Strawberry Velvet Cake Recipe
🍰 Cake Ingredients (Makes two 9-inch layers)
2 ½ cups cake flour (sifted)
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter (room temp)
½ cup vegetable oil
1 ¾ cups granulated sugar
4 large eggs (room temp)
2 teaspoons vanilla extract
½ teaspoon almond extract (optional but delicious!)
½ cup sour cream (room temp)
¾ cup strawberry puree (fresh or frozen, strained)
Pink or red food coloring (optional, for deeper pink)
🍓 Fresh Strawberry Puree
Blend about 1½ cups of fresh strawberries into a smooth puree.
Strain to remove seeds.
Use ¾ cup in the cake and save extra for garnish or drizzle!
🧁 Strawberry Cream Cheese Frosting
8 oz cream cheese (softened)
½ cup unsalted butter (softened)
3 ½ – 4 cups powdered sugar (sifted)
⅓ cup strawberry puree (reduced slightly if too thin)
1 teaspoon vanilla extract
Pinch of salt
👩🍳 Directions
1. Make the Cake:
Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In another large bowl, cream butter, oil, and sugar until light and fluffy (about 3–4 minutes).
Add eggs one at a time, beating well after each.
Mix in vanilla, almond extract, and sour cream.
Stir in strawberry puree and food coloring (if using).
Add dry ingredients in 2–3 batches, mixing just until combined.
Divide batter between pans, smooth tops, and bake for 25–30 minutes or until a toothpick comes out clean.
Let cool in pans for 10 minutes, then remove and cool completely on wire racks.
2. Make the Frosting:
Beat cream cheese and butter until smooth and fluffy.
Add powdered sugar 1 cup at a time, mixing well.
Add strawberry puree, vanilla, and a pinch of salt. Beat until smooth and silky.
Chill slightly if too soft to spread.
3. Assemble the Cake:
Level cake layers if needed.
Spread frosting between layers and over the top and sides.
Decorate with fresh strawberries, strawberry halves, or white chocolate curls.