Enjoy the delicious combination of rich red velvet and fresh strawberries with this Strawberry Red Velvet Cake. It’s perfect for special occasions or just to treat yourself. This cake blends the classic taste of moist red velvet cake with a tasty strawberry filling. Topped with light whipped cream, it’s a dessert that looks and tastes amazing.
In this recipe, you’ll learn how to make a heart-shaped cake that will wow everyone. The cake is baked just right and filled with a homemade strawberry mixture that adds fresh flavor to each bite. The whipped cream frosting is light, balancing the dense, velvety cake perfectly. Whether you’re celebrating a special day or just want to try baking something new, this Strawberry Red Velvet Cake is a great choice. Follow these easy steps to bake a beautiful and delicious cake. Don’t forget to check out the top tips for the best results.
Ingredients
- All-purpose flour
- Cocoa Powder
- Oil
- Sugar
- Salt
- Eggs
- Buttermilk
- Baking soda
- Baking powder
- Red food color gel
- Vanilla extract
- Strawberry
- Sugar
- Cornstarch
- Water
- Lemon juice
- Simple syrup
- Whipping cream
How To Make Strawberry Red Velvet Cake
Prepare the Cake:
Heat the oven to 160°C (320°F).Grease and line a heart-shaped baking pan with parchment paper.
Sift together flour, salt, baking soda, and cocoa powder in a bowl.In another bowl, whip the eggs with a pinch of salt for two minutes using a mixer.Gradually add sugar, one tablespoon at a time.
Continue whipping until the mixture is light and fluffy.Slowly add buttermilk to the whipped eggs.Add the oil, then the vanilla extract.
Finally, mix in the red food coloring.Gently fold the dry ingredients into the egg mixture, adding a third at a time to avoid lumps.Continue folding until there are no traces of flour.
Bake the Cake:
Pour the batter into the prepared pan.Bake in the preheated oven for 25 to 30 minutes, or until a skewer inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Prepare Strawberry Filling:
Combine chopped strawberries, sugar, and lemon juice in a saucepan.Cook over low heat until the sugar dissolves.
Mix water and cornstarch together, then add to the strawberries.Cook for another 2 to 3 minutes until the mixture thickens and becomes glossy.Let the filling cool completely.
Whip the Cream:
Whip fresh cream with powdered sugar until it forms stiff peaks.
Assemble the Cake:
If needed, level the top of the cooled cake.
Optionally, brush the cake with simple syrup to moisten it.
Decorate:
Pipe a border of whipped cream around the edge of the cake.
Spread the strawberry filling evenly in the center.
Top Tips
- Use a heart-shaped baking pan to give your cake a special look.
- You can slice the cake into two layers for extra filling.
- If you cut the cake into layers, remember to split the filling and frosting evenly between them.
- After frosting and filling the first layer, place the second layer on top.
- Pipe a border of frosting and add more filling to the top layer.
- Use any leftover frosting to cover the sides of the cake.
Strawberry Velvet Cake
Ingredients
For the Cake:
- 1 ½ cup 190 g All-purpose flour
- ¾ tbsp Cocoa Powder
- ⅓ cup 80 ml Oil
- ¾ cup 150 g Sugar
- ⅛ tsp Salt
- 2 Eggs large
- ½ cup 120 ml Buttermilk
- ½ tsp Baking soda
- ½ tsp Baking powder
- ½ tbsp Red food color gel or 1 tbsp liquid food color
- 1 tsp Vanilla extract
For the Strawberry Filling:
- 7 oz 200 g Strawberry (8 to 10 strawberries)
- 2 tbsp 30 g Sugar
- 1 tbsp Cornstarch
- ¼ cup Water
- 1 tbsp Lemon juice
- ¼ cup 60 ml Simple syrup (optional)
For the Whipped Cream:
- 1 cup 240 ml Whipping cream
Instructions
Prepare the Cake:
- Heat the oven to 160°C (320°F).Grease and line a heart-shaped baking pan with parchment paper.
- Sift together flour, salt, baking soda, and cocoa powder in a bowl.In another bowl, whip the eggs with a pinch of salt for two minutes using a mixer.Gradually add sugar, one tablespoon at a time.
- Continue whipping until the mixture is light and fluffy.Slowly add buttermilk to the whipped eggs.Add the oil, then the vanilla extract.
- Finally, mix in the red food coloring.Gently fold the dry ingredients into the egg mixture, adding a third at a time to avoid lumps.Continue folding until there are no traces of flour.
Bake the Cake:
- Pour the batter into the prepared pan.Bake in the preheated oven for 25 to 30 minutes, or until a skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Prepare Strawberry Filling:
- Combine chopped strawberries, sugar, and lemon juice in a saucepan.Cook over low heat until the sugar dissolves.
- Mix water and cornstarch together, then add to the strawberries.Cook for another 2 to 3 minutes until the mixture thickens and becomes glossy.Let the filling cool completely.
Whip the Cream:
- Whip fresh cream with powdered sugar until it forms stiff peaks.
Assemble the Cake:
- If needed, level the top of the cooled cake.
- Optionally, brush the cake with simple syrup to moisten it.
Decorate:
- Pipe a border of whipped cream around the edge of the cake.
- Spread the strawberry filling evenly in the center.