Strawberry Red Velvet Cake
This stunning strawberry red velvet cake features a tender cocoa crumb paired with real strawberry frosting, perfect for birthdays and celebrations.
I first made this strawberry red velvet cake for a summer birthday and immediately loved how the classic cocoa-kissed crumb plays against bright strawberry notes in both the cake and the frosting. It’s a great show-stopper for birthdays, bridal showers, or any time you want a celebratory cake that’s slightly lighter and fruitier than a plain red velvet — and if you like turning cakes into bite-size treats, check out my take on red velvet cake balls for using leftovers or trimming the layers into something fun.
Why you’ll love this dish
This recipe blends the tender, tangy profile of red velvet with real strawberry flavor. The sour cream and buttermilk keep the crumb moist, while a splash of vinegar brightens the cocoa. Using freeze-dried strawberries in the frosting gives concentrated strawberry aroma without making the buttercream runny. Make it for:
- Birthdays and celebrations when you want a pretty, seasonal cake.
- Potlucks where it stands out visually and flavor-wise.
- Anytime you want a slightly less sweet, fruit-forward twist on red velvet.
Step-by-step overview
You’ll: (1) whisk dry ingredients, (2) combine the wet ingredients and fold into the dry, (3) bake in prepared pans until just set, (4) cool completely, (5) make the strawberry cream cheese frosting, and (6) assemble with a crumb coat then a final coat and decoration. Expect active prep of about 30–40 minutes and baking plus cooling around 1.5–2 hours total (most time is hands-off).
What you’ll need
- 300 grams all purpose flour
- 300 grams granulated sugar
- 45 grams cocoa powder (preferably Dutch-processed) — sift to avoid lumps
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 1 tsp salt
- 225 grams buttermilk, room temperature (or milk + 1 tbsp vinegar as quick buttermilk)
- 180 grams sour cream, room temperature
- 186 grams neutral oil (canola, vegetable, or light olive oil)
- 3 large eggs, room temperature
- 1 tsp white vinegar
- 2 tsp vanilla extract
- 1 tsp red gel food coloring (gel vs liquid = more vivid color without thinning batter)
- 226 grams unsalted butter, room temperature (for frosting)
- 454 grams full-fat cream cheese, room temperature (for frosting)
- 800 grams powdered sugar, sifted (for frosting)
- 28 grams freeze-dried strawberries, crushed into powder (intense flavor without extra moisture)
- 2 tsp vanilla extract (for frosting)
- 100 grams chopped fresh strawberries (for folding into or topping the frosting)
Notes/substitutions:
- For a dairy-free version, substitute plant-based yogurt for sour cream and a dairy-free cream cheese (results vary).
- Use gel color sparingly; you can increase to 1½ tsp for a deeper red.
- If you only have liquid food coloring, use a touch more but expect a slightly thinner batter.
Step-by-step instructions
Red Velvet Cake
- Preheat oven to 175°C (350°F). Grease and line two 9-inch (or three 8-inch) round cake pans; dust lightly with flour or use baking spray.
- In a large bowl, sift together flour, sugar, and cocoa powder. Add baking powder, baking soda, and salt; whisk to combine.
- In a separate bowl, whisk buttermilk, sour cream, oil, eggs, vinegar, vanilla, and red gel food coloring until smooth.
- Pour wet into dry and fold with a spatula until just combined. Do not overmix — a few small streaks are okay.
- Divide batter evenly between pans (use a scale for even layers). Tap pans on the counter to release large air bubbles.
- Bake: 25–30 minutes for 8-inch pans, 30–35 minutes for 9-inch pans. Cakes are done when a toothpick inserted in the center comes out with a few moist crumbs.
- Cool in pans 10–15 minutes, then turn out onto a wire rack to cool completely before frosting.
Strawberry Cream Cheese Frosting
- Beat butter (226 g) on medium speed until smooth and slightly paler, about 2 minutes.
- Add cream cheese (454 g) in chunks and beat until homogeneous and smooth. Scrape bowl.
- Reduce speed and gradually add powdered sugar (800 g), mixing until incorporated. If frosting seems too thick, add 1 tsp milk at a time.
- Mix in crushed freeze-dried strawberries (28 g) and 2 tsp vanilla. Taste and adjust — the freeze-dried powder adds aroma and color; add up to 5–10 g more if you want it stronger.
- Fold in the 100 g chopped fresh strawberries right before assembly if you want bursts of fresh fruit; otherwise reserve them for decorating.
