Red Velvet Strawberry Cake Recipe

I absolutely adore baking this Red Velvet Strawberry Cake Recipe whenever I want to impress friends or just treat myself to something truly special. It combines that classic red velvet charm with the fresh, juicy burst of strawberries and a luscious whipped cream that tastes like a dream. For me, this cake is the perfect balance of rich, tangy, and sweet, all wrapped up in vibrant red layers that look as stunning as they taste. There’s nothing quite like cutting into that fluffy cake, finding juicy strawberry slices inside, and finishing each bite with a drizzle of silky chocolate ganache.

Why You’ll Love This Red Velvet Strawberry Cake Recipe

What makes this Red Velvet Strawberry Cake Recipe stand out for me is how it manages to deliver a flavor profile that feels both indulgent and fresh at the same time. The red velvet cake has that subtle cocoa undertone combined with the buttermilk’s slight tanginess, which perfectly complements the natural sweetness and juiciness of the fresh strawberries. Then, layering it all with lightly sweetened whipped cream creates a heavenly lightness that keeps every bite perfectly balanced—not too heavy, not too sweet.

Another reason this cake has won my heart is how approachable it is, even if you aren’t a seasoned baker. The steps are straightforward, using simple techniques like creaming butter and sugar, and sifting dry ingredients to a smooth batter. Plus, the use of fresh strawberries makes it perfect for so many occasions—from casual family dinners to special celebrations where you want to wow your guests with something colorful and delicious. I find it’s a real crowd-pleaser that also feels personal and homemade, which is why I keep coming back to this recipe.

Ingredients You’ll Need

This image shows a tall, round chocolate cake with two main dark brown cake layers. Between the layers is a thick white cream layer with whole halved red strawberries aligned closely. On top of the cake is another cream layer, decorated with white cream swirls and red strawberry halves with green leaves. A single slice of the cake is placed on a white plate, showing all the layers clearly. The background is a white marbled texture, and the cake is on a white cake stand. photo taken with an iphone --ar 4:5 --v 7

The ingredients in this Red Velvet Strawberry Cake Recipe are quite simple but incredibly purposeful. Each one plays a crucial role, whether it’s building the cake’s tender crumb, making the vibrant red color pop, or layering in succulent freshness and creamy texture.

Unsalted butter (1 cup, softened): Provides richness and moisture to the cake base.
Granulated sugar (2 cups): Sweetens the batter and helps create a light, fluffy texture.
Large eggs (2): Bind the ingredients and add structure.
Distilled white vinegar (1 tablespoon): Reacts with baking soda to help the cake rise and enhances the red velvet tang.
Unsweetened cocoa powder (1 tablespoon): Adds just a hint of chocolate flavor that defines red velvet.
Cake flour (2 1/2 cups): Ensures a delicate and tender crumb.
Salt (1/2 teaspoon): Balances the sweetness and enhances flavors.
Baking soda (1 1/2 teaspoons): Leavens the cake for a light texture.
Buttermilk (1 cup): Adds moisture and a slight tanginess to the cake.
Vanilla extract (1 teaspoon): Brings warmth and depth to the overall flavor.
Red food coloring: Creates the signature vibrant red that makes this cake so iconic.
Fresh strawberries (2 quarts, divided): Adds juicy natural sweetness and stunning decoration.
Heavy whipping cream (2 cups): Whipped into fluffy sweet cream layers.
Cornstarch (2 teaspoons): Stabilizes the whipped cream for a perfect finish.
Powdered sugar (1/2 to 3/4 cup): Sweetens the whipped cream perfectly.
Chopped dark chocolate or chocolate chips (1 cup): Used for the rich chocolate ganache drizzle.
Heavy cream (1/2 cup): Heats to melt chocolate for a flawless ganache.

Directions

Step 1: Begin by allowing all ingredients to come to room temperature. This helps the batter mix evenly and rise beautifully.

Step 2: Prepare two 9-inch round cake pans by greasing and lightly flouring them. Set aside while you make the batter.

