Treat yourself to a slice of pure bliss with Strawberry Velvet Cake, a decadent Celebration Dessert that marries rich cocoa with the bright, juicy flavor of fresh strawberries. Moist, tender layers are topped with creamy buttercream frosting, fresh strawberries, and edible sprinkles, making this Strawberry Velvet Cake a showstopper for birthdays, anniversaries, or any special moment. Ready to impress, this luxurious cake is as delicious as it is beautiful.
Why You’ll Love Strawberry Velvet Cake
This Strawberry Velvet Cake is a standout Celebration Dessert:
- Rich Flavor: Cocoa and strawberry create a perfect sweet-tart balance.
- Moist Texture: Buttermilk and oil ensure a tender, soft crumb.
- Stunning Look: Vibrant frosting and garnishes wow every guest.
- Versatile: Ideal for parties or a cozy treat at home.
- Customizable: Adjust sweetness or frosting to your taste.
- I baked this for a friend’s birthday, and it was the ultimate Celebration Dessert!
Ingredients for Strawberry Velvet Cake
Here’s what you’ll need for Strawberry Velvet Cake (makes one 9-inch, three-layer cake):
For the Cake:
- 2½ cups all-purpose flour
- 1 cup granulated sugar
- 1½ tsp baking soda
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp salt
- 2 large eggs
- 1 cup buttermilk
- 1½ cups vegetable oil
- 2 cups fresh strawberries, pureed
- 1 tsp vanilla extract
- ½ cup strawberry jam
- 1 cup boiling water
For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup heavy cream
- 1 tsp vanilla extract
- Pink food coloring (optional)
- Fresh strawberries, for garnish
- Edible gold and pink sprinkles, for garnish
Ingredient Tips:
- Strawberries: Use fresh for puree; thaw and drain frozen if substituting.
- Buttermilk: Adds moisture; substitute with milk and 1 tbsp vinegar if needed.
- Cocoa Powder: Unsweetened ensures rich chocolate flavor.
- Butter: Softened butter creams best for fluffy frosting.
- Equipment: Three 9-inch cake pans, mixing bowls, hand mixer, wire rack.
Directions for Strawberry Velvet Cake
Let’s bake this stunning Strawberry Velvet Cake!
Preheat Oven
I preheat the oven to 350°F (175°C) and grease and flour three 9-inch round cake pans for easy release.
Mix Dry Ingredients
In a large bowl, I sift together 2½ cups flour, 1 cup sugar, ½ cup cocoa powder, 1½ tsp baking soda, 1 tsp baking powder, and 1 tsp salt.
Combine Wet Ingredients
I add 2 eggs, 1 cup buttermilk, 1½ cups vegetable oil, and 1 tsp vanilla extract to the dry mix, beating on medium speed until smooth.
Add Boiling Water and Strawberries
I slowly mix in 1 cup boiling water until the batter is silky. I fold in 2 cups strawberry puree and ½ cup strawberry jam for vibrant flavor in the Strawberry Velvet Cake.
Bake
I divide the batter evenly among the pans and bake for 30–35 minutes, until a toothpick inserted in the center comes out clean.
Cool
I let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make Frosting
I beat 1 cup softened butter until creamy, gradually adding 4 cups powdered sugar, ¼ cup heavy cream, and 1 tsp vanilla extract until fluffy. I add a drop of pink food coloring if desired.
Assemble
I place one cake layer on a serving plate, spread frosting on top, and repeat with remaining layers. I frost the top and sides, then garnish with fresh strawberries and edible sprinkles.
Nutrition
- Prep Time: 20 minutes
- Cooking Time: 30–35 minutes
- Cooling Time: 1 hour
- Total Time: 1 hour 55 minutes
- Servings: 12 slices
- Calories: ~550 kcal per slice
- Macros per Slice: 70g carbs, 4g protein, 30g fat, 2g fiber
Variations
Try these twists on Strawberry Velvet Cake:
- Frosting Swap: Use cream cheese frosting for a tangy contrast.
- Berry Mix: Add raspberry puree for a mixed-berry flavor.
- Gluten-Free: Substitute with gluten-free flour blend.
- Less Sweet: Reduce sugar by ¼ cup in batter and 1 cup in frosting.
- Mini Cakes: Bake in muffin tins for individual servings.
Storage
I store Strawberry Velvet Cake in an airtight container in the fridge for up to 5 days, covering to prevent drying. For longer storage, I wrap unfrosted layers tightly in plastic and foil, freezing for up to 3 months; I thaw overnight in the fridge before frosting. I store slices individually for quick treats and keep away from strong fridge odors. I let the cake sit at room temperature for 30 minutes before serving for soft frosting.
Serving Ideas
Make your Strawberry Velvet Cake a dazzling Celebration Dessert:
- Classic: Serve at room temperature as a Celebration Dessert for birthdays.
- Indulgent: Pair with vanilla ice cream for extra decadence.
- Clean Slices: Use a serrated knife for neat cuts.
- Beverage Pairing: Enjoy with coffee, milk, or sparkling wine.
- Last-Minute Garnish: Add fresh strawberries and sprinkles just before serving.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries in this recipe. I thaw and drain them thoroughly before pureeing to avoid excess moisture in the Strawberry Velvet Cake.
How can I make the Strawberry Velvet Cake less sweet?
I reduce granulated sugar in the batter by up to ¼ cup and cut powdered sugar in the frosting by 1 cup, noting that texture may slightly change for Strawberry Velvet Cake.
Can I make Strawberry Velvet Cake in advance?
I bake the layers up to 2 days ahead, storing at room temperature, or freeze for 3 months; I frost the Strawberry Velvet Cake just before serving for freshness.
Can I use a different type of frosting for Strawberry Velvet Cake?
I swap buttercream for cream cheese frosting or whipped cream, adjusting to complement the Strawberry Velvet Cake flavors.
More Summer Dessert Recipes You’ll Love
- Strawberry Sorbet Recipe
- Strawberry Crunch Cheesecake Recipe
- Strawberry Fudge Recipe
- Chocolate Cherry Dump Cake
- Pear Dump Cake: A Sweet Summer Treat
Conclusion
This Strawberry Velvet Cake is not just a feast for the taste buds but also a visual delight, thanks to its beautiful frosting and vibrant garnishes. Perfect for birthdays, anniversaries, or any celebration, this Celebration Dessert will impress your guests and leave them craving more.
Strawberry Velvet Cake
Ingredients
For the Cake:
- 2 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1 1/2 cups vegetable oil
- 1 teaspoon vanilla extract
- 1 cup boiling water
- 2 cups strawberries pureed
- 1/2 cup strawberry jam
For the Frosting:
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- Pink food coloring optional
- Fresh strawberries for garnish
- Edible gold and pink sprinkles for garnish
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large mixing bowl, sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add eggs, buttermilk, vegetable oil, and vanilla extract. Beat on medium speed until well combined.
- Gradually mix in boiling water until the batter is smooth.
- Fold in strawberry puree and strawberry jam.
- Divide the batter evenly among the prepared pans and bake for 30-35 minutes. Cool in pans for 10 minutes before transferring to a wire rack.
- For the frosting, beat butter until creamy. Gradually add powdered sugar, heavy cream, and vanilla extract. Mix in pink food coloring if desired.
- Frost the cooled cake layers, garnishing with fresh strawberries and edible sprinkles.
Notes
- For a softer frosting, let the cake sit at room temperature for 30 minutes before serving.
- The cake can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.
- Adjust the amount of sugar in the frosting to taste if you prefer less sweetness.
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