Red Velvet Strawberry Cake

Red Velvet Strawberry Cake

This recipe creates a stunning, moist red velvet cake infused with natural strawberry flavor and topped with a creamy strawberry cream cheese frosting.

Ingredients

For the Strawberry Purée (Key for Flavor & Color):

• 1 ½ cups fresh or frozen strawberries (thawed if frozen)

• 1 tablespoon granulated sugar

For the Cake:

• 1 cup (2 sticks / 226g) unsalted butter, softened

• 2 cups (400g) granulated sugar

• 2 large eggs, at room temperature

• 1 tablespoon (15ml) white vinegar

• 2 ½ cups (312g) all-purpose flour

• ¼ cup (22g) natural unsweetened cocoa powder

• 1 teaspoon baking soda

• 1 teaspoon salt

• ⅔ cup (160ml) buttermilk, at room temperature

• 1 teaspoon vanilla extract

• Optional for color: 1-2 tablespoons red food coloring (if you want a deeper red hue)

For the Strawberry Cream Cheese Frosting:

• 8 oz (226g) full-fat cream cheese, softened

• ½ cup (1 stick / 113g) unsalted butter, softened

• ⅓ cup strawberry purée (from above), cooled

• 4 cups (480g) powdered sugar, sifted

• 1 teaspoon vanilla extract

• Pinch of salt

Instructions

1. Make the Strawberry Purée:

• In a blender or food processor, puree the strawberries with 1 tbsp sugar until completely smooth.

• Optionally, for a seed-free purée, strain the mixture through a fine-mesh sieve. Set aside to cool. You will use this in both the cake and the frosting.

2. Prepare the Cake:

• Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.

• In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.

• In a large bowl, using a hand mixer or a stand mixer fitted with the paddle attachment, cream the softened butter and sugar together on medium speed until light and fluffy (about 3 minutes).

• Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and white vinegar.

• In a measuring cup, combine the buttermilk with ½ cup of the cooled strawberry purée and the red food coloring (if using).

• With the mixer on low speed, add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk-strawberry mixture in two parts, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.

3. Bake:

• Divide the batter evenly between the prepared pans.

• Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

• Let the cakes cool in the pans for 10 minutes, then invert them onto a wire rack to cool completely.

4. Make the Frosting:

• In a large bowl, beat the softened cream cheese and butter together until completely smooth and creamy.

• Beat in ⅓ cup of the cooled strawberry purée and the vanilla extract.

• Gradually add the sifted powdered sugar and a pinch of salt, beating on low speed until combined, then on high speed until the frosting is smooth and fluffy.

5. Assemble the Cake:

• Once the cakes are completely cool, level the tops if they are domed.

• Place one cake layer on a serving plate. Spread a layer of frosting over the top.

• Place the second cake layer on top. Frost the top and sides of the entire cake with the remaining strawberry cream cheese frosting.

• For a garnish, you can decorate with fresh strawberry slices or sprinkles.

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Why These Ingredients Work Together:

• Vinegar & Buttermilk: This is the classic, crucial reaction in red velvet cake. The acid from the vinegar and buttermilk reacts with the cocoa and baking soda, resulting in a tender, fine crumb and a subtle tang that balances the sweetness.

• Strawberry Purée: Using a reduced purée (rather than just chopped berries or extract) gives you an intense, natural strawberry flavor and a beautiful pinkish-red color without adding too much extra liquid to the batter.

• Cocoa Powder: Provides the signature subtle chocolate flavor of red velvet without overpowering the strawberry.

Enjoy your beautiful and delicious homemade creation