Step 3: Using a stand mixer, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This should take about 3 to 5 minutes on medium speed. Then, add the eggs one at a time, fully incorporating each before adding the next.

Step 4: Stir together the vinegar and unsweetened cocoa powder to make a paste, then add it to the butter mixture. Mix until fully combined to build that classic red velvet flavor base.

Step 5: In a separate bowl, sift together the cake flour, salt, and baking soda to ensure even distribution.

Step 6: Alternately add the sifted dry ingredients and the buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix gently after each addition and scrape down the sides of the bowl to keep everything well combined.

Step 7: Stir in the vanilla extract, then add red food coloring gradually until you reach your desired vibrant red shade.

Step 8: Divide the batter equally between the prepared pans and bake in a preheated 350°F oven for 25 to 30 minutes. Test for doneness by inserting a toothpick into the center; it should come out clean.

Step 9: Let the cakes cool in the pans for 30 minutes. Then invert them onto wire racks to cool completely before assembling.

Step 10: Wash and dry the strawberries. Hull and thinly slice about 8 to 10 of them for the filling, reserving the rest whole for decoration on top.

Step 11: In a chilled bowl, beat 2 cups of heavy cream with cornstarch and powdered sugar until stiff peaks form. Make sure you don’t overbeat to keep the whipped cream light and airy.

Step 12: Prepare the ganache by heating 1/2 cup heavy cream just below boiling, then pouring it over the chopped dark chocolate. Let it sit for 10 minutes before stirring until smooth and silky. Allow the ganache to cool to room temperature.

Step 13: Place one cake layer on your serving plate. Spread half of the whipped cream evenly on top, then arrange the sliced strawberries in a single layer over the cream.

Step 14: Add the second cake layer on top. Spread the remaining whipped cream over the surface and decorate with the reserved whole strawberries, creating a beautiful dome in the center.

Step 15: Finally, drizzle the cooled chocolate ganache over the cake. Chill the cake until you’re ready to serve to let all the flavors meld together perfectly.

Servings and Timing

This recipe generously serves 12 people, making it perfect for gatherings or celebrations. The preparation time is about 40 minutes, with a baking time of 25 to 30 minutes, which means your total hands-on time is roughly 1 hour and 10 minutes. Don’t forget to factor in about 30 minutes for cooling the cake layers before assembling, plus chilling time for the finished cake to set beautifully before serving.

How to Serve This Red Velvet Strawberry Cake Recipe

A slice of red velvet cake with three main layers sits on a white plate over a white marbled surface. The bottom and middle layers are dark red, soft, and moist cake. Between these cake layers, there is a layer full of sliced bright red strawberries mixed with white creamy filling. Above the middle layer, a thick white creamy layer spreads smoothly. The top layer is a shiny, red glaze with whole and sliced strawberries arranged on it, with one strawberry having green leaves visible at the top center of the slice. A whole glazed strawberry lies on the plate next to the cake slice. Photo taken with an iphone --ar 4:5 --v 7

When it comes to serving this Red Velvet Strawberry Cake Recipe, I love to keep it simple yet elegant. This cake shines best when enjoyed at room temperature, which lets the whipped cream stay light and the flavors fully develop. I usually slice the cake into generous but manageable portions so each serving feels like a decadent treat without overwhelming.

For a lovely accompaniment, I sometimes serve the cake alongside a cup of freshly brewed coffee or a light fruity tea to complement the strawberries without competing with their sweetness. If I’m hosting a party, a chilled glass of sparkling rosé or a strawberry-infused cocktail adds a festive touch that pairs beautifully with the chocolate ganache and fresh fruit.

Presentation-wise, I keep the whole strawberries on top as a natural garnish since they bring color and texture, but you could also dust the cake lightly with powdered sugar or scatter some chocolate shavings around the plate for extra flair. This cake truly fits every occasion, from birthday celebrations to brunch get-togethers or even as a special weekend dessert with family.

