Strawberry Velvet Cake Recipe

Introduction

This Ultimate Strawberry Velvet Cake delivers an incredibly moist, tender crumb with vibrant strawberry flavor in every bite. The beautiful pink hue and delicate texture make it perfect for celebrations or any special occasion. If you love strawberry desserts, you might also enjoy Strawberry Cheesecake Chimichangas Recipe or Strawberry Crunch Cheesecake Tacos Recipe for more fruity inspiration.

Ingredients

This Strawberry Velvet Cake combines moist, tender crumb with vibrant berry flavor and a luscious pink hue that makes every slice as beautiful as it is delicious.

• 2½ cups all-purpose flour
• 1¼ cups granulated sugar
• 1 cup unsalted butter, softened
• 1 cup buttermilk
• 3 large eggs
• 1 tablespoon vanilla extract
• Pink gel food coloring
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ⅛ teaspoon salt
• 2 cups fresh strawberries, washed, cut into small pieces, patted dry
• 2 cups strawberry frosting
• 1 cup shredded coconut (optional)

Timing

Prep Time	25 minutes
Cook Time	35 minutes
Total Time	1 hour

Context: This Strawberry Velvet Cake recipe is about 20% faster than similar recipes thanks to simplified preparation steps.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients and Pan

Bring all refrigerated ingredients to room temperature for even mixing. Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper for easy release.

Measure your dry ingredients—flour, baking powder, salt—and sift them together to eliminate lumps and incorporate air for a lighter Strawberry Velvet Cake.

Step 2 — Cream Butter and Sugar

In a large bowl, beat softened butter and granulated sugar on medium-high speed for 3–5 minutes until pale and fluffy. Scrape the bowl occasionally to ensure thorough creaming.

This step is crucial for creating a fine, tender crumb in your Strawberry Velvet Cake, so don’t rush it.

Step 3 — Incorporate Eggs and Flavorings

Add eggs one at a time, beating well after each addition. Mix in vanilla extract and strawberry emulsion or reduced strawberry puree for vibrant flavor and color.

For natural pink hue, use freeze-dried strawberry powder instead of food coloring.

Step 4 — Combine Wet and Dry Ingredients

Alternate adding the sifted dry ingredients and buttermilk to the butter mixture, beginning and ending with flour. Mix on low speed just until combined after each addition.

Overmixing at this stage can develop gluten and make your Strawberry Velvet Cake tough rather than velvety.

Step 5 — Fold in Strawberry Pieces

Gently fold finely chopped fresh strawberries or strawberry pieces into the batter using a spatula. Work quickly to prevent the berries from bleeding too much moisture into the batter.

If using frozen strawberries, thaw and pat them completely dry to avoid a soggy cake.

Step 6 — Bake to Perfection

Divide the batter evenly between prepared pans and smooth the tops. Bake at 350°F (175°C) for 25–30 minutes until a toothpick inserted in the center comes out clean.

The cakes should be lightly golden and spring back when gently pressed—avoid overbaking to maintain moisture.

Step 7 — Cool Completely

Let cakes cool in pans for 10 minutes before inverting onto wire racks. Remove parchment paper and allow to cool completely before frosting, about 1–2 hours.

Warm cakes will melt your frosting and make assembly difficult.

Step 8 — Prepare Strawberry Frosting

Beat softened cream cheese and butter until smooth. Gradually add powdered sugar and reduced strawberry puree or freeze-dried strawberry powder, beating until light and fluffy.

Chill frosting for 15 minutes if it becomes too soft for easy spreading.

Step 9 — Assemble and Serve

Place one cake layer on a serving plate and spread with frosting. Top with second layer and frost the top and sides. Garnish with fresh strawberry slices if desired.

For best flavor and texture, let the assembled Strawberry Velvet Cake rest at room temperature for at least 30 minutes before slicing.

Nutritional Information

Calories	385
Protein	5g
Carbohydrates	58g
Fat	16g
Fiber	1g
Sodium	280mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt for oil — Adds protein while keeping the Strawberry Velvet Cake moist with a subtle tang.
• Almond or coconut flour — Creates a gluten-free, lower-carb version with nutty undertones.
• Applesauce or mashed banana — Natural sweeteners that reduce added sugar and add fruity depth.
• Coconut oil or avocado oil — Dairy-free fat substitutes that contribute a light, buttery flavor.
• Egg whites or flax eggs — Lower cholesterol options that maintain structure without altering taste.
• Reduced-sodium baking powder — Cuts salt content while ensuring proper rise for your Strawberry Velvet Cake.
• Stevia or monk fruit — Zero-calorie sweeteners ideal for a lower-sugar, diabetic-friendly version.
• Oat or nut milk — Dairy-free liquid alternative that blends seamlessly with strawberry flavors.

