RED VELVET STRAWBERRY LAYER CAKE
Ingredients
For the Red Velvet Cake:
2½ cups all-purpose flour
1½ cups granulated sugar
1 tsp baking soda
1 tsp cocoa powder
1 tsp salt
2 large eggs
1½ cups vegetable oil
1 cup buttermilk, room temperature
2 tbsp red food coloring
1 tsp vanilla extract
1 tsp white vinegar
For the Strawberry Cream Cheese Frosting:
8 oz (226 g) cream cheese, softened
½ cup (115 g) unsalted butter, softened
1 cup freeze-dried strawberries, powdered
3–4 cups powdered sugar
1 tsp vanilla extract
1–2 tbsp heavy cream or milk (optional for consistency)
For the Strawberry Compote:
1½ cups fresh or frozen strawberries, chopped
¼ cup granulated sugar
1 tbsp lemon juice
1 tsp cornstarch + 1 tbsp water
Toppings:
Fresh strawberries
Optional: strawberry glaze, chocolate shavings, or a light dusting of cocoa
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Instructions
1. Make the Red Velvet Cake
1. Preheat oven to 350°F (175°C). Grease and line three 8-inch round pans.
2. In a large bowl, whisk flour, sugar, baking soda, cocoa powder, and salt.
3. In another bowl, whisk eggs, oil, buttermilk, food coloring, vanilla, and vinegar.
4. Add wet ingredients to dry and mix until smooth.
5. Divide batter evenly into pans. Bake 25–30 mins or until a toothpick comes out clean.
6. Cool cakes completely before frosting.
2. Prepare the Strawberry Compote
1. In a saucepan, combine strawberries, sugar, and lemon juice.
2. Cook over medium heat until strawberries break down (5–7 mins).
3. Stir in cornstarch slurry and cook another 2–3 mins until thickened.
4. Cool and refrigerate until needed.
3. Make the Strawberry Cream Cheese Frosting
1. Beat cream cheese and butter until smooth.
2. Add powdered strawberry and vanilla.
3. Gradually beat in powdered sugar until fluffy.
4. Add cream/milk if needed to adjust texture.
4. Assemble the Cake
1. Layer cake: red velvet layer → strawberry frosting → spoonful of compote.
2. Repeat for each layer.
3. Frost the outside lightly or fully, based on your preference.
4. Decorate with fresh strawberries on top and optional chocolate or glaze.