Name: Strawberry Rose Cake Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: Western
Ingredients: 460 g strawberries (fresh or frozen); 50 g sugar; Zest of 1 lemon; 1 tablespoon fresh lemon juice; 1 tablespoon tapioca starch; 2 teaspoons rose water; 200 g fine granulated sugar; 85 g unsalted butter (softened); 30 g 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 cake flour; 120 g strawberry kefir (or plain kefir or thinned strawberry yogurt); 113 g unsalted butter (softened); 113 g cream cheese (softened); 250 g organic powdered sugar; 1 teaspoon pure vanilla extract; ½ teaspoon fine sea salt; About a heaped ½ cup Strawberry Rose Reduction (from above)

If you’re looking for a dessert that’s both elegant and bursting with flavor, this Strawberry Rose Cake Recipe is exactly what you need. Imagine layers of fluffy cake with sweet strawberry swirls and a subtle floral twist from rose water—it’s like springtime on a plate!

A two-layer round cake with light pink sponge and white frosting sits on a white cake stand with a smooth surface. Each layer is evenly thick, separated by a thin layer of white frosting. The outside of the cake is covered with white frosting and decorated with small, bright red strawberry shapes with green tops, evenly spaced around the sides. On top of the cake, a large red rose sits in the center. Surrounding the cake on the wooden table are whole red roses and fresh strawberries, adding bright red and green colors to the scene. A metal spatula holds a slice of the cake on the right side. The background is a white marbled texture. 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 honestly can’t get enough of this cake. The way the strawberry rose reduction swirls through the tender crumb, plus that creamy rose-infused frosting—it’s just so dreamy. Plus, it’s surprisingly easy to make for a show-stopping dessert.

Floral & Fruity Flavor: The delicate rose water perfectly complements fresh strawberries for a unique taste.
Beautiful Marbled Swirl: The strawberry reduction is gently folded into the batter for a gorgeous, natural pattern.
Moist & Tender Cake: Using strawberry kefir or yogurt keeps the cake light and soft.
Versatile Frosting: Cream cheese frosting with a hit of strawberry rose reduction ties it all together.

Ingredients & Why They Work

Before you start, it’s helpful to gather everything on this list. I always recommend fresh strawberries if you can get them, but frozen works well too—just thaw and drain to avoid extra moisture. Also, if you haven’t tried rose water before, it’s a game changer for floral desserts and worth seeking out.

Flat lay of fresh whole strawberries with vibrant green leaves, a small white ceramic bowl filled with fine granulated sugar, a whole fresh lemon with bright yellow zest curls beside it, a small white bowl containing clear lemon juice, a small white bowl of fine white tapioca starch, a small white bowl with a clear fragrant rose water liquid, two large brown eggs with smooth clean shells, a simple white ceramic plate holding soft unsalted butter in a creamy yellow pat, a small white bowl with light golden canola oil, a small white bowl of pure vanilla extract, a pinch of fine sea salt neatly arranged on a tiny white dish, a white ceramic bowl holding fresh cake flour, a small bowl containing pale pink strawberry kefir, and a small white bowl filled with smooth cream cheese, all ingredients arranged symmetrically and balanced 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: The star of the show, fresh or frozen, add natural sweetness and vibrant color.
Sugar: Balances the tartness of strawberries and helps create the reduction.
Lemon zest & juice: Adds brightness and lifts the fruit flavors beautifully.
Tapioca starch: Thickens the strawberry rose reduction without cloudiness.
Rose water: Brings that delicate floral aroma that makes this cake feel special.
Butter & Canola oil: A combo that keeps the cake moist with a tender crumb.
Vanilla extract: Adds warm, familiar depth to the cake and frosting.
Sea salt: Enhances all the flavors, balancing sweetness.
Eggs: Provide structure and richness.
Baking powder: Gives the cake its gentle rise and fluffiness.
Cake flour: Keeps the texture light and soft, perfect for delicate cakes.
Strawberry kefir (or plain kefir/yogurt): Adds moisture and a slight tang that complements the strawberry flavor.
Cream cheese: Blended into the frosting for creaminess and a slight tang.
Powdered sugar: Sweetens and smooths the frosting consistency.

