Introduction to Strawberry Red Velvet Cream Cake
Welcome to the delightful world of Strawberry Red Velvet Cream Cake! If you’re looking for a show-stopping dessert that’s as delicious as it is beautiful, you’ve come to the right place. This cake is perfect for any celebration, whether it’s a birthday, anniversary, or just a sweet treat for yourself. I remember the first time I made this cake; the vibrant red layers and fresh strawberries made my heart sing! It’s a quick solution for a busy day or a dish to impress your loved ones. Trust me, this cake will steal the spotlight!
Why You’ll Love This Strawberry Red Velvet Cream Cake
This Strawberry Red Velvet Cream Cake is a true crowd-pleaser! It’s not just about the stunning looks; the taste is out of this world. The rich, velvety texture pairs perfectly with the fresh strawberries and creamy frosting. Plus, it’s surprisingly easy to make, even for beginners. You can whip it up in no time, making it a fantastic choice for any occasion. Trust me, your taste buds will thank you!
Ingredients for Strawberry Red Velvet Cream Cake
Gathering the right ingredients is the first step to creating your Strawberry Red Velvet Cream Cake masterpiece. Here’s what you’ll need:
- All-purpose flour: The backbone of your cake, providing structure and texture.
- Cocoa powder: Just a touch adds depth and a hint of chocolate flavor.
- Baking soda: This leavening agent helps your cake rise to fluffy perfection.
- Salt: A pinch enhances the sweetness and balances flavors.
- Unsalted butter: Softened butter creates a rich, moist cake.
- Granulated sugar: Sweetness is key, and sugar also helps with texture.
- Eggs: They bind everything together and add moisture.
- Vegetable oil: This keeps the cake moist and tender.
- Vanilla extract: A splash of vanilla adds warmth and depth to the flavor.
- Buttermilk: This ingredient gives the cake a tender crumb and a slight tang.
- Red food coloring: Gel food coloring is preferred for a vibrant hue.
- Vinegar: A little vinegar reacts with the baking soda for extra fluffiness.
- Heavy whipping cream: Essential for a luscious frosting that’s light and airy.
- Cream cheese: This adds a rich, tangy flavor to the frosting.
- Powdered sugar: For sweetness and a smooth texture in the frosting.
- Fresh strawberries: Sliced strawberries add freshness and a burst of flavor.
- Extra whole strawberries, blueberries, and mint leaves: These are perfect for topping and presentation.
- Powdered sugar: A light dusting on top makes everything look extra special.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy baking!
How to Make Strawberry Red Velvet Cream Cake
Step 1: Preheat and Prepare
First things first, preheat your oven to 350°F (175°C). While that’s heating up, grease and line two 8-inch round cake pans with parchment paper. This will ensure your Strawberry Red Velvet Cream Cake comes out easily and doesn’t stick. Trust me, no one wants a cake disaster!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. This step is crucial as it ensures that all the dry ingredients are evenly distributed. A well-mixed dry blend sets the stage for a perfectly fluffy cake. You’ll love the aroma that fills your kitchen!
Step 3: Cream Butter and Sugar
In another bowl, beat the softened unsalted butter and granulated sugar together until fluffy and light. This usually takes about 3-5 minutes. Then, add the eggs one at a time, mixing well after each addition. This step creates a rich base for your Strawberry Red Velvet Cream Cake!
Step 4: Combine Wet Ingredients
Now, it’s time to mix in the vegetable oil, vanilla extract, and red food coloring. Stir until everything is well combined. The vibrant red hue will make your cake pop! It’s like a little magic happening right in your bowl. You’ll be amazed at how beautiful it looks!
Step 5: Combine Dry and Wet Mixtures
Next, alternate adding the dry mixture and buttermilk to the wet ingredients. Start with a third of the dry mix, then half the buttermilk, and repeat until everything is combined. Mix until smooth, but don’t overdo it! This step is key to achieving that velvety texture we all crave in a Strawberry Red Velvet Cream Cake.
Step 6: Bake the Cake
Divide the batter evenly between the prepared pans. Bake in your preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. The smell wafting through your kitchen will be heavenly! Let the cakes cool completely before removing them from the pans.
Step 7: Prepare the Frosting
While the cakes cool, let’s whip up the frosting! In a bowl, beat the softened cream cheese and powdered sugar until smooth. Then, gradually whip in the cold heavy cream until stiff peaks form. This frosting is light, fluffy, and oh-so-delicious—perfect for your Strawberry Red Velvet Cream Cake!
Step 8: Assemble the Cake
Once the cakes are cool, slice each layer in half to create four thin layers. Place the first layer on a serving plate, spread a generous amount of frosting, and add sliced strawberries. Repeat this process for the remaining layers. Finally, frost the top and sides of the cake, making it look as stunning as it tastes!
Tips for Success
- Always use room temperature ingredients for a smoother batter.
- Don’t skip the vinegar; it helps the cake rise beautifully.
- For a richer flavor, let the cake layers cool completely before frosting.
