Description
This decadent strawberry velvet cake combines the tender crumb of classic velvet cake with fresh strawberry flavor that tastes like pure happiness. It's perfect for birthdays, holidays, or any celebration.
Ingredients
1 ½ cups Fresh strawberries (pureed)
2 ¾ cups All-purpose flour
1 ¾ cups Granulated sugar
¾ cup Unsalted butter (softened)
3 large Eggs (room temperature)
1 cup Buttermilk
½ cup Vegetable oil
1 tablespoon Vanilla extract
1 teaspoon Baking soda
1 teaspoon White vinegar
½ teaspoon Salt
1 teaspoon Red food coloring (optional)
16 ounces Cream cheese (softened)
½ cup Unsalted butter (softened)
4 cups Powdered sugar
2 teaspoons Vanilla extract
2–3 tablespoons Heavy cream
Instructions
- Step 1: Preheat your oven to 350°F. Grease and flour three 8-inch round cake pans
- Step 2: Puree fresh strawberries in a blender until completely smooth
- Step 3: Cream the softened butter and sugar together in a large bowl until light and fluffy
- Step 4: Add eggs one at a time, beating well after each addition. Mix in the vanilla extract and strawberry puree
- Step 5: In a separate bowl, whisk together the flour, baking soda, and salt. Combine the buttermilk and oil in another container. Alternately add the dry and wet ingredients to the butter mixture
- Step 6: Gently stir in the vinegar and food coloring if using
- Step 7: Divide the batter evenly among the prepared pans and bake for 25-30 minutes
- Step 8: Cool the cakes in the pans for 10 minutes, then turn them out onto wire racks to cool completely
- Step 9: Prepare the cream cheese frosting by beating the softened cream cheese and butter until smooth. Gradually add the powdered sugar
- Step 10: Add vanilla and heavy cream, then beat on high speed until fluffy
- Step 11: Layer the cakes with frosting in between and apply a crumb coat
- Step 12: Refrigerate for 30 minutes, then frost the top and sides of the cake
- Step 13: Decorate with fresh strawberry slices if desired
Notes
For a dairy-free version, substitute buttermilk with almond milk mixed with lemon juice.
You can freeze unfrosted cake layers for up to 3 months.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520 kcal
- Sugar: 52g
- Sodium: 280mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 68g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg