Strawberry Rose Cake | Celebration Cake

Strawberry Rose Cake is incredibly delicious bursting with fresh strawberry flavor combined with delicate rose water notes.

This strawberry rose cake can be made at home, especially in a cozy kitchen where you can enjoy the process of creating layers of soft cake and sweet compote.

The inspiration to make Strawberry Rose Cake often comes during spring or summer when strawberries are at their best.

After baking and frosting, the cake is usually shared with family and friends who love its fragrant, fruity taste and creamy buttercream.

Now, I will guide you step-by-step to create this beautiful, flavorful strawberry rose cake that delights every bite.

Why We Love This Recipe

We love this strawberry rose cake because it combines fresh, vibrant strawberries with the subtle elegance of rose water, making each bite fragrant and flavorful.

The strawberry rose cake is moist and tender, thanks to the kefir, and the creamy buttercream adds just the right amount of sweetness and richness.

The layers of strawberry compote swirled through the strawberry rose cake create a beautiful look and a burst of fruity goodness.

It’s a dessert that feels special but is simple enough to make at home, bringing a touch of floral freshness to classic strawberry cake.

How To Prepare Strawberry Rose Cake?

Recipe Overview

Prep Time: 40 minutes

Cook Time: 40 minutes

Cooling & Assembling Time: 1 hour

Total Time: ~2 hours 20 minutes

Course: Dessert

Cuisine: Modern Western / Floral-Inspired

Yield: 12 servings

Calories: ~380–420 per slice (based on 12 servings)

Kitchen Utensils

• Medium saucepan
• Rubber spatula
• Fine grater (for lemon zest)
• Stand mixer or hand mixer
• Mixing bowls
• Offset spatula or butter knife
• 8″x8″ or 9″x9″ square cake pan
• Parchment paper
• Cake tester or toothpick

Ingredients

For the Strawberry Rose Compote (Reduction)

• 1 lb (≈460 g) fresh or frozen strawberries, stems removed
• ¼ cup granulated sugar
• Zest of 1 lemon
• 1 tablespoon fresh lemon juice
• 1 tablespoon tapioca starch (or tapioca flour)
• 2 teaspoons rose water

For the Cake Batter

• 1½ cups cake flour
• ½ teaspoon baking powder
• ½ teaspoon fine sea salt
• 1 cup granulated sugar
• 6 tablespoons unsalted butter, softened
• 2 tablespoons canola or neutral oil
• 2 large eggs
• Zest of 1 lemon
• 1 teaspoon pure vanilla extract
• 1 teaspoon rose water
• ½ cup strawberry kefir (or plain yogurt thinned with a splash of milk)
• ½ cup strawberry rose compote (from above)

For the Cream Cheese Buttercream

• ½ cup unsalted butter, softened
• 4 oz cream cheese (half a standard brick), softened
• 2 cups powdered sugar
• 1 teaspoon pure vanilla extract
• ½ teaspoon salt

Instructions

Step 1: Make the Strawberry Rose Compote

In a medium pot, combine whole strawberries, sugar, lemon zest, lemon juice, and tapioca starch. Cook over medium-low heat for about 20 minutes, stirring occasionally. The mixture should thicken as the berries break down.

Once thickened and most berries are soft or broken down, remove from heat and stir in the rose water. Allow the mixture to cool completely. Then blend or puree until smooth. Set aside.

Step 2: Prepare the Cake

Preheat oven to 350°F (175°C). Grease and line your cake pan with parchment paper. In a stand mixer, beat together butter, oil, sugar, lemon zest, and salt until light and fluffy (about 5 minutes).Add the vanilla and rose water while beating.

Then add eggs one at a time, beating after each addition. In a separate bowl, whisk together flour and baking powder. With the mixer on low speed, alternate adding the dry ingredients and the kefir. Mix just until the batter is smooth.

Step 3: Assemble and Bake

Spoon some batter into the prepared pan. Add a few dollops of the strawberry compote and swirl with a knife or spatula. Repeat layering and swirling the compote with more batter. Reserve a little compote for the top.

Finish with a swirl of compote on top and bake for 40 minutes, or until a tester inserted in the center comes out clean. Let the cake cool completely in the pan before frosting.

Step 4: Make the Cream Cheese Buttercream

In a mixing bowl, mash the softened cream cheese and butter together with a rubber spatula until smooth. Beat in vanilla and salt with a mixer.

Gradually add powdered sugar and beat until fluffy and smooth. If needed, add a splash of milk or kefir to smooth it out.

Step 5: Frost and Decorate

Spread the buttercream over the cooled cake. Swirl in a few spoonful of the reserved strawberry rose compote for a marbled effect. Top with fresh strawberries and dried rose petals for a beautiful finish.

Ways To Use It

Here are some delicious ways to enjoy your Strawberry Rose Cake beyond just serving it as a traditional cake:

1. Mini Cupcakes – Use the same batter to make individual cupcakes, perfect for parties or gifting. Top each with cream cheese buttercream and a small fresh strawberry or rose petal.

2. Layered Dessert Trifle – Cut the cake into cubes and layer it with whipped cream, fresh strawberries, and extra rose reduction for a pretty and easy trifle.

3. Ice Cream Cake Base – Use the cake as a base layer under strawberry or rose-flavored ice cream for a chilled, summery treat.

4. French Toast – Slice leftover cake and gently toast it for a sweet, floral breakfast twist. Serve with fresh fruit and a drizzle of honey or syrup.

5. Parfait Layers – Crumble cake pieces into parfait glasses layered with yogurt, fresh berries, and granola for a fancy breakfast or snack.

6. Cake Pops – Crumble the cake and mix with a bit of buttercream, then shape into balls and dip in white chocolate for pretty cake pops.

When To Serve

This delicate Strawberry Rose Cake is perfect to serve as a stunning centerpiece dessert for special occasions like bridal showers, Mother’s Day, afternoon tea parties, or romantic celebrations.

Its light floral notes and fresh strawberry flavor make it especially delightful during spring and summer when berries are at their best.

Serve strawberry rose cake chilled or at room temperature for the most refreshing, elegant bite.

Expert Tips For Making

➢ Use fresh, ripe strawberries for the most vibrant flavor in the compote.

➢ Let the strawberry rose compote cool completely before adding it to the batter to keep the swirls distinct.

➢ Beat the butter and sugar thoroughly until light and fluffy to create a tender cake crumb.

➢ Use room temperature eggs and dairy to help the batter mix evenly.

➢ Cool the cake fully before frosting to prevent the buttercream from melting or becoming runny.

How to Store Leftovers

Store leftover Strawberry Rose Cake in an airtight container in the refrigerator to keep it fresh for up to three days. Before serving, let the cake come to room temperature so the flavors and texture are at their best.

Avoid freezing, as the delicate cream cheese frosting and strawberry compote may not hold up well after thawing.

FAQs For Your Strawberry Rose Cake:

Conclusion

My happy baking experience with this Strawberry Rose Cake was truly rewarding. The blend of fresh strawberries and delicate rose water made the process enjoyable and the final cake absolutely delicious.

I hope you will find the same joy and satisfaction when you try this Strawberry Rose Cake. It’s a wonderful way to treat yourself and others with a beautiful, flavorful dessert.

I can’t wait for you to make it soon and share your own happy baking moments!