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.

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.

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.

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.

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.