I love discovering unique and delicious cake recipes that stand out. One that quickly became a favorite in my kitchen is the Strawberry Rose Cake.
This Strawberry Rose Cake combines the sweet, fresh flavor of strawberries with a delicate hint of rosewater that makes every bite special. When I first tried this recipe, I was amazed by how the flavors blended so perfectly.
The Strawberry Rose Cake layers are light and fluffy, while the cream cheese frosting adds a smooth richness that complements the fruit beautifully.
If you want a dessert that feels both elegant and comforting, the Strawberry Rose Cake is the one to try. I enjoy making it for special occasions or just when I want to treat myself. It never disappoints.
How To Prepare Strawberry Rose Cake?
Recipe Overview
Preparation time: 20 minutes
Cooking time: 30 minutes
Cooling time: 1 hour
Total time: Approximately 1 hour 50 minutes
Course: Dessert / Cake
Cuisine: American / Fusion with rosewater flavor
Calories: Approximately 400 per serving (varies by portion size)
Yield: 10 people
Kitchen Utensils
- 2 x 8-inch round cake pans
- Parchment paper
- Cooking spray
- Mixing bowls
- Electric stand mixer or hand mixer
- Whisk attachment or hand whisk
- Measuring cups and spoons
- Offset spatula or butter knife
- Cooling rack
- Cake stand or serving plate
Ingredients
For the Cake Layers:
- 1 (3-ounce) package strawberry Jell-O
- 1 (15.25-ounce) box white cake mix
- 2–3 teaspoons rosewater
- 4 large egg whites
- 1/3 cup vegetable oil
- 1 cup water
For the Cream Cheese Frosting & Strawberry Topping:
- 2 (8-ounce) bricks cream cheese, softened to room temperature
- 1/2 stick (4 tablespoons) unsalted butter, softened to room temperature
- 1 1/2 cups powdered sugar
- 1/4 teaspoon salt
- 140 grams (about 1 cup) fresh strawberries, sliced into 1/4-inch pieces (for topping only, do not mix into frosting)
How To Make Strawberry Rose Cake
1. Prepare the oven
Preheat your oven to 350°F (175°C). Prepare two 8-inch round cake pans by lining the bottom with parchment paper rounds and spraying the sides with cooking spray to prevent sticking.
2. Mix the cake batter:
In a large bowl, combine the white cake mix and strawberry Jell-O powder. Add the vegetable oil, egg whites, water, and rosewater. Whisk or beat on medium speed until the batter is smooth and fully combined.
3. Divide and bake:
Pour the batter evenly into the two prepared cake pans. Place them in the oven and bake for about 30 minutes. Check doneness by inserting a toothpick into the center of each cake — it should come out clean or with a few moist crumbs.
4. Cool the cakes:
Remove the pans from the oven and place them on a cooling rack. Let the cakes cool completely in the pans for 15 minutes, then carefully remove them from the pans and cool fully on the rack to avoid breaking, as these layers are delicate.
5. Prepare the frosting:
While the cakes cool, beat together the cream cheese, softened butter, and salt using a stand mixer or hand mixer at low speed. Gradually add the powdered sugar, continuing to mix. Once incorporated, increase the speed to medium-high and whip for 2 minutes until the frosting becomes lighter in color and fluffy.
6. Assemble the cake base:
Place one cooled cake layer onto your cake stand or serving plate. If the cake top has a dome, gently level it with a serrated knife.
7. Add frosting and strawberries:
Spread a thin, even layer (about 1/8 inch thick) of frosting over the first cake layer. Arrange sliced strawberries evenly on top of this frosting. Add small dollops of frosting over the strawberries and gently smooth to create a thin frosting layer that secures the fruit.
8. Finish assembly and decorate:
Place the second cake layer on top of the strawberry layer. Spread the remaining frosting generously over the top and down the sides, smoothing with an offset spatula. Decorate as desired with extra strawberries or rose petals for a beautiful finish.
Why Peoples Like Strawberry Rose Cake Recipe?
People love Strawberry Rose Cake for its unique blend of sweet and floral flavors. The strawberry adds freshness, while rosewater gives a delicate, romantic aroma. Its soft, moist texture paired with creamy frosting creates a luxurious bite.
Visually stunning with pink hues and fresh berries, it’s perfect for celebrations, offering both elegance and comfort in every slice. It’s a standout dessert that feels both classic and special.
Tips For Best Results
1. Beat the egg whites to soft peaks before folding them gently into the batter. This will add lightness and create a more airy cake texture.
2. Mix in a teaspoon of fresh lemon zest to the batter or frosting for a subtle brightness that complements the strawberry and rose flavors.
3. Place a shallow pan of hot water on the oven rack below the cake pans while baking. This helps keep the cake moist and tender.
4. Letting the batter rest in the fridge for a short time before baking can help improve the texture and flavor concentration.
5. Lightly toss sliced strawberries in a bit of sugar and toast them under a broiler or in a hot pan for 1-2 minutes to intensify their flavor.
How Can I Serve This Strawberry Rose Cake
Serve the Strawberry Rose Cake chilled or at room temperature for the best flavor and texture. Slice it with a sharp knife for clean edges, and plate each piece with a few fresh strawberry slices or edible rose petals for an elegant touch.
For an extra special presentation, add a small dollop of lightly whipped cream flavored with a hint of rosewater or vanilla on the side.
This delicate, fragrant cake pairs beautifully with a cup of floral tea or a glass of sparkling rosé for a charming dessert experience.
