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Strawberry Red Velvet Cake

An eggless, gluten-free, nut-free, and easily dairy-free strawberry red velvet cake with a soft strawberry buttercream frosting and optional chocolate drip.

  • Total Time: 1 hour 5 minutes
  • Yield: 12 1x

Ingredients

Scale
  • 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)

Instructions

  1. Whisk together gluten free flour, cocoa powders, baking powder, baking soda, and kosher salt in a large bowl.
  2. Make homemade buttermilk by combining milk and white vinegar; let sit 5-10 minutes until chunky.
  3. Mix cornstarch and water until thin and watery.
  4. Beat butter and granulated sugar until soft and creamy, about 2-3 minutes.
  5. Add dry ingredients alternately with homemade buttermilk and cornstarch mixture to the butter mixture, mixing until combined.
  6. Pour batter into prepared cake pans and bake until a toothpick comes out clean (time not specified in source).
  7. For strawberry buttercream, blend strawberries and granulated sugar, then mix with confectioners' sugar, butter, water, vanilla, and salt until smooth.
  8. Optionally, melt chocolate chips with butter for chocolate drip and drizzle over cooled cake.
  9. Frost cooled cake layers with strawberry buttercream and decorate with extra strawberries if desired.

Notes

This cake is versatile for dietary restrictions being eggless and gluten-free. Use fresh or frozen strawberries for the buttercream. The chocolate drip is optional but adds a rich finish. Chill cake before serving for best texture.

  • Author: Sophie Lane
  • Prep Time: 30 minutes
  • Cook Time: 30-35 minutes
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Calories: 420
  • Sugar: 38g
  • Sodium: 220mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 58g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 30mg