Variations

I love experimenting with this Red Velvet Strawberry Cake Recipe to tailor it to different preferences or dietary needs. For example, you can easily substitute the cake flour with a gluten-free blend to make it gluten-friendly, and use coconut cream in place of heavy cream for a dairy-free option. Just keep in mind you’ll want a stabilizer like cornstarch to keep the whipped cream firm.

Flavor-wise, if you’re a fan of citrus, adding a teaspoon of orange zest to the batter or whipped cream brightens everything up beautifully. For a richer texture, swapping out some of the granulated sugar for brown sugar adds a subtle caramel note that’s delicious. You can also try replacing the fresh strawberries with raspberries or mixed berries to twist the flavor profile while keeping the fresh, fruity vibe.

On the technique side, I’ve even baked this cake in cupcake form for easy fête-sized treats or used a bundt pan for a stunning shape, adjusting baking times accordingly. No matter how you mix it up, this recipe is forgiving and always delicious.

Storage and Reheating

Storing Leftovers

After enjoying a slice or two of this Red Velvet Strawberry Cake Recipe, you can store leftovers in an airtight container in the refrigerator. I recommend using a cake dome or a deep container to avoid squishing the whipped cream and decorations. It will stay fresh and flavorful for up to 3 days this way, but be sure to keep it chilled so the cream stays stable and the strawberries don’t lose their freshness.

Freezing

This cake can be frozen, although I prefer freezing the layers before assembly rather than the fully assembled cake because whipped cream doesn’t freeze well. To freeze, wrap each cooled cake layer tightly in plastic wrap and then place them in a freezer bag. They’ll keep well for up to 2 months. When you’re ready to serve, thaw the layers overnight in the refrigerator and then whip fresh cream to assemble and decorate for best results.

Reheating

I don’t recommend reheating this cake since it’s best enjoyed chilled or at room temperature, especially because of the whipped cream and fresh strawberries. If you must serve it slightly warmer, let it sit at room temperature for about 30 minutes before slicing to soften the cake slightly without melting the cream. Avoid microwaving as it can cause the cream to separate and the strawberries to become mushy.

FAQs

Can I use frozen strawberries in this Red Velvet Strawberry Cake Recipe?

While fresh strawberries work best for both the filling and garnish due to their texture and moisture content, you can use frozen strawberries if needed. Just be sure to thaw and drain them thoroughly to avoid excess moisture that could make the cake soggy. I prefer fresh strawberries for the best flavor and presentation.

Is there a way to make this cake vegan?

Yes! To make a vegan version of this Red Velvet Strawberry Cake Recipe, you can replace butter with a vegan butter substitute and use flax or chia eggs instead of chicken eggs. For the buttermilk, mix plant-based milk with a little vinegar or lemon juice. Swap heavy cream with coconut cream for the whipped topping, and choose dairy-free chocolate for the ganache. It takes some tweaks but can be just as delicious!

Can I prepare the cake layers in advance?

Absolutely! You can bake the cake layers a day ahead and wrap them tightly in plastic wrap. Refrigerate until ready to assemble the next day. This helps save time and also gives the layers a chance to settle, making them easier to work with and slice neatly.

How do I get the perfect red color without using too much food coloring?

The key is adding the red food coloring gradually until you achieve the shade you want. Using gel or paste food coloring usually gives a more vibrant color with less product. Also, the cocoa powder and vinegar mixture helps create that classic red velvet hue, so be sure not to skip that step for a rich, natural tint.

What should I do if my whipped cream becomes too soft or watery?

If your whipped cream feels too soft or watery, it may have been under-whipped or affected by humidity. Try chilling your mixing bowl and beaters before whipping, and add the cornstarch gradually to help stabilize it. If it’s over-whipped, you can fold in a little fresh cream to soften it back to the perfect fluffy texture.

Conclusion

I can’t recommend this Red Velvet Strawberry Cake Recipe enough for anyone who loves a cake that’s as delicious as it is beautiful. It’s my go-to when I want to impress or simply enjoy a special dessert that feels fresh and indulgent. The blend of red velvet, fresh strawberries, whipped cream, and chocolate ganache is truly magical. I hope you’ll give it a try—you might find yourself baking it again and again, just like I do!