Optional Add-In’s And Variations
Optional Add-In’s
✔ Lemon Zest – Adds a fresh, citrusy brightness that balances the sweetness and floral notes.
✔ Crushed Pistachios – Sprinkle into the frosting or between layers for a beautiful crunch and color contrast.
✔ White Chocolate Chips – Fold into the cake batter for creamy, sweet pockets throughout the cake.
✔ Edible Rose Petals – Gently press into the frosting or mix into the batter for added floral flavor and elegance.
✔ Vanilla Bean Paste – Use in the frosting for depth of flavor and pretty specks throughout.
Variations
✔ Strawberry Lemon Rose Cake – Add lemon juice/zest to both the cake and frosting for a fresh citrus-floral twist.
✔ Berry Blossom Cake – Replace or mix in other berries like raspberries or blueberries for a colorful berry fusion.
✔ Chocolate Strawberry Rose Cake – Add cocoa powder to the batter and top with chocolate-dipped strawberries.
✔ Mini Layer Cakes – Bake the cake in mini tins or cut layers into small rounds for elegant individual servings.
✔ Rosewater Whipped Cream Frosting – Swap the cream cheese frosting for rose-infused whipped cream for a lighter finish.
How Do I Store This Cake?
To store the Strawberry Rose Cake, cover it tightly with plastic wrap or place it in an airtight container. Keep it in the refrigerator for up to 4–5 days to maintain freshness.
Let the cake sit at room temperature for about 30 minutes before serving to soften the frosting and enhance the flavors. For longer storage, wrap slices individually and freeze for up to one month.
Frequently Asked Questions (FAQs)
Can I make this cake in advance?
Yes! You can bake the cake layers a day ahead and store them wrapped tightly in the fridge. Frosting and assembly can be done the next day.
Can I use fresh strawberries in the batter?
It’s best to avoid adding fresh strawberries to the batter, as they may release too much moisture. Stick to layering them between the frosted layers.
Can I skip the rosewater?
Yes. While rosewater adds a unique floral note, you can omit it or replace it with vanilla or almond extract for a different flavor profile.
How do I prevent the cake from crumbling when frosting?
Chill the cake layers in the fridge or freezer for 20–30 minutes before frosting. This helps firm them up and reduces crumbs.
What type of cream cheese should I use?
Use full-fat block-style cream cheese (not the spreadable tub kind) for the best texture and stability in the frosting.
Conclusion
Making this Strawberry Rose Cake was an easy success for me, and I’m sure you’ll find it just as simple and rewarding.
The flavors come together beautifully, creating a Strawberry Rose Cake that’s both elegant and delicious. I hope you give this recipe a try soon bake it with love and enjoy every bite.
When you do, please come back and tell me how much you enjoyed Strawberry Rose Cake. I can’t wait to hear your delicious feedback!
Strawberry Rose Cake
Equipment
- 2 x 8-inch round cake pans
- parchment paper,
- Cooking spray
- Mixing bowls
- Electric stand mixer or hand mixer
- Whisk attachment or hand whisk
- Measuring cups and spoons
- Offset spatula or butter knife
- Cooling rack
- Cake stand or serving plate
Ingredients
For the Cake Layers:
- 1 3-ounce package strawberry Jell-O
- 1 15.25-ounce box white cake mix
- 2 –3 teaspoons rosewater
- 4 large egg whites
- 1/3 cup vegetable oil
- 1 cup water
For the Cream Cheese Frosting & Strawberry Topping:
- 2 8-ounce bricks cream cheese, softened to room temperature
- 1/2 stick 4 tablespoons unsalted butter, softened to room temperature
- 1 1/2 cups powdered sugar
- 1/4 teaspoon salt
- 140 grams about 1 cup fresh strawberries, sliced into 1/4-inch pieces (for topping only, do not mix into frosting)
Instructions
Prepare the oven
- Preheat your oven to 350°F (175°C). Prepare two 8-inch round cake pans by lining the bottom with parchment paper rounds and spraying the sides with cooking spray to prevent sticking.
Mix the cake batter:
- In a large bowl, combine the white cake mix and strawberry Jell-O powder. Add the vegetable oil, egg whites, water, and rosewater. Whisk or beat on medium speed until the batter is smooth and fully combined.
Divide and bake:
- Pour the batter evenly into the two prepared cake pans. Place them in the oven and bake for about 30 minutes. Check doneness by inserting a toothpick into the center of each cake — it should come out clean or with a few moist crumbs.
Cool the cakes:
- Remove the pans from the oven and place them on a cooling rack. Let the cakes cool completely in the pans for 15 minutes, then carefully remove them from the pans and cool fully on the rack to avoid breaking, as these layers are delicate.
Prepare the frosting:
- While the cakes cool, beat together the cream cheese, softened butter, and salt using a stand mixer or hand mixer at low speed. Gradually add the powdered sugar, continuing to mix. Once incorporated, increase the speed to medium-high and whip for 2 minutes until the frosting becomes lighter in color and fluffy.
Assemble the cake base:
- Place one cooled cake layer onto your cake stand or serving plate. If the cake top has a dome, gently level it with a serrated knife.
Add frosting and strawberries:
- Spread a thin, even layer (about 1/8 inch thick) of frosting over the first cake layer. Arrange sliced strawberries evenly on top of this frosting. Add small dollops of frosting over the strawberries and gently smooth to create a thin frosting layer that secures the fruit.
Finish assembly and decorate:
- Place the second cake layer on top of the strawberry layer. Spread the remaining frosting generously over the top and down the sides, smoothing with an offset spatula. Decorate as desired with extra strawberries or rose petals for a beautiful finish.