Strawberry Velvet Cake Recipe

Introduction

This is the ultimate strawberry velvet cake recipe, delivering an incredibly moist and tender crumb with vibrant strawberry flavor in every bite. Perfect for celebrations or a special treat, this cake combines the classic velvet texture with fresh strawberry puree. If you enjoy berry desserts, you might also like this Moist Chocolate Cake with Strawberries Recipe for another delicious option.

Ingredients

This Strawberry Velvet Cake combines the rich, buttery flavor of classic velvet cake with the fresh, sweet-tart burst of real strawberries, creating a moist, tender crumb and vibrant pink hue that’s as delightful to look at as it is to eat.

• 2½ cups all-purpose flour
• 1¼ cups granulated sugar
• 1 cup unsalted butter, softened
• 1 cup buttermilk
• 3 large eggs
• 1 tablespoon vanilla extract
• Pink gel food coloring (as needed)
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ⅛ teaspoon salt
• 2 cups fresh strawberries, washed, cut into small pieces, patted dry
• 2 cups strawberry frosting
• 1 cup shredded coconut (optional)

Timing

Prep Time	30 minutes
Cook Time	35 minutes
Total Time	1 hour 5 minutes

Context: This Strawberry Velvet Cake recipe is about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients and Pans

Bring all refrigerated ingredients to room temperature for about 30 minutes before starting. This ensures your butter, eggs, and buttermilk incorporate smoothly into the batter. Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy release.

Step 2 — Make the Strawberry Reduction

Puree 1 cup of fresh or frozen strawberries in a blender until smooth. Transfer to a small saucepan and simmer over medium-low heat for 10–15 minutes, stirring occasionally, until reduced to about ¼ cup. This concentrated strawberry reduction will give your Strawberry Velvet Cake its vibrant color and flavor without making the batter too wet.

Step 3 — Combine Dry Ingredients

In a medium bowl, whisk together 2½ cups all-purpose flour, 1½ cups granulated sugar, 1 teaspoon baking soda, 1 teaspoon baking powder, and ½ teaspoon salt. Sifting is optional but helps create a lighter, more uniform crumb in your finished cake.

Step 4 — Cream Butter and Sugar

In a large mixing bowl, beat ½ cup softened unsalted butter with 1½ cups granulated sugar on medium-high speed for 3–4 minutes, until light and fluffy. Scrape down the sides of the bowl as needed. Properly creamed butter and sugar form the foundation of a tender Strawberry Velvet Cake.

Step 5 — Add Wet Ingredients

Beat in 3 large eggs, one at a time, followed by 1 teaspoon vanilla extract and the cooled strawberry reduction. In a separate container, mix 1 cup buttermilk with 1–2 teaspoons red food coloring (optional, for deeper color). Alternately add the dry ingredients and buttermilk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined—overmixing can lead to a dense cake.

Step 6 — Bake the Cakes

Divide the batter evenly between the prepared pans and smooth the tops. Bake at 350°F (175°C) for 25–30 minutes, or until a toothpick inserted into the center comes out clean. The cakes should be lightly springy to the touch and just beginning to pull away from the pan edges.

Step 7 — Cool and Prepare for Frosting

Let the cakes cool in their pans on a wire rack for 10–15 minutes before turning them out. Allow them to cool completely, about 1–2 hours, before frosting. A completely cool Strawberry Velvet Cake ensures your frosting won’t melt and slide off.

Step 8 — Make the Strawberry Cream Cheese Frosting

Beat 8 oz softened cream cheese with ½ cup softened butter until smooth. Gradually add 4 cups powdered sugar and 1–2 tablespoons of the remaining strawberry reduction. Whip until light and spreadable. If the frosting is too soft, chill it for 15–20 minutes before using.

Step 9 — Assemble and Frost the Cake

Place one cake layer on a serving plate and spread with about ¾ cup of frosting. Top with the second layer and apply a thin “crumb coat” of frosting over the entire cake. Chill for 15 minutes, then apply the final layer of frosting. Garnish with fresh strawberry slices if desired.

Nutritional Information

Calories	380
Protein	5g
Carbohydrates	55g
Fat	16g
Fiber	1g
Sodium	280mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt for buttermilk — Adds protein while maintaining moisture and tangy flavor in your Strawberry Velvet Cake.
• Almond flour for all-purpose flour — Creates a gluten-free, lower-carb cake with a nutty undertone.
• Coconut oil for butter — Provides a dairy-free option with subtle tropical notes.
• Monk fruit sweetener for sugar — Reduces carbs and glycemic impact while keeping sweetness.
• Unsweetened applesauce for oil — Cuts fat content while adding natural moisture and mild fruitiness.
• Egg whites for whole eggs — Lowers cholesterol and fat without sacrificing structure.
• Reduced-sodium baking powder — Lowers sodium content while maintaining proper rise.
• Fresh strawberry purée for extract — Enhances natural berry flavor without artificial additives.

