Description
A delicious and visually stunning Strawberry Red Velvet Cream Cake, perfect for any celebration.
Ingredients
Scale
- 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