Name: Strawberry Rose Cake with Buttercream Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 460 g or 1 lb strawberries fresh or frozen; 50 g or ¼ cup sugar; Zest of 1 lemon; 1 tablespoon fresh lemon juice; 1 tablespoon tapioca starch or flour; 2 teaspoons rose water; 200 g or 1 cup fine granulated sugar; 85 g or 6 tablespoons unsalted butter softened; 30 g or 2 tablespoons canola oil; 1 teaspoon pure vanilla extract; 1 teaspoon rose water; ½ teaspoon fine sea salt; 2 large eggs; 1 ½ teaspoons baking powder; 190 g or 1 ½ cups cake flour; 120 g or ½ cup strawberry kefir, plain kefir or thinned out strawberry yogurt; About a heaped ½ cup Strawberry Rose Reduction from above; 113 g or ½ cup unsalted butter softened; 113 g or ½ brick cream cheese softened; 250 g or 2 cups organic powdered sugar; 1 teaspoon pure vanilla extract; ½ teaspoon fine sea salt

If you love floral flavors with a fruity twist, you’re going to adore this Strawberry Rose Cake with Buttercream Recipe. It's tender, fragrant, and topped with the creamiest buttercream—trust me, it’s a game changer for your dessert rotation.

The image shows a rectangular single-layer cake on a wooden board, placed on a white marbled surface with a blue cloth underneath. The cake base is light golden brown with a thick, uneven layer of white cream spread on top. Swirls of red strawberry sauce add color, topped with fresh, halved strawberries scattered around. Small white edible flowers and green mint leaves, along with some dried purple flower petals, decorate the surface. A woman’s hand holds a knife with a light-colored handle next to the cake. Pink and yellow flowers are placed at the top right corner, and a white plate with sliced strawberries sits on the left side. 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 with Buttercream Recipe
Top Tip
How to Serve Strawberry Rose Cake with Buttercream Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Strawberry Rose Cake with Buttercream Recipe

Why You'll Love This Recipe

I still remember the first time I made this cake—I was instantly hooked by how the delicate rose water and sweet strawberries came together in every bite. It’s absolutely perfect for when you want something a bit special but totally approachable.

Unique flavor combo: The combination of rose water and fresh strawberries makes each slice fragrant and refreshing.
Beautifully swirled: The strawberry rose compote is gently swirled into the batter for a stunning marbled effect.
Rich yet light texture: This cake stays tender thanks to the kefir and butter mix, balancing moisture perfectly.
Decadent frosting: Cream cheese buttercream adds a smooth, tangy finish that complements the flavors without overpowering.

Ingredients & Why They Work

Every ingredient plays a special part in building the cake’s flavor and texture. When shopping, aim for fresh or frozen ripe strawberries and good-quality rose water to get that perfect floral note without being overpowering.

Flat lay of fresh whole strawberries with green leafy tops, a small white ceramic bowl of fine granulated sugar, a fresh whole lemon with a few thin lemon zest strips beside it, a small white bowl of clear rose water, a smooth stick of unsalted butter, a small white bowl of golden canola oil, a small white bowl of pure vanilla extract, two large whole uncracked brown eggs, a small white bowl of fine sea salt, a small white bowl of baking powder, a small white ceramic bowl of cake flour, a small white bowl of pink strawberry kefir, a small white bowl of organic powdered sugar, a block of cream cheese softened, all ingredients neatly arranged with perfect symmetry and natural fresh appearance, placed 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: Fresh or frozen both work well here; they’re the star of this recipe, bringing natural sweetness and vibrant color.
Sugar: Sweetens the compote and cake, balancing tartness from the strawberries and lemon.
Lemon zest and juice: Adds brightness and a subtle zing that enhances the fruit flavors.
Tapioca starch or flour: Helps thicken the compote to that perfect swirlable consistency.
Rose water: Brings the signature floral aroma and makes this cake truly special.
Unsalted butter: Provides a rich, tender crumb and smooth finish in both cake and frosting.
Canola oil: Keeps the cake moist and tender without overwhelming the delicate flavors.
Vanilla extract: Adds warmth and depth to the overall flavor profile.
Fine sea salt: Balances sweetness and enhances all the other flavors.
Eggs: Give structure and lift to the cake batter.
Baking powder: Ensures your cake rises beautifully and stays light.
Cake flour: Produces a softer, finer crumb than all-purpose flour, perfect for tender bites.
Strawberry kefir or yogurt: Adds moisture, slight tang, and helps the cake stay fresh longer.
Cream cheese: Makes the buttercream extra creamy and adds a lovely tangy contrast.
Powdered sugar: Sweetens and smooths the buttercream into that luscious frosting we all dream of.

