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Your New Obsession: Strawberry Red Velvet Cake

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This elegant Red Velvet Strawberry Layer Cake features moist, tender red velvet cake layers with a subtle cocoa flavor, beautifully contrasted by a rich, tangy cream cheese frosting. Each layer is generously studded with fresh, sweet strawberries, adding a delightful burst of fruitiness and a vibrant texture. The cake is finished with a smooth exterior of cream cheese frosting and crowned with an abundance of whole fresh strawberries, creating a visually stunning and deliciously balanced dessert.

Ingredients

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  • **For the Red Velvet Cake:**
  • 2 ½ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon unsweetened cocoa powder
  • 1 cup buttermilk, room temperature
  • 1 cup vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon red food coloring (gel preferred)
  • 1 teaspoon white vinegar
  • **For the Cream Cheese Frosting:**
  • 16 ounces (2 blocks) full-fat cream cheese, softened
  • 1 cup (2 sticks) unsalted butter, softened
  • 4–5 cups powdered sugar, sifted
  • 2 teaspoons vanilla extract
  • ¼ cup heavy cream (optional, for lighter frosting)
  • **For the Strawberry Filling and Topping:**
  • 2 lbs fresh strawberries, hulled and sliced (reserve some whole for topping)
  • 2 tablespoons granulated sugar (optional, for macerating strawberries)

Instructions

  1. **Prepare the Red Velvet Cake Layers:**
  2. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line with parchment paper.
  3. In a large bowl, whisk together the flour, granulated sugar, baking soda, salt, and cocoa powder.
  4. In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, vanilla extract, red food coloring, and white vinegar until well combined.
  5. Gradually add the wet ingredients to the dry ingredients, mixing on low speed with an electric mixer until just combined. Do not overmix.
  6. Divide the batter evenly between the prepared cake pans.
  7. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely.
  9. **Prepare the Cream Cheese Frosting:**
  10. In a large bowl, using an electric mixer, beat the softened cream cheese and softened butter together on medium speed until smooth and creamy, about 2-3 minutes.
  11. Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until incorporated, then increase speed to medium and beat until light and fluffy.
  12. Beat in the vanilla extract. If using, add the heavy cream and beat until the frosting is light and airy. Be careful not to overbeat.
  13. **Prepare the Strawberries:**
  14. If desired, gently toss the sliced strawberries with 2 tablespoons of granulated sugar and let them sit for 10-15 minutes to release some juices. Drain any excess liquid before assembling.
  15. **Assemble the Cake:**
  16. Once the cake layers are completely cool, use a serrated knife to level the tops of the cakes if necessary.
  17. Place one cake layer on your serving plate or cake stand. Spread a generous layer of cream cheese frosting over the top.
  18. Arrange a layer of sliced strawberries over the frosting, leaving a small border around the edge.
  19. Carefully place the second cake layer on top. Spread another generous layer of frosting, then arrange more sliced strawberries.
  20. Place the third cake layer on top. Apply a thin crumb coat of frosting over the entire cake to seal in any loose crumbs. Chill the cake in the refrigerator for 15-20 minutes.
  21. Once chilled, apply the remaining cream cheese frosting to the top and sides of the cake, smoothing it with an offset spatula or bench scraper.
  22. Decorate the top of the cake with the reserved whole fresh strawberries.
  23. Chill the cake for at least 30 minutes before slicing and serving.

Notes

Ensure all dairy ingredients (buttermilk, cream cheese, butter, eggs) are at room temperature for a smooth, lump-free batter and frosting.

Do not overmix the cake batter; overmixing can lead to a tough cake. Mix until just combined.

For the most vibrant red color, use a high-quality gel food coloring.

Chill the cake layers completely before frosting to prevent the frosting from melting or sliding.

Store the finished cake in an airtight container in the refrigerator for up to 3-4 days.

Nutrition

Find it online: https://cooksillo.com/your-new-obsession-strawberry-red-velvet-cake/