Serving Suggestions

• Pair with a scoop of vanilla bean ice cream for a classic dessert combination.
• Serve alongside fresh berries and a dollop of whipped cream for an elegant presentation.
• Perfect for Valentine’s Day, bridal showers, or spring celebrations.
• Dust with powdered sugar or drizzle with white chocolate ganache for visual appeal.
• Complement with a glass of rosé or sparkling lemonade for beverage pairings.
• Use a cake stand and garnish with whole strawberries for special occasions.

This Strawberry Velvet Cake makes a stunning centerpiece for any celebration, with its vibrant color and delicate flavor profile working beautifully with both simple and sophisticated accompaniments.

Common Mistakes to Avoid

• Mistake: Using artificial strawberry flavoring instead of real fruit. Fix: Use freeze-dried strawberry powder or reduced purée for authentic, concentrated flavor without excess moisture.
• Mistake: Overmixing the batter after adding dry ingredients. Fix: Mix just until combined to maintain the delicate, tender crumb characteristic of a velvet cake.
• Mistake: Adding too much pink food coloring, creating an unnatural hue. Fix: Let the natural color from strawberry powder shine through, adding just a drop of coloring if a deeper pink is desired.
• Mistake: Baking at the wrong oven temperature, causing dryness or uneven rise. Fix: Use an oven thermometer to ensure an accurate 350°F (175°C) and avoid opening the door during the first 25 minutes of baking.
• Mistake: Not properly preparing cake pans, leading to stuck layers. Fix: Thoroughly grease pans, line with parchment paper, and dust with a flour-strawberry powder blend.
• Mistake: Using cold ingredients straight from the refrigerator. Fix: Bring eggs, buttermilk, and butter to room temperature for better emulsion and a smoother batter.
• Mistake: Underbaking or overbaking the layers due to inaccurate timing. Fix: Start checking for doneness at 25 minutes using a toothpick; it should come out with a few moist crumbs attached.
• Mistake: Frosting the cake while layers are still warm. Fix: Cool cakes completely on a wire rack to prevent the frosting from melting and sliding off.
• Mistake: Skipping the crumb coat when frosting. Fix: Apply a thin layer of frosting first to seal in crumbs, then chill before adding the final decorative layer.
• Mistake: Storing the finished cake improperly, causing it to dry out. Fix: Store in an airtight container at room temperature for 1-2 days or refrigerate for longer storage, bringing to room temperature before serving.

Storing Tips

• Fridge: Store your Strawberry Velvet Cake in an airtight container in the refrigerator for up to 5 days.
• Freezer: Wrap the cake tightly in plastic wrap and then aluminum foil before placing it in a freezer-safe container; it will keep for up to 3 months.
• Reheat: For a warm slice, reheat individual portions in the microwave for 15-20 seconds. Always ensure the internal temperature reaches at least 165°F for food safety.

Proper storage is key to maintaining the moist texture and fresh strawberry flavor of your Strawberry Velvet Cake.

Conclusion

This Strawberry Velvet Cake is a stunning, flavorful dessert perfect for any celebration. We hope you love making it as much as we do! If you try this recipe, please leave a comment with your review. For more delicious strawberry desserts, check out our Strawberry Earthquake Cake Recipe and Strawberry Cheesecake Dump Cake Recipe. Don’t forget to subscribe for more easy recipes!

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FAQs

Can I use frozen strawberries for this Strawberry Velvet Cake?

Yes, you can use frozen strawberries. Thaw them completely and drain any excess liquid to prevent the cake batter from becoming too wet. This helps maintain the perfect texture for your Strawberry Velvet Cake.

How do I store Strawberry Velvet Cake to keep it fresh?

Store the cake in an airtight container at room temperature for up to two days. For longer freshness, refrigerate it for up to five days. Always bring it to room temperature before serving for the best flavor and texture.

Can I make this cake ahead of time for a special occasion?

Absolutely, you can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store at room temperature. Frost and assemble your Strawberry Velvet Cake on the day of serving for the freshest results.