Strawberries and Cream Red Velvet Cake
Strawberries and Cream Red Velvet Cake is classic, moist red velvet cake with vanilla bean whipped cream frosting and sliced fresh strawberries in the middle. It’s so light and delicious, it’s the perfect summer cake.
This cake is for my youngest boy, who turns 10 today. TEN! 😯 How did my little one get so old? I asked my son what kind of cake he wanted me to make, and he mentioned a s’mores cake, which he had Googled. It looked incredible, but then he thought about it some more and suggested a red velvet cake with strawberries. I thought about it, and decided that it sounded delicious. A red velvet cake with a play on a fruit basket cake, complete with fresh strawberries and vanilla bean whipped cream frosting? My son is a genius. 😉
I found the cake recipe on Bon Appetit’s website, and it was very easy to prepare. I halved the recipe on purpose, because I didn’t want cake leftovers, considering we will be celebrating a couple more times. There’s the friend party, the other side of the family party, etc. I’m feeling a s’mores cake on the horizon. 🙂 I easily halved the recipe to make one single 9″ cake, then sliced it with my seldom-used Wilton cake slicer to make it into two layers. I honestly think I would have rather had two full-sized layers, because the more red velvet the better, which is why I’m giving you the double layer recipe!
Normally I’m a cupcake person, because decorating cakes can be so daunting to me. I honestly like to keep things simple and rustic. I wanted the cake to look delicious without being overdone. I completely made this on fly because I was short on time, and wasn’t completely happy with the appearance. All I know is, this cake tasted great and got rave reviews from everyone. I loved it, too. 😀
I neglected to butter and flour my non-stick cake pan and simply sprayed it generously with cooking spray. Guess what? It stuck. I got it out with a knife and a spatula, not without messing it up pretty good in a few places, but that’s the glory of frosting. It covers up those imperfections. Bottom line is, butter and flour your cake pans and/or use parchment paper round to make sure that cake comes out!
The frosting isn’t just plain whipped cream, it’s stabilized whipped cream. Whipped cream get runny and separates, and we can’t have that on this cake. Gelatin is used as a stabilizer, and this cream holds its shape perfectly.
Happy birthday to my boy, and thanks for the great idea to make this cake! 🙂
- 2¼ cups cake flour, sifted then measured
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup low fat buttermilk, room temperature
- 1 tablespoon red food coloring
- 1 teaspoon pure vanilla extract
- 1 teaspoon distilled white vinegar (I used white balsamic)
- 1½ cups granulated sugar
- 1 stick unsalted butter, softened
- 2 large eggs, room temperature
- 8 ounces strawberries, diced, plus more for garnish
- 1 teaspoon unflavored gelatin powder
- 4 teaspoons cold water
- 1¼ cups heavy whipping cream
- ¼ cup powdered sugar, sifted
- 2 teaspoons vanilla bean paste (optional)
- Preheat the oven to 350 degrees. Butter and flour (2) 9" cake pans.
- Sift together the sifted cake flour, cocoa, baking powder, baking soda, and salt in a medium bowl. Set aside.
- Whisk together the buttermilk, red food coloring, vanilla, and white vinegar in a small bowl until well blended. In a large bowl, cream the butter and sugar with an electric mixer on medium high speed until well blended, about 2 minutes. Beat in eggs one at a time on low speed until incorporated. Beat the dry ingredients in on low speed in 4 additions, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Divide the batter equally between the prepared pans. Bake the cakes on the middle rack of the oven for 25 minutes, or until a cake tester inserted into the center of the cake comes out clean. Cool on a wire rack for 10 minutes, then remove the cakes from the pans and continue cooling on the wire rack.
- Place the gelatin and cold water in a small pan. Heat over low heat, stirring constantly, until the gelatin dissolves. Remove from heat and cool, but do not allow to set.
- Whip the cream with the powdered sugar and vanilla bean paste until slightly thick. With the mixer on low speed, add the gelatin to the cream in slow, steady stream. Whip the cream on high speed until stiff.
- Place the bottom cake layer on a serving plate. Divide the frosting in half. Gently fold the diced strawberries into half of the frosting. Frost the bottom half of the cake. Place the second cake layer over the bottom layer. Frost the top layer with the remaining frosting, and garnish with sliced strawberries. Cake should be refrigerated in an airtight container. Enjoy!
Frosting recipe adapted from Wilton's Stabilized Whipped Cream.