Name: Strawberry Rose Cake with Flavorful Reduction 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

Let me introduce you to a truly enchanting treat: the Strawberry Rose Cake with Flavorful Reduction Recipe. This cake swirls together the sweet tang of strawberries with delicate rose water, creating a snack or dessert that feels like a little floral daydream on your plate.

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

Why You'll Love This Recipe

I still remember the first time I made this cake in my cozy kitchen—the aroma of rose mingling with strawberry notes instantly lifted my spirits. It's truly one of those recipes I find myself returning to when I want a little something special and comforting all at once.

Beautiful fusion of flavors: Combines the natural sweetness of strawberries with the subtle, floral hint of rose water for a unique taste experience.
Moist and tender crumb: The cake is wonderfully soft thanks to the strawberry kefir and carefully balanced ingredients.
Elegant presentation: The swirling layers and rose-tinged cream cheese buttercream topped with fresh strawberries and dried rose petals make it a feast for the eyes.
Versatile and shareable: Perfect for a casual snack, a fancy dessert, or gifting to friends who appreciate delicate flavors.

Ingredients & Why They Work

Choosing the right ingredients will make all the difference in this cake. Fresh strawberries (or good quality frozen) really shine here, and don’t skimp on the rose water—it’s what gives this cake its signature delicate floral touch.

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: Provide the natural fruit sweetness and texture for the compote and reduction. Fresh is ideal in season, but good frozen berries work beautifully, too.
Sugar: Balances the tartness of strawberries and brings out their natural flavor when cooked down into a compote.
Lemon zest and juice: Add brightness and a subtle zing that complements both strawberries and rose water.
Tapioca starch or flour: Helps thicken the strawberry compote to a luscious consistency that's perfect for swirling into the cake batter.
Rose water: The star floral ingredient that subtly infuses the compote and cake, giving that elegant, fragrant twist.
Unsalted butter: Adds richness and tenderness to the cake and buttercream; using unsalted allows for better control of salt levels.
Canola oil: Keeps the cake moist while blending seamlessly with the butter’s creaminess.
Vanilla extract: Enhances the overall flavor complexity without overpowering the rose and strawberry notes.
Fine sea salt: Balances and intensifies the sweetness and floral flavors.
Eggs: Provide structure and richness, binding all the elements into a smooth batter.
Baking powder: Leavens the cake to a light, tender crumb.
Cake flour: Keeps the cake soft and delicate, perfect for merging with the fruity reduction.
Strawberry kefir or yogurt: Adds tanginess and extra moisture, enhancing the strawberry flavor while tenderizing the crumb.
Cream cheese: Gives the buttercream a rich, slightly tangy depth that complements the roses and strawberries beautifully.
Powdered sugar: Sweetens and smooths the buttercream for that perfect spreadable texture.

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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 Flavorful Reduction Recipe is how easily you can tailor it to your taste or occasion. Whether you want to amplify the floral notes or lighten it up for a summer treat, a few tweaks can transform the cake into something entirely your own.

Rose Water Boost: For an extra fragrant cake, I sometimes increase the rose water slightly in both the compote and cake batter. Just be careful not to overpower—the rose should dance lightly alongside the strawberry notes.
Dairy-Free Twist: If you want to make a dairy-free version, swapping the cream cheese buttercream for a coconut-based frosting is a lovely option. It pairs beautifully with the floral and strawberry flavors and adds a subtle tropical hint.
Seasonal Variations: When strawberries aren’t at their peak, frozen berries work wonderfully—and don’t forget you can always experiment with raspberries or a mix of berries for a tart twist!
Layer Cake Idea: I’ve doubled this recipe to create a gorgeous layered cake for special occasions, baking it in three 6-inch pans. The swirling compote between layers turns it from snack cake to stunning centerpiece.

Step-by-Step: How I Make Strawberry Rose Cake with Flavorful Reduction 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 combining 460 g (1 lb) fresh or frozen strawberries (no need to slice), 50 g (¼ cup) sugar, the zest and juice of one lemon, and 1 tablespoon tapioca starch in a pot. Cook this mixture over medium-low heat for about 20 minutes, stirring now and then until the berries soften and the sauce thickens. Smaller berries will burst—this adds lovely texture! When thick and fragrant, remove from heat and stir in 2 teaspoons of rose water. Let the compote cool completely before pureeing it until smooth. This careful cooling step is key to keep your cake texture perfect later.

Step 2: Whip up the fluffy cake batter

Preheat your oven to 350°F and prepare an 8”x8” or 9”x9” square pan by greasing it and lining with parchment paper. In a stand mixer, beat 85 g (6 tbsp) softened butter, 30 g (2 tbsp) canola oil, 200 g (1 cup) granulated sugar, ½ teaspoon fine sea salt, and the lemon zest together until well combined. While mixing, add 1 teaspoon each of vanilla extract and rose water, then beat for a full 5 minutes—this is when the batter gets beautifully light and fluffy. Add in 2 large eggs one at a time, mixing well after each addition. Next, sift in 190 g (1 ½ cups) cake flour and 1 ½ teaspoons baking powder, then slowly drizzle in 120 g (½ cup) strawberry kefir while mixing on low speed. Beat until the batter is just smooth and perfectly ready for swirling.

