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Red Velvet Cake is a classic American dessert, renowned for its vibrant red color, velvety texture, and subtle chocolate flavor. When paired with fresh strawberries, this cake becomes a show-stopping dessert perfect for any special occasion. Whether you’re celebrating a birthday, an anniversary, or simply want to indulge in a luxurious treat, this Red Velvet Cake with Strawberries recipe will exceed your expectations.
Some food historians trace its roots to the Victorian era when velvet cakes were popular. These cakes had a fine, tender crumb, achieved by adding cocoa powder to soften the flour’s protein. The red hue is believed to have initially resulted from the chemical reaction between natural cocoa and acidic ingredients like buttermilk or vinegar, which enhanced the reddish-brown color of the cocoa. This effect was further emphasized during the Great Depression, when food coloring became more widely available and affordable, solidifying the bright red appearance that we associate with the cake today.
The iconic Red Velvet Cake saw a surge in popularity during the 1920s and 1930s, particularly in the American South. It became especially famous through the Waldorf-Astoria Hotel in New York City, where it was reportedly served as a signature dessert. The cake gained a broader cultural significance and became a staple at celebrations, particularly in the Southern United States.
Red Velvet Cake with Strawberries adds a fresh, fruity twist to the traditional recipe. The tartness and sweetness of strawberries complement the rich, creamy layers of the cake, creating a deliciously indulgent dessert. This combination offers a delightful balance of flavors and textures, making it a popular choice for special occasions like Valentine’s Day, weddings, and anniversaries.
Red Velvet Cake with Strawberries
This Red Velvet Cake is a moist and tender dessert, made with buttermilk, cocoa, and a hint of vanilla. The vibrant red hue is achieved using food coloring, creating a striking contrast with the cream cheese frosting. Fresh strawberries add a burst of freshness and a touch of elegance to this already beautiful cake. This recipe is designed to be straightforward, ensuring that even novice bakers can achieve stunning results.
Tools and Equipment
- Stand mixer or hand mixer
- Mixing bowls
- Measuring cups and spoons
- Rubber spatula
- 2 9-inch round cake pans
- Parchment paper
- Cooling rack
- Serrated knife
- Cake turntable (optional)
- Offset spatula
Ingredients
For the Cake:
For the Cream Cheese Frosting:
For the Strawberry Filling and Decoration:
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, and line the bottoms with parchment paper.
- In a large mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
- In another bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing with a stand mixer or hand mixer on low speed until smooth.
- Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a cooling rack to cool completely.
- In a large bowl, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract.
- Once the cakes are completely cool, use a serrated knife to level the tops if necessary. Place one cake layer on a serving plate or cake turntable. Spread a generous layer of cream cheese frosting over the top, then add a layer of sliced strawberries.
- Place the second cake layer on top, and frost the top and sides of the cake with the remaining cream cheese frosting.
- Arrange the remaining strawberry slices on top of the cake in a decorative pattern.
- Chill the cake in the refrigerator for at least 1 hour before serving to allow the frosting to set.
Servings 15
- Amount Per Serving
- Calories 724.07kcal
- % Daily Value *
- Total Fat 46.02g71%
- Saturated Fat 17.09g86%
- Trans Fat 0.36g
- Cholesterol 88.48mg30%
- Sodium 336.44mg15%
- Potassium 134.44mg4%
- Total Carbohydrate 74.67g25%
- Dietary Fiber 1.36g6%
- Sugars 56.28g
- Protein 5.66g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Please note that the nutritional values provided are approximate and may vary depending on the specific ingredients and portion sizes used. It's always best to double-check with your specific ingredients and measurements for accurate nutritional information.
Note
Tips and Variations:
- Alternative Flours: For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Extra Flavor: Add 1/2 cup of finely chopped nuts (such as pecans or walnuts) to the batter for added texture and flavor.
- Berry Variations: Replace strawberries with other berries like raspberries or blueberries for a different twist.
- Cupcake Option: This recipe can be used to make cupcakes. Simply divide the batter into cupcake liners and bake for 18-20 minutes.
Serving Suggestions:
Serve this Red Velvet Cake with Strawberries as a centerpiece dessert at celebrations, paired with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. A glass of sparkling wine or a cup of freshly brewed coffee makes an excellent accompaniment.
Allergen Information:
- Gluten: Traditional Red Velvet Cake is made with wheat flour, which contains gluten. For a gluten-free version, use a gluten-free flour blend suitable for baking.
- Dairy: The cake and frosting typically contain dairy products such as buttermilk, cream cheese, and butter. Dairy-free alternatives include almond milk, vegan butter, and dairy-free cream cheese.
- Eggs: Eggs are used in the cake batter. For an egg-free version, use egg replacers like flaxseed meal mixed with water or commercial egg replacers.
- Food Coloring: Red food coloring is used for the cake’s distinctive color. Ensure the food coloring used is safe for those with sensitivities.
Wine or Drink Pairing:
- Sparkling Wine: A glass of sparkling wine or Champagne pairs beautifully with the sweetness and richness of the cake, adding a festive touch.
- Rosé Wine: The fruity notes of a chilled rosé complement the strawberries and the subtle cocoa flavor of the cake.
- Milk: A classic glass of cold milk balances the rich flavors of the cake and frosting.
- Coffee: A strong cup of coffee or an espresso pairs well with the sweet and creamy components of the cake, providing a pleasant contrast.
Storage and Leftovers:
- Refrigeration: Store the cake in an airtight container in the refrigerator for up to 3-4 days. The cake’s moisture and flavor will be preserved, and the frosting will remain fresh.
- Freezing: Red Velvet Cake can be frozen for up to 3 months. Wrap individual slices or the entire cake tightly in plastic wrap, followed by aluminum foil. Thaw in the refrigerator overnight before serving.
- Serving Tip: For the best texture and flavor, let refrigerated slices come to room temperature before serving.
- Strawberry Topping: If using fresh strawberries as a topping, add them just before serving to prevent the cake from becoming soggy.