Assembly
- If needed, level cake tops with a serrated knife. Place first layer on a serving plate or turntable.
- Spread ~1/3 of the frosting on the first layer. Add the second layer and repeat. For three layers, repeat.
- Apply a thin crumb coat over the entire cake; chill 20–30 minutes to set.
- Add final frosting layer, smooth, and decorate with reserved chopped strawberries, freeze-dried dust, or curls of cake crumbs. Chill briefly to set before slicing.
Strawberry Red Velvet Cake
- Prep
- 40 MIN
- Cook
- 30 MIN
- Total
- 1 HR 10 MIN
- Serves
- 12
01Ingredients
For the cake
For the frosting
02Method
- Red Velvet Cake
- Strawberry Cream Cheese Frosting
- Assembly
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0 OF 16 DONE03Recipe notes
- 01For a dairy-free version, substitute plant-based yogurt for sour cream and dairy-free cream cheese.
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Best ways to enjoy it
- Serve slightly chilled or at room temperature: remove from fridge 30–60 minutes before serving for the best texture.
- Pair with lightly sweetened whipped cream, vanilla bean ice cream, or a small scoop of strawberry sorbet for contrast.
- For plating, slice cleanly with a hot, dry knife (wipe between cuts) and garnish with a sprig of mint or a dusting of freeze-dried strawberry powder.
- Offer coffee, milky tea, or a glass of cold sparkling water to cut through the richness.
Storage and reheating tips
Short-term: Store covered in the refrigerator for up to 3–4 days because of the cream cheese frosting. Keep it covered tightly (cake dome or airtight container) to prevent drying.
Freezing: For best texture, freeze unfrosted layers wrapped tightly in plastic and foil for up to 3 months. Thaw in the fridge overnight and assemble fresh. A fully frosted cake can be frozen (well wrapped) for up to 1 month; thaw overnight in the fridge.
Reheating: Bring slices to room temperature for 30–60 minutes before serving. Avoid microwaving whole slices with cream cheese frosting — the texture will change; if necessary, microwave briefly (10–15 seconds) just to take the chill off.
Creative twists
- Strawberry-cream swirl: Reserve a portion of the frosting, fold in extra freeze-dried powder for a stronger ribbon, and swirl through the final coat.
- Chocolate-strawberry hybrid: Add an extra tablespoon of cocoa to the batter for a richer chocolatey note.
- Cheesecake brownies fusion: Turn leftover crumbs into a base for red velvet cheesecake brownies — press crumbs into a pan and top with a cheesecake layer.
- Gluten-free: Use a cup-for-cup gluten-free flour; add 1 tsp xanthan gum if your blend lacks it.
- Mini versions: Bake in a cupcake tin for individual portions and pipe the frosting for pretty presentation.
Helpful answers
Can I make this ahead of time?
A: Yes. Bake layers 1–2 days ahead, wrap tightly and store in the fridge or freeze for longer. Make frosting a day ahead; keep it chilled and re-whip briefly before using.
Can I use regular milk instead of buttermilk?
A: Make quick buttermilk by adding 1 tbsp white vinegar or lemon juice to 225 g milk, let sit 5–10 minutes. This preserves the acidity that reacts with the baking soda for lift.
How do I avoid a runny frosting from fresh strawberries?
A: Use freeze-dried strawberry powder for flavor; if adding fresh chopped berries, fold them in just before assembly and use cornstarch lightly to absorb excess juice.
Is it safe to freeze a frosted cake with cream cheese frosting?
A: Yes, if wrapped tightly. For best texture, freeze up to 1 month and thaw overnight in the fridge.
FAQ
How long does the cake take from start to finish?
Active prep ~30–40 minutes. Baking plus cooling will add ~1–1.5 hours depending on pan size and cooling time.
Can I make this into cupcakes?
Yes. Bake at the same temperature (175°C/350°F) for about 18–22 minutes; start checking at 16 minutes.
What if I don’t want red coloring?
The cake will be a mild cocoa-brown without coloring; flavor won’t change much, only the classic red visual.
Conclusion
This strawberry red velvet cake pairs classic velvet crumb with bright strawberry frosting for an elegant, crowd-pleasing dessert — perfect for celebrations or a special weekend bake. For more ideas, check out Red Velvet Strawberry Cake – Kopiaste and my Strawberry Red Velvet Heart Cake.
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