Strawberry Rose Cake Recipe

If you’re on the hunt for a cake that feels like a hug in dessert form, you’ve absolutely got to try this Strawberry Rose Cake Recipe. It’s one of those recipes that reminds me of long afternoons spent chatting with friends, where every bite is bursting with fresh strawberries and a delicate hint of rose that’s just so memorable. Whether you’re baking for a special occasion or just treating yourself, this cake nails the balance of light, fluffy, and decadently flavored. Keep reading because I promise, once you try this, it’ll become a go-to favorite.

this …

Ingredients You’ll Need

The ingredients here work together like a little symphony — fresh strawberries provide sweetness and texture, while rose water and lemon zest brighten the whole cake beautifully. When you’re shopping, pick the freshest strawberries you can find, or good-quality frozen ones if fresh aren’t available. It makes a noticeable difference.

• Strawberries: Fresh are best, but frozen works well if you thaw and drain them first to avoid sogginess.
• Sugar: Both granulated and powdered sugar are essential for balancing sweetness in the cake and frosting.
• Lemon zest and juice: Adds a brightness that cuts through the richness and enhances strawberry flavor.
• Tapioca starch: Gives the strawberry reduction a lovely, smooth texture.
• Rose water: A little goes a long way — it’s the secret to the cake’s delicate floral note.
• Butter and Canola Oil: Together, they keep the cake moist but light.
• Vanilla extract: Rounds out the flavors beautifully.
• Sea salt: Enhances all the other flavors.
• Eggs: Provide structure and richness.
• Baking powder: Essential for that perfect rise.
• Cake flour: Keeps the crumb tender and light.
• Strawberry kefir or yogurt: Adds moisture and a subtle tang that pairs amazingly with the strawberries.
• Cream cheese: Gives the frosting that creamy, tangy base.

Variations

I love that this Strawberry Rose Cake Recipe makes room for you to play around — customizing it to suit your mood or occasion is actually really fun. I’ve tried a few tweaks over time, and each one gives the cake a fresh personality without losing its charm.

• Make it vegan: I swapped eggs for flax eggs and used plant-based butter and yogurt; it worked really well, especially when you don’t tell anyone — they’ll never guess!
• Go dairy-free: Use coconut cream cheese and a non-dairy yogurt for the frosting and batter; the flavor still shines.
• Swap the fruit: Blueberries or raspberries make a fantastic substitution if strawberries aren’t in season.
• Rosewater intensity: Adjust the rose water to your taste — a little less if you want subtle, or more if you’re feeling fancy.

How to Make Strawberry Rose Cake Recipe

Step 1: Prepare the Strawberry Rose Reduction

Start by combining your strawberries, sugar, lemon zest, lemon juice, tapioca starch, and rose water in a saucepan. Simmer this mixture gently over medium heat, stirring frequently, until it thickens into a glossy, jam-like consistency — about 10 to 15 minutes. I usually let it cool completely before folding into or swirling through the batter for that beautiful marbled effect.

Step 2: Make the Cake Batter

Next, cream together the sugar, softened butter, canola oil, vanilla extract, rose water, and sea salt until fluffy and light — I find using a stand mixer makes this part super easy. Beat in the eggs one at a time, then sift together the cake flour and baking powder and gradually add it to the wet ingredients, alternating with the strawberry kefir (or yogurt). This alternating helps keep the batter light and prevents it from becoming dense.

Step 3: Assemble and Bake

Pour half of the cake batter into your prepared pan, then dollop a little of the strawberry rose reduction over it. Add the rest of the batter on top, and use a knife or skewer to gently swirl the reduction through the cake — don’t overdo it or you’ll lose those beautiful patterns. Bake at 350°F (175°C) for about 35-40 minutes, or until a toothpick inserted into the center comes out clean. I always start checking at 35 minutes because ovens vary. Once out, let the cake cool completely before frosting.

Step 4: Whip Up the Strawberry Rose Cream Cheese Frosting

Beat together the softened butter and cream cheese until smooth. Add powdered sugar a little at a time, then the vanilla and sea salt. Fold about half a cup of the strawberry rose reduction into the frosting to give it that gorgeous color and flavor twist. If you want a thinner consistency for easier spreading, add a tablespoon of milk or kefir.

Step 5: Frost and Enjoy

Spread a generous layer of the frosting over your cooled cake. If you’re feeling fancy, decorate with fresh strawberry halves or edible rose petals. Then stand back and admire your masterpiece before diving in!

How to Serve Strawberry Rose Cake Recipe

Garnishes

I love topping this cake with fresh strawberry slices and a sprinkle of edible rose petals — it feels beautiful and adds a fresh, floral punch. Sometimes, I add a little dusting of powdered sugar if it’s for a more casual setting.

Side Dishes

Since this cake is pretty rich with its creamy frosting, I usually pair it with something light like a sparkling rosé or a simple green salad with citrus segments if we’re having it as part of a larger dessert spread. Of course, a cup of good Earl Grey tea is my absolute favorite companion.

Creative Ways to Present

For special occasions, I’ve turned this into mini layer cakes using small ramekins — they look adorable and individual servings are so easy to manage. Another fun idea is to pipe the cream cheese frosting into rose shapes on top for a truly stunning presentation that’s sure to wow guests.

Make Ahead and Storage

Storing Leftovers

Keep leftovers refrigerated covered tightly with plastic wrap or in an airtight container. I find that this cake stays moist and flavorful for up to 3 days, which is just perfect for enjoying a slice or two without guilt.

Freezing

Freezing is a great option if you want to make this cake in advance. I recommend freezing unfrosted layers wrapped well in plastic wrap and foil, then thawing completely before frosting. You can also freeze frosted cake, but the texture of the frosting might change slightly. Either way, it freezes beautifully for up to one month.

Reheating

This cake is best enjoyed cold or at room temperature, so reheating isn’t typically necessary. But if you like, you can let a slice sit at room temp for 30 minutes for the flavors to open up or warm it very gently in the microwave for 10-15 seconds — just be careful not to melt the frosting!

FAQs

Final Thoughts

This Strawberry Rose Cake Recipe has become one of those treasured recipes I pull out when I want to impress or simply indulge in something special. It’s not just a cake — it’s an experience that makes you slow down and savor every bite. I hope you’ll give it a try, whether it’s for a birthday, a tea party, or just because life deserves a little sweetness. Trust me, once you’ve tasted those layers of strawberry and rose, you’ll see why my family goes crazy for it!

Print