Spread the love

Why Make This Recipe

If you’re looking for a show-stopping dessert, look no further than the Red Velvet Strawberry Cake. Its rich, vibrant color and the combination of flavors make it perfect for celebrations or just a sweet treat. It’s soft, moist, and topped with fresh strawberries, making every bite a delight. Plus, it’s easier to make than you might think, and impresses everyone at the table!

How to Make Red Velvet Strawberry Cake

Ingredients:

Cake : 
3 cups all-purpose flour
1.5 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
0.5 teaspoon salt
0.5 cup unsalted butter, softened
1.5 cups white sugar
1 cup vegetable oil
4 eggs, separated
1.5 tablespoons vanilla extract
1 teaspoon white vinegar
1 drop food coloring, or as desired
1 cup buttermilk
Frosting :
1 cup white sugar
0.25 cup all-purpose flour
0.25 teaspoon salt
1.5 cups whole milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
5 ounces cream cheese
0.5 cup butter, softened
7 fresh strawberries, sliced

Directions:

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 9-inch cake pans and sprinkle with flour if the pans don’t have a smooth bottom.
Whisk 3 cups of flour, cocoa powder, baking soda, and salt together in a bowl.
Beat 1/2 cup of butter in a bowl using an electric mixer until creamy and smooth. Add 1 1/2 cups of sugar and beat until fairly creamy, about 2 minutes. Pour in vegetable oil and beat until combined, about 30 seconds more.
Beat in egg yolks, vanilla extract, vinegar, and enough food coloring to reach the desired color. Pour in the flour mixture, alternating with buttermilk, on low speed until just incorporated; be careful not to overmix the batter.
Beat egg whites until thick and frothy in a separate bowl; fold into the batter. Pour the batter into the prepared cake pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Be careful not to overbake. Let cakes cool in the pans for 10 to 20 minutes before transferring to a wire rack or serving plate to cool completely.
Whisk sugar, flour, and salt in a saucepan to combine. Gradually whisk in milk, making sure there are no lumps. Place the saucepan over medium heat. Stir until thickened. Pour the mixture into an airtight container and refrigerate until completely cool, about 1 hour.
Place frosting in a mixing bowl. Add lemon juice and vanilla extract. Mix with an electric mixer on high speed to combine. Whip in cream cheese, 1 tablespoon at a time. Whip in butter and continue to mix until you have a really thick frosting. Place into an airtight container and refrigerate if not using immediately.
Frost the cooled cake and place sliced strawberries between the two layers.

How to Serve Red Velvet Strawberry Cake

This beautiful cake can be served as is, showcasing its vibrant layers. For an extra touch, top it with a few more sliced strawberries and a dusting of powdered sugar. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream on the side.

How to Store Red Velvet Strawberry Cake

To keep your cake fresh, store it in an airtight container in the refrigerator. It should stay good for about 3 to 5 days. If you’ve made it ahead, you can also freeze the layers wrapped tightly in plastic wrap and aluminum foil. Just thaw them when you’re ready to frost and serve!

Tips to Make Red Velvet Strawberry Cake

Use fresh ingredients for the best flavor, especially the strawberries.
Don’t skip the vinegar; it adds to the cake’s moisture and gives it that classic red velvet taste.
Make sure your butter and cream cheese are softened to avoid lumps in your frosting.

Variation

For a twist, you can add a layer of chocolate ganache on top of the frosting or mix in some chocolate chips into the batter for a more decadent experience.

FAQs

Q: Can I use a different type of milk?
A: Yes, you can use almond milk, soy milk, or any other type you prefer.

Q: How do I make the cake less sweet?
A: Reduce the amount of sugar in the cake and frosting, or use a less sweet frosting like a whipped cream topping.

Q: Can I make this cake in advance?
A: Absolutely! You can bake the layers ahead of time and store them in the fridge or freezer until you’re ready to assemble and frost.