Description
This Strawberry Cream Cheese Red Velvet Cake is a decadent dessert perfect for any special occasion. Layers of moist red velvet cake are filled with tangy cream cheese frosting and fresh strawberries, creating a stunning and flavorful treat. Whether you’re celebrating a birthday, a holiday, or simply indulging your sweet tooth, this cake is guaranteed to impress!
Ingredients
Scale
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup buttermilk
- 1 cup vegetable oil
- 2 large eggs
- 1 tbsp cocoa powder
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp white vinegar
- 1/2 tsp salt
- 1 oz red food coloring
For the Cream Cheese Frosting:
- 16 oz cream cheese, softened
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
For the Strawberry Garnish:
- 1 1/2 cups fresh strawberries, sliced
Instructions
- Preheat and Prep Pans: Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, lining the bottoms with parchment paper.
- Mix Wet Ingredients: In a large bowl, whisk together the buttermilk, vegetable oil, eggs, vanilla extract, and red food coloring until well combined.
- Combine Dry Ingredients: Sift the flour, sugar, cocoa powder, baking soda, and salt into a separate bowl. Gradually add the dry mixture to the wet ingredients, stirring until just combined.
- Bake the Cakes: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool completely on a wire rack.
- Prepare Frosting: Beat cream cheese and butter together until creamy. Gradually add powdered sugar, one cup at a time, then mix in vanilla extract.
- Assemble the Cake: Place one cake layer on a serving plate. Spread cream cheese frosting on top, then add a layer of sliced strawberries. Repeat with the second layer. Top with the final cake layer and frost the entire cake.
- Decorate: Arrange the remaining strawberries on top of the cake. Chill for 30 minutes before slicing and serving.
Notes
- For extra crunch, add chopped nuts or chocolate shavings between the layers.
- Refrigerate the cake for up to 3 days in an airtight container. Freeze slices for up to 2 months, and thaw before serving.
- To enhance the natural red hue, you can use beetroot powder as a substitute for food coloring.
- Prep Time: 20 minutes
- Cook Time: 30 minutes