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 fresh or frozen strawberries; 50 g or ¼ cup sugar; Zest of 1 lemon; 1 tablespoon fresh lemon juice; 1 tablespoon tapioca starch/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 the idea of a cake that’s beautifully floral and bursting with fresh berry flavor, you’re going to adore this Strawberry Rose Cake with Buttercream Recipe. It’s one of those desserts that feels both fancy and totally doable in your own kitchen.

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 scent of rose water and fresh strawberries filling the kitchen made it impossible not to smile. Plus, it’s soft, moist, and has that gorgeous marbled swirl from the compote. A real showstopper!

Luxury meets simplicity: Floral rose water adds an elegant twist without complicated steps.
Swirled compote magic: The strawberry rose compote creates a beautiful marbled effect and bursts of flavor in every bite.
Silky buttercream finish: Cream cheese buttercream balances the fruity notes with smooth richness.
Perfect for any occasion: Whether it’s a casual snack or a special dessert, this cake fits right in.

Ingredients & Why They Work

Getting the right ingredients is key to nailing the delicate balance between strawberry freshness and floral rose aroma in this cake. You’ll find the list below covers everything you need to create that luscious swirl, moist crumb, and creamy frosting.

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

Fresh or frozen strawberries: Fresh is best when in season, but frozen works great too for the compote.
Sugar: Balances the tartness of the berries and provides sweetness for the cake and compote.
Lemon zest and juice: Adds brightness that lifts the berry flavors wonderfully.
Tapioca starch/flour: A gentle thickener for the compote, giving it that perfect texture for swirling.
Rose water: This delicate floral essence is the star — just a little goes a long way to infuse the cake and compote.
Unsalted butter: For richness in both the cake and the buttercream, softened to blend seamlessly.
Canola oil: Keeps the cake moist and tender without overpowering flavors.
Vanilla extract: Enhances the overall flavor and complements the rose and strawberry.
Fine sea salt: Balances sweetness and elevates all the other flavors.
Large eggs: Provide structure while keeping the cake soft and fluffy.
Baking powder: Ensures the cake rises just right.
Cake flour: Gives the cake its tender crumb, making it soft and light.
Strawberry kefir or yogurt: Adds a gentle tang and moisture, enhancing the cake’s texture.
Cream cheese: For the buttercream’s signature tang and luscious creaminess.
Organic powdered sugar: Sweetens the buttercream smoothly without graininess.

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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 with Buttercream Recipe is how easy it is to adapt to your own tastes and occasions. Whether you want to amp up the floral notes or keep it simple and fruity, there’s room to get creative!

Floral Twist Variation: I love boosting the rose water just slightly to intensify the floral aroma, especially when serving guests who adore fragrant desserts—it adds a lovely romantic note that pairs perfectly with the fresh strawberry garnish.
Dairy-Free Adaptation: For friends who are dairy-free, substituting the butter and cream cheese with plant-based alternatives works beautifully. Just be sure to use a vegan powdered sugar and choose a creamy substitute like coconut cream for similar texture in the buttercream.
Seasonal Berry Swap: During the colder months when strawberries aren’t as fresh, I swap in frozen mixed berries for the compote and it creates a lovely berry medley with that same rose-infused charm.
Layered Cake Option: If you’re celebrating a special occasion, doubling the recipe to make a layered cake instead of a single slab is stunning. I recommend baking in two 8 or 9-inch round pans to create elegant tiers topped with extra rose petals.

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: Cook the Strawberry Rose Compote to Perfection

Start by combining your fresh or frozen strawberries, sugar, lemon zest, lemon juice, and tapioca starch in a medium pot. Set the heat to medium-low and gently cook for about 20 minutes. You’ll notice the strawberries soften and release their juices, thickening into a sauce. Stir occasionally to prevent sticking and watch as smaller berries burst, which adds to that luscious texture. Once the sauce thickens, remove from heat and stir in the rose water for that signature floral hint. It’s important to let this cool completely before pureeing; this ensures the compote is smooth and ready to swirl into the cake batter evenly.

Step 2: Prepare Your Pan and Preheat the Oven

Preheat your oven to 350°F (175°C). While it’s warming up, grease an 8x8” or 9x9” square metal pan and line it with parchment paper. This setup guarantees your cake will release easily and bake evenly—no sticking and perfect edges every time.

Step 3: Whip Up Your Fluffy Cake Batter

Using a stand mixer fitted with the paddle attachment, beat together butter, canola oil, granulated sugar, salt, and lemon zest on medium speed until combined. While the mixer is running, slowly add vanilla extract and rose water, then beat for a full five minutes until the mixture is fluffy and pale. This airiness is what will give your cake that soft, delicate crumb. Next, add the eggs, one at a time, mixing well after each addition.

Reduce the mixer speed to low and add the cake flour with baking powder. Drizzle in the strawberry kefir slowly and beat just until the batter is smooth—overmixing here can toughen the cake, so keep it gentle!

Step 4: Create Those Beautiful Strawberry Rose Swirls

Start assembling by dolloping some cake batter into your prepared pan. Then spoon a generous amount of the cooled strawberry rose compote on top. Using an offset spatula or butterknife, swirl the compote gently into the batter to create pretty marbled patterns. Repeat with remaining batter and compote, layering and swirling until most of the batter is used, but keep some sauce reserved for the top—it makes a gorgeous decorative touch later.

