DECADENT STRAWBERRY VELVET CAKE
Ingredients:
For the Strawberry Velvet Cake Layers:
2½ cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup unsalted butter, softened
1¾ cups granulated sugar
4 large eggs
1 tbsp strawberry extract (or vanilla if preferred)
¾ cup buttermilk
½ cup strawberry purée (fresh or frozen strawberries blended and strained)
Red or pink food coloring (optional)
For the Strawberry Filling:
1½ cups fresh strawberries, chopped
¼ cup sugar
1 tbsp lemon juice
2 tsp cornstarch + 2 tbsp water
For the Whipped Cream Cheese Frosting:
1½ cups heavy whipping cream, cold
8 oz cream cheese, softened
½ cup powdered sugar
1 tsp vanilla extract
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Instructions:
1. Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
2. In a bowl, whisk flour, baking powder, baking soda, and salt.
3. In another bowl, cream butter and sugar until light. Add eggs one at a time. Mix in extract and food coloring.
4. Combine buttermilk and strawberry purée. Alternate adding dry ingredients and wet mix into the batter. Mix until just combined.
5. Divide batter into pans and bake 25–30 minutes. Cool completely.
6. For filling, heat strawberries, sugar, and lemon juice. Mix cornstarch slurry and add in. Simmer until thickened. Cool.
7. Beat cream cheese, powdered sugar, and vanilla until smooth. In another bowl, whip cream to stiff peaks. Fold into cream cheese mix.
8. Assemble cake: Layer cake, strawberry filling, and frosting. Repeat for all layers.
9. Frost the top and sides lightly for a semi-naked look or fully if preferred. Garnish with fresh strawberries.
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