Can I use frozen strawberries?

Yes, you can use frozen strawberries. Drain the frozen strawberries thoroughly to prevent excess moisture in the batter. Other tips will help you achieve the right texture for your cake. Carefully watch the batter-making process to prevent excess moisture in the cake batter, which can result in a denser cake.

How do I keep the cake layers from sticking?

Greasing and lining the bottoms of pans with parchment paper can help keep the layers from sticking to the pans. Let the cake layers cool in the pans for a short time before releasing them. This step can help avoid damaging the layers as you release them. Take other precautions to avoid breaking the layers as you remove them from the pans.

Can I make this cake ahead of time?

Yes, cake layers can be baked in advance, one day at most. Store cake layers tightly wrapped after cooling. Apply frosting to the cake closer to serving time. Baking cake layers in advance is a time-saving tip for celebratory events. If the cake isn't going to be served immediately, refrigerate it to keep it fresh.

What are good serving suggestions for this cake?

This cake pairs well with hot tea, including a light floral tea. Fresh berries served with the cake make an attractive and tasty addition. This cake can be served as an after-lunch snack or at an afternoon tea. Letting the cake rest at room temperature for a while before serving can improve its texture.

How should I store leftovers?

Leftover Strawberry Rose Cake can be stored in the refrigerator, covered, for up to three days. Let slices sit at room temperature for a short time before serving to improve the texture. Do not layer slices in the refrigerator to avoid crushing the frosting.

Strawberry Rose Cake: Tender Layers with Sweet Berries and Floral Notes

By Liam CarterSep 22, 2026

Prep

30 min

Cook

30 min

Total

80 min

Servings

Level

Medium

Jump to recipe

Bake the Strawberry Rose Cake in 80 minutes or less in a single pan with readily available ingredients. The cake features fresh strawberries and rose flavor in multiple layers. The Strawberry Rose Cake is both attractive and tasty.

Ingredients for the cake batter include all-purpose flour and baking powder. Eggs are also used. Fresh strawberries and strawberry jam provide flavor to the cake. Rose water provides a floral note that does not overpower the other flavors in the cake.

Watch for a golden-brown appearance in baked cakes and check doneness with a toothpick. A warning: Do not overmix strawberries into the batter, as this can lead to a dense cake. Be sure to fold strawberries gently to avoid this issue.

Serve cold or at room temperature with tea or coffee. Leftovers can be stored in the refrigerator for up to three days and may taste better after resting at room temperature for a short time.

Why you'll love this recipe

Takes about 80 minutes to make with kitchen basics. A good option for an evening dessert on a busy weeknight.
Cakes made with all-purpose flour for softer layers have an appealing texture and appearance and slice well.
Fresh strawberries add a fruity taste to the cake. Rose water adds a floral taste.
The cake can be made ahead of time. Cake layers can be cooled and frosted earlier to make preparation easier.
Can be served as a side with hot tea or coffee. Good as an afternoon or dessert treat with dinner.
Leftover dishes can be stored for up to three days for safe consumption. Storing leftover dishes can allow you to eat multiple meals over several days.

Instructions

Preheat your oven and prepare your cake pans with parchment and a light coating of butter or oil.

Whisk the flour, baking powder, and salt in a bowl.

Beat the softened butter and sugar together until pale and fluffy.

Mix in the eggs one at a time, then add the vanilla extract and rose water.

Alternate adding the dry ingredients and milk to the butter mixture and mix until combined.

Gently fold in the strawberries and strawberry jam.

Divide the batter between the pans and bake until a toothpick comes out clean.

Let the layers cool completely before frosting.

Whip the cream with powdered sugar until smooth and spreadable.

Layer the cake with frosting and cover the top and sides.

FAQ

Yes, you can leave out the rose water and bake a delicious strawberry cake. The strawberries will be the main flavor, and they are delicious. Be aware that leaving out rose water may impact the subtle floral essence in the cake. Another way to add more strawberry flavor to the cake is by adding more strawberry jam to the batter.

Desserts Baking

Strawberry Rose Cake: Tender Layers with Sweet Berries and Floral Notes

Name: Strawberry Rose Cake: Tender Layers with Sweet Berries and Floral Notes
Prep time: 30 min
Cook time: 30 min
Total time: 80 min
Yield: 8 servings
Ingredients: 2 cup all-purpose flour; 1 tbsp baking powder; 1 tsp salt; 1 cup unsalted butter (softened); 1 1/2 cup granulated sugar; 3 large eggs (room temperature); 1 tsp alcohol-free vanilla extract; 1 tbsp rose water (small amount for delicate flavor); 1 cup milk; 1 cup fresh strawberries (finely chopped or pureed); 1/2 cup strawberry jam (for extra flavor); 1 cup heavy cream (for frosting); 2 cup powdered sugar (to sweeten frosting)

By Liam CarterSep 22, 2026

Prep

30 min

Cook

30 min

Total

80 min

Servings

Level

Medium

Jump to recipe

Serve cold or at room temperature with tea or coffee. Leftovers can be stored in the refrigerator for up to three days and may taste better after resting at room temperature for a short time.

Why you'll love this recipe

Takes about 80 minutes to make with kitchen basics. A good option for an evening dessert on a busy weeknight.
Cakes made with all-purpose flour for softer layers have an appealing texture and appearance and slice well.
Fresh strawberries add a fruity taste to the cake. Rose water adds a floral taste.
The cake can be made ahead of time. Cake layers can be cooled and frosted earlier to make preparation easier.
Can be served as a side with hot tea or coffee. Good as an afternoon or dessert treat with dinner.
Leftover dishes can be stored for up to three days for safe consumption. Storing leftover dishes can allow you to eat multiple meals over several days.

Ingredients

Servings8

•2 cup all-purpose flour
•1 tbsp baking powder
•1 tsp salt
•1 cup unsalted butter (softened)
•1 ½ cup granulated sugar
•3 large eggs (room temperature)
•1 tsp alcohol-free vanilla extract
•1 tbsp rose water (small amount for delicate flavor)
•1 cup milk
•1 cup fresh strawberries (finely chopped or pureed)
•½ cup strawberry jam (for extra flavor)
•1 cup heavy cream (for frosting)
•2 cup powdered sugar (to sweeten frosting)

Instructions

1
Preheat your oven and prepare your cake pans with parchment and a light coating of butter or oil.
2
Whisk the flour, baking powder, and salt in a bowl.
3
Beat the softened butter and sugar together until pale and fluffy.
4
Mix in the eggs one at a time, then add the vanilla extract and rose water.
5
Alternate adding the dry ingredients and milk to the butter mixture and mix until combined.
6
Gently fold in the strawberries and strawberry jam.
7
Divide the batter between the pans and bake until a toothpick comes out clean.
8
Let the layers cool completely before frosting.
9
Whip the cream with powdered sugar until smooth and spreadable.
10
Layer the cake with frosting and cover the top and sides.