Name: Strawberry Rose Cake with Cream Cheese Frosting 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

Hey there! If you’re a fan of delicate floral flavors and fresh strawberries, this Strawberry Rose Cake with Cream Cheese Frosting Recipe is going to be your new favorite dessert. It’s soft, fragrant, and oh-so-luscious, perfect for when you want something light yet special.

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 Cream Cheese Frosting Recipe
Top Tip
How to Serve Strawberry Rose Cake with Cream Cheese Frosting Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Strawberry Rose Cake with Cream Cheese Frosting Recipe

Why You'll Love This Recipe

I honestly can’t get enough of this cake! The way the strawberry rose compote swirls through the tender crumb, with that dreamy cream cheese buttercream on top, feels like a little celebration in every bite. It’s a real showstopper that’s surprisingly simple to make.

Floral and Fresh: The rose water paired with fresh strawberries delivers a beautifully balanced aroma and taste.
Moist and Tender: The cake’s soft crumb mixes strawberry kefir for a subtle tang and extra moisture.
Versatile Dessert: Great for a casual snack, elegant afternoon tea, or light dessert after dinner.
Decorative and Delightful: The cream cheese frosting and fresh garnishes make it just as pretty as it is delicious.

Ingredients & Why They Work

Before we dive into baking, let's talk ingredients. Shopping for this recipe? Try to find ripe, fragrant strawberries and good-quality rose water—it really makes a difference in flavor! Using strawberry kefir adds a subtle tang and keeps the cake moist without weighing it down.

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: The star of the show, fresh or frozen both work, but fresh adds that bright, juicy sweetness.
Sugar: Fine granulated sugar sweetens without graininess.
Lemon Zest & Juice: Adds a fresh zing that balances the sweet and floral notes.
Tapioca Starch or Flour: Helps thicken the compote without cloudiness.
Rose Water: A little goes a long way to infuse that delicate floral aroma.
Unsalted Butter: Adds richness and a tender texture to the cake and frosting.
Canola Oil: Keeps the cake moist without overpowering the flavors.
Vanilla Extract: Enhances the natural flavors and deepens the taste.
Sea Salt: Just a pinch to bring all the flavors together.
Eggs: Provide structure and richness.
Baking Powder: Ensures a light, fluffy crumb.
Cake Flour: Creates a soft, delicate texture perfect for a tender cake.
Strawberry Kefir or Yogurt: Adds moisture and a hint of tanginess.
Cream Cheese: For the frosting’s tangy balance and creamy texture.
Powdered Sugar: Sweetens and smooths the buttercream.

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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 Cream Cheese Frosting Recipe is wonderfully versatile—once you master the base, feel free to play around a bit! Whether you're aiming for a more floral touch or looking to tweak textures, personalization can make it your own special creation.

Rose Water Intensity: I love a subtle floral note, but if you're a fan of that romantic, fragrant rose flavor, try adding an extra half teaspoon of rose water to both the compote and the cake batter. It really elevates the experience without overpowering the strawberries.
Diet-Friendly Twist: For a lighter version, swap the cream cheese buttercream for a whipped coconut cream frosting. It complements the flavors beautifully and makes this cake vegan-friendly if you also substitute butter with a plant-based alternative.
Seasonal Swaps: While strawberries shine in this recipe, during off-season months, I've had success with raspberry or cherry compote instead. Just reduce the sugar slightly depending on the fruit's sweetness.
Extra Indulgence: For a more decadent touch, sprinkle chopped pistachios or edible rose petals between the layers. The crunch and pop of color make it irresistibly elegant.

Step-by-Step: How I Make Strawberry Rose Cake with Cream Cheese Frosting 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: Create the luscious Strawberry Rose Compote

Start by tossing 460 grams of fresh or frozen strawberries (no need to slice) with sugar, lemon zest, fresh lemon juice, and tapioca starch in a pot. Cook this gently over medium-low heat for about 20 minutes, stirring occasionally until the strawberries burst and the mixture thickens into a glossy compote. You’ll know it’s ready when the sauce has thickened and most berries have dissolved or softened completely. Remove it from heat and stir in 2 teaspoons of fragrant rose water, then let it cool fully before pureeing until smooth. Cooling completely is key here—it prevents the batter from curdling later on.

Step 2: Whip up the cake batter

Preheat your oven to 350°F (175°C) and prepare an 8”x8” or 9”x9” square pan with greased parchment paper. In a stand mixer bowl, beat together 85 grams of softened unsalted butter, 30 grams canola oil, 200 grams of fine granulated sugar, ½ teaspoon sea salt, and lemon zest. Add 1 teaspoon each of vanilla extract and rose water while mixing, then beat for a full 5 minutes until the mixture is light and fluffy – this part really builds that soft cake crumb. One at a time, add 2 large eggs, beating well after each addition. Finally, alternate adding 190 grams cake flour and 1 ½ teaspoons baking powder with 120 grams of strawberry kefir (or plain kefir/thinned yogurt) on low speed, mixing just until smooth.

