Name: Strawberry Rose Cake with Buttercream Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: Fusion
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 tapioca 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 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’re in the mood for something floral, fresh, and just a little bit fancy, this Strawberry Rose Cake with Buttercream Recipe is going to be your new favorite. Imagine layers of soft cake swirled with fragrant strawberry rose compote, finished with a dreamy rose-scented cream cheese buttercream — pure magic!

A square cake sits on a wooden board with two main layers visible: the bottom layer is golden-brown cake with a soft texture, and the top layer is thick white cream spread unevenly. Red strawberry sauce is swirled on the cream, creating a marbled look. Fresh strawberry slices are placed on top, mainly in the middle and spread out toward the edges. Small white edible flowers and green mint leaves are scattered randomly over the cream, adding color contrast. The wooden board rests on a crumpled blue cloth, and 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 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 — the way the aroma of rose water and fresh strawberries filled my kitchen was unforgettable. It’s one of those recipes you make when you want to impress yourself or a special guest with something truly elegant but surprisingly easy.

Delicate floral flavor: The rose water doesn’t overpower but adds a lovely, subtle lift that transforms a simple strawberry cake into something extraordinary.
Moist and tender crumb: Thanks to the strawberry kefir and the swirl of compote, this cake stays soft and luscious bite after bite.
Creamy, balanced frosting: The cream cheese buttercream brings just the right amount of tang and richness, while still letting those floral notes shine through.
Beautiful and versatile: Whether as a snack or a show-stopping dessert, this cake’s elegant look and flavor profile fit every occasion.

Ingredients & Why They Work

Before you get started, here’s a quick rundown on what you’ll need and why each ingredient plays an important role. When shopping, fresh strawberries are ideal, but frozen work just fine and bring convenience. Also, grab some good quality rose water — it really makes the cake sing!

Flat lay of fresh whole strawberries with green leaves intact, small white ceramic bowl of granulated sugar, thin strips of fresh lemon zest, small white ceramic bowl of fresh lemon juice, small white ceramic bowl of white tapioca starch, small white ceramic bowl of pink rose water, softened unsalted butter block, small white ceramic bowl of clear canola oil, small white ceramic bowl of pure vanilla extract, two whole uncracked brown eggs, small white ceramic bowl of fine sea salt, small white ceramic bowl of baking powder, small white ceramic bowl of cake flour, small white ceramic bowl of strawberry kefir, softened block of cream cheese, small white ceramic bowl of organic powdered sugar, all arranged with perfect symmetry 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, they add both natural sweetness and that iconic vibrant flavor to the compote and batter.
Sugar: Balances the tartness of the berries and helps create a tender crumb.
Lemon zest and juice: Adds brightness and a subtle zing that complements the rose and strawberry perfectly.
Tapioca starch/flour: Thickens the compote while keeping it silky smooth.
Rose water: The star that infuses the cake with a delicate floral aroma and flavor.
Unsalted butter: Adds richness and moisture to both cake and buttercream without extra salt interference.
Canola oil: Keeps the cake tender and moist, blending beautifully with the butter.
Vanilla extract: Enhances all the flavors with its warm, sweet notes.
Sea salt: Balances sweetness and heightens the complexity of flavors.
Eggs: Provide structure and richness essential for a light, fluffy cake.
Baking powder: The leavening agent that ensures the cake rises beautifully.
Cake flour: Soft and fine, this flour gives the cake a tender, delicate crumb.
Strawberry kefir or thinned strawberry yogurt: Adds moisture and a hint of tang to brighten the overall flavor.
Cream cheese: Gives the buttercream its signature tang and creamy texture.
Powdered sugar: Sweetens the buttercream while keeping it smooth and light.

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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, inviting you to make it your very own. Whether you want to dial up the floral notes or add a little crunch, there are so many delicious twists you can try.

Vegan Variation: Swap out the butter and cream cheese for plant-based alternatives like vegan margarine and cashew cream cheese. I tried this once with a coconut-based yogurt instead of kefir, and the cake was just as moist and fragrant!
Seasonal Twist: When strawberries aren't at their best, mixing in fresh raspberries or cherries with the compote can add a lovely tartness. I love this change for a late summer party, giving the cake a bright, tangy edge.
Textural Boost: For a subtle crunch, sprinkle slivered almonds or pistachios between the layers or on top of the buttercream. It’s my go-to to add a little extra bite and a nutty aroma that complements the rose water.
Less Sweet Option: Try reducing the sugar in the compote and cake batter by about 20%. It keeps the acidity of the fruit and the floral perfume front and center — perfect if you prefer a lightly sweetened treat without compromising texture.

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

The image shows six square pieces of a light yellow cake with a soft and moist texture. Each piece is topped with a thick layer of pale creamy frosting swirled with bright red strawberry sauce. Fresh, thinly sliced strawberries are placed on top of the frosting, adding a vibrant red color. The cake pieces are arranged on a wooden board with a piece cut out and a few crumbs around. A pink flower and a silver knife are visible on the side, with the whole scene placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Simmer the Strawberry Rose Compote

Start by tossing fresh or frozen strawberries, sugar, lemon zest, fresh lemon juice, and tapioca starch in a pot over medium-low heat. The key here is gentle simmering for about 20 minutes. Stir occasionally as the berries soften and the mixture thickens to a luscious sauce. You’ll notice smaller berries bursting to release their juices—a good sign! Once thickened, remove from heat and stir in the rose water. After cooling completely, puree it smooth. This fragrant compote is the soul of your cake, so cooling fully before using ensures the batter stays light and airy.

Step 2: Prepare Your Pan and Preheat the Oven

Preheat your oven to a steady 350°F. Grease an 8”x8” or 9”x9” metal square pan, then line it with parchment paper so your cake lifts out easily after baking. This simple prep step saves you from sticking frustrations later on.

