Strawberry Rose Cake Recipe

If you’re looking for a dessert that’s light, fragrant, and just plain stunning, this Strawberry Rose Cake Recipe is going to be your new favorite. I absolutely love how the delicate rose water complements the fresh strawberries, creating a flavor that’s both floral and fruity, without being overpowering. When I first tried this recipe, I was blown away by how moist and tender the cake turned out, paired with a luscious cream cheese frosting that’s just dreamy. Whether you’re baking for a special occasion or just because you want something pretty and delicious on the weekend, this cake delivers every single time. Keep reading—I’ll walk you through every step so you can nail it easily in your own kitchen!

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Ingredients You’ll Need

All the ingredients for this Strawberry Rose Cake Recipe come together to create a balance between texture and flavor—fresh strawberries, fragrant rose water, and the subtle tang of kefir make this cake stand out. Use fresh strawberries if you can, but frozen works just as well when fresh isn’t in season.

• Strawberries: Fresh or frozen; for the strawberry reduction and batter, they bring natural sweetness and color.
• Sugar: Both granulated and powdered sugar are used—powdered gives a smooth frosting while granulated helps sweeten the cake itself.
• Lemon zest and juice: These brighten up the strawberry flavor beautifully.
• Tapioca starch/flour: It helps thicken the strawberry reduction with a lovely, clear finish.
• Rose water: The key floral note; a little goes a long way, so don’t overdo it!
• Butter and canola oil: Together they keep the cake moist and tender.
• Vanilla extract: For depth and rounding out the flavors.
• Sea salt: Enhances all the sweet and floral notes.
• Eggs: They provide structure and richness.
• Baking powder: Your leavening agent to make the cake rise perfectly.
• Cake flour: Use this for a light, delicate crumb.
• Strawberry kefir or yogurt: Adds moisture and a touch of tanginess that balances sweetness.
• Cream cheese: For the frosting’s signature creamy tanginess.

Variations

I’ve played around with this Strawberry Rose Cake Recipe a bit, and honestly, it’s pretty forgiving and delicious no matter what. Feel free to tweak the rose water amount to suit your taste or swap in plain yogurt if you don’t have kefir handy. Sometimes I add a handful of crushed pistachios on top for crunch.

• Vegan Version: I haven’t tried it myself, but many readers have successfully swapped eggs for flax eggs and used vegan cream cheese, with great results.
• Spiced Rose: Add a pinch of cinnamon or cardamom to the batter for a warm twist that pairs beautifully with strawberry and rose.
• Chocolate Layer: Layer some melted white chocolate between the cake layers for extra indulgence; my family goes crazy for it!

How to Make Strawberry Rose Cake Recipe

Step 1: Prepare the Strawberry Rose Reduction

First up, you’ll make the strawberry rose reduction that really puts this cake over the top. Combine your strawberries, sugar, lemon zest, lemon juice, tapioca starch, and rose water in a medium saucepan over low heat. I like to gently simmer it, stirring often, until it thickens into a luscious jammy consistency—this usually takes about 15 to 20 minutes. The key here is patience; you want it thick enough to swirl into your cake batter but not too stiff. Once ready, set it aside to cool completely—trust me, this step is worth the wait.

Step 2: Mix the Batter

Next, in a large bowl, cream together the softened butter, canola oil, and granulated sugar until it’s light and fluffy. I love using an electric mixer here because it really helps to aerate the mix for a tender crumb. Beat in the eggs one by one, then stir in the vanilla and rose water. Now, alternate adding your dry ingredients (cake flour, baking powder, sea salt) with the strawberry kefir, mixing just until combined each time. You don’t want to overmix this batter—stop as soon as you don’t see flour streaks to keep the cake soft.

Step 3: Assemble and Bake

Pour half of the batter into your greased cake pan, then spoon half of your strawberry rose reduction over the top. Use a skewer or knife to gently swirl it through the batter—this makes those beautiful marbled patterns that look so fancy but are so simple to do. Repeat with the remaining batter and reduction, then pop it in a preheated oven at 350°F (175°C) for about 35 to 40 minutes. Keep an eye on it towards the end—a toothpick inserted in the center should come out clean or with a few moist crumbs.

Step 4: Make the Cream Cheese Frosting

While the cake cools completely, whip together the softened butter and cream cheese until smooth and creamy. Gradually add the powdered sugar, then vanilla extract and sea salt, mixing well after each addition. This frosting is the perfect balance of tangy and sweet, and I find that a thicker layer really complements the light cake. If it feels too soft, pop it in the fridge for 15 minutes to firm up before frosting your cake.

Step 5: Frost and Decorate

Spread the cream cheese frosting evenly over the cooled cake. For a final touch, I often add thin strawberry slices and a few edible rose petals if I have them on hand—it’s not only pretty but adds another layer of freshness. Chill the cake for at least an hour before serving to let the flavors meld together beautifully.

How to Serve Strawberry Rose Cake Recipe

Garnishes

I’ve found that a few fresh strawberry slices on top add a lovely contrast, plus a sprinkle of edible rose petals really amps up the elegance—these little touches make it party-ready without much fuss. If you want a pop of color and texture, crushed pistachios scattered over the frosting are delightful, too.

Side Dishes

This cake pairs wonderfully with a simple cup of tea—like Earl Grey or jasmine—or a fresh fruit salad on the side to brighten the whole dessert experience. If you’re serving at brunch, consider light whipped cream or a scoop of vanilla bean ice cream alongside.

Creative Ways to Present

For bridal showers or Mother’s Day, I like to serve the cake on a glass cake stand surrounded by fresh rosebuds and strawberry clusters—so pretty your guests won’t want to eat it at first! You can also slice it into petite squares for tea parties or layer it in clear glasses for an elegant trifles-like presentation.

Make Ahead and Storage

Storing Leftovers

Leftover Strawberry Rose Cake should be stored in an airtight container in the fridge to keep the frosting fresh and the cake moist. I usually consume it within 3 days because it’s just so good, but it can last up to 5 days if wrapped tightly.

Freezing

I’ve successfully frozen slices wrapped in plastic wrap and then foil, which prevents freezer burn. When I’m ready to enjoy, I thaw them overnight in the fridge—frosting may lose a little texture but flavor remains spot on.

Reheating

If you want to warm up your cake a bit before eating, I recommend a quick zap in the microwave for about 10 seconds—just enough to take the chill off without melting the frosting. It tastes almost like fresh-baked that way.

FAQs

Final Thoughts

This Strawberry Rose Cake Recipe holds a special place in my heart—it’s one of the few cakes that’s not overly sweet, carries this incredible fresh and floral vibe, and is still approachable for home bakers. Whenever I serve it, people ask for the recipe (and seconds!), which is such a joy. Give it a try and see how a hint of rose and fresh strawberries can elevate your baking game. I’m confident you’ll love it just as much as I do!

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