Step 3: Layer and swirl the batter with compote

Start by dolloping some cake batter into the bottom of the pan. Then spoon about half a cup of the cooled strawberry rose reduction over it. Using an offset spatula or a butterknife, gently swirl the compote through the batter—this creates those pretty pink streaks and lovely bursts of flavor. Repeat layering with the remaining batter and compote, reserving a little compote to swirl on top before baking.

Step 4: Bake and cool your cake

Bake the swirled cake for about 40 minutes, or until the surface springs back gently when touched and a cake tester inserted in the middle comes out clean. Remove the pan from the oven and allow the cake to cool completely in the pan—this will make spreading the frosting easier later.

Step 5: Whip the creamy cream cheese buttercream

In a bowl, press together 113 grams softened cream cheese and 113 grams softened unsalted butter until smooth and lump-free using a rubber spatula. Add 1 teaspoon vanilla extract and ½ teaspoon sea salt, then beat using a hand or stand mixer until fully combined. Gradually mix in 250 grams powdered sugar, beating until your frosting is silky and fluffy. If your buttercream feels too firm or lumpy after chilling, soften it gently with a splash of milk or strawberry kefir and stir until smooth.

Step 6: Assemble, decorate, and enjoy!

Spread the cream cheese buttercream evenly over the cooled cake. Dollop the reserved strawberry rose compote on top and swirl it gently for a pretty marbled effect. Finish by adorning the cake with fresh strawberries and a sprinkle of dried rose petals for that elegant floral touch. Refrigerate your cake and enjoy within 3 days for the freshest, most tender bites.

Top Tip

These tips will help you get the most beautiful and delicious results when making the Strawberry Rose Cake with Cream Cheese Frosting Recipe. A few little tricks go a long way toward perfect texture and flavor!

Compote Cooling: Make sure the strawberry rose compote is completely cooled before folding it into the cake batter to prevent any curdling or separation in the mix.
Mixing the Batter: Beat the butter, oil, sugar, salt, lemon zest, vanilla, and rose water for a full five minutes. This step is key to achieving the fluffy, light texture that makes this cake so tender.
Swirling Technique: Use an offset spatula or butterknife to gently swirl the compote through the cake batter—just a few subtle swirls create an elegant marbled look without overmixing.
Frosting Consistency: If your cream cheese buttercream feels lumpy after chilling, soften it with a splash of milk or strawberry kefir and gently stir until perfectly smooth before spreading.

How to Serve Strawberry Rose Cake with Cream Cheese Frosting 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

For a truly enchanting presentation, top your cake with fresh strawberries sliced or whole, and scatter edible dried rose petals for a delicate floral touch. A light dusting of powdered sugar adds an extra layer of charm and sweetness.

Side Dishes

This cake shines as a light dessert or afternoon snack—serve it alongside a cup of fragrant rose tea or strawberry-infused green tea. Fresh fruit salad or a dollop of whipped cream can also complement the flavors beautifully without overwhelming the delicate floral notes.

Make Ahead and Storage

Storing Leftovers

Store your Strawberry Rose Cake in an airtight container in the refrigerator. It will stay fresh and delicious for up to 3 days, making it perfect for preparing in advance or enjoying over a few days.

Freezing

You can freeze the cake without frosting for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil to protect it from freezer burn. Thaw overnight in the refrigerator before frosting and serving for best results.

Reheating

This cake is best enjoyed chilled or at room temperature, so reheating isn’t necessary. If you prefer it slightly warmed, let a slice sit out at room temperature for 20–30 minutes to soften the buttercream slightly without melting it.

Frequently Asked Questions:

Can I use frozen strawberries for the compote?

Yes! Frozen strawberries work perfectly for the Strawberry Rose Cake with Cream Cheese Frosting Recipe. Just thaw them slightly before cooking to release their juices and help the compote thicken evenly.

What can I substitute for rose water if I don’t have it?

If you don’t have rose water, try a tiny splash of orange blossom water for a floral hint, or simply omit it for a more straightforward strawberry flavor. The cake will still be delicious!

How do I prevent the buttercream from being too runny?

Make sure both the cream cheese and butter are softened but not melted. If your buttercream softens too much, chill it briefly to help it firm up before frosting the cake.

Can I turn this recipe into a layered cake?

Absolutely! Double the recipe and bake it in two 8” or 9” round pans (or three 6” pans for taller layers). Frost and swirl the strawberry rose compote between layers for a stunning floral and fruity effect.

Final Thoughts

This Strawberry Rose Cake with Cream Cheese Frosting Recipe is one of those desserts that's both elegant and unpretentious—perfect for bringing a little luxury to your everyday moments. The balance of fragrant rose water and vibrant strawberries wrapped in a tender, moist cake crumb always gets compliments. I hope it finds a special place in your kitchen and brings many sweet smiles at your table!