Red Velvet Strawberry Cake

Why You’ll Love This Recipe

I love how this cake brings together so many textures and flavors—moist red velvet, airy whipped cream, sweet-tart strawberries, and a touch of bittersweet chocolate. It’s not overly sweet, and the fresh fruit cuts through the richness beautifully. Even though it looks fancy, it’s totally doable at home with a little planning. It’s the kind of dessert that gets a “wow” at first glance and even bigger smiles after the first bite.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cake:

• 1 cup unsalted butter, softened

• 2 cups granulated sugar

• 2 large eggs

• 1 tablespoon distilled white vinegar

• 1 tablespoon unsweetened cocoa powder

• 2 1/2 cups cake flour

• 1/2 teaspoon salt

• 1 1/2 teaspoons baking soda

• 1 cup buttermilk

• 1 teaspoon vanilla extract

• Red food coloring, as needed

• 2 quarts fresh strawberries, divided

For the Whipped Cream:

• 2 cups heavy whipping cream

• 2 teaspoons cornstarch

• 1/2 to 3/4 cup powdered sugar, to taste

For the Ganache:

• 1 cup chopped dark chocolate or chocolate chips

• 1/2 cup heavy cream

Directions

1. I start by letting all my ingredients come to room temperature, then grease and flour two 9-inch round cake pans.

2. In a stand mixer, I beat the butter and sugar until fluffy. I add the eggs one at a time, mixing well after each.

3. I mix the vinegar and cocoa powder into a paste and blend it into the butter mixture.

4. In a separate bowl, I sift the flour, salt, and baking soda.

5. I alternate adding the dry ingredients and buttermilk to the batter, mixing gently after each addition. I stir in vanilla and enough red food coloring to get a deep red hue.

6. I divide the batter between the pans and bake at 350°F for 25–30 minutes, until a toothpick comes out clean.

7. I let the cakes cool in the pans for 30 minutes, then turn them out onto wire racks to cool completely.

8. Meanwhile, I wash and dry the strawberries. I slice 8–10 of them for the filling and set aside the rest for garnish.

9. For the whipped cream, I beat heavy cream, cornstarch, and powdered sugar in a chilled bowl until stiff peaks form—careful not to overmix.

10. For the ganache, I heat the cream just below boiling and pour it over the chopped chocolate. After 10 minutes, I stir until smooth and let it cool.

11. To assemble, I place one cake layer on a plate, spread half the whipped cream on top, and layer the sliced strawberries.

12. I set the second layer on top, spread the remaining whipped cream, and pile the reserved whole strawberries in the center.

13. I drizzle the ganache over the cake and chill it until ready to serve.

Servings and timing

This cake yields 12 servings. It takes about 40 minutes to prep, 30 minutes to bake, and needs time to cool and chill—so I plan for around 1 hour and 10 minutes total. It’s best served within a few hours of assembling for the freshest taste and texture.

Variations

• Berry swap: I sometimes use raspberries or a mix of berries for a twist.

• Cream cheese whipped topping: I fold a bit of softened cream cheese into the whipped cream for a tangier flavor.

• Chocolate cake base: I swap the red velvet for chocolate cake if I want more cocoa flavor.

• Layer expansion: I double the cake layers and whipped cream for a taller, more dramatic presentation.

• Nuts: I sprinkle crushed pecans or almonds between layers for crunch.

Storage/Reheating

I store this cake in the refrigerator in an airtight container for up to 3 days. Since it contains fresh whipped cream and strawberries, it’s not ideal for freezing. If making ahead, I bake the cake layers in advance and assemble the day of serving.

FAQs

Can I make the cake layers ahead of time?

Yes, I often bake the layers a day in advance. I let them cool completely, wrap them tightly in plastic wrap, and store them at room temperature or in the fridge.

How do I keep the whipped cream stable?

Adding cornstarch helps stabilize it so it holds up longer. I also make sure the cream and bowl are chilled before whipping.

Can I use store-bought whipped cream?

I prefer homemade for texture and flavor, but in a pinch, I use stabilized store-bought whipped topping—just avoid anything too runny.

What’s the best chocolate for ganache?

I use a quality dark chocolate or semisweet chips. Milk chocolate works too but makes the ganache sweeter.

How do I keep strawberries from leaking juice?

I pat them dry thoroughly after washing and slice them just before assembling to minimize moisture.

Conclusion

This Red Velvet Strawberry Cake is a dessert I love making for special occasions—or whenever I want to treat myself to something beautiful and delicious. With moist layers of cake, a cloud of whipped cream, juicy strawberries, and chocolate ganache, it’s a true celebration in every slice.

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