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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 Strawberry Rose Cake with Buttercream Recipe is wonderfully versatile, so don’t be shy about tweaking it to make it your own. Whether you want to dial up the floral notes or add a personal twist to the frosting, small changes can make a big difference!

Rose Water Intensity: I love emphasizing the rose flavor by adding an extra half teaspoon of rose water to both the cake batter and compote. It really brightens the floral aroma without overpowering the strawberries.
Dairy-Free Version: For a dairy-free twist, try substituting the butter and cream cheese in the buttercream with vegan alternatives. Use coconut yogurt instead of kefir in the batter for a subtle tang and creamy texture.
Seasonal Variations: In spring, toss in some crushed fresh raspberries to complement the strawberries for a vibrant berry blend. In fall, a sprinkle of cardamom or cinnamon paired with the rose water adds a cozy depth.
Layer Cake Upgrade: Doubling the recipe and baking it in three 6-inch pans transforms this snack cake into an elegant layer cake perfect for celebrations. I like to pipe some extra strawberry rose compote between the layers along with the buttercream for an extra pop of flavor.

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

The image shows several square pieces of a light yellow cake with a soft texture, arranged on a white marbled surface. Each piece is topped with a thick layer of creamy white frosting swirled with red strawberry sauce, creating a marbled effect. Fresh sliced strawberries with a bright red color are scattered on top of the frosting, adding a fresh, juicy look. Crumbs and small pieces of the cake are scattered around, and a few dried purple petals are placed on the frosting for decoration. A white flower and a knife with some crumbs on it sit nearby. The photo taken with an iphone --ar 2:3 --v 7

Step 1: Create the Fragrant Strawberry Rose Compote

Start by combining 460 grams (or 1 lb) of fresh or frozen strawberries with 50 grams (¼ cup) sugar, the zest and juice of one lemon, and 1 tablespoon tapioca starch in a medium pot over medium-low heat. As the mixture warms, the strawberries soften and burst, releasing their natural juices. Stir occasionally for about 20 minutes until the compote thickens to a luscious, jam-like consistency. Once cooked, stir in 2 teaspoons of rose water for that signature floral note, then set it aside to cool completely before pureeing. This cooling step is key to maintaining the fresh flavors and getting a smooth swirl in the cake batter.

Step 2: Prepare Your Pan and Preheat Oven

Preheat your oven to 350°F (175°C). Meanwhile, grease and line an 8x8 or 9x9 inch metal square pan with parchment paper to make sure your cake releases easily after baking. The square pan shape makes it perfect for cutting into snack-sized slices.

Step 3: Whip Up the Cake Batter with Love

In the bowl of a stand mixer, beat together 85 grams (6 tablespoons) softened unsalted butter, 30 grams (2 tablespoons) canola oil, 200 grams (1 cup) fine granulated sugar, ½ teaspoon fine sea salt, and the zest of one lemon until creamy. While it’s mixing, add 1 teaspoon pure vanilla extract and 1 teaspoon rose water, then beat for a full 5 minutes until the batter is light and fluffy. Next, add 2 large eggs one at a time, ensuring each is fully incorporated. On low speed, sift in 190 grams (1½ cups) cake flour and 1½ teaspoons baking powder, then gradually drizzle in 120 grams (½ cup) strawberry kefir (or plain kefir or thinned strawberry yogurt). Beat gently until you have a smooth cake batter ready for swirling.

Step 4: Layer and Swirl the Compote into the Batter

Spoon a generous dollop of cake batter into the bottom of your prepared pan. Then, add a few spoonfuls of the strawberry rose compote on top. Using an offset spatula or a butterknife, gently swirl the compote into the batter, creating pretty marbled patterns. Repeat this layering and swirling process until you’ve used all the batter and most of the compote, saving a little bit of the sauce for the final top swirl after baking.

Step 5: Bake Until Perfectly Tender

Place the pan in the preheated oven and bake for 40 minutes. You’ll know it’s done when the cake’s surface springs back to the touch or when a cake tester inserted in the center comes out clean. Let the cake cool completely in the pan so it can set nicely before moving on to frosting — patience here will pay off with a cleaner finish!

Step 6: Whip Up the Silky Cream Cheese Buttercream

In a mixing bowl, press together 113 grams (½ cup) softened unsalted butter and 113 grams (½ brick) softened cream cheese until smooth, making sure to break up any lumps. Add 1 teaspoon pure vanilla extract and ½ teaspoon fine sea salt, then beat with a mixer until combined. Gradually add 250 grams (2 cups) organic powdered sugar, beating until the buttercream is fluffy and creamy. If the frosting feels too thick or lumpy, gently stir in a splash of milk or strawberry kefir until silky smooth and spreadable.