Step 3: Whip Up the Cake Batter

In your stand mixer bowl, beat softened butter, canola oil, sugar, sea salt, and lemon zest together. As it blends, add the vanilla and rose water. Keep mixing for a full five minutes until the mixture is light and fluffy – this aeration helps create a tender crumb. Add the eggs one by one, making sure each is fully incorporated. In a separate bowl, sift the cake flour with baking powder. Then with the mixer on low, alternate adding the flour mixture and strawberry kefir, just until smooth. Don’t overmix here — smooth but not dense is the goal.

Step 4: Swirl in Strawberry Rose Compote

Spoon a layer of cake batter into the pan. Dollop some of the strawberry rose compote on top. Using an offset spatula or butter knife, gently swirl the compote through the batter to create pretty marbling. Repeat layering batter and compote until you’ve used it all, finishing with a final swirl of compote on top. This swirling is part technique, part art — just have fun creating those beautiful rose-inspired patterns.

Step 5: Bake to Perfection

Bake your creation for 40 minutes. You’ll know it’s ready when the top feels springy to the touch or when a cake tester inserted in the center comes out clean. Once baked, let it cool completely in the pan before moving on to frosting — rushing this step risks melting your buttercream later.

Step 6: Whip Up the Cream Cheese Buttercream

Smooth out cream cheese and butter together in a bowl, removing any lumps with a spatula. Beat in vanilla extract and salt, then gradually add powdered sugar while mixing until you achieve a silky buttercream. If you prepare this ahead, store it in the fridge, then bring it to room temperature before frosting. Should it get lumpy, a splash of milk or strawberry kefir and a gentle stir will bring it back to velvety perfection.

Step 7: Frost and Finish with Flair

Spread the buttercream lovingly over the cooled cake in an even layer. Add dollops of remaining strawberry rose compote on top and swirl decoratively for that elegant, floral look. Finally, garnish with fresh strawberries and a sprinkle of edible dried rose petals to wow your guests and tie the flavors beautifully together.

Top Tip

Mastering the Strawberry Rose Cake with Buttercream Recipe means paying attention to some key details that truly elevate the flavors and textures. Here are some tips that made a big difference in my baking journey:

Cooling the Compote Completely: I always make sure the strawberry rose compote is fully cooled before swirling it into the batter. This keeps the cake light and ensures the batter doesn’t get too loose or dense.
Beating Butter and Sugar Thoroughly: Taking a full five minutes to beat the butter, oil, sugar, and flavorings until fluffy gave the cake such a tender and airy crumb. Rushing this step just didn’t give me the same results.
Swirling Technique: Using an offset spatula for gentle swirling helped achieve that pretty marbled effect without overmixing the compote into the batter.
Buttercream Texture: If your cream cheese buttercream looks lumpy, adding a splash of strawberry kefir or milk and stirring it gently made it silky smooth every single time. This step saved me from ending up with a grainy frosting.

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 thick cream-colored base layer with a smooth texture. On top of this base, four uneven red sauce blobs are spread, each a bit round and glossy with a slightly thick consistency, placed somewhat evenly across the surface. The light casts soft shadows, highlighting the smoothness of the cream layer and the shine of the red sauce. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

To highlight the elegant floral notes of this cake, I love garnishing with fresh strawberries sliced just before serving and a sprinkle of edible dried rose petals. A light dusting of powdered sugar adds a delicate finishing touch. You could also add small rosebuds for a romantic feel at special occasions.

Side Dishes

This Strawberry Rose Cake pairs beautifully with a simple cup of green tea or chamomile tea to complement the subtle rose aroma. For a brunch or afternoon snack, serve alongside fresh whipped cream or a scoop of vanilla bean ice cream to add a creamy contrast.

Make Ahead and Storage

Storing Leftovers

After frosting, store your Strawberry Rose Cake in the refrigerator for up to 3 days. Before serving, take it out and let it come to room temperature to enjoy the full depth of flavors and a perfectly tender bite.

Freezing

You can freeze the unfrosted cake wrapped tightly in plastic wrap and then aluminum foil for up to 1 month. When ready to serve, thaw it overnight in the fridge and then bring it to room temperature before applying the cream cheese buttercream frosting.

Reheating

This cake is best enjoyed at room temperature and doesn’t require reheating. If it’s been refrigerated, simply allow it to sit out for 30 minutes before eating. Reheating could affect the buttercream texture, so it’s better avoided.

Frequently Asked Questions:

Can I use frozen strawberries for the compote?

Absolutely! Whether fresh or frozen, both work well. Just make sure to thaw frozen strawberries before cooking so the compote thickens properly.

What if I don’t have rose water? Can I skip it?

Rose water is key to the cake’s distinct floral flavor, so I wouldn’t recommend skipping it. If unavailable, try to find a good-quality rose water or rose essence in specialty stores or online to preserve the authentic taste.

How do I prevent my buttercream from being too soft?

Ensure your butter and cream cheese are softened but not melted, and chill the frosting if it gets too soft. Also, using chilled cake layers helps maintain a good frosting texture.

Can I make this cake into a layered version?

Yes! Just double the recipe and bake in multiple round pans (two 8” or 9” pans or three 6” pans). You can then layer the cake with extra strawberry rose compote and buttercream between layers for a stunning effect.

Final Thoughts

Making the Strawberry Rose Cake with Buttercream Recipe is such a rewarding experience. This cake isn’t just delicious—it’s an elegant little celebration of fresh strawberries and fragrant rose water that feels special for any occasion. Whether you're baking for friends, family, or treating yourself, I hope this recipe brings a little floral joy and sweetness to your day. Happy baking!