Red Velvet Strawberry Cake

Red Velvet Strawberry Cake is a beautiful, decadent dessert that combines the rich flavor of red velvet with the sweet freshness of strawberries. This cake features soft, moist layers of cocoa-kissed red velvet sponge, topped or filled with whipped cream or cream cheese frosting and juicy strawberries. It’s the perfect treat for celebrations or whenever I want to impress with something both elegant and delicious.

Why You’ll Love This Recipe

I love this cake because it blends two amazing flavors—classic red velvet and fresh strawberries. The strawberries add a bright, fruity contrast to the rich, tender cake layers, and the cream cheese or whipped cream frosting ties everything together. Whether I’m making it for Valentine’s Day, a birthday, or just a weekend dessert, it always feels special. It looks stunning and tastes even better.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Unsweetened cocoa powder

• Baking soda

• Salt

• Granulated sugar

• Eggs

• Vegetable oil

• Buttermilk

• White vinegar

• Vanilla extract

• Red food coloring

• Fresh strawberries (sliced for layering and decorating)

• Cream cheese (for frosting)

• Butter (softened, for frosting)

• Powdered sugar

• Heavy cream or milk (to adjust frosting texture, if needed)

Directions

1. I preheat the oven and grease two or three round cake pans, lining the bottoms with parchment paper.

2. In one bowl, I whisk together the dry ingredients: flour, cocoa powder, baking soda, and salt.

3. In another bowl, I beat the sugar and eggs until light and fluffy, then add in oil, buttermilk, vinegar, vanilla, and red food coloring.

4. I gradually mix in the dry ingredients until just combined, being careful not to overmix.

5. I divide the batter evenly between the prepared pans and bake until a toothpick inserted in the center comes out clean.

6. While the cakes cool completely, I prepare the frosting by beating cream cheese and butter until smooth, then slowly adding powdered sugar and vanilla until fluffy.

7. Once the cakes are cool, I spread a layer of frosting between each cake layer and add sliced strawberries. I then frost the outside and top with more strawberries for decoration.

Servings and timing

This recipe makes a 2 or 3-layer cake that serves 10–12 people. It takes about 25 minutes to prep, 25–30 minutes to bake, and additional time for cooling and decorating—around 1.5 to 2 hours total from start to finish.

Variations

• I sometimes use whipped cream frosting for a lighter version instead of cream cheese.

• For a more intense strawberry flavor, I add strawberry jam between the layers or mix chopped strawberries directly into the frosting.

• I make cupcakes instead of a full cake for easier serving—just reduce the bake time to around 18–20 minutes.

• I use freeze-dried strawberry powder in the frosting for extra fruity flavor and a natural pink tint.

Storage/Reheating

I store the cake in the fridge, covered, for up to 3 days. If I’m making it ahead, I wrap the unfrosted cake layers tightly and refrigerate or freeze them. Once frosted, it’s best served at room temperature, so I let it sit out for 20–30 minutes before slicing. This cake doesn’t need reheating but stays moist when stored properly.

FAQs

Can I use frozen strawberries?

Yes, I can use frozen strawberries, but I thaw and drain them first to avoid extra moisture in the cake.

Can I make this cake ahead of time?

Absolutely. I often bake the layers a day ahead, wrap them tightly, and frost the next day for convenience.

What’s the best frosting for this cake?

Cream cheese frosting is traditional and pairs beautifully with both red velvet and strawberries. Whipped cream also works if I want something lighter.

Can I skip the food coloring?

Yes, but the cake won’t have the signature red color. The taste stays mostly the same if I leave it out.

How do I keep the cake moist?

I make sure not to overbake it and store it covered. The buttermilk and oil in the batter help keep it soft and moist naturally.

Conclusion

Red Velvet Strawberry Cake is a show-stopping dessert that’s as delicious as it looks. I love how the rich red velvet layers pair with fresh strawberries and smooth frosting. Whether I’m making it for a special occasion or just because, it always brings a smile to everyone’s face. It’s sweet, vibrant, and truly unforgettable.

Red Velvet Strawberry Cake

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Red Velvet Strawberry Cake is a decadent, layered dessert combining rich red velvet sponge with fresh strawberries and cream cheese frosting. Perfect for celebrations, it’s both elegant and delicious.

• Author: Lizaa
• Prep Time: 25 minutes
• Cook Time: 25–30 minutes
• Total Time: 1.5–2 hours (including cooling and decorating)
• Yield: 10–12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 1/2 cups all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 3/4 cups granulated sugar
• 2 large eggs
• 1 cup vegetable oil
• 1 cup buttermilk
• 1 teaspoon white vinegar
• 2 teaspoons vanilla extract
• 1 tablespoon red food coloring
• 1 1/2 cups fresh strawberries, sliced (plus more for garnish)
• 8 oz cream cheese, softened (for frosting)
• 1/2 cup butter, softened (for frosting)
• 3–4 cups powdered sugar (for frosting)
• 1–2 tablespoons heavy cream or milk (to adjust frosting texture)

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Instructions

1. Preheat oven to 350°F (175°C). Grease and line two or three round cake pans with parchment paper.
2. In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.
3. In another bowl, beat sugar and eggs until light. Add oil, buttermilk, vinegar, vanilla extract, and red food coloring. Mix well.
4. Gradually mix the dry ingredients into the wet mixture until just combined.
5. Divide batter evenly between pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
6. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
7. For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until fluffy. Add cream or milk as needed for consistency.
8. Layer the cakes with frosting and sliced strawberries between each layer.
9. Frost the outside of the cake and decorate the top with more sliced strawberries.

Notes

• Use whipped cream instead of cream cheese for a lighter frosting.
• Add strawberry jam or freeze-dried strawberry powder for extra flavor.
• Convert into cupcakes and reduce baking time to 18–20 minutes.
• Let the cake sit at room temperature for 20–30 minutes before serving if refrigerated.

Nutrition

• Serving Size: 1 slice
• Calories: 460
• Sugar: 40g
• Sodium: 310mg
• Fat: 24g
• Saturated Fat: 9g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 56g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 55mg