Strawberry Rose Cake Recipe

Hey friend, I’m so excited to share this Strawberry Rose Cake Recipe with you! It’s one of those desserts that feels fancy but is genuinely easy to make at home. Imagine tender, fluffy cake infused with subtle rose water and fresh strawberry flavors — it’s like a little bite of spring or summer, no matter the season. Once you try it, you’ll see why it quickly became a favorite in my kitchen and my family can’t get enough of it.

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Ingredients You’ll Need

To make this Strawberry Rose Cake recipe really sing, you’ll want fresh or frozen strawberries and some pantry staples. The rose water is what gives this cake its signature subtle floral note, so try not to skip it! Also, using strawberry kefir or thinned yogurt adds a lovely tang and moisture that keeps the cake from drying out.

• Strawberries: Use good-quality fresh if you can, but frozen works just as well—just thaw and drain.
• Sugar: Both for sweetness and to coax out juicy strawberry flavor.
• Lemon zest and juice: Brightens the strawberry filling beautifully.
• Tapioca starch: It’s my secret to thickening the fruit reduction without cloudiness.
• Rose water: Adds that delicate yet unmistakable floral aroma and flavor.
• Unsalted butter: Softened, for richness and tenderness.
• Canola oil: Keeps the cake moist without a heavy texture.
• Vanilla extract: Deepens the flavor complexity.
• Fine sea salt: Balances sweetness and enhances flavor.
• Large eggs: For structure and richness.
• Baking powder: Gives the cake lift and fluffiness.
• Cake flour: The key to a soft, delicate crumb (don’t substitute all-purpose flour here!).
• Strawberry kefir or plain kefir or thinned strawberry yogurt: Adds moisture and a subtle tang.
• Softened cream cheese: For the dreamy frosting with a hint of tanginess.
• Organic powdered sugar: To sweeten the frosting smoothly without graininess.

Variations

One of the things I love about this Strawberry Rose Cake recipe is how easy it is to tweak to your taste or dietary needs. I often play around with the frosting, swapping out cream cheese for mascarpone or even whipped coconut cream if I want a dairy-free treat. Don’t be afraid to make it your own!

• Rose water intensity: If you’re new to rose water, start with less and add gradually; you can always add more to the batter or frosting after tasting.
• Vegan adaptation: Try replacing eggs with a flax or chia egg and use plant-based yogurt and vegan butter substitutes for a delicious vegan version.
• Flavored frosting: For a fresh twist, fold finely crushed freeze-dried strawberries into the frosting for an extra pop of berry goodness.
• Seasonal berries: In winter, swap strawberries for raspberries or cherries to keep things fresh and seasonal.

How to Make Strawberry Rose Cake Recipe

Step 1: Make the Strawberry Rose Reduction

Start by combining 460g of strawberries with ¼ cup sugar, lemon zest, lemon juice, 1 tablespoon tapioca starch, and 2 teaspoons rose water in a saucepan over medium heat. Stir gently until the strawberries break down and the mixture thickens into a luscious, glossy reduction. This step takes about 10-12 minutes. I love this because it gives you a concentrated burst of strawberry flavor with that floral hint. Just watch it carefully so it doesn’t burn—stir often!

Step 2: Prepare the Cake Batter

While the reduction cools, whisk together 1 cup sugar, 6 tablespoons softened butter, 2 tablespoons canola oil, 1 teaspoon vanilla, and 1 teaspoon rose water until fluffy. Add 2 large eggs one at a time, beating well after each. In a separate bowl, sift 1½ cups cake flour, 1½ teaspoons baking powder, and ½ teaspoon sea salt. Alternate adding the dry ingredients and ½ cup strawberry kefir (or yogurt) to the wet mixture—starting and ending with the dry. Stir gently just until combined; overmixing can make the cake tough. The batter should be light and smooth.

Step 3: Swirl in the Strawberry Rose Reduction

Pour half the cake batter into a greased 9-inch round cake pan. Dollop half of the cooled strawberry rose reduction over the batter, then swirl lightly with a butter knife or skewer. Carefully add the remaining batter on top, then swirl the rest of the reduction. The marbling creates that gorgeous rose pattern once baked — don’t overmix here, or you’ll lose the design.

Step 4: Bake to Perfection

Bake the cake in a preheated oven at 350°F (175°C) for about 35-40 minutes, or until a toothpick inserted in the center comes out clean. I like to check mine at the 35-minute mark, because ovens vary. When it’s done, let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Patience here pays off — frosting a warm cake can turn into a soggy mess!

Step 5: Whip up the Strawberry Rose Cream Cheese Frosting

Beat together ½ cup softened butter and ½ brick softened cream cheese until smooth and creamy. Gradually add 2 cups powdered sugar, 1 teaspoon vanilla extract, and ½ teaspoon sea salt, beating after each addition. If the frosting feels too thick, a splash of milk or kefir thinned out helps it spread beautifully. This frosting pairs so well with the delicate cake — it’s creamy without being too sweet, and that hint of salt really wakes up the flavors.

Step 6: Frost and Serve

Once the cake is completely cool, spread the frosting evenly over the top—and the sides, if you’re feeling fancy. I sometimes use the leftover strawberry reduction to drizzle over the cake or add a few fresh strawberry slices on top for decoration. Then slice, serve, and watch everyone fall in love.

How to Serve Strawberry Rose Cake Recipe

Garnishes

Personally, I like to keep the garnishes simple but elegant: a few fresh strawberry slices, light edible rose petals (available at specialty stores), and a dusting of powdered sugar really elevate the look. Sometimes a sprig of mint adds a fresh pop of green and aroma.

Side Dishes

This cake pairs beautifully with a small bowl of fresh berries or a cup of lightly brewed green tea to balance the sweetness. For brunches, I love serving it alongside a spinach salad with citrus vinaigrette—keeps things bright and fresh.

Creative Ways to Present

For special occasions, I like to transform this cake into mini strawberry rose trifles by layering cubes of the cake with whipped cream and extra strawberry reduction in pretty glasses. It’s a crowd-pleaser and so visually appealing! Another fun idea is turning it into cupcakes with a swirl of the strawberry rose frosting on top.

Make Ahead and Storage

Storing Leftovers

After frosting, I store this cake covered in the fridge. It keeps nicely for up to 4 days—the flavors even deepen after a day! Before serving, let it sit at room temperature for 20–30 minutes for the best texture and flavor.

Freezing

I’ve frozen leftover unfrosted cake layers wrapped tightly in plastic wrap and foil for up to 2 months. When ready, thaw them overnight in the fridge, then frost as usual. Frosted cake doesn’t freeze as well due to the cream cheese, but if you must, flash freeze slices on a tray before wrapping.

Reheating

If you want a slice warm, I gently microwave it for 15-20 seconds (unfrosted or frosting removed) and add a dollop of cream or yogurt on the side. It tastes almost like a freshly baked treat!

FAQs

Final Thoughts

I absolutely love how this Strawberry Rose Cake recipe comes together with such simple ingredients but creates a flavor and look that feels special and memorable. When I first tried this recipe, I was blown away by how the subtle floral notes and fresh strawberry reduction made a humble cake taste like it was straight from a fancy bakery. My family goes crazy for it, and I’m sure once you try it, you’ll feel the same way. So go ahead, treat yourself and your loved ones — you won’t regret it!

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