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Red Velvet Strawberry Cream Cake Recipe

Red Velvet Strawberry Cream Cake Recipe
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★★★★★

4.8 from 7 reviews

A moist and tender Red Velvet Cake layered with creamy, rich cream cheese frosting and topped with fresh strawberries and a glossy strawberry glaze, perfect for celebrations and special occasions.

Ingredients

Scale

Red Velvet Cake

  • 2 ½ cups (315 g) all-purpose flour
  • 1 ½ cups (300 g) granulated sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 tbsp cocoa powder (unsweetened)
  • 1 ½ cups (360 ml) buttermilk (or milk + 1 tbsp vinegar)
  • 1 cup (240 ml) vegetable oil
  • 2 large eggs
  • 1 tbsp red food coloring (gel works best)
  • 2 tsp vanilla extract
  • 1 tsp white vinegar

Cream Cheese Filling & Frosting

  • 16 oz (450 g) cream cheese, softened
  • 1 cup (230 g) unsalted butter, softened
  • 3–4 cups (360–480 g) powdered sugar
  • 2 tsp vanilla extract
  • Pinch of salt

Strawberry Topping

  • 1 cup (200 g) fresh strawberries, halved
  • 2 tbsp strawberry jam or syrup (optional, for glaze)

Instructions

  1. Bake the Red Velvet Cake: Preheat your oven to 350°F (175°C). Grease and line two 8-inch (20 cm) cake pans with parchment paper to ensure easy removal. In a large bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. In a separate bowl, combine the granulated sugar, vegetable oil, eggs, buttermilk, vanilla extract, white vinegar, and red food coloring until the batter is smooth and uniform. Gradually add the dry ingredients to the wet ingredients, mixing gently just until combined to avoid overmixing. Divide the batter evenly between the two prepared pans and bake for 28–32 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely in the pans.
  2. Make the Cream Cheese Frosting: In a large bowl, beat the softened cream cheese and unsalted butter together using an electric mixer until the mixture is creamy and fluffy, about 3-5 minutes. Gradually add the powdered sugar, starting with 3 cups and adding more as needed to reach your desired sweetness and consistency, beating continuously until smooth. Mix in the vanilla extract and a pinch of salt to balance the sweetness and enhance the flavor.
  3. Assemble the Cake: Place one layer of the cooled red velvet cake on a serving plate. Spread a generous, thick layer of the cream cheese frosting evenly over the top. If desired, add fresh sliced strawberries in a single layer over the frosting for extra flavor and texture. Carefully place the second cake layer on top and use the remaining frosting to cover the entire cake smoothly. For a decorative touch, press any leftover cake crumbs trimmed from the edges around the base of the cake for a rustic look.
  4. Decorate: Spoon additional frosting on top of the cake and create decorative swirls using the back of a spoon or an offset spatula. Arrange the halved fresh strawberries on top in an attractive pattern. If desired, warm the strawberry jam or syrup slightly and drizzle it over the strawberries for a glossy, appetizing finish. Chill the cake if time allows to set the frosting before serving.

Notes

  • Chill the cake layers before assembling for easier and cleaner cuts.
  • Use gel food coloring for a brighter and more vibrant red color.
  • Store the assembled cake covered in the refrigerator for up to 3–4 days.
  • Bring to room temperature before serving to enhance flavors and texture.
  • You can substitute buttermilk with milk mixed with 1 tablespoon vinegar if needed.
  • Ensure the cream cheese and butter are properly softened for smooth frosting.

Nutrition

Keywords: red velvet cake, cream cheese frosting, strawberry cake, layered cake, dessert, birthday cake, holiday cake

Find it online: https://maicook.com/red-velvet-strawberry-cream-cake-recipe/