If you’re ready to fall in love with your new favorite dessert, look no further than Strawberry Velvet Cake. This showstopping cake is everything you crave in a spring or summer treat: moist, feather-light layers swirled with sweet strawberry purée, pops of juicy fresh fruit, and the dreamiest cloud of strawberry cream cheese frosting you could ever imagine. Whether you’re baking for a special birthday or just need a slice of pure joy on a Tuesday, this cake will win hearts and disappear quickly!
Ingredients You’ll Need
Don’t be intimidated by the list—each ingredient in this Strawberry Velvet Cake has a purpose, promising a cake that’s tender, fruity, and absolutely irresistible. These pantry and fridge staples blend to create a vibrant texture, bold flavor, and that iconic blushing pink crumb.
- All-purpose flour: Provides structure while keeping the cake soft and airy.
- Cornstarch: Gives the crumb a velvet-soft finish and a hint of extra tenderness.
- Baking powder and baking soda: Help the cake rise and stay fluffy from the inside out.
- Salt: Balances the sweetness and accentuates the strawberry flavor.
- Unsalted butter (softened): Brings classic richness and creaminess to the cake.
- Vegetable oil: Ensures each bite is incredibly moist and light.
- Granulated sugar: Sweetens the cake and helps with structure.
- Eggs: Bind everything together and add a pillowy spring.
- Sour cream: Adds subtle tang and keeps the crumb extra moist.
- Vanilla extract: Enhances both the strawberry and cake flavors with warmth.
- Buttermilk: The secret to ultra-tender velvet texture and balanced flavor.
- Strawberry purée: Packs every layer with fresh, sunny berry flavor—use ripe berries for best results.
- Red or pink food coloring (optional): For a fun pop of color that makes each slice irresistible.
- Diced fresh strawberries: Adds pockets of juicy fruit in every single bite.
- Cream cheese (softened): The base for your dreamy, tangy strawberry frosting.
- Powdered sugar: Sweetens and thickens the frosting without grittiness.
- Pinch of salt (for frosting): Just enough to keep the sweetness in check and the flavors bright.
How to Make Strawberry Velvet Cake
Step 1: Prepare Your Pans and Preheat the Oven
Start by preheating your oven to 350°F (175°C)—your kitchen will smell incredible soon! Grease and flour two 9-inch round cake pans, or line the bottoms with parchment paper for easy removal. This little bit of prep ensures your Strawberry Velvet Cake layers slip right out, ready for frosting once cooled.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Whisking distributes the leaveners evenly so the cake bakes up with a perfect rise and a consistent crumb. Set aside while you get going on the wet ingredients.
Step 3: Cream the Butter, Oil, and Sugar
Using a stand mixer or hand mixer, beat the softened butter, oil, and sugar together in a large bowl until the mixture becomes pale and fluffy—about 2–3 minutes. This creaming step traps tiny air bubbles, which helps make your Strawberry Velvet Cake exceptionally light.
Step 4: Add the Eggs, Sour Cream, and Vanilla
Add the eggs one at a time, beating well after each addition to fully incorporate them. Next, gently blend in the sour cream and vanilla extract, which give the batter a subtle tang and deepen the soft, rich flavor of each layer.
Step 5: Combine Strawberry Purée and Buttermilk
Stir the buttermilk and strawberry purée together in a small bowl. This creates a luscious, berry-infused liquid that will deliver that unmistakable strawberry aroma and color throughout the cake. If you want a brighter, pinker result, this is the time to stir in a drop or two of food coloring.
Step 6: Mix Wet and Dry Ingredients Alternately
With the mixer on low, add the dry ingredients to the wet in three parts, alternating with the strawberry-buttermilk mixture. Always begin and end with the dry ingredients—this keeps your batter from becoming too runny and ensures a tight, tender crumb. Mix just until no dry streaks remain.
Step 7: Fold in Fresh Strawberries
Gently fold in the diced strawberries, being careful not to overmix. These little strawberry gems will create bursts of fruit flavor and a touch of juiciness, making each slice of Strawberry Velvet Cake truly special.
Step 8: Bake the Cakes
Divide the batter between your two prepared pans, smoothing out the tops with a spatula. Bake in the center of the oven for 28–32 minutes until the cakes are springy and a toothpick inserted in the center comes out clean. Let them cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely. Cool cakes make for easier, tidier frosting later on!
Step 9: Make the Strawberry Cream Cheese Frosting
In a large bowl, beat the softened cream cheese and butter together until perfectly creamy. Gradually add the powdered sugar, then mix in the strawberry purée, vanilla, and a pinch of salt. You’ll end up with a fluffy, pale pink frosting that’s good enough to eat by the spoonful—resist the urge until you finish the cake!
Step 10: Assemble and Frost
Once your cake layers are fully cooled, spread a generous layer of frosting between them, then cover the outside with the rest. If you like sharp, bakery-style slices, chill the assembled cake for at least 30 minutes before cutting. It lets the frosting firm up and makes serving a breeze.
