red velvet strawberry cake recipe

Written BySheba G Updated On
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The Best red velvet strawberry cake recipe

I’m so excited to share with you my favorite red velvet strawberry cake recipe that’s been a hit with my family and friends. This classic dessert is a staple in many Southern households, and for good reason – it’s moist, flavorful, and visually stunning. The combination of red velvet cake and sweet strawberries is a match made in heaven.

I first discovered this recipe when I was looking for a unique dessert to serve at my daughter’s birthday party. The kids loved it, and it quickly became a family favorite. I love that this recipe is easy to make and requires minimal ingredients.

The key to a good red velvet cake is using high-quality cocoa powder and buttermilk. Don’t even think about using the fake stuff – it makes all the difference in the world. I also appreciate that this recipe is relatively healthy compared to other desserts, thanks to the use of fresh strawberries and less sugar than traditional recipes.

The technique behind this recipe is all about layering the flavors and textures. You start with a moist red velvet cake, then add fresh strawberries for natural sweetness and texture. The whipped cream on top adds a nice tanginess and helps balance out the richness of the cake.

It’s truly a masterpiece of home cooking. This cake is perfect for any occasion – birthdays, weddings, or just a Tuesday night dinner with the family. It’s impressive enough for guests but still easy enough to make on a weeknight.

Red Velvet Strawberry Cake

4.6 from 1871 votes

A moist and decadent red velvet cake layered with fresh strawberries and cream cheese frosting. This recipe is a must-try for any occasion.

Prep Time30 mins
Cook Time50 mins
Resting Time0 mins
Total Time1 hr 20 mins
Servings: 8Cuisine: InternationalCalories: 550 kcal

🥘Ingredients

For the Cake

2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons unsweetened cocoa powder
1 1/2 cups vegetable oil
1 tablespoon distilled white vinegar
2 large eggs
2 tablespoons red food coloring
1 teaspoon vanilla extract
1/2 cup buttermilk

For the Strawberry Filling

2 cups fresh strawberries, sliced
1/4 cup granulated sugar
1 tablespoon lemon juice
1 teaspoon cornstarch
1 tablespoon water

For the Cream Cheese Frosting

16 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
Pinch of salt

👨‍🍳Directions

1Preheat the oven to 350°F (175°C).
2Grease and flour a 9×13-inch baking dish.
3In a large mixing bowl, combine the flour, sugar, baking soda, salt, and cocoa powder.
4Mix well to ensure all dry ingredients are evenly distributed.
Set aside.
5In a separate bowl, combine the vegetable oil, vinegar, eggs, red food coloring, and vanilla extract.
6Mix until well combined and the mixture is smooth and uniform in color.
7Gradually add the wet ingredients to the dry ingredients, mixing just until the batter is smooth and no lumps remain.
8Stir in the buttermilk until fully incorporated.
9The batter will be thin.
10Pour the batter into the prepared baking dish and spread it evenly.
11Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
12The cake should be slightly pulling away from the sides of the dish.
13While the cake is baking, prepare the strawberry filling.
14In a medium saucepan, combine the sliced strawberries, sugar, and lemon juice.
15Cook over medium heat, stirring occasionally, until the strawberries release their juices and the mixture comes to a simmer.
16In a small bowl, mix the cornstarch with water to create a slurry.
17Add the slurry to the strawberry mixture and cook for an additional 2-3 minutes, until the mixture thickens and becomes glossy.
18Remove the cake from the oven and allow it to cool completely in the pan before frosting.
19This can take about 1-2 hours.
20Once the cake is cool, use a fork to poke holes all over the surface of the cake.
21Spread the strawberry filling evenly over the cake, allowing it to seep into the holes.
22In a large mixing bowl, beat the cream cheese and butter together using an electric mixer until smooth and creamy.
23Gradually add the powdered sugar, mixing well until light and fluffy.
24Stir in the vanilla extract and a pinch of salt.
25Spread the frosting evenly over the strawberry filling.
26Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld and the frosting to set.
27This step is crucial for achieving the best texture and flavor.
28Slice and serve the cake, enjoying the rich combination of red velvet cake, fresh strawberries, and cream cheese frosting.

🔧Equipment

9×13-inch baking dish
Mixing bowls
Electric mixer
Whisk
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 550 kcal🧈Total Fat: 28g💛Saturated Fat: 12g❤️Cholesterol: 85mg🧂Sodium: 550mg🌾Total Carbs: 70g🥦Dietary Fiber: 1g🍬Sugars: 55g🥩Protein: 4g

📝Notes

Tips: For a healthier option, reduce the amount of sugar in the cake and filling. You can also use low-fat cream cheese for the frosting.

Watch Video Of How Red Velvet Strawberry Cake Works

This red velvet strawberry cake recipe is a perfect dessert for any occasion. It is easy to make, delicious, and visually stunning. I always make it for family gatherings, and it is always a hit.

The cake is moist, the strawberry filling is tangy and sweet, and the cream cheese frosting is velvety smooth. Plus, it is a great way to incorporate some health benefits into a dessert. I always recommend this cake to anyone who loves red velvet cake and strawberries.

The cake is also surprisingly easy to make, and you can customize it to suit your tastes. It is a great recipe to have in your back pocket for any occasion, and I know you will love it as much as my family does. I like to serve this cake at room temperature, but you can also serve it chilled if you prefer.

It is delicious on its own, but it also pairs well with a scoop of vanilla ice cream or a dollop of whipped cream. You can also dust the cake with powdered sugar for an extra touch of sweetness or a sprinkle of fresh strawberries on top.

❓ Frequently Asked Questions About Red Velvet Strawberry Cake

1. Q: Can I use store-bought strawberry puree instead of fresh strawberries?

A: While you can use store-bought strawberry puree as a substitute, it won’t provide the same level of flavor and texture as using fresh strawberries. If you choose to use puree, make sure it’s unsweetened and adjust the amount of sugar in the recipe accordingly.

2. Q: How do I prevent the cake from becoming too dense?

To avoid a dense cake, make sure to not overmix the batter after adding the wet ingredients. Stop mixing once everything is just combined – overmixing will result in a tough cake.

3. Q: Can I replace the buttermilk with regular milk?

No, don’t even think about replacing buttermilk with regular milk! The acidity in buttermilk helps react with the baking soda in the recipe, creating that perfect balance of flavors.

4. Q: What if I don’t have access to high-quality cocoa powder?

In that case, you can use Dutch-process cocoa powder as a substitute, but keep in mind it will give your cake a slightly different flavor profile.

5. Q: Can I make this recipe gluten-free?

This recipe can be adapted to be gluten-free by substituting all-purpose flour with gluten-free flour blend according to package instructions.

6. Q: How do I store leftover cake?

You can store leftover cake at room temperature for up to 2 days or refrigerate it for up to 5 days. Make sure to wrap it tightly in plastic wrap or aluminum foil before storing.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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