Red Velvet Strawberry Cake is a beautiful and decadent dessert that blends the rich cocoa flavor of red velvet with the sweet, fruity brightness of fresh strawberries. This cake is soft, moist, and layered with creamy frosting and juicy berries—perfect for celebrations, holidays, or anytime I want to bake something stunning and delicious.
Why You’ll Love This Recipe
I love this cake because it’s both elegant and easy to make. The red velvet layers are rich and velvety, while the strawberries add a fresh, juicy contrast that keeps each bite balanced. It looks impressive on the table, but it comes together with simple steps and everyday ingredients. Whether I’m making it for Valentine’s Day, a birthday, or just a weekend treat, it always turns out beautifully.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the red velvet cake:
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All-purpose flour
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Unsweetened cocoa powder
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Baking soda
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Salt
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Granulated sugar
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Eggs
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Buttermilk
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Vegetable oil
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White vinegar
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Vanilla extract
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Red food coloring
For the frosting and filling:
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Cream cheese (softened)
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Butter (softened)
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Powdered sugar
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Vanilla extract
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Fresh strawberries (sliced)
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Optional: extra strawberries for garnish
Directions
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I preheat the oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.
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In a bowl, I whisk together flour, cocoa powder, baking soda, and salt.
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In a separate large bowl, I beat together sugar, eggs, oil, buttermilk, vinegar, vanilla, and red food coloring until smooth.
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I add the dry ingredients to the wet and mix until just combined.
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I divide the batter evenly between the pans and bake for 25–30 minutes, or until a toothpick comes out clean.
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I let the cakes cool completely before frosting.
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For the frosting, I beat cream cheese and butter until smooth, then gradually add powdered sugar and vanilla. I beat until light and fluffy.
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I layer the cake with cream cheese frosting and fresh sliced strawberries between the layers. I frost the top and sides and decorate with more strawberries if I like.
Servings and timing
This cake makes about 10–12 servings. It takes around 20 minutes to prep, 30 minutes to bake, and additional time to cool and frost—ready in about 1.5 to 2 hours total.
Variations
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I add strawberry jam between the layers for extra flavor.
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I use whipped cream instead of cream cheese frosting for a lighter version.
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I bake the batter as cupcakes and top each one with frosting and a strawberry slice.
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I mix chopped strawberries into the batter for extra bursts of fruit inside the cake.
Storage/Reheating
I store the cake covered in the fridge for up to 3 days. The strawberries can release moisture, so I try to add them fresh if serving later. To enjoy leftovers, I let the cake sit at room temperature for 15–20 minutes before serving for the best texture.
FAQs
Can I use frozen strawberries?
I prefer fresh strawberries for the best texture and presentation, but thawed and drained frozen ones can work in a pinch.
Do I need to use food coloring?
Red food coloring gives the cake its classic look. I can leave it out, but it won’t have the signature red color.
Can I make this cake ahead of time?
Yes, I bake the cake layers a day in advance and store them wrapped at room temperature. I frost and assemble the cake the day I serve it.
What if I don’t have buttermilk?
I mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice, let it sit for 5 minutes, and use that as a substitute.
Can I freeze the cake?
I freeze the unfrosted cake layers for up to 2 months. I wrap them well and thaw in the fridge overnight before frosting.
Conclusion
Red Velvet Strawberry Cake is a stunning dessert that combines rich, chocolatey layers with fresh, juicy strawberries and smooth frosting. I love how beautiful it looks and how easy it is to make from scratch. Whether I’m baking it for a special occasion or just because, this cake always brings a perfect mix of flavor, color, and comfort to the table.
