Luscious Red Velvet Strawberry Cake

Red Velvet Strawberry Cake arrived in my kitchen on a calm afternoon when the road outside was quiet and the dogs were stretched out in their favorite patch of sun near the back door.

I had just come in from the garden with a small basket of strawberries, still cool from the morning air, and their color felt too bright to ignore. My husband was rinsing mugs at the sink, asking what dessert might follow dinner, while I lined the counter with mixing bowls and parchment paper.

Red Velvet Strawberry Cake felt right for the day. Not tied to a holiday, but suited for a moment when the house feels settled and time moves gently. I set the butter out early, knowing it would soften just as the strawberries finished drying on a clean towel.

Outside, a neighbor waved as she passed by on her afternoon walk, and inside, the kitchen filled with that familiar rhythm of preparation that makes baking feel steady rather than rushed.

Red Velvet Strawberry Cake came together slowly, layer by layer. The deep red batter, the soft white cream, and the fresh berries felt balanced in a way that mirrored the day itself. By the time the cake was assembled, the light had shifted across the table, and the dogs had repositioned themselves closer, hopeful and patient.

Short Description

Red Velvet Strawberry Cake is a moist red velvet layer cake filled with fresh strawberries, stabilized whipped cream, and finished with a smooth chocolate ganache drizzle.

Key Ingredients

For the Cake

• 1 cup unsalted butter, room temperature
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 tablespoon white vinegar
• 2 tablespoons unsweetened cocoa powder
• 2½ cups cake flour, sifted
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 cup full fat buttermilk
• 2 teaspoons vanilla extract
• Red food coloring, to desired color

For the Filling and Frosting

• 2 cups heavy whipping cream, cold
• 2 tablespoons cornstarch
• ½ cup powdered sugar, or to taste

For the Strawberries

• 2½ cups fresh strawberries

For the Ganache

• ½ cup heavy whipping cream
• 4 oz dark chocolate, chopped

Tools Needed

• Stand mixer or hand mixer
• Mixing bowls
• Rubber spatula
• Sifter
• Two 9 inch round cake pans
• Cooling rack
• Small saucepan

Cooking Instructions

Step 1: Prepare the Cake Pans.
Preheat the oven to 350°F. Grease and flour two 9 inch round cake pans, making sure the sides and corners are fully coated to prevent sticking.

Step 2: Cream the Butter and Sugar.
Beat the softened butter and sugar together on medium speed for about 5 minutes, until pale in color and fluffy in texture. Scrape down the bowl halfway through.

Step 3: Add Eggs and Cocoa Paste.
Add the eggs one at a time, mixing just until combined. In a small bowl, stir the vinegar and cocoa powder into a smooth paste, then beat it into the butter mixture.

Step 4: Combine Dry Ingredients.
Sift the cake flour, salt, and baking soda together at least once to keep the crumb light and even.

Step 5: Alternate Dry Ingredients and Buttermilk.
Add the flour mixture and buttermilk to the batter in alternating additions, beginning and ending with the dry ingredients.

Mix gently on low speed. Stir in vanilla and red food coloring until the color is evenly distributed.

Step 6: Bake the Cake Layers.
Divide the batter evenly between the pans and smooth the tops. Bake for 25 to 30 minutes, until the centers spring back lightly and a toothpick comes out clean. Cool completely before assembling.

Step 7: Prepare the Strawberries.
Wash and dry the strawberries thoroughly. Slice most for the filling and set a few whole berries aside for decoration.

Step 8: Make the Whipped Cream.
Beat the cold heavy cream with powdered sugar and cornstarch until stiff peaks form. Stop mixing as soon as the cream holds its shape.

Step 9: Make the Ganache.
Heat the cream until just steaming. Pour over chopped chocolate and let sit for 2 minutes, then stir until smooth. Allow it to cool slightly until thick but pourable.

Step 10: Assemble the Cake.
Place one cake layer on a serving plate. Spread half of the whipped cream evenly and arrange sliced strawberries over the top.

Add the second cake layer, spread remaining whipped cream, pile whole strawberries on top, and drizzle with ganache.

Why You’ll Love This Recipe

Balanced sweetness with fresh fruit

Soft cake crumb that stays moist

No heavy buttercream

Visually striking layers

Ideal for gatherings or special dinners

Mistakes to Avoid & Solutions

Butter not fully softened
Cold butter does not cream properly.
Solution: Let butter sit at room temperature for at least 1 hour.

Overmixing the batter
Too much mixing creates a dense cake.
Solution: Mix just until ingredients are combined.

Overwhipping the cream
Whipped cream can turn grainy.
Solution: Stop mixing as soon as stiff peaks form.

Warm ganache on whipped cream
Hot ganache can melt the topping.
Solution: Let ganache cool until thick but still fluid.

Serving and Pairing Suggestions

Serve chilled for clean slices

Pair with unsweetened tea or espresso

Present on a cake stand for gatherings

Add extra strawberries on the side

Storage and Reheating Tips

Store covered in the refrigerator up to 3 days

Do not freeze assembled cake

Allow slices to sit 10 minutes before serving

Avoid microwaving to preserve texture

FAQs

1. Can I use frozen strawberries?
Fresh strawberries are recommended for best texture.

2. Can I make the cake layers ahead?
Yes. Bake and wrap layers one day ahead.

3. Can I use natural food coloring?
Yes, though the color may be less vibrant.

4. Why is vinegar used?
It reacts with baking soda for a tender crumb.

5. Can I skip the ganache?
Yes. The cake is lovely with whipped cream and berries alone.

Tips & Tricks

Chill the cake briefly before slicing

Use gel food coloring for stronger color

Keep cream very cold before whipping

Recipe Variations

Chocolate Strawberry Red Velvet
Add an extra 1 tablespoon cocoa powder and use chocolate shavings on top.

White Chocolate Strawberry Cake
Replace dark chocolate ganache with melted white chocolate.

Mini Layer Cakes
Bake in smaller pans and reduce baking time to 18 to 20 minutes.

Final Thoughts

Red Velvet Strawberry Cake settles easily into moments when the house feels calm and the table is already set with intention. The contrast between the deep red layers and fresh berries brings a quiet sense of occasion without feeling heavy.

Sharing it feels natural and unforced. A slice here, a pause there, and conversation tends to linger a little longer. Long after the plates are cleared, the memory of color and balance stays behind.