This strawberry red velvet cake has an ultra-moist and velvety texture! It has tangy strawberry cream cheese frosting and is filled with real chopped strawberries. It's perfect served for Valentine's Day, at birthday parties, or at any special event.
My favorite kind of cake is red velvet, and this strawberry red velvet cake definitely lives up to the hype! It's a perfect cake for Valentine's Day or to make when ripe strawberries are abundant in the Summer.
This red velvet cake has a super moist, velvety texture and subtle chocolate flavor. Slather it with strawberry cream cheese frosting and you have a delicious dessert perfect for celebrating any special occasion.
Jump to:
Why This Recipe Works
- Soft and fluffy cake- Like small batch red velvet cupcakes, red velvet loaf cake, and Oreo red velvet cake, this red velvet cake with strawberries has a moist sponge that goes perfectly with the frosting.
- Fresh strawberries- There are chopped fresh strawberries in between each cake layer for a juicy texture and flavor.
- Strawberry cream cheese frosting- This frosting is made with freeze dried strawberries to give it a fruity flavor and pink color!
For more strawberry desserts, try these strawberry cheesecake muffins, strawberry coconut cake, strawberry almond cake, or strawberry white chocolate cheesecake.
Key Ingredients
- All purpose flour- For the best results, weigh the flour in grams or use the spoon and level method.
- Cocoa powder- Both Dutch-processed and unsweetened natural cocoa powder work to give your red velvet cake a mild cocoa flavor.
- Buttermilk- The acid in buttermilk breaks down some of the gluten strands and creates a tender crumb.
- Sour cream- Full fat sour cream helps keep the cake moist and tender. Plain Greek yogurt works too.
- Oil- Opt for a flavorless oil like canola or vegetable oil to add fat and keep the sponge moist.
- Eggs- Large eggs play a crucial role in binding all the ingredients together and providing some lift.
- Vinegar- White vinegar adds the tanginess that red velvet cakes are known for. It reacts with cocoa powder to turn the cake red.
- Red food coloring- Add gel food dye for the most intense, vibrant red color.
- Cream cheese- Use full-fat cream cheese in a block. Avoid using reduced-fat cream cheese or any variety in a tub, as they may result in runny frosting.
- Freeze-dried strawberries- Pulse or smash these into a powder to add a nice strawberry flavor and pink color to the frosting.
- Fresh strawberries- Make sure the strawberries are fresh, not frozen and thawed! Those will be too mushy.
For ingredient quantities and full instructions, see the recipe card at the bottom of this post.
Variations
- Different berries: Strawberries not in season? You can use blueberries or raspberries!
- Chocolate: You can frost this red velvet cake with chocolate cream cheese frosting so it tastes like chocolate covered strawberries!
- Different frosting: If you don't like cream cheese frosting, you can use a different kind like American buttercream or this faux Swiss meringue buttercream. Substitute 2 tablespoons powdered sugar for 2 tablespoons pulverized freeze-dried strawberries.
Helpful Equipment and Tools
- I used non-stick 6-inch round cake pans. Opt for metal pans instead of glass or silicone as they can lead to burning.
- Either a stand mixer or an electric hand mixer work to make the frosting.
- For decorating, you'll need an offset spatula and bench scraper to smooth the frosting out.
- Consider investing in a cake decorating turntable. It spins while you frost, saving you from awkwardly reaching around the cake.
Step by Step Instructions
Before starting, preheat the oven to 350ยฐF (180ยฐC). Grease or line your cake pans with parchment paper.
Step 1: Whisk the flour, sugar, cocoa powder, baking powder, baking soda, and salt together in a large mixing bowl until combined.
Step 2: Whisk the buttermilk, sour cream, oil, eggs, vinegar, and vanilla in a separate bowl until well combined. Then whisk in the food coloring.
Step 3: Gradually pour the wet ingredients into the dry ingredients. Whisk until there are few to no lumps and the dry streaks of flour disappear.
Step 4: Next, divide the batter evenly between the three prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Step 5: Allow the cake layers to cool for 10 minutes. Then flip onto a wire rack to cool completely.
Step 6: For the strawberry cream cheese frosting, beat the room temperature butter and cream cheese on medium-high speed.
Step 7: Gradually incorporate the powdered sugar 1 cup at a time, beating on low speed until combined. Scrape down the sides of the bowl and mix in the crushed freeze-dried strawberries and vanilla until creamy.
Assemble the Cake
Step 8: To assemble, fit a piping bag with a large tip and fill it with frosting. Place one cake layer on a cake stand and spread about ยฝ cup frosting on it.
Pipe a circle around the edges of the cake and fill the center with chopped strawberries.
Step 9: Place another cake layer on top and repeat the frosting and filling process of Step 8. Place the last layer with the bottom up so the top is perfectly flat.
Step 10: Use an offset icing spatula to spread a thin layer of frosting (or crumb coat) all over the cake. Run a bench scraper along the sides to make the frosting even.
Chill the cake in the freezer for 20 minutes or until the frosting is dry to the touch.
Step 11: Spread a final coat of frosting all over the cake. Pipe a border or swirls all over the cake with the remaining frosting in your piping bag. Garnish with fresh strawberries and enjoy!
