Strawberry Red Velvet Cake Recipe

Introduction

This Strawberry Velvet Cake Simple & Delicious recipe combines the classic richness of red velvet with fresh strawberry flavor for a stunning dessert. Perfect for celebrations or a sweet weekend treat, it’s surprisingly easy to make from scratch. If you enjoy fruity cakes, you might also love this Strawberry Chocolate Mousse Cake Recipe.

Ingredients

This Strawberry Velvet Cake delivers a stunning deep red color with a moist, tender crumb and rich chocolate undertones, perfectly complemented by a sweet strawberry frosting.

• 2 1/2 cups gluten free flour
• 1/4 cup cocoa powder
• 1/4 cup Dutch process cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup milk
• 1 tablespoon white vinegar
• 2 tablespoons cornstarch
• 1/4 cup water
• 1 cup unsalted butter or vegan baking stick, softened
• 1 1/2 cups granulated sugar
• 3 1/2 cups strawberries, fresh or frozen
• 8 cups confectioners’ sugar
• 1/4 cup plus 2 tablespoons water
• 2 teaspoons pure vanilla extract
• 2 pinches kosher salt
• 3/4 cup chocolate chips (optional for drip)
• 6 tablespoons unsalted butter or vegan baking stick (for drip)

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, making it perfect for last-minute celebrations.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients

Bring all ingredients to room temperature for optimal mixing. Measure your flour by spooning it into the measuring cup and leveling it off with a knife to prevent dense cake texture.

Puree fresh or frozen strawberries until smooth, then reduce the puree by simmering to concentrate flavor and remove excess moisture.

Step 2 — Mix Dry Ingredients

Whisk together all-purpose flour, baking powder, salt, and a small amount of cocoa powder. The cocoa enhances the red color without adding chocolate flavor.

Sift the dry ingredients together to eliminate lumps and ensure even distribution throughout your Strawberry Velvet Cake batter.

Step 3 — Cream Butter and Sugar

Beat softened butter and granulated sugar on medium-high speed for 3-5 minutes until light and fluffy. This incorporates air for proper leavening.

Scrape the bowl periodically to ensure even mixing. The mixture should pale in color and increase slightly in volume when properly creamed.

Step 4 — Incorporate Eggs and Flavorings

Add eggs one at a time, mixing well after each addition. Blend in vanilla extract and red food coloring if using for enhanced color.

Mix in the reduced strawberry puree until fully incorporated. The batter may appear slightly curdled but will smooth out when flour is added.

Step 5 — Combine Wet and Dry Ingredients

Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with flour. Mix on low speed just until combined.

Overmixing develops gluten and creates a tough cake. Stop mixing as soon as the last traces of flour disappear into the batter.

Step 6 — Prepare Pans and Bake

Divide batter evenly between prepared cake pans. Smooth tops with an offset spatula and tap pans firmly on counter to release air bubbles.

Bake at 350°F (175°C) for 25-30 minutes. The Strawberry Velvet Cake is done when a toothpick inserted in the center comes out clean and edges pull away from pan sides.

Step 7 — Cool and Frost

Let cakes cool in pans for 10-15 minutes before inverting onto wire racks. Cool completely before frosting to prevent melted frosting.

Frost with cream cheese frosting or whipped cream between layers and over the entire cake. Garnish with fresh strawberry slices for presentation.

Nutritional Information

Calories	420
Protein	6g
Carbohydrates	58g
Fat	18g
Fiber	1g
Sodium	320mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt for buttermilk — Adds protein and tang while maintaining moisture in your Strawberry Velvet Cake.
• Almond or coconut flour — Creates a gluten-free, lower-carb base with a nutty flavor that complements the strawberry.
• Applesauce or mashed banana for oil — Reduces fat content and adds natural sweetness to the cake batter.
• Monk fruit or stevia for sugar — Lowers the carbohydrate content while keeping the Strawberry Velvet Cake sweet.
• Coconut oil for butter — Provides a dairy-free alternative with a subtle tropical note.
• Egg whites or flax eggs — Lowers cholesterol and fat; flax eggs add fiber for a nutrient boost.
• Reduced-sodium baking powder — Cuts down on sodium without affecting the cake’s rise.
• Fresh strawberry purée for extract — Enhances natural fruit flavor and reduces artificial ingredients.

Serving Suggestions

• Pair with vanilla bean ice cream or freshly whipped cream for a classic dessert combination
• Serve with sparkling rosé or strawberry lemonade for festive occasions
• Complement with fresh berries and mint sprigs for an elegant presentation
• Enjoy with afternoon tea or coffee for a sophisticated treat
• Perfect for Valentine’s Day, bridal showers, or spring celebrations
• Create individual portions using a ring mold for upscale plating
• Dust with powdered sugar or drizzle with white chocolate for decorative finish

This Strawberry Velvet Cake makes an impressive centerpiece for special gatherings while remaining approachable enough for casual family desserts. The vibrant color and delicate strawberry flavor adapt beautifully to both simple and elaborate presentations.

Common Mistakes to Avoid

• Mistake: Using watery, frozen strawberries. Fix: Use fresh or freeze-dried berries; pat thawed berries dry to prevent a soggy Strawberry Velvet Cake.
• Mistake: Overmixing the batter after adding dry ingredients. Fix: Mix just until combined to maintain the delicate, velvet-like crumb.
• Mistake: Adding too much pink food coloring. Fix: Rely on strawberry purée for natural color; add gel color sparingly if needed.
• Mistake: Baking in a pan that’s too dark or non-stick. Fix: Use a light-colored aluminum pan for even heating and a level rise.
• Mistake: Opening the oven door too early. Fix: Wait until the last 10 minutes to check, so the cake doesn’t collapse.
• Mistake: Skipping the crumb coat when frosting. Fix: Apply a thin layer of frosting first to seal in crumbs for a smooth finish.
• Mistake: Using imitation strawberry extract. Fix: Opt for real strawberry reduction or emulsion for authentic flavor.
• Mistake: Not properly cooling layers before assembly. Fix: Cool cakes completely on a wire rack to avoid melted frosting.
• Mistake: Overbaking, which dries out the cake. Fix: Start checking 5 minutes before the timer; a toothpick should have moist crumbs.
• Mistake: Rushing the strawberry purée step. Fix: Cook down the purée to thicken it, preventing a dense, wet texture.

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 an airtight container for up to 3 months.
• Reheat: For a warm slice, reheat individual portions in the microwave for 15-20 seconds. Always ensure the internal temperature reaches at least 165°F for food safety.

Proper storage is key to maintaining the moist texture and fresh strawberry flavor of your Strawberry Velvet Cake.

Conclusion

This beautiful Strawberry Velvet Cake is the perfect showstopper dessert for any celebration. If you love strawberry treats, try our Irresistible Mini Strawberry Cheesecake Recipe or Strawberry Cheesecake Crunch Bites Recipe. Give this cake a try and let us know how it turned out in the comments!

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FAQs

Can I use frozen strawberries for this Strawberry Velvet Cake?

Yes, you can use frozen strawberries. Thaw them completely and drain any excess liquid to prevent the cake batter from becoming too wet. This ensures your Strawberry Velvet Cake maintains the perfect texture.

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

Store the cake in an airtight container at room temperature for up to two days. For longer storage, refrigerate it for up to five days. Bring the cake to room temperature before serving for the best flavor and texture.

Can I make this cake without food coloring?

Absolutely. The natural pink color from the strawberry puree provides a lovely hue without artificial coloring. For a deeper color, you can add a small amount of beet powder if desired, but the Strawberry Velvet Cake will still be delicious without it.