Strawberry Velvet Cake is the dream dessert for anyone who adores bright berry flavor paired with a luxuriously soft crumb and a surprising pop of color. With plush cake layers made tender by sour cream and real strawberry puree, and a creamy swirl of strawberry cream cheese frosting, this cake delivers nostalgia and freshness in every forkful. Perfect for celebrations or just a treat-yourself afternoon, Strawberry Velvet Cake is a showstopper you’ll want to bake on repeat.
Ingredients You’ll Need
Ingredients You’ll Need
You don’t need a wild list to create pure magic—each ingredient in this recipe has a job, from giving the cake its rosy hue to building that signature velvet texture. Let’s break down how every element comes together for a truly unforgettable Strawberry Velvet Cake.
- All-purpose flour: Gives the cake structure and a lightly tender crumb that holds up to generous layers of frosting.
- Granulated sugar: Balances the fresh tartness of strawberries and sweetens every bite.
- Baking powder & baking soda: Work together for just the right lift, so your cake doesn’t turn dense.
- Salt: A tiny amount brings all the other flavors into sharp, harmonious focus.
- Unsalted butter (softened): Creates richness and ensures every mouthful melts on your tongue.
- Large eggs: Bind the batter and add depth of flavor and color.
- Sour cream: The secret to signature velvetiness—it makes the crumb impossibly moist.
- Whole milk: Loosens the batter and gives a gentle, creamy flavor.
- Strawberry puree: Essential for both color and flavor—use fresh for the brightest taste.
- Vanilla extract: Adds softness and warmth, offsetting the berry’s brightness.
- Almond extract (optional): Just a drop gives the cake an almost magical bakery-style aroma.
- Pink or red food coloring (optional): For that classic Strawberry Velvet look, go as bold or as natural as you prefer.
- Butter (for frosting): The backbone of a dreamy, stable frosting.
- Cream cheese (frosting): Adds tang and silkiness for the perfect cake-topping experience.
- Powdered sugar: Sweetens and lightens up the frosting, so it’s cloud-like but not heavy.
- Freeze-dried strawberries: Blending these into a powder gives the frosting a burst of real strawberry flavor and a gorgeous blush.
- Heavy cream: Lets you adjust the frosting’s spreadability—always handy.
- Vanilla extract (for frosting): Pulls all those sweet, tangy flavors together.
- Pinch of salt: A touch in the frosting sharpens the berry notes even more.
How to Make Strawberry Velvet Cake
Step 1: Prep Your Pans and Oven
Before you get started, set yourself up for success by preheating your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper—this ensures your Strawberry Velvet Cake layers slip right out after baking, so you won’t have to worry about sticking.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together your all-purpose flour, baking powder, baking soda, and salt. This simple step sets up the structure and rise for your batter, so each slice is light and even.
Step 3: Cream Butter and Sugar
In a separate big bowl, beat your softened butter and granulated sugar until you see the mixture turn pale and get fluffy—about 2 to 3 minutes with a hand mixer. This traps air that gives the Strawberry Velvet Cake its signature lightness.
Step 4: Add Eggs and Saucy Ingredients
One at a time, beat in your eggs, mixing well after each. Next, stir in the sour cream, strawberry puree, milk, vanilla extract, and the almond extract if you love a little bakery magic. This stage brings beautiful flavor, moisture, and that delicate blush hue.
Step 5: Color and Combine
If you’d like a more vibrant cake, now’s the time to gently blend in 1–2 drops of pink or red food coloring. Slowly add your dry ingredients in, making sure to mix just until combined—no overmixing! You want a silky, airy batter for the softest crumb possible.
Step 6: Divide, Bake, and Cool
Split the batter between your prepared pans, smoothing out the tops for even baking. Slide them into your preheated oven and bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 10 minutes before turning them out onto a wire rack to cool completely—patience pays off!
Step 7: Make the Strawberry Cream Cheese Frosting
In a clean bowl, whip your softened butter and cream cheese until fluffy. Gradually add the powdered sugar and your freeze-dried strawberry powder, mixing on low to avoid a kitchen snowstorm. Splash in the vanilla, pinch of salt, and just enough heavy cream for a perfectly spreadable frosting.
Step 8: Frost Your Masterpiece
Stack the cooled cake layers and spread the strawberry cream cheese frosting generously between them, coating the top and sides. Chill your finished Strawberry Velvet Cake for about 20 minutes to set the frosting—this step makes slicing look bakery-perfect.
How to Serve Strawberry Velvet Cake
Garnishes
Dress up your Strawberry Velvet Cake with fresh strawberry slices, a dusting of powdered sugar, or extra freeze-dried strawberry crumbles for an irresistibly pretty finish. A few mint leaves can also add a pop of color and a hint of fresh aroma.
Side Dishes
A scoop of vanilla bean ice cream or a dollop of freshly whipped cream makes each bite even more indulgent. Pair with hot tea or a glass of chilled rosé for an afternoon treat worthy of good company.
Creative Ways to Present
Try cutting your Strawberry Velvet Cake into petite squares for a dessert buffet, or layer it into a trifle glass with extra berries and frosting for an elegant twist. Feeling festive? Add sugar pearls or edible flowers to the top for celebration-ready flair.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Strawberry Velvet Cake (lucky you!), cover the slices tightly or store them in an airtight container in the refrigerator for up to four days. Let them come to room temperature before serving so the flavors and texture shine.
Freezing
You can freeze unfrosted cake layers wrapped snugly in plastic wrap and foil for up to two months—just thaw them overnight in the fridge before frosting. Even slices of fully frosted cake can be frozen, though for the best texture, wrap them well and eat within a month.
Reheating
If you’d like to revive that “just baked” feel, let refrigerated or thawed slices reach room temperature naturally, or warm them ever-so-gently in the microwave for 10–15 seconds. The frosting will soften a bit, giving you the most luscious bite.
FAQs
Can I make Strawberry Velvet Cake without food coloring?
Absolutely! The natural strawberry puree adds a soft pink hue on its own, but feel free to skip the food coloring if you prefer a more natural look. The cake will still taste incredible.
What kind of strawberries work best for the puree?
Fresh, ripe strawberries give the brightest flavor, but thawed frozen berries are also fantastic—just be sure to blend them until completely smooth and drain any excess liquid.
Can I use low-fat dairy products in this recipe?
Full-fat sour cream, whole milk, and cream cheese yield the best texture and flavor, but you can substitute lower-fat options in a pinch. Just know the Strawberry Velvet Cake may be slightly less rich.
How do I achieve a really moist cake?
The combination of sour cream, strawberry puree, and proper mixing (don’t overdo it!) will ensure a moist, tender crumb every time. Also, avoid overbaking—check for doneness at the lower end of the baking time.
Can I make Strawberry Velvet Cake in advance for a party?
Definitely! You can bake the cake layers up to a day ahead and wrap them tightly. Frost the cake the day you want to serve, and chill until ready to slice for a neat presentation.
Final Thoughts
If you’re ready for a cake that’s every bit as delicious as it is gorgeous, I hope you’ll give this