How to Serve Strawberry Velvet Cake
Garnishes
Gorgeous slices deserve gorgeous garnishes! Top your Strawberry Velvet Cake with fresh sliced strawberries, edible flowers, or a light dusting of powdered sugar. For even more wow-factor, add a sprinkle of white chocolate shavings or a few mint leaves before bringing to the table.
Side Dishes
This cake shines on its own, but a scoop of vanilla bean ice cream or a drizzle of homemade strawberry sauce takes it to another level. Light and tart options, like a little lemon sorbet, also work wonders as palate cleansers alongside each decadent slice.
Creative Ways to Present
For festive occasions, turn your Strawberry Velvet Cake into a layer cake masterpiece with extra berries tucked between the layers. Make mini cakes using cupcake tins for charming individual desserts. Or slice into small squares and serve them as dainty petit fours—sweet, summery party bites!
Make Ahead and Storage
Storing Leftovers
Your Strawberry Velvet Cake will stay moist and delicious for up to 3 days when covered and stored in the refrigerator. For best texture, use a cake dome or airtight container to keep it protected from fridge odors and retain that wonderful freshness.
Freezing
Cake freezes beautifully! Wrap unfrosted layers tightly in plastic wrap, then foil, and store them in the freezer for up to two months. For frosted leftover cake, slice and freeze pieces individually—just enough for a quick treat whenever you need a taste of strawberry sunshine.
Reheating
To thaw frozen slices, just transfer them to the fridge for a few hours or overnight. If you prefer your cake slightly warm (who can blame you!), zap individual slices in the microwave for 10–20 seconds to slightly soften the frosting and bring out that fresh-baked flavor.
FAQs
Can I use frozen strawberries in the Strawberry Velvet Cake?
Absolutely! Frozen berries work well for both the purée and the diced pieces—just thaw and drain them thoroughly first to avoid excess moisture in your batter.
How do I get an even pink color throughout the cake?
For the brightest, most even pink crumb, add a drop or two of red or pink food coloring along with your strawberry purée. This ensures your Strawberry Velvet Cake comes out with a picture-perfect hue every time.
What can I substitute for buttermilk?
If you don’t have buttermilk, you can make your own by adding 1 teaspoon of lemon juice or vinegar to 1/2 cup milk. Let it sit for a few minutes, then use as directed in the recipe!
Can I make this cake as cupcakes?
Definitely! Divide the batter among lined cupcake tins, fill each about two-thirds full, and bake for 18–22 minutes. They’ll be just as moist and easy to share as the classic Strawberry Velvet Cake.
Is the cream cheese frosting pipeable for decoration?
Yes, this strawberry cream cheese frosting holds its shape beautifully for piping borders, swirls, or even rosettes. Chill it briefly before piping if you want crisp details and a professional finish.
Final Thoughts
If you haven’t baked a Strawberry Velvet Cake yet, consider this your official invitation! Every slice is a celebration of strawberries and cream, and you’ll love watching friends and family dive in for seconds. Give it a try and let the sweet strawberry aroma brighten up your next gathering—I promise, you’re in for something truly special.
Print
Strawberry Velvet Cake Recipe
- Total Time: 55 minutes (plus cooling time)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the lusciousness of this Strawberry Velvet Cake, a moist and flavorful dessert that features layers of strawberry-infused cake topped with a delightful strawberry cream cheese frosting. Perfect for any celebration or sweet craving!
Ingredients
Cake:
- 2 1/2 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1/2 cup vegetable oil
- 1 3/4 cups granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1 tablespoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup strawberry purée (fresh or frozen, blended and strained)
- Red or pink food coloring (optional)
- 1 1/2 cups diced fresh strawberries
Strawberry Cream Cheese Frosting:
- 8 oz cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 3 1/2 cups powdered sugar
- 1/4 cup strawberry purée
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans or line with parchment paper.
- Prepare the dry ingredients: In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
- Make the cake batter: In a large bowl, beat butter, oil, and sugar until light and fluffy. Add eggs one at a time, then mix in sour cream and vanilla extract.
- Combine wet and dry ingredients: Mix buttermilk and strawberry purée. Alternate adding dry ingredients and strawberry-buttermilk mixture to the batter. Fold in diced strawberries and food coloring if desired.
- Bake the cakes: Divide batter between pans and bake for 28–32 minutes. Cool in pans before transferring to wire racks.
- Prepare the frosting: Beat cream cheese and butter until smooth. Add powdered sugar, strawberry purée, vanilla, and salt, then mix until fluffy.
- Frost the cakes: Frost and stack the cooled cakes, then chill before slicing.
Notes
- Strain the strawberry purée for a smoother frosting texture.
- Store the cake covered in the fridge for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 41g
- Sodium: 230mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
