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Strawberry Velvet Cake

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
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Prep Time 1 hour 11 minutes
Cook Time 25 minutes
Total Time 1 hour 34 minutes
Course Dessert
Cuisine American
Servings 8

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.