Strawberry Velvet Cake Recipe
This Strawberry Velvet Cake is pure berry bliss, blending the classic, pillowy softness of velvet cake with a fresh strawberry twist. Every bite is a dreamy contrast of fluffy crumb, elegant layers, and tangy-sweet cream cheese frosting. The pink hue and berry-packed flavor will make it a signature centerpiece for birthdays, spring gatherings, or any day you need a burst of happiness. If you’re after a stunning dessert that tastes like joyful celebration baked right in, Strawberry Velvet Cake is your new go-to confection!
Ingredients You’ll Need
Every ingredient in this Strawberry Velvet Cake is carefully chosen to deliver supreme flavor, tender texture, and that signature rosy look. Let’s walk through these essentials together—they all bring something special to the party!
- All-purpose flour: Gives structure and lightness, making the cake wonderfully soft without being dense.
- Granulated sugar: Sweetens the batter and helps the cake brown just the right amount for a beautiful crumb.
- Baking powder: Provides lift for a lofty, tender cake.
- Baking soda: Works hand-in-hand with the buttermilk to create even more fluffiness.
- Salt: Just a pinch brings out all those delicious strawberry notes.
- Unsalted butter (softened): Adds richness, moisture, and an unbeatable buttery flavor.
- Buttermilk: The secret to the cake’s velvet crumb and tangy undertone that complements strawberries perfectly.
- Strawberry purée: Infuses the cake with jammy, real berry taste.
- Large eggs: Give the batter structure and help everything come together smoothly.
- Vanilla extract: Adds depth and warmth to both cake and frosting.
- Almond extract (optional): Offers an extra layer of aroma that pairs seamlessly with strawberries.
- Red or pink food coloring (optional): A few drops brighten the cake for that picture-perfect, vibrant pink.
- Finely chopped fresh strawberries: Little pops of real berry in every bite—freshness you can see and taste.
- Cream cheese (softened): The heart of that irresistible, tangy-smooth frosting.
- Powdered sugar: Fluffs up the frosting and delivers just the right amount of sweetness.
How to Make Strawberry Velvet Cake
Step 1: Prep Your Pans and Oven
Begin by preheating your oven to 350°F (175°C) so it’s fully hot and ready when your batter is. Grease and flour two 9-inch round cake pans, making sure every nook is covered—this guarantees the Strawberry Velvet Cake layers pop out beautifully, without sticking or tearing.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together your all-purpose flour, baking powder, baking soda, and salt. This might seem basic, but sifting and whisking ensures your cake bakes up with a wonderfully even, delicate crumb.
Step 3: Cream the Butter and Sugar
In a separate large bowl, beat your softened butter and granulated sugar until they’re fluffy and light in color. This aerates the mixture, promising a cake that’s tender, not heavy. Take your time here—this step really sets the tone for Strawberry Velvet Cake’s signature texture.
Step 4: Add Eggs, Strawberry, and Flavors
Beat in the eggs, one at a time, mixing thoroughly after each to keep everything silky. Pour in your strawberry purée, buttermilk, vanilla, almond extract (if you’re using it), and a few drops of food coloring. Watch as the batter blushes a dreamy pink, and make sure everything is smooth, well blended, and smelling absolutely heavenly.
Step 5: Combine Wet and Dry, Fold in Strawberries
Gradually add your dry ingredients into the wet, mixing gently just until the batter comes together. Overmixing can toughen the cake, so keep it light! Fold in the finely chopped strawberries for bright berry bursts in every slice.
Step 6: Bake
Divide your batter evenly between the prepared pans and smooth out the tops. Slide them into the oven and bake for 25 to 30 minutes, or until a toothpick comes out mostly clean with just a few moist crumbs. Let the cakes cool in their pans for 10 minutes before transferring them to wire racks to finish cooling. Patience pays off here—the layers set up perfectly for frosting.
Step 7: Make the Cream Cheese Frosting
For the iconic Strawberry Velvet Cake finish, beat softened cream cheese and butter together until creamy and smooth. Gradually add powdered sugar (this keeps it from flying everywhere!) and beat in the vanilla until the frosting is cloud-like and silky. You’ll want to spread it on everything.
Step 8: Frost and Assemble
Once the cakes are completely cool, spread a generous layer of frosting over one cake, set the second cake on top, and cover the outside with the remaining frosting. Get creative with swoops, swirls, or smooth sides—this cake looks gorgeous any way you do it.
