic wrap and then a layer of foil to prevent freezer burn. It will keep well for up to 2 months. When ready to enjoy, thaw the cake overnight in the fridge, then frost and serve fresh.

Reheating

Because this cake is best enjoyed fresh and tender, reheating isn’t typically recommended. However, to gently warm a slice, leave it at room temperature for about 30 minutes or pop it in the microwave for 10-15 seconds if needed. This helps soften the buttercream without melting it completely.

Frequently Asked Questions:

Can I use frozen strawberries for the compote?

Yes! Frozen strawberries work well for the strawberry rose compote, just be sure to thaw them completely before cooking. This ensures an even texture and proper thickening.

What’s the best way to prevent the compote from making the cake soggy?

Cooking the compote until thick and making sure it’s fully cooled before swirling into the batter helps keep moisture balanced. Avoid adding too much compote in one spot to maintain the cake’s texture.

Can I substitute the rose water?

Rose water is key to the distinctive floral flavor of this cake, but if you really must, a light splash of orange blossom water or a few drops of vanilla extract could work in a pinch, although the flavor profile will change.

How do I fix lumpy cream cheese buttercream?

If your buttercream is lumpy after chilling, simply beat in a little milk or strawberry kefir with a spatula until smooth. Bringing it to room temperature before spreading also helps achieve a silky texture.

Final Thoughts

This Strawberry Rose Cake Recipe is truly one of those magical bakes that feels special and comforting all at once. From the fragrant rose-scented compote swirled into tender cake layers to the smooth cream cheese buttercream finish, it’s a celebration of delicate flavors and textures. Whether you’re crafting it for an afternoon treat or a festive occasion, I hope it brings a little joy and beauty to your kitchen — and your table. Happy baking!