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Strawberry Velvet Cake

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A soft, moist strawberry velvet cake made from scratch with simple ingredients, paired with strawberry frosting and fresh strawberries. Perfect for special occasions and celebrations.

Ingredients

Scale
  • 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)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a large mixing bowl, cream together butter and sugar until light and fluffy.
  3. Add eggs, vanilla extract, buttermilk, and pink gel food coloring. Mix until smooth.
  4. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  5. Gradually add dry ingredients to the wet mixture, mixing until just combined. Do not over-mix.
  6. Divide batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  7. Allow cakes to cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
  8. Once cooled, frost cake with strawberry frosting and decorate with fresh strawberries and shredded coconut if desired.

Notes

For best results, use gel food coloring for a vibrant pink hue. Fresh strawberries can be replaced with strawberry jam for a more intense flavor. Cake can be stored in the refrigerator for up to 3 days.

Nutrition

Find it online: https://www.rapidrecipes.blog/strawberry-velvet-cake/