Strawberry Red Velvet Cream Cake

A luscious, show-stopping dessert that layers moist red velvet cake with velvety cream cheese whipped cream and juicy fresh strawberries. With its vibrant color, delicate sweetness, and elegant fruit topping, this cake is perfect for birthdays, baby showers, or any moment that calls for celebration.

Why You’ll Love This Recipe

This isn’t just a cake—it’s joy on a pedestal. The rich cocoa depth of red velvet meets the bright freshness of ripe strawberries, all held together by a light, airy frosting that’s far lighter than traditional buttercream. No overpowering sweetness, no dense crumb—just soft layers, creamy filling, and a finish so beautiful, it needs no excuse to be made. Whether you’re baking for two or twenty, this cake delivers elegance without effort.

Ingredients

Red Velvet Cake Layers

• 2½ cups (300g) all-purpose flour
• 2 tbsp (10g) unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• ½ cup (1 stick / 115g) unsalted butter, softened
• 1½ cups (300g) granulated sugar
• 2 large eggs, room temperature
• 1 cup (240ml) vegetable oil
• 1 tsp pure vanilla extract
• 1 cup (240ml) buttermilk, room temperature
• 2 tsp red food coloring (gel recommended for deep color without extra liquid)
• 1 tsp white vinegar

Strawberry Whipped Cream Frosting

• 8 oz (225g) cream cheese, softened
• ¾ cup (90g) powdered sugar
• 1 tsp pure vanilla extract
• 2 cups (480ml) cold heavy whipping cream

Filling & Garnish

• 2½ cups fresh strawberries, hulled and thinly sliced
• ½ pint whole strawberries (for top decoration)
• Handful of blueberries
• Fresh mint leaves
• Powdered sugar, for dusting

Step-by-Step Instructions

1. Prep oven and pans:
   Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans, line bottoms with parchment paper, then grease again. Lightly flour the sides or use nonstick baking spray.
2. Mix dry ingredients:
   In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
3. Cream butter and sugar:
   In a large bowl, beat softened butter and granulated sugar with a hand or stand mixer until light and fluffy (~2–3 minutes).
4. Add wet ingredients:
   Beat in eggs one at a time, scraping down the bowl after each. Mix in oil, vanilla, and red food coloring until smooth.
5. Alternate dry and wet:
   Add dry ingredients in three parts, alternating with buttermilk in two parts, beginning and ending with dry. Mix on low speed just until combined. Stir in vinegar by hand—it will react slightly with the buttermilk for a tender crumb.
6. Bake the layers:
   Divide batter evenly between prepared pans. Smooth tops. Bake 25–30 minutes, until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes, then remove to wire racks. Cool completely before assembling.
7. Make the frosting:
   In a large bowl, beat softened cream cheese, powdered sugar, and vanilla until smooth. Add cold heavy cream and whip on high until stiff peaks form (~3–4 mins). Do not overbeat.
8. Level and slice layers:
   Once cooled, use a serrated knife to carefully slice each cake layer horizontally in half, creating 4 thin layers. This maximizes filling and gives a taller, more elegant look.
9. Assemble the cake:
   • Place first layer on a serving plate or cake stand.
   • Spread a generous layer of frosting over the top.
   • Arrange a single layer of sliced strawberries over frosting.
   • Repeat: cake → frosting → strawberries → cake, until all four layers are stacked.
10. Frost the outside:
    Use an offset spatula to apply a smooth, even coat of remaining frosting to the top and sides. For a rustic look, leave soft swirls.
11. Decorate beautifully:
    Top with whole strawberries (pointed side up), clusters of blueberries, sprigs of mint, and a final light dusting of powdered sugar. Chill 1 hour before slicing.

You Must Know

• Use gel food coloring — liquid adds too much moisture and dilutes flavor.
• Room-temperature buttermilk prevents curdling — take it out 1–2 hours ahead.
• Don’t overmix after adding flour — stir only until blended to avoid toughness.
• Chill cake before slicing — ensures clean cuts and holds structure.
• Assemble same day — strawberries release juice over time; best served within 6–8 hours.

Storage Tips

• Store covered in the refrigerator for up to 2 days.
• Best eaten fresh—the longer it sits, the more the strawberries soften the cake.
• Not recommended for freezing — texture degrades due to fruit and whipped cream.

Ingredient Substitutions

Serving Suggestions

• Serve chilled with coffee, tea, or sparkling rosé.
• Pair with a scoop of vanilla ice cream for dessert indulgence.
• Perfect for spring and summer gatherings, bridal showers, or anniversaries.
• Slice with a warm, clean knife for picture-perfect pieces.

Cultural Context

Red velvet cake traces back to early 20th-century Southern kitchens, where cocoa was used sparingly and buttermilk kept cakes tender. The striking red hue—originally from natural cocoa reacting with acid—became iconic thanks to restaurant chains and holiday traditions. This modern twist embraces its festive roots while balancing richness with fresh fruit, making it feel both nostalgic and refreshingly new.

Pro Tips

• Toast the cocoa? No—but sift it to prevent clumps.
• Want deeper red? Add ¼ tsp more gel color.
• Stabilize frosting? Add 1 tsp cornstarch if piping intricate designs.
• No cake leveler? Use dental floss to slice layers evenly.
• Make ahead: Bake layers 1 day ahead. Wrap tightly and store at room temp.

Frequently Asked Questions

Q: Can I make this gluten-free?
A: Yes. Use a 1:1 GF flour blend and verify all other ingredients are GF.

Q: Why did my cake sink in the middle?
A: Likely overmixed, underbaked, or opened the oven too soon. Keep the door closed!

Q: Can I use frozen strawberries?
A: Not for filling—they release too much water. Thawed and drained berries work for compote, not layering.

Q: Is this safe to leave out?
A: No. Contains cream cheese and fresh fruit. Refrigerate within 2 hours.

Q: Can I pipe the frosting?
A: Yes! Chill the bowl and tips first. Use a star tip for rosettes.

Allergy Information

Contains: eggs, dairy (butter, buttermilk, cream cheese, heavy cream), wheat.
Gluten-free option: Use certified GF flour.
Dairy-free option: Substitute with plant-based alternatives (results may vary).
Always check labels—especially on food coloring and pre-made frostings.

Nutrition Facts (Per Serving – Approximate)

Based on 12 servings

• Calories: 420
• Fat: 28g
• Saturated Fat: 14g
• Carbohydrates: 42g
• Fiber: 2g
• Sugar: 28g
• Protein: 5g
• Sodium: 320mg

Note: Nutrition values are estimates and may vary based on brands and substitutions. Not intended as medical advice.

Final Thought: This cake doesn’t whisper. It arrives in crimson layers, crowned with berries and mint, saying, “Today matters.” That’s how celebrations begin—not with perfection, but with love, color, and someone who baked something beautiful just because.