How to Serve Strawberry Velvet Cake
Garnishes
For a showstopper presentation, crown your Strawberry Velvet Cake with extra slices of fresh strawberries, a scattering of edible flowers, or delicate chocolate curls. A light dusting of powdered sugar never goes amiss either—it’s like a little sprinkle of celebration!
Side Dishes
Pair your Strawberry Velvet Cake with a scoop of vanilla ice cream, a dollop of freshly whipped cream, or a handful of juicy mixed berries. For a more refreshing contrast, serve alongside lemon sorbet or a fruity berry coulis.
Creative Ways to Present
This cake shines both as a whole centerpiece or as petite slices for afternoon tea. Try baking as cupcakes for individual treats, layering it in jars for portable picnic desserts, or using heart-shaped pans for a festive twist on special occasions. Let your imagination guide you—Strawberry Velvet Cake is always the star!
Make Ahead and Storage
Storing Leftovers
If you somehow don’t finish the cake in one sitting, keep any remaining slices in an airtight container in the refrigerator. Strawberry Velvet Cake stays moist and delicious for up to five days—just let slices come to room temperature before serving for the best flavor and texture.
Freezing
For longer storage, tightly wrap unfrosted cake layers in plastic wrap and freeze for up to three months. Thaw overnight in the fridge, then bring to room temperature before frosting. You can even freeze frosted slices individually (just wrap well) to satisfy future cake cravings whenever they hit.
Reheating
Strawberry Velvet Cake is truly best enjoyed at room temperature. If your cake is cold from the fridge, leave it out on the counter for 20–30 minutes before indulging. Briefly microwaving a single slice at low power works in a pinch—but don’t overheat, or the frosting may melt too much!
FAQs
Can I make Strawberry Velvet Cake without food coloring?
Absolutely! The cake will have a lighter, natural blush from the strawberry purée and chopped berries. The food coloring simply enhances the pink hue, but the flavor remains just as enchanting without it.
What’s the best way to make strawberry purée?
Simply hull and chop fresh strawberries, then blend them in a food processor or blender until smooth. For a more concentrated flavor, you can cook the purée down slightly to remove excess water before adding to the batter.
Can I use frozen strawberries?
Yes, frozen strawberries work beautifully for both purée and chopped pieces—just thaw and drain them well first, as excess moisture can affect the cake’s texture.
Is there a substitute for buttermilk?
If you don’t have buttermilk, make a quick substitute by mixing ¾ cup milk with 2 teaspoons lemon juice or white vinegar. Let it sit for 5 minutes before using in your Strawberry Velvet Cake for the same deliciously tender crumb.
How can I add more strawberry flavor?
If you want to double down on berry intensity, add about ½ teaspoon of strawberry extract to the batter. It boosts the fruitiness without overpowering the cake’s delicate balance.
Final Thoughts
This Strawberry Velvet Cake truly brings a burst of berry joy and old-fashioned comfort to any table. If you love cakes that are as gorgeous as they are delicious, give this recipe a try—you’ll find yourself coming back to it, slice after luscious slice. Happy baking!
Print
Strawberry Velvet Cake Recipe
- Total Time: 55 minutes
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of this Strawberry Velvet Cake. Moist layers of strawberry-infused cake topped with a creamy, decadent cream cheese frosting – a perfect treat for any occasion.
Ingredients
Cake:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- ¾ cup buttermilk
- ½ cup strawberry purée
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
- A few drops red or pink food coloring (optional)
- ½ cup finely chopped fresh strawberries
Frosting:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 3 ½ cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix Dry Ingredients: Whisk together flour, baking powder, baking soda, and salt in a large bowl.
- Cream Butter and Sugar: Beat butter and sugar in another bowl until light and fluffy.
- Add Wet Ingredients: Mix in eggs one at a time, then add strawberry purée, buttermilk, vanilla, almond extract, and food coloring until smooth.
- Combine and Bake: Gradually add dry ingredients to wet mixture. Fold in chopped strawberries. Divide batter between pans and bake for 25-30 minutes.
- Make Frosting: Beat cream cheese and butter until creamy. Gradually add powdered sugar, then vanilla.
- Frost and Serve: Frost cooled cakes and layer as desired.
Notes
- Enhance strawberry flavor with ½ teaspoon of strawberry extract.
- Store cake in the fridge for up to 5 days. Bring to room temperature before serving.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 39g
- Sodium: 240mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
