Preheat oven to 180 C.

Line a 6-inch cake tin with parchment paper or grease with butter and set aside.

Sift together baking powder, salt, all-purpose flour, and whole wheat flour.

In a mixing bowl, whisk buttermilk, vanilla extract, and melted butter until creamy.

Add sugar and half of the flour mixture to the wet ingredients and combine gently.

Fold in the remaining flour, water, chopped strawberries, pistachios, and rose petals.

Ensure the cake batter is of a dropping consistency.

Transfer the batter to the prepared cake tin.

Bake for 25-30 minutes, or until a skewer inserted into the center comes out clean.

Remove from oven and let cool completely in the tin.

Unmold and serve warm.