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
Scale
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
