I’m so excited to share with you my favorite red velvet strawberry cake recipe. This dessert is a staple in our household, and for good reason – it’s moist, flavorful, and perfect for any occasion. I first discovered this recipe on a trip to the southern United States, where it’s a beloved tradition.
The combination of red velvet cake and sweet strawberries is a match made in heaven. I’ve made this recipe countless times, and it never fails to impress my family and friends. My kids love helping me in the kitchen, especially when we get to add the fresh strawberries on top.
It’s a great way to spend quality time together while creating something delicious. The best part about this recipe is that it’s easy to make ahead of time, making it perfect for busy families or special events. I like to serve it at potlucks, birthday parties, or just as a sweet treat after dinner.
My husband raves about the flavor combination, and my kids can’t get enough of the strawberries on top. This recipe is a true winner in our household, and I’m sure it will be in yours too! The key to this recipe is using high-quality ingredients, especially the cocoa powder and buttermilk.
Don’t skip the buttermilk – it makes all the difference in the world! I’ve tried making this recipe with almond milk or regular milk, but trust me when I say it’s not the same. The buttermilk adds a richness and depth of flavor that’s hard to replicate with other milks.
Red Velvet Strawberry Cake
4.7 from 708 votes
A moist and tender red velvet cake layered with fresh strawberries and a creamy cream cheese frosting. The combination of tangy buttermilk, rich cocoa, and sweet strawberries creates a delightful dessert perfect for any celebration.
2Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper circles.
3In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder until well combined.
4In a separate bowl, whisk the oil, buttermilk, eggs, food coloring, vinegar, and vanilla extract until smooth.
5Pour the wet ingredients into the dry ingredients and mix with an electric mixer on medium speed for about 2 minutes until the batter is smooth and evenly red.
6Gently fold in the chopped strawberries with a spatula.
7Divide the batter evenly between the prepared pans, smoothing the tops.
8Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean and the cakes spring back when lightly touched.
9Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely, about 1 hour.
10While the cakes cool, make the frosting.
11In a large bowl, beat the cream cheese and butter together with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
12Gradually add the powdered sugar, one cup at a time, beating on low speed until incorporated, then add the vanilla and beat on medium-high speed for 2 minutes until fluffy.
13Place one cake layer on a serving plate and spread a generous layer of frosting over the top.
14Arrange a layer of sliced strawberries over the frosting, then place the second cake layer on top.
15Frost the top and sides of the cake with the remaining cream cheese frosting, using an offset spatula to create smooth swirls.
16Garnish with additional strawberry slices and refrigerate for at least 30 minutes before slicing to set the frosting.
For best results, use room temperature ingredients. The cake can be stored in the refrigerator for up to 3 days. Let it sit at room temperature for 15 minutes before serving.
Watch Video Of How Red Velvet Strawberry Cake Works
This red velvet strawberry cake recipe is always a good idea for any occasion – whether you’re celebrating a special event or just need a sweet treat after dinner.
One of my favorite things about this recipe is how easily it stores and reheats – simply wrap it tightly in plastic wrap or aluminum foil and store it at room temperature for up to 3 days or refrigerate for up to 5 days.
❓ Frequently Asked Questions About Red Velvet Strawberry Cake
Q: What type of cocoa powder should I use for this recipe?
A: For this recipe, you’ll want to use high-quality Dutch-processed cocoa powder. This type of cocoa powder has a deeper flavor than regular cocoa powder and will give your cake a more intense chocolate flavor.
Q: Can I use frozen strawberries instead of fresh?
A: Yes, you can use frozen strawberries instead of fresh – just thaw them first and pat them dry with paper towels before adding them to your batter.
Q: How do I ensure my cake is moist?
A: To ensure your cake is moist, don’t overmix your batter – stop mixing once your ingredients are just combined. Overmixing can lead to a dense cake that’s not as tender as you’d like.
Q: Can I make this recipe gluten-free?
A: Yes, you can make this recipe gluten-free by substituting the all-purpose flour with a 1:1 ratio of gluten-free flour. However, keep in mind that gluten-free flours can behave differently than traditional flours – you may need to adjust the liquid content of your batter accordingly.
Q: How long does this cake stay fresh?
A: This cake will stay fresh for up to 3 days stored at room temperature or up to 5 days stored in an airtight container in the refrigerator. You can also freeze it for up to 2 months – simply thaw overnight in the refrigerator before serving.
Q: Can I make individual-sized cakes using this recipe?
A: Yes, you can make individual-sized cakes using this recipe – simply divide your batter evenly among 6-8 cupcake liners or small baking dishes.
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