Step 5: Bake Until Golden and Springy

Pop the cake into your preheated oven and bake for exactly 40 minutes. To test doneness, press the top lightly—it should spring back, and a cake tester inserted in the center should come out clean. Once baked, set the cake aside and allow it to cool completely before moving on to frosting. This step is crucial so that your buttercream stays smooth and doesn’t melt.

Step 6: Whip Up the Silky Cream Cheese Buttercream

In a bowl, press together the cream cheese and butter with a spatula until smooth and lump-free—this base is the heart of your buttercream. Add vanilla extract and sea salt, then beat with a hand mixer or stand mixer until everything is well combined. Gradually add the powdered sugar, beating until the frosting is luxuriously smooth and creamy.

If your buttercream feels too thick or lumpy, add a splash of milk or strawberry kefir to loosen it up, stirring gently with a spatula. You can make this ahead and refrigerate for up to 3 days—just bring it back to room temperature and give it a quick whisk before using.

Step 7: Frost, Decorate, and Serve

Once your cake is completely cool, spread the cream cheese buttercream evenly over the top with a spatula. Dollop the reserved strawberry rose compote on top and swirl it in for a pretty, inviting marbled look. Finish by garnishing with fresh strawberries and a sprinkle of dried rose petals—an elegant touch that makes this cake feel extra special.

Keep the cake refrigerated and bring it to room temperature about 30 minutes before serving to enjoy the best texture and flavor. This recipe yields about 10 generous slices, perfect for sharing or savoring slowly with a cup of tea.

Top Tip

Mastering the Strawberry Rose Cake with Buttercream Recipe comes down to a few key reminders that make all the difference between good and unforgettable. Here are some tips I've learned from making this cake multiple times that you’ll find handy!

Cool the Compote Completely: Allow the strawberry rose compote to cool fully before swirling it into your cake batter. I used to skip this step and ended up with a less distinct swirl pattern and slightly denser batter. Cooling keeps those pretty, delicate swirls intact.
Beat Butter and Sugar Well: Don’t rush the creaming process—beat the butter, oil, sugar, salt, and lemon zest together for a full five minutes until fluffy. This ensures a light texture and a well-incorporated flavor.
Layer and Swirl with Care: When layering your cake batter and compote, use an offset spatula or even a butterknife gently to swirl. Too aggressive swirling can muddy the flavors and lose that beautiful rose swirl effect.
Don’t Frost a Warm Cake: It’s tempting to spread the luscious cream cheese buttercream right away, but be patient and wait until the cake is completely cool. Otherwise, the frosting might melt and slide off.

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

Freshness is key for the perfect finishing touch. I love garnishing this cake with a scattering of fresh, hulled strawberries and a sprinkle of delicate dried rose petals to echo that subtle floral note throughout the dessert. For a little extra sparkle, a light dusting of powdered sugar adds a charming snowy effect. You can also add small edible flowers to elevate the presentation if you’re feeling fancy!

Side Dishes

This Strawberry Rose Cake is delightful on its own but pairs beautifully with a scoop of vanilla bean ice cream or a dollop of lightly whipped cream to complement the creamy buttercream. Serve alongside a fresh green tea or a floral white tea to heighten the rose water fragrance experience. For an afternoon snack, a simple berry compote or fresh fruit salad works wonderfully too.

Make Ahead and Storage

Storing Leftovers

Once frosted and decorated, your Strawberry Rose Cake with Buttercream Recipe keeps best in the refrigerator for up to 3 days. Make sure to cover it tightly with plastic wrap or store it in an airtight container to keep the cake moist and the buttercream fresh.

Freezing

You can freeze this cake if you want to keep it longer. I recommend freezing the un-frosted cake wrapped securely in plastic wrap and aluminum foil to prevent freezer burn. When you’re ready to enjoy, thaw it overnight in the fridge before frosting. Freezing the frosted cake is possible but can sometimes affect the texture of the cream cheese buttercream, so freezing before frosting is preferable.

Reheating

This cake is best enjoyed at room temperature for the fullest flavor and softest texture. Take it out of the fridge about 30 minutes before serving. Avoid reheating in the microwave as it can melt the buttercream unevenly; instead, allow gentle warming naturally.

Frequently Asked Questions:

Can I use frozen strawberries for the compote?

Absolutely! Frozen strawberries work just as well as fresh ones for the strawberry rose compote. Just thaw them beforehand and drain any excess liquid if needed.

How do I make sure the rose flavor isn’t overpowering?

Rose water can be potent, so it’s important to use the measured 2 teaspoons in the compote and 1 teaspoon in the cake batter. This balance offers a subtle floral note without overwhelming the strawberries.

What’s the best pan size and shape for baking this cake?

An 8”x8” or 9”x9” square metal pan lined with parchment works perfectly for this recipe. You can also use a 9” round pan. For larger cakes, just double the recipe and adjust baking time accordingly.

Can I prepare the cake and frosting ahead of time?

Yes! You can make the cake and frostings up to 3 days in advance. Store them separately in the fridge and assemble just before serving, or frost the cake and keep it refrigerated, bringing it to room temperature before serving.

Final Thoughts

There’s something truly magical about the combination of fresh strawberries and fragrant rose water baked into a tender cake topped with luscious cream cheese buttercream. This Strawberry Rose Cake with Buttercream Recipe is my go-to for special occasions and casual afternoons alike. It’s simple to make but always feels elegant and thoughtfully crafted—perfect for sharing with loved ones or indulging in a quiet moment. I hope you enjoy baking and savoring it as much as I do!