Red Velvet Strawberry Cake is the kind of dessert that instantly steals attention the moment it appears on the table. With its deep ruby-colored layers, soft cocoa notes, clouds of whipped cream, and juicy fresh strawberries, this cake balances elegance and comfort in every bite. Finished with a glossy drizzle of dark chocolate ganache, it feels indulgent without being heavy and festive without being fussy.
This cake is perfect for birthdays, spring and summer celebrations, family gatherings, or any moment that calls for something memorable. It combines the nostalgia of classic red velvet with the freshness of strawberries and cream, creating a dessert that feels familiar yet exciting. Each slice delivers tender cake, light cream, and bright fruit in perfect harmony.
Below, you’ll find a complete, clearly written guide to making this show-stopping cake at home, along with helpful tips, variations, and answers to common questions so your result is beautiful and reliable every time.
Why This Red Velvet Strawberry Cake Stands Out
This recipe isn’t just about looks. Every element is carefully balanced for flavor, texture, and structure.
- Soft, moist red velvet layers with gentle cocoa flavor
- Tangy buttermilk and vinegar for classic tenderness
- Light, stabilized whipped cream that holds its shape
- Fresh strawberries for natural sweetness and contrast
- Smooth dark chocolate ganache to tie everything together
The cake slices cleanly, holds its layers well, and tastes just as good as it looks.
Ingredients Overview
Each ingredient plays an important role in building flavor and structure. Using good-quality basics makes a noticeable difference.
For the Red Velvet Cake Layers
Unsalted butter
Provides richness and moisture. Let it soften fully before mixing.
Granulated sugar
Sweetens the cake and helps create a light, fluffy crumb.
Eggs
Bind the batter and support structure. Room-temperature eggs mix more evenly.
White vinegar
Reacts with baking soda to give red velvet its signature softness.
Unsweetened cocoa powder
Adds subtle chocolate flavor without overpowering the cake.
Cake flour
Creates a fine, delicate crumb. Sifting is essential.
Salt
Balances sweetness and enhances cocoa notes.
Baking soda
Provides lift and reacts with vinegar and buttermilk.
Buttermilk
Adds tang and tenderness. Full-fat is best.
Vanilla extract
Rounds out the flavor and enhances sweetness.
Red food coloring
Gives the cake its iconic color. Gel or liquid both work.
For the Strawberry and Cream Filling
Fresh strawberries
Choose ripe, fragrant berries for the best flavor.
Heavy whipping cream
Forms the base of the frosting. It must be cold for proper whipping.
Powdered sugar
Sweetens the cream smoothly.
Cornstarch
Stabilizes the whipped cream so it stays fluffy longer.
For the Chocolate Ganache
Dark chocolate
Use good-quality chocolate for a smooth finish.
Heavy cream
Creates a glossy, pourable ganache.
Preparing the Cake Layers
Start by preparing your pans and ingredients. This ensures a smooth process and consistent results.
Preparing the Pans
Grease and flour two round cake pans thoroughly. Make sure all corners and sides are coated so the cakes release cleanly after baking.
Creaming the Butter and Sugar
Beat the softened butter and sugar together until very light and fluffy. This step is crucial and should take several minutes. Proper creaming traps air, giving the cake its tender texture.
Adding Eggs and Cocoa
Add the eggs one at a time, mixing just until incorporated. In a small bowl, combine the cocoa powder and vinegar into a smooth paste, then mix it into the batter. This adds depth of flavor and contributes to the cake’s classic texture.
Combining Dry and Wet Ingredients
Sift together cake flour, salt, and baking soda. Alternate adding the dry ingredients and buttermilk to the batter, mixing gently after each addition. Finish by stirring in vanilla extract and red food coloring until the desired color is reached. Avoid overmixing to keep the crumb soft.
Baking the Cake
Divide the batter evenly between the prepared pans and smooth the tops. Bake until the centers spring back lightly and a toothpick inserted comes out clean. Let the cakes cool in the pans before turning them out to prevent cracking.
Preparing the Strawberries and Cream
While the cake layers cool, prepare the filling components.
Preparing the Strawberries
Wash and dry the strawberries gently. Slice some for the filling and keep several whole for decorating the top. Dry berries thoroughly to prevent excess moisture.
Making Stabilized Whipped Cream
Beat cold heavy cream with powdered sugar and cornstarch until stiff peaks form. Stop as soon as the cream holds its shape. Overwhipping can cause a grainy texture.
Making the Chocolate Ganache
Heat the cream until just steaming, not boiling. Pour it over the chopped chocolate and let it sit for a few minutes. Stir gently until smooth and glossy. Allow it to cool slightly so it drips slowly without melting the whipped cream.
Assembling the Cake
Place one cake layer on a serving platter. Spread half of the whipped cream evenly over the surface, reaching the edges. Arrange sliced strawberries over the cream.
Set the second cake layer on top. Spread the remaining whipped cream over the top, then pile whole strawberries in a dome shape. Finish with a controlled drizzle of chocolate ganache, letting it cascade naturally.
Storage and Make-Ahead Tips
This cake is best enjoyed the day it’s assembled, but it can be stored carefully.
- Refrigerate leftovers, lightly covered, for up to two days
- For longer storage, freeze cake layers separately before assembly
- Thaw frozen layers in the refrigerator before decorating
Avoid freezing the fully assembled cake for best texture.
Ingredient Substitutions and Variations
If buttermilk is unavailable, mix milk with lemon juice or vinegar and let it sit briefly.
Raspberries or blackberries can replace strawberries when out of season.
For extra richness, add a thin layer of chocolate frosting between cake layers.
For summer gatherings, mix blueberries with strawberries for a patriotic look.
Serving Suggestions
Serve this cake chilled or slightly cool. It pairs beautifully with coffee, espresso, or cold brew. For brunch celebrations, a lightly sweetened whipped cream topping keeps it balanced and refreshing.
Cultural Background
Red velvet cake has roots in Southern baking traditions, known for its tender crumb and dramatic color. Adding strawberries and cream modernizes the classic while preserving its comforting charm, making it suitable for contemporary celebrations.
Pro Tips for Success
Let butter, eggs, and buttermilk reach room temperature before mixing
Use gel food coloring for deeper color without thinning the batter
Chill bowls and beaters before whipping cream for maximum volume
Assemble the cake shortly before serving for the freshest texture
Frequently Asked Questions
How do I achieve a vibrant red color?
Use gel or liquid red food coloring and adjust gradually until the desired shade is reached.
Can frozen strawberries be used?
Fresh strawberries are best, but thawed and well-drained frozen berries can work for the filling.
Why is vinegar used in red velvet cake?
Vinegar reacts with baking soda to create lift and contributes to the cake’s tender texture.
How should leftovers be stored?
Store covered in the refrigerator for up to two days. The cake is best fresh due to whipped cream and fruit.
Can the cake layers be made ahead?
Yes. Bake the layers in advance, cool completely, wrap tightly, and assemble the cake shortly before serving.
Red Velvet Strawberry Cake is a true celebration dessert—beautiful, balanced, and unforgettable. With its tender layers, fresh fruit, and light cream, it’s a recipe that creates both delicious slices and lasting memories.