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Perfect Strawberry Rose Cake Recipe with Easy Vanilla Buttercream Frosting

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A beautiful, soft pink strawberry rose cake crowned with delicate swirls of vanilla buttercream. This cake is light, fluffy, moist, and perfect for special occasions or a sweet treat any day.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour, sifted
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (240ml) whole milk, room temperature
  • 1 cup (150g) fresh strawberries, pureed
  • 1 cup (227g) unsalted butter, softened (for frosting)
  • 4 cups (480g) powdered sugar, sifted
  • 2 teaspoons vanilla extract (for frosting)
  • 2 to 3 tablespoons (30-45ml) heavy cream
  • Pinch of salt
  • Fresh strawberries, sliced or whole, for garnish
  • Edible rose petals (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
  2. Hull and chop fresh strawberries (about 1 cup/150g), then puree until smooth. Set aside.
  3. Sift together flour, baking powder, and salt in a medium bowl. Set aside.
  4. Beat 1 cup softened unsalted butter with granulated sugar on medium-high speed until light and fluffy, about 4 to 5 minutes.
  5. Add eggs one at a time, mixing well after each addition. Then add 2 teaspoons vanilla extract and mix until smooth.
  6. Reduce mixer speed to low. Alternately add flour mixture in three parts with whole milk and strawberry puree, starting and ending with flour. Mix just until combined.
  7. Divide batter evenly between prepared pans and smooth tops. Tap pans gently to release air bubbles.
  8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cake should spring back lightly when touched.
  9. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
  10. For frosting, beat 1 cup softened unsalted butter on medium speed until creamy, about 2 minutes.
  11. Gradually add powdered sugar, one cup at a time, mixing well after each addition.
  12. Add 2 teaspoons vanilla extract and a pinch of salt. Slowly mix in heavy cream until smooth and spreadable.
  13. Place one cake layer on serving plate. Spread a generous layer of buttercream on top.
  14. Add second cake layer and frost top and sides evenly.
  15. Using a piping bag fitted with a large star tip, pipe rose-shaped swirls all over the top of the cake.
  16. Garnish with fresh strawberries and optional edible rose petals.

Notes

[‘Use room temperature butter and eggs for smoother batter and even rise.’, ‘Do not overmix after adding flour to avoid tough cake.’, ‘Use fresh, ripe strawberries for best flavor and color.’, ‘Chill piping tip if buttercream softens while decorating.’, ‘Bake cake layers first and cool completely before frosting.’, ‘If cake layers crack or dome, slice tops off for flat surface.’, ‘Adjust heavy cream in frosting for desired consistency.’, ‘For gluten-free, substitute all-purpose flour with 1-to-1 gluten-free baking flour blend.’, ‘For dairy-free, use almond or coconut milk and vegan butter alternatives.’, ‘Frozen strawberries can be used if thawed and drained well.’]

Nutrition

Keywords: strawberry cake, rose cake, vanilla buttercream, easy cake recipe, homemade dessert, strawberry frosting, special occasion cake

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