- Use a serrated knife to slice the cake layers evenly.
- Feel free to experiment with different fruits for layering!
Equipment Needed
- Mixing bowls: Use large bowls for mixing; a stand mixer is great but a hand mixer works too.
- Measuring cups and spoons: Essential for accuracy; a kitchen scale can be handy for precise measurements.
- 8-inch round cake pans: If you don’t have these, any similar-sized pans will do.
- Whisk and spatula: Perfect for mixing and folding ingredients together.
- Cooling rack: Helps cakes cool evenly; a plate can work in a pinch.
Variations
- Chocolate Strawberry Red Velvet: Add more cocoa powder for a richer chocolate flavor.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend for a delicious gluten-free cake.
- Vegan Version: Use flax eggs and a dairy-free cream cheese alternative for a plant-based treat.
- Different Fruits: Swap strawberries for raspberries or blueberries for a unique twist.
- Layered with Jam: Spread a layer of strawberry jam between the cake layers for extra fruitiness.
Serving Suggestions
- Pair your Strawberry Red Velvet Cream Cake with a scoop of vanilla ice cream for a delightful contrast.
- Serve with a side of fresh whipped cream to enhance the cake’s creaminess.
- A glass of chilled sparkling water or lemonade complements the sweetness perfectly.
- For presentation, garnish with extra strawberries and mint leaves for a pop of color.
FAQs about Strawberry Red Velvet Cream Cake
Can I make Strawberry Red Velvet Cream Cake ahead of time?
Absolutely! You can bake the cake layers a day in advance. Just wrap them tightly in plastic wrap and store them in the fridge. Frosting can also be made ahead and stored in the refrigerator. Just give it a quick whip before using!
What can I substitute for buttermilk?
If you don’t have buttermilk on hand, you can easily make a substitute. Just mix one cup of milk with one tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes, and you’ll have a perfect buttermilk replacement for your Strawberry Red Velvet Cream Cake!
How do I store leftovers?
Store any leftover cake in an airtight container in the refrigerator. It should stay fresh for about 3-4 days. Just remember to let it come to room temperature before serving for the best flavor!
Can I freeze Strawberry Red Velvet Cream Cake?
Yes, you can freeze the cake! Wrap the layers tightly in plastic wrap and then in aluminum foil. They can be frozen for up to 3 months. Just thaw in the fridge overnight before frosting and serving.
What’s the best way to slice the cake layers?
Using a serrated knife is the best way to slice your cake layers evenly. Make sure to use a gentle sawing motion to avoid squishing the cake. This will help you achieve those beautiful, thin layers for your Strawberry Red Velvet Cream Cake!
Final Thoughts
Making a Strawberry Red Velvet Cream Cake is more than just baking; it’s about creating memories. The joy of layering those vibrant red cakes with fresh strawberries and fluffy frosting is truly magical. Each slice is a celebration, bursting with flavor and color. I love how this cake brings people together, whether it’s for a birthday party or a cozy family dinner. So, roll up your sleeves and dive into this delightful recipe. I promise, the smiles and compliments you’ll receive will be worth every moment spent in the kitchen. Happy baking, my friends!
Print
Strawberry Red Velvet Cream Cake: An Irresistible Recipe!
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delicious and visually stunning Strawberry Red Velvet Cream Cake, perfect for any celebration.
Ingredients
- 2 ½ cups all-purpose flour
- 2 tbsp cocoa powder (unsweetened)
- 1 tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter (softened)
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup buttermilk (room temp)
- 2 tsp red food coloring (gel preferred for vibrancy)
- 1 tsp vinegar
- 2 cups heavy whipping cream (cold)
- 8 oz (225 g) cream cheese, softened
- ¾ cup powdered sugar
- 1 tsp vanilla extract
- 2 ½ cups fresh strawberries, sliced
- Extra whole strawberries, blueberries, and mint leaves (for topping)
- Powdered sugar (for dusting)
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake pans.
- In a bowl, whisk flour, cocoa, baking soda, and salt.
- In another bowl, beat butter and sugar until fluffy. Add eggs one at a time.
- Mix in oil, vanilla, and red food coloring.
- Alternate adding dry ingredients with buttermilk, mixing until smooth. Stir in vinegar last.
- Divide batter into pans and bake for 25–30 minutes, or until a toothpick comes out clean. Let cool completely.
- Beat cream cheese and powdered sugar until smooth. Add vanilla.
- Whip in heavy cream until stiff peaks form (light, fluffy texture).
- Slice each cake layer in half to make 4 thin layers.
- Place the first cake layer on a plate, spread frosting, and add sliced strawberries. Repeat with remaining layers: cake → frosting → strawberries.
- Frost the top and sides with remaining cream.
- Top with whole strawberries, blueberries, mint leaves, and a dusting of powdered sugar.
Notes
- Ensure all ingredients are at room temperature for best results.
- Use gel food coloring for a more vibrant red color.
- Store leftovers in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