Serving Suggestions

• Pair this Strawberry Velvet Cake with a glass of cold milk, a scoop of vanilla bean ice cream, or a freshly brewed cup of coffee to complement its rich, fruity flavor.
• Serve this stunning cake at birthdays, bridal showers, Valentine’s Day, or Mother’s Day celebrations for a memorable, festive dessert.
• For an elegant presentation, garnish each slice with fresh strawberry slices, a dusting of powdered sugar, or a dollop of whipped cream.
• Transform the cake into individual servings by baking as cupcakes or layering in dessert glasses for a personalized treat.
• Accompany with a fresh berry salad or a drizzle of strawberry sauce to enhance the fruity notes of this Strawberry Velvet Cake.
• For a special brunch, serve thin slices alongside champagne or a strawberry mimosa for a sweet and sophisticated pairing.

This Strawberry Velvet Cake is versatile enough for both casual family dinners and upscale events—adjust your garnishes and pairings to suit the occasion.

Common Mistakes to Avoid

• Mistake: Using frozen strawberries with excess moisture. Fix: Thaw and thoroughly drain them to prevent a soggy Strawberry Velvet Cake batter.
• Mistake: Overmixing the batter after adding dry ingredients. Fix: Mix just until combined to maintain the cake’s delicate, tender crumb.
• Mistake: Substituting butter for oil in the recipe. Fix: Stick with neutral oil for maximum moisture, which is key for velvet cakes.
• Mistake: Using artificial strawberry extract for flavor. Fix: Use reduced strawberry puree or high-quality freeze-dried powder for a natural, vibrant taste.
• Mistake: Adding too much red food coloring. Fix: Let the natural pink hue from the strawberries shine, adding color sparingly if needed.
• Mistake: Not properly preparing cake pans. Fix: Grease, line with parchment, and flour pans to ensure your Strawberry Velvet Cake releases cleanly.
• Mistake: Opening the oven door too early during baking. Fix: Avoid this until the minimum bake time has passed to prevent the cake from collapsing.
• Mistake: Frosting the cake before it is completely cool. Fix: Let layers cool on a wire rack to room temperature to stop the frosting from melting.
• Mistake: Using a cream cheese frosting that is too soft. Fix: Ensure your cream cheese and butter are properly chilled before beating for stable, spreadable frosting.
• Mistake: Skipping the crumb coat before the final frosting layer. Fix: Apply a thin crumb coat and chill it first for a perfectly smooth, professional finish on your Strawberry Velvet Cake.

Storing Tips

• Fridge: Refrigerate your Strawberry Velvet Cake in an airtight container for up to 5 days.
• Freezer: Wrap the cake tightly in plastic wrap and then foil before freezing in a freezer-safe container for up to 3 months.
• Reheat: For a warm slice, reheat individual portions in the microwave for 10-15 seconds or until the internal temperature reaches 165°F.

Always allow your Strawberry Velvet Cake to cool completely before storing to prevent condensation and maintain the best texture.

Conclusion

This Strawberry Velvet Cake is a stunning, flavorful dessert perfect for any celebration. We hope you love making it as much as we do! Try this recipe and let us know how it turns out in the comments. For more delicious treats, check out our Strawberry Earthquake Cake Recipe and Cherry Cheesecake Fluff Recipe Easy No Bake. Don’t forget to subscribe for more amazing recipes!

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FAQs

Can I use frozen strawberries for this Strawberry Velvet Cake?

Yes, you can use frozen strawberries. Thaw and drain them thoroughly to remove excess liquid before pureeing. This ensures your Strawberry Velvet Cake batter maintains the right consistency.

How do I store the Strawberry Velvet Cake to keep it fresh?

Store the cake in an airtight container at room temperature for up to two days. For longer freshness, refrigerate it for up to five days. Always bring it to room temperature before serving for the best texture.

Can I make this cake without food coloring?

Absolutely. The natural pink hue from the strawberry puree provides a lovely color. For a deeper pink without artificial dyes, you can add a bit more puree, but adjust other liquid ingredients slightly to keep the batter balanced.