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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 you can make it your own. Whether you're adjusting flavors, tailoring it to dietary needs, or adding your favorite seasonal twists, there’s plenty of room to customize.

Gluten-Free Variation: I swapped the cake flour for a gluten-free flour blend once, and the texture remained delightfully soft and tender. Just be sure your blend contains xanthan gum or a similar binder to keep the cake structure.
Seasonal Fruit Swap: For a summer garden party, I stirred in some fresh raspberries alongside the strawberries in the reduction for a berry medley effect that pairs perfectly with the rose water.
Dairy-Free Adaptation: To accommodate a friend’s dairy sensitivity, I replaced the butter and cream cheese in the frosting with vegan alternatives. The strawberry rose flavor still shines through beautifully.
Extra Floral Touch: Adding edible rose petals as a garnish not only looks charming but also enhances the floral aroma. Just make sure they're pesticide-free and edible!

Step-by-Step: How I Make Strawberry Rose Cake Recipe

The image shows three slices of pink two-layer cake with white frosting between and around the layers, each slice placed on a white plate. The frosting is smooth with a small red flower decoration on the side. Bright red strawberries, some whole and some sliced, are scattered around the plates. The background is a white marbled texture with some red roses also placed around the plates. Each plate has a silver fork next to the cake slice. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Craft the Strawberry Rose Reduction

Start by combining 460 grams of strawberries, 50 grams of sugar, the zest of one lemon, a tablespoon of fresh lemon juice, and a tablespoon of tapioca starch in a medium saucepan. Place over medium heat and stir frequently—you'll see the strawberries break down and the mixture thicken, which usually takes about 10 to 15 minutes. Once thickened, remove from heat and stir in 2 teaspoons of rose water for that delicate floral aroma. Let this cool completely; the rich pink hue and fragrant scent will signal when it’s ready.

Step 2: Preheat and Prep Your Cake Pan

While the reduction cools, preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper to prevent any sticking. This small prep step ensures your beautiful cake comes out effortlessly.

Step 3: Whip Up the Cake Batter

In a large mixing bowl, beat together 85 grams of softened unsalted butter, 30 grams of canola oil, and 200 grams of fine granulated sugar until the mixture feels light and fluffy—about 3 to 4 minutes with a hand or stand mixer. Add in 1 teaspoon of vanilla extract, 1 teaspoon of rose water, and ½ teaspoon of fine sea salt, blending well. Then, add 2 large eggs, one at a time, beating until each is fully incorporated. You’ll notice the batter become silkier and more cohesive.

Step 4: Combine Dry Ingredients and Mix Gently

In a separate bowl, whisk together 190 grams of cake flour and 1½ teaspoons of baking powder. Now, alternate adding this dry mix and 120 grams of strawberry kefir (or plain kefir/thinned strawberry yogurt) to the wet batter. Mix gently and just until combined to keep the cake tender—avoid overmixing, or the texture could become dense.

Step 5: Swirl the Batter and Reduction

Pour half of the batter into your prepared pan. Spoon half of the Strawberry Rose Reduction over the surface, then gently swirl using a knife or skewer to create a pretty marbled look. Repeat this with the remaining batter and reduction, keeping those beautiful pink swirls on display.

Step 6: Bake to Perfection

Bake in the oven for 40 minutes. The moment of truth is when a toothpick inserted in the center comes out clean. Once baked, remove the cake and let it cool completely in the pan on a wire rack before moving on to frosting—this is key to prevent melting the frosting later.

Step 7: Prepare the Creamy Rose-Infused Frosting

Beat together 113 grams of softened unsalted butter and 113 grams of softened cream cheese in a medium bowl until silky smooth. Gradually add 250 grams of organic powdered sugar, 1 teaspoon of vanilla extract, and ½ teaspoon of sea salt, continuing to beat until creamy. Finally, fold in about a heaped ½ cup of the Strawberry Rose Reduction for that extra burst of fruity floral flavor.