Step 7: Frost, Decorate, and Indulge

Spread a generous layer of cream cheese buttercream evenly over the cooled cake. Dollop the reserved strawberry rose compote on top, then use a small spatula or the back of a spoon to create delicate swirls for a beautiful finish. Garnish this gorgeous cake with fresh strawberries and dried rose petals to highlight its floral, fruity charm. Keep the cake refrigerated and aim to serve within 3 days for the best experience. Let it warm to room temperature before slicing to enjoy those tender crumbs and luscious flavors at their peak.

Top Tip

Getting every swirl of that fragrant strawberry rose compote just right can transform this cake into something truly magical. These tips come from my own baking adventures, where little tweaks made a big difference in flavor and texture.

Swirling Technique: Use an offset spatula or even a butterknife to gently swirl the compote into the batter—too vigorous and it all blends together; a gentle touch keeps those lovely rose swirls visible and distinct.
Buttercream Consistency: If your cream cheese buttercream feels a bit lumpy or thick, don’t panic—adding a splash of milk or strawberry kefir and stirring it by hand will smooth it out to the perfect spreading consistency.
Let the Cake Cool: Always let your cake cool completely in the pan before frosting; this prevents the buttercream from melting and sliding off, so your cake stays beautiful and neat.
Compote Leftovers: Don’t toss extra strawberry rose compote—it's incredible spooned onto ice cream, stirred into yogurt, or spread on toast for a quick burst of flavor.

How to Serve Strawberry Rose Cake with Buttercream Recipe

The image shows a square metal baking pan placed on a white marbled surface. Inside the pan, there is a smooth, thick, off-white batter layer covering the bottom evenly. On top of this batter, there are four bright red dollops of sauce or puree, spaced out in a rough square pattern. The sauce has a slightly shiny texture and is thick enough to hold its shape without spreading. The scene is lit by natural light casting soft shadows. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Fresh strawberries are the obvious and beautiful choice—they add vibrant color and a juicy pop that echoes the cake’s flavors. Dried rose petals lend an elegant, floral finish that’s as lovely to look at as it is flavorful. For extra sparkle, a light dusting of powdered sugar or edible gold flakes can turn your cake into a showstopper.

Side Dishes

Pair your Strawberry Rose Cake with a light fruity salad featuring cucumber, mint, and raspberries to complement its floral notes. A cup of herbal tea—like chamomile or rose hip—makes a perfect accompaniment, enhancing that gentle rose essence in every bite. For a heartier snack, a scoop of vanilla bean ice cream adds creamy contrast without overpowering.

Make Ahead and Storage

Storing Leftovers

Keep your Strawberry Rose Cake refrigerated, tightly covered, for up to 3 days. This helps maintain the cream cheese buttercream’s fresh texture and preserves the delicate flavors of the cake and compote.

Freezing

You can freeze the unfrosted cake wrapped securely in plastic wrap and aluminum foil for up to 2 months. When ready to enjoy, thaw it overnight in the fridge before frosting. It’s best to add the cream cheese buttercream and fresh garnishes after thawing for the best texture and flavor.

Reheating

This cake is delicious served at room temperature. If you’ve refrigerated it, simply take it out about 30 minutes before serving to let it warm slightly and soften the buttercream, bringing out its luscious flavors.

Frequently Asked Questions:

Can I use frozen strawberries for the compote?

Absolutely! Frozen strawberries work wonderfully for the Strawberry Rose Cake with Buttercream Recipe. Just thaw them slightly before cooking to help the compote come together smoothly.

What if I don’t have rose water?

If you don’t have rose water on hand, you can omit it or substitute a few drops of vanilla extract for a different but still lovely floral note. Keep in mind the rose water is key for that signature flavor, so it’s worth trying to find if you can.

How can I tell when the cake is perfectly baked?

Bake the cake for 40 minutes at 350°F, then check by gently pressing the top—it should spring back, and a cake tester or toothpick inserted should come out clean.

Can I make this cake dairy-free?

This recipe relies on butter and cream cheese for its rich texture, so to make it dairy-free, you’d want to use suitable plant-based substitutes for butter, cream cheese, and kefir, and ensure your powdered sugar is vegan-friendly. Experiment carefully as the flavor and texture may vary.

Final Thoughts

Baking this Strawberry Rose Cake with Buttercream Recipe is like creating a little edible bouquet—full of delicate aromas, fresh berries, and luscious creaminess. It’s perfect as a thoughtful treat or a snack cake to brighten any day. Once you get the swirl just right and savor that first bite, I hope you fall in love with this cake as much as I have. Happy baking, and don’t forget to share a slice!