Name: Strawberry Rose Cake
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Ingredients: 210 g (1 3/4 cups) all-purpose flour; 1 ½ tsp baking powder; ½ tsp salt; 56 g (1/4 cup) unsalted butter, softened; 150 g (3/4 cup) granulated sugar; 60 g (1/4 cup) vegetable oil; 2 eggs; 1 tsp vanilla extract; 80 g (1/3 cup) whole milk; 8 oz fresh strawberries, diced small; 15 g (2 tbsp) all-purpose flour ((for coating the strawberries)); 240 g (1 cup) heavy cream; 40 g (1/3 cup) rose sugar; 1/4 tsp vanilla extract; pink food coloring ((optional))

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This light and fluffy Strawberry Rose Cake is filled with fresh strawberries and topped with homemade rose flavored whipped cream!

This Strawberry Rose Cake was inspired by the Curio Spice Co. Moroccan Rose Sugar that I received in the “Blossom” April 2025 box from Fikabröd Box. This fluffy vanilla cake is filled with fresh strawberries and topped with a homemade rose flavored whipped cream! Its light, fruity, slightly floral and perfect for any occasion.

Looking for more strawberry recipes? Try my Strawberry Oatmeal Bars, Strawberry Cheesecake Muffins, Strawberry Shortcake Layer Cake or Baked Strawberry Donuts!

Ingredient Breakdown

All-purpose flour – this gives the cake structure.

Baking powder – necessary to help the cake rise.

Butter – provides flavor and structure. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/2 teaspoon of salt. Do not use cold or melted butter.

Vegetable oil – adds moisture and tenderizes the cake.

Granulated sugar – provides sweetness and texture.

Eggs – binds the ingredients and provides structure.

Vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.

Whole milk – adds flavor and moisture.

Strawberries – be sure to use fresh strawberries! Frozen strawberries will add too much moisture and make the cake soggy.

Rose sugar – gives the whipped cream its rose flavor. I used Curio Spice Co. Moroccan Rose Sugar but you can use any brand you prefer or even homemade rose sugar! You can also substitute the rose sugar for confectioners’ sugar and a little bit of rose water.

Slice of Strawberry Rose Cake on a plate

How To Make Strawberry Rose Cake

1. Make the Strawberry Crumb Cake: in a small bowl combine the all-purpose flour, baking powder and salt. Set aside.

2. Using a hand mixer or a stand mixer fitted with the paddle attachment cream the butter and granulated sugar until light and fluffy then add the vegetable oil. Mix in the eggs one at a time then add the vanilla extract.

3. Fold in half of the dry ingredients then add all of the milk. Fold in the remaining half of the dry ingredients until almost combined, leaving a few streaks of flour. Toss the diced strawberries with flour until evenly coated then fold into the batter.

4. Pour the cake batter into a parchment lined 8×8 inch pan. Bake the cake at 350°F for 30-35 minutes or until a toothpick comes out clean. Allow the cake to cool on a wire rack.

Strawberry Rose Cake in an 8x8 inch cake

5. Make the Rose Whipped Cream: place your mixing bowl and whisk attachment in the fridge for at least 10 minutes.

6. Use a hand mixer or a stand mixer fitted with the whisk attachment to whip the heavy cream, rose sugar, vanilla extract and pink food coloring on medium high speed until stiff peaks form. Be careful not to over whip or the texture will be grainy. Decorate cake as desired. Store Strawberry Rose Cake in an airtight container in the fridge for up to 5 days.

Pro Tips For Strawberry Rose Cake

Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
Don’t over mix the cake batter otherwise it will develop too much gluten and be dense/gummy!
Make sure your parchment paper hangs over the sides of the pan for easy removal after baking!
Do not use frozen strawberries! They will add too much moisture and make the cake soggy.
Wait until the cake is COMPLETELY COOLED before topping with the whipped cream otherwise the it will melt and slide off.
Chill your bowl and whisk attachment before whipping the heavy cream. This will help your whipped cream reach stiff peaks faster and provide better texture and stability.
If at any point your whipped cream gets too warm, put it in the fridge until cold again.

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If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