Expert Baking Tips
- Wash your strawberries. Make sure they're clean before adding them to the cake!
- Measure the flour correctly. Weigh the flour in grams with a scale. Baking with a scale is much more accurate than cup measurements! If you don't have a scale, fluff the flour and spoon it into your measuring cup.
- Use room temperature ingredients. The dairy ingredients and eggs need to be room temperature for a moist, evenly baked cake. Pull them out of the fridge 1-2 hours before you start baking.
- Don't overmix the cake batter. Mixing the batter too much can cause too much gluten development, which causes a tough, gummy texture.
Storage Instructions
Keep the strawberry red velvet cake in the refrigerator for up to 5 days. Store it in a cake carrier or another airtight container. If you've already cut into it, make sure to cover the cut section with extra frosting to prevent it from drying out.
Freezing Instructions
Wrap each slice in plastic wrap and place them in an airtight container. Freeze for up to 3 months. Before eating, unwrap a slice and allow it to thaw to room temperature.
Frequently Asked Questions
Yes! It will make 12-24 cupcakes. Fill the cupcake liners โ full and bake for 18-20 minutes, checking for doneness with a toothpick after 15 minutes.
You can use two 8 or 9-inch cake pans or a 9x13-inch sheet cake pan.
Nope! Red velvet cake is only made with a few tablespoons of cocoa powder, so it has a much milder flavor than a traditional chocolate cake. It also has a tangy flavor from a touch of vinegar, which is key in a traditional red velvet cake. Most red velvet cakes are covered in cream cheese icing because its smooth and creamy texture complements the moist crumb perfectly.
More Red Velvet Recipes to Try
๐ Recipe
Strawberry Red Velvet Cake
Equipment
- 1 Electric hand mixer or stand mixer with the paddle attachment
Need Metric or US Customary Measurements?
Use the buttons below to toggle between grams and cups!
Ingredients
Strawberry Red Velvet Cake
- 300 grams all purpose flour
- 300 grams granulated sugar
- 45 grams cocoa powder
- ยพ teaspoon baking powder
- ยพ teaspoon baking soda
- 1 teaspoon salt
- 225 grams buttermilk room temperature
- 180 grams sour cream room temperature
- 186 grams neutral oil
- 3 large eggs room temeprature
- 1 teaspoon white vinegar
- 2 teaspoon vanilla extract
- 1 teaspoon red gel food coloring
Strawberry Cream Cheese Frosting
- 226 grams unsalted butter room temperature
- 454 grams full fat cream cheese room temperature
- 800 grams powdered sugar
- 28 grams freeze-dried strawberries crushed
- 2 teaspoon vanilla extract
- 100 grams chopped strawberries
Instructions
Red Velvet Cake
- Preheat the oven to 350ยฐF/180ยฐC. Grease or line three 6-inch cake pans with parchment paper and set aside.
- Whisk the flour, sugar, cocoa powder, baking powder, baking soda, and salt together in a large mixing bowl until thoroughly combined.300 grams all purpose flour, 300 grams granulated sugar, 45 grams cocoa powder, ยพ teaspoon baking powder, ยพ teaspoon baking soda, 1 teaspoon salt
- In a separate mixing bowl, whisk the buttermilk, sour cream, oil, eggs, vinegar, and vanilla until smooth. Then whisk in the food coloring.225 grams buttermilk, 180 grams sour cream, 186 grams neutral oil, 3 large eggs, 1 teaspoon white vinegar, 2 teaspoon vanilla extract, 1 teaspoon red gel food coloring
- Slowly pour the wet ingredients into the dry ingredients. Whisk until the dry streaks of flour disappear into the batter and there are no lumps.
- Evenly divide the batter between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean with a few moist crumbs attached.
- Remove the cakes from the oven and allow them to cool for 10 minutes. Loosen the sides of the pans, flip onto a wire cooling rack, and release. Let cool completely before assembling.
Strawberry Cream Cheese Frosting
- Beat softened butter and cream cheese on medium-high speed in the bowl of a stand mixer or hand mixer until smooth.226 grams unsalted butter, 454 grams full fat cream cheese
- Slowly add powdered sugar on low speed one cup at a time until combined.800 grams powdered sugar
- Scrape down the sides of the bowl with a rubber spatula and mix in the crushed freeze-dried strawberries and vanilla on medium-low speed.28 grams freeze-dried strawberries, 2 teaspoon vanilla extract
Assembly
- Place one cake layer on a cake board or cake stand and spread ยฝ cup frosting on it. Pipe a circle around the edges and fill the center with chopped strawberries. Repeat with the second layer.100 grams chopped strawberries
- Place the last layer with the bottom (or flat) side up so the top is flat.
- Use an offset icing spatula to spread a thin layer of frosting (crumb coat) all over the cake. Run a bench scraper along the sides to make it even.
- Chill the cake in the freezer for 15-20 minutes or until the frosting is dry to the touch.
- Apply a final thick layer of frosting. Pipe swirls, a border, or any other decoration you like with the remaining frosting.
- Garnish the cake with fresh strawberries or sprinkles, slice, and enjoy!
Comments
No Comments