Step 3: Layer, dollop, and swirl the magic

Spoon a layer of cake batter into your prepared pan, then dollop some of the strawberry rose compote (about a heaped ½ cup reserved) on top. Using an offset spatula or a butterknife, gently swirl the compote into the batter—no need for perfect patterns, those uneven swirls create the cake’s signature look. Repeat layering and swirling until all the batter and compote are used, reserving some compote for the top layer’s finishing swirl. This step is where the cake starts to come alive, blending fruity and floral notes through every bite.

Step 4: Bake to perfection

Bake your swirled cake for 40 minutes exactly, or until the top springs back when lightly touched and a cake tester inserted in the center comes out clean. When done, allow the cake to fully cool in the pan—rushing this can cause your luscious compote swirls to slide or the texture to be off.

Step 5: Whip up the cream cheese buttercream

In a bowl, press together 113 g (½ cup) softened cream cheese and 113 g (½ cup) softened unsalted butter until smooth and lump-free. Add 1 teaspoon vanilla extract and ½ teaspoon fine sea salt, then beat together until combined. Gradually add 250 g (2 cups) organic powdered sugar, beating until the buttercream is luscious, smooth, and fluffy. If your buttercream feels a little stiff or lumpy, just stir in a splash of milk or strawberry kefir to get the perfect spreading consistency.

Step 6: Assemble and decorate your cake

Once the cake is completely cool, spread the cream cheese buttercream evenly across the top. Next, gently dollop remaining strawberry rose compote on top and swirl it decoratively with a spatula. For a finishing touch, garnish with fresh strawberries and a sprinkle of dried rose petals for that elegant floral wow-factor. This final step really makes your cake stunning inside and out.

Step 7: Store and enjoy

Keep the cake refrigerated for up to 3 days to maintain freshness. For the best flavor and texture, bring the cake to room temperature about 30 minutes before serving. Then slice, savor, and enjoy the perfect harmony of strawberry and rose in every bite!

Top Tip

These tips will help you get the most out of your Strawberry Rose Cake with Flavorful Reduction Recipe, ensuring it turns out beautifully fragrant and moist every time.

Keep the Compote Cool: Always let the strawberry rose compote cool completely before swirling it into the batter; this prevents it from affecting the cake’s rise and texture.
Beat Butter and Sugar Well: Be patient when creaming the butter, canola oil, sugar, salt, and flavorings — a full five minutes creates that airy, fluffy base for the cake.
Swirling Technique: Use an offset spatula or butterknife to gently swirl the compote through the batter without overmixing; this gives you that pretty, marbled effect and delicious bursts of flavor.
Buttercream Consistency: If your cream cheese buttercream feels too stiff or lumpy, stir in a splash of milk or strawberry kefir — it will become silky smooth and spread like a dream.

How to Serve Strawberry Rose Cake with Flavorful Reduction 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 elevate your cake, garnish with fresh strawberries that complement the sweet and floral notes perfectly. Add dried rose petals for a delicate, elegant touch and a subtle fragrance. A light dusting of powdered sugar or a few edible rose buds can also add visual charm and sophistication.

Side Dishes

Pair this Strawberry Rose Cake with a refreshing mint tea or a chilled glass of sparkling rosé for a lovely balance. Light fruit salads with citrus accents or a scoop of vanilla bean ice cream also make for delightful side options that emphasize the cake’s bright, floral flavors.

Make Ahead and Storage

Storing Leftovers

You can store your Strawberry Rose Cake in the refrigerator for up to 3 days. Make sure to cover it loosely with plastic wrap or keep it in an airtight container to preserve moisture and prevent the cream cheese buttercream from drying out.

Freezing

While freezing isn’t ideal for the cream cheese buttercream-topped cake, you can freeze the unfrosted cake layers wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge before frosting and assembling.

Reheating

Since this is a refrigerated cake with cream cheese buttercream, serve it chilled or bring it to room temperature for 30 minutes before slicing. Avoid reheating to keep the frosting’s texture intact and the floral flavors fresh.

Frequently Asked Questions:

Can I use frozen strawberries for the compote?

Yes! Frozen strawberries work wonderfully in the compote. Just make sure to thaw and drain any excess liquid if needed before cooking to prevent the compote from becoming too watery.

What can I substitute for tapioca starch in the compote?

You can substitute tapioca starch with an equal amount of all-purpose flour or cornstarch. Tapioca starch adds a nice shine and gentle thickening but other starches work fine.

How much rose water should I use if I want a stronger flavor?

Rose water is potent, so it’s best to stick close to the recipe amount—1 teaspoon in the cake and 2 teaspoons in the compote—to balance the floral notes without overpowering the strawberries.

Can I make this cake vegan or dairy-free?

For a vegan version, you’ll need to find suitable substitutes for butter, cream cheese, eggs, and kefir. Vegan butter, vegan cream cheese, flax eggs, and a plant-based yogurt can work well, but the texture and flavor may differ from the original.

Final Thoughts

Making the Strawberry Rose Cake with Flavorful Reduction Recipe has been such a rewarding experience—from the gentle, fragrant compote to the creamy, rose-infused buttercream. This cake is more than just a dessert; it’s a little celebration of spring’s best flavors in one slice. Whether you're serving it to friends or savoring it as a personal treat, I hope these tips and ideas help you create a cake that’s as delightful to share as it is to eat. Happy baking!