Description
Red Velvet Strawberry Cake is a stunning dessert that combines the rich, velvety flavor of classic red velvet cake with the fresh sweetness of strawberries. Finished with a creamy strawberry cream cheese frosting, this elegant layered cake is perfect for birthdays, holidays, Valentine’s Day, or any special celebration.
Ingredients
For the Red Velvet Cake
- 2½ cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 tablespoon red food coloring
- 1 cup buttermilk
- 1 teaspoon white vinegar
For the Strawberry Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1 cup unsalted butter, softened
- 4½ cups powdered sugar
- ½ cup freeze-dried strawberry powder or finely crushed freeze-dried strawberries
- 1 teaspoon vanilla extract
- 2 to 3 tablespoons heavy cream, if needed
For the Filling
- 1½ cups fresh strawberries, diced
Optional Garnish
- Whole strawberries
- Red velvet cake crumbs
- White chocolate curls
Instructions
- Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- Whisk together the flour, cocoa powder, baking soda, and salt.
- Beat the butter and sugar until light and fluffy, about 4 to 5 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and red food coloring.
- Alternate adding the dry ingredients and buttermilk, beginning and ending with the dry ingredients. Stir in the vinegar just until combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 28 to 32 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Beat the cream cheese and butter until smooth. Gradually add the powdered sugar, strawberry powder, and vanilla extract. Mix in heavy cream if needed until fluffy.
- Level the cake layers if necessary.
- Spread frosting over the first layer and top with diced strawberries.
- Place the second layer on top and frost the top and sides.
- Decorate with whole strawberries, cake crumbs, and white chocolate curls if desired.
- Refrigerate for 30 minutes before slicing.
Notes
- Serve chilled or let the cake sit at room temperature for 15 to 20 minutes before serving.
- Garnish with fresh strawberries just before serving for the best appearance.
- Pair with coffee, tea, or a glass of cold milk.
- Refrigerate leftovers in an airtight cake container for up to 5 days.
- Keep sliced cake covered to prevent it from drying out.
- Freeze unfrosted cake layers for up to 3 months by wrapping them tightly in plastic wrap and foil.
- Thaw overnight in the refrigerator before frosting and serving.
- Avoid leaving the cake at room temperature for more than 2 hours because of the cream cheese frosting.