Introduction

This Strawberry Red Velvet Cake combines the classic rich and tender red velvet flavor with a bright, fresh twist of strawberries. Moist layers of cocoa-infused cake are perfectly paired with a creamy strawberry cream cheese frosting for an impressive and delicious dessert.

A tall, round cake with smooth pale pink frosting that has tiny red specks all over, showing strawberry bits mixed in; the top is decorated with a ring of soft, piped frosting swirls in the same pale pink color, standing up like small peaks; the cake sits on a simple wooden stand, and two fresh whole strawberries with green tops rest at the base in front; the background is plain soft pink, and the surface beneath has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

300 grams all purpose flour
300 grams granulated sugar
45 grams cocoa powder
3/4 tsp baking powder
3/4 tsp baking soda
1 tsp salt
225 grams buttermilk (room temperature)
180 grams sour cream (room temperature)
186 grams neutral oil
3 large eggs (room temperature)
1 tsp white vinegar
2 tsp vanilla extract
1 tsp red gel food coloring
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 tsp vanilla extract
100 grams chopped strawberries

Instructions

Step 1: Preheat the oven to 350°F (180°C). Grease or line three 6-inch cake pans with parchment paper and set aside.
Step 2: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until fully combined.
Step 3: In a separate bowl, whisk the buttermilk, sour cream, oil, eggs, vinegar, and vanilla extract until smooth. Stir in the red gel food coloring until evenly mixed.
Step 4: Gradually pour the wet ingredients into the dry ingredients. Whisk gently until the batter is smooth and no lumps remain.
Step 5: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Step 6: Cool the cakes in the pans for 10 minutes. Then loosen the edges, invert onto wire racks, and allow to cool completely before frosting.
Step 7: For the frosting, beat the butter and cream cheese together on medium-high speed until smooth and creamy.
Step 8: Gradually add powdered sugar on low speed, one cup at a time, mixing until combined.
Step 9: Scrape down the bowl, add crushed freeze-dried strawberries and vanilla extract, and mix on medium-low speed until evenly incorporated.
Step 10: To assemble, place one cake layer on a cake board or stand. Spread 1/2 cup frosting over it, pipe a circle around the edge, and fill the center with chopped strawberries. Repeat with the second layer.
Step 11: Place the final cake layer on top with the flat side up to create a smooth surface.
Step 12: Apply a thin crumb coat of frosting over the entire cake using an offset spatula. Smooth the sides with a bench scraper for an even finish.
Step 13: Chill the cake in the freezer for 15-20 minutes until the frosting is set.
Step 14: Apply the final thick layer of frosting, decorating with swirls, borders, or any desired design.
Step 15: Garnish with fresh strawberries or sprinkles, slice, and enjoy your cake!

Tips & Variations

For a more intense strawberry flavor, try adding a tablespoon of strawberry jam between the layers along with the frosting.
If you don’t have buttermilk, mix 225 grams milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes.
Use natural food coloring for a more subtle red hue or skip it altogether for a less vibrant cake.
Freeze-dried strawberries can be substituted with finely chopped fresh strawberries if preferred, but this may affect frosting texture slightly.
Chill the frosting before applying if your kitchen is warm to make spreading easier.

Storage

Store the assembled cake in an airtight container or covered cake stand in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture and flavor. Leftover cake can be wrapped tightly in plastic wrap and frozen for up to 2 months. Thaw overnight in the refrigerator before enjoying.

How to Serve

A tall slice of red velvet cake sits on a round wooden board, showing three thick layers of deep red cake separated by two layers of light pink cream with small specks, and bits of fresh strawberries in the middle layer. The outside is covered with the same pink cream, which is piped into soft peaks around the top edge. A single fresh strawberry rests beside the cake on the board. The background is a soft pink with a smooth gradient, and the surface below has a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without a stand mixer?

Yes, you can use a hand mixer or even whisk by hand for the batter and frosting. Just be sure to mix thoroughly until smooth and creamy, especially when beating the butter and cream cheese.

Why is vinegar used in red velvet cake?

Vinegar reacts with the baking soda to help the cake rise and also enhances the tender crumb and brightens the cocoa flavor. It works together with buttermilk to create the classic texture and slight tang of red velvet cake.