Red Velvet Strawberry Cake

Red velvet strawberry cake is my go-to showstopper for birthdays and summer gatherings. It combines a soft ruby-hued cake with clouds of whipped cream and juicy strawberries, all finished with a glossy chocolate ganache. Every layer is meant to wow both eyes and taste buds. Whether you grew up with classic red velvet or are looking to impress someone special, this cake brings a little drama and a lot of deliciousness.

The first time I made this for my niece’s birthday, she giggled at the color and picked every last strawberry off the top before sharing a single slice. Now it is a family request at every summer party.

Ingredients

• Butter: adds richness and moisture to the crumb so choose a good quality unsalted block and let it come to room temperature before creaming
• Sugar: is for sweetness and structure in the cake base
• Eggs: bind the batter and keep the layers fluffy and tender use room temperature eggs for best rise
• White vinegar: reacts with baking soda to create that signature red velvet texture
• Unsweetened cocoa powder: brings a gentle chocolate flavor Dutch process or natural both work well
• Cake flour: keeps the crumb fine and delicate sift before measuring for a light cake
• Salt: balances the sweetness and sharpens the chocolate taste
• Baking soda: ensures lift and a beautiful crumb
• Buttermilk: gives a tangy flavor and tenderizes the cake use full fat for richer results
• Vanilla extract: makes the flavor shine so pick pure extract if possible
• Red food coloring: gives the cake its famous color adjust to your desired vibrancy using gel or liquid
• Fresh strawberries: are the star go for ripe deeply red berries that smell sweet store unwashed until assembly
• Heavy whipping cream: is for the dreamy cloudlike frosting chill it before whipping for best volume
• Cornstarch: stabilizes the whipped cream so your cake looks perfect longer
• Powdered sugar: sweetens the cream use more or less to taste look for fine non clumpy sugar
• Dark chocolate: is for the ganache choose a smooth bar or high quality chocolate chips

Instructions

Prep the Cake Pans:

Grease and flour your cake pans thoroughly making sure every corner is covered. This prevents sticking and ensures even sides when you turn out the cakes.

Cream the Butter and Sugar:

Beat softened butter with the sugar until very light in color and fluffy in texture. This usually takes at least five minutes with a stand mixer. Pause to scrape down the sides so everything blends evenly.

Add Eggs and Cocoa Paste:

Crack your eggs in one at a time and mix just until combined. Separately stir vinegar and cocoa into a smooth paste then beat into the butter mixture. This adds richness and that slight tang that red velvet is known for.

Combine the Dry and Wet Ingredients:

Sift flour salt and baking soda together at least once. Alternate adding flour mixture and buttermilk to your batter mixing gently after each addition. Scrape the bowl after each step to avoid any lumps. Stir in vanilla and enough food coloring to reach the red hue you love.

Divide and Bake:

Distribute the batter evenly between pans and smooth the tops. Bake until the centers spring back and a toothpick comes out clean. Let the cakes cool in the pans before turning them out so they do not break.

Prepare the Strawberries:

Wash and dry your strawberries gently. Slice some for a juicy layer in the middle and leave a handful whole for decorating the top.

Make Whipped Cream:

Beat cold cream with powdered sugar and cornstarch just until stiff peaks form. Do not overwhip or you will lose the smooth texture.

Mix the Ganache:

Heat cream until just steaming then pour over chopped chocolate. Let it sit for a few minutes before stirring smooth. Let cool so it drips slowly without melting your cream.

Assemble the Cake:

Place a cake layer on your platter. Spread half the whipped cream to the edges and layer with sliced berries. Top with the second cake round and another layer of whipped cream. Pile whole strawberries on top and finish with a generous drizzle of ganache.

My favorite part is choosing the freshest strawberries and taste testing for sweetness. Once I asked my little nephew to help and he popped half of the berries into his mouth before we even got to stacking the cake. It is memories like that which make this recipe truly special.

Storage Tips

Cover the assembled cake gently and refrigerate leftovers. Whipped cream holds up well for one to two days. For longer storage slice the cake and freeze individual pieces wrapped with plastic then place in an airtight container. Let slices thaw in the fridge before serving for best flavor and texture.

Ingredient Substitutions

If you are out of buttermilk mix milk with a tablespoon of lemon juice or vinegar and let it sit for five minutes. For a nut free ganache use high quality dairy dark chocolate. If you cannot find cake flour measure out all purpose flour then remove two tablespoons per cup and replace with cornstarch for a tender crumb.

Serving Suggestions

This cake is a standout on its own but it pairs well with espresso or cold brew for brunch parties. For extra flair add a handful of blueberries with the strawberries for July gatherings. In colder months a dollop of spiced whipped cream makes the layers taste warm and festive.

Cultural and Historical Context

Red velvet cake began as a Southern favorite in the mid twentieth century thanks to its gorgeous color and tender crumb. Over time bakers everywhere have made it their own. Adding strawberries and cream is a modern twist that brings extra freshness and elevates the classic to a celebration centerpiece.

Seasonal Adaptations

Use raspberries or blackberries when strawberries are not at peak. Swap in a chocolate glaze in winter for bolder flavor. Add sliced peaches with berries in late summer for a bright sweet variation.

Success Stories

I have made this cake countless times and it never fails to draw a crowd. Friends who do not usually love cake always go for a second slice. One neighbor even asked for the recipe to serve at her wedding shower.

Freezer Meal Conversion

To plan ahead bake the cake layers and wrap them well before freezing. Thaw and finish with fresh whipped cream and strawberries just before serving. This way you are always ready for a party even at the last minute.

This red velvet strawberry cake is sure to become a new favorite at any celebration. Enjoy every slice while it lasts!

Recipe FAQs

→ How do I achieve a vibrant red color in the cake?

For a vivid red, use gel or liquid red food coloring added to the batter until the desired hue is reached.

→ Can I use frozen strawberries instead of fresh?

Fresh strawberries are best for texture and appearance, but thawed, well-drained frozen berries can work for the filling.

→ What is the purpose of vinegar in the cake batter?

Vinegar reacts with baking soda to help the cake rise and enhances the tenderness of the crumb.

→ How should I store leftovers?

Store covered in the refrigerator for up to 2 days. The cake is best fresh due to the whipped cream and strawberries.

→ Can the cake layers be made ahead?

Yes, bake cake layers ahead and wrap tightly once cooled. Assemble with cream and strawberries shortly before serving.