Strawberry Velvet Cake
Ingredients:
For the Cake:
2 1/2 cups all-purpose flour
2 tbsp cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1/2 cup strawberry puree (fresh or frozen & thawed)
1 tsp vanilla extract
1 tsp white vinegar
1/2 cup unsalted butter, softened
1/2 cup vegetable oil
1 3/4 cups granulated sugar
3 large eggs
1-2 tsp red food coloring (optional)
For the Strawberry Cream Frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
2 1/2 cups powdered sugar
1/4 cup freeze-dried strawberries, powdered
1/2 tsp vanilla extract
Fresh strawberries and berries for topping
Directions:
Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
In a bowl, whisk together flour, cocoa, baking soda, and salt. Set aside.
In another bowl, mix buttermilk, strawberry puree, vanilla, and vinegar.
In a large bowl, cream butter, oil, and sugar until light. Add eggs one at a time, mixing well.
Alternate adding flour mixture and buttermilk mixture to the butter mixture. Stir in food coloring if using.
Divide batter evenly between pans and bake for 25–30 minutes. Cool completely.
For frosting, beat cream cheese and butter until creamy. Add powdered sugar, strawberry powder, and vanilla; mix until fluffy.
Layer cakes with frosting in between and on top. Garnish with fresh berries and chill before serving.
Prep Time: 25 minutes | Cooking Time: 30 minutes | Total Time: 55 minutes
Kcal: 420 kcal per slice | Servings: 12 slices
Tips:
Use freeze-dried strawberry powder in the frosting for an intense fruity flavor without watering it down.
Chill the cake layers before frosting for a clean, smooth finish.
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