Step 8: Frost and Garnish

Once your cake has cooled completely, spread the strawberry rose frosting evenly over the top and around the sides with a spatula. For a finishing touch, decorate with fresh strawberries or even some edible rose petals to enhance both the look and aroma of your special cake.

Top Tip

Bringing together strawberries and rose water creates such a delicate, floral twist, but it can also be a bit tricky if you’re new to combining these flavors. Here are some tips I've picked up to make your Strawberry Rose Cake Recipe turn out absolutely perfect every time.

Strawberry Preparation: Whether using fresh or frozen strawberries, make sure to drain and pat frozen ones dry to avoid excess moisture that can weigh down the cake batter or make the frosting too loose.
Swirling Technique: When swirling the strawberry rose reduction into the batter, use a gentle hand – a few broad, soft swirls with a butter knife give the most beautiful marbled effect without overmixing.
Cooling is Key: Always let your cake cool completely in the pan before frosting. The creamy rose-infused frosting melts quickly on warm cake, so patience here saves you from a messy finish.
Rose Water Balance: Rose water has a strong aroma, so stick closely to the 2 teaspoons total called for in the recipe. Too much can overpower the strawberries, too little and you miss that floral magic.

How to Serve Strawberry Rose Cake Recipe

A round cake with one layer, covered with smooth white frosting that has a light swirl pattern on top. The cake itself is a rich red color, slightly visible around the edges under the frosting. The cake sits on a plain white plate with a white marbled surface underneath. Around the cake, there are several bright red roses and some whole and sliced strawberries scattered on the surface. The setting includes some forks near the bottom right corner and a white scalloped plate holding more red roses and strawberries in the top right area. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Freshness is the secret to complementing this floral, fruity cake. Try topping it with sliced fresh strawberries arranged in a rose shape on the frosting to echo the cake’s flavor. You can also sprinkle edible rose petals for an elegant finish or a light dusting of powdered sugar for understated charm.

Side Dishes

Pair the cake with lightly sweetened whipped cream or a scoop of vanilla bean ice cream to balance the floral notes. For beverages, a fragrant green tea or a glass of chilled rosé compliments the cake beautifully. If you want to keep it simple, a cup of black coffee or herbal tea works just as well.

Make Ahead and Storage

Storing Leftovers

After frosting, store your Strawberry Rose Cake in an airtight container in the refrigerator. It will stay fresh and moist for up to 3 days. Let the slices come to room temperature for about 15 minutes before serving to bring out the flavors and soften the frosting.

Freezing

You can freeze the unfrosted cake layers tightly wrapped in plastic wrap and then in foil for up to 2 months. Thaw in the refrigerator overnight before frosting. Alternatively, freeze the entire frosted cake for up to 1 month, but be aware that the frosting texture may slightly change upon thawing.

Reheating

This cake is best enjoyed cool or at room temperature, so reheating isn’t necessary. If you prefer a warmer slice, warm it gently in the microwave for 10–15 seconds; avoid overheating to prevent frosting from melting excessively.

Frequently Asked Questions:

Can I substitute the rose water in the Strawberry Rose Cake Recipe?

Yes, if you don’t have rose water on hand, you can use a small amount of rose syrup or substitute with pure vanilla extract, though this will alter the floral character slightly. Try to keep the amount moderate to maintain balance.

Can I make this cake gluten-free?

Absolutely! Simply replace the cake flour with a gluten-free flour blend that measures the same. Be sure to check that your baking powder is gluten-free as well.

What if I don’t have strawberry kefir?

No worries. You can use plain kefir or thin out strawberry yogurt with a little milk to get a similar consistency and flavor profile.

How long does the Strawberry Rose Reduction keep?

You can store the reduction in an airtight container in the refrigerator for up to 1 week. It also doubles wonderfully as a jam for toast or a topping for ice cream and pancakes.

Final Thoughts

This Strawberry Rose Cake Recipe is one of my favorite ways to celebrate spring’s best flavors—with light, fluffy cake and a fragrant strawberry and rose combo that feels both comforting and special. It’s a dessert that invites you to slow down and savor each bite, perfect for any occasion that deserves a touch of elegance. I hope you enjoy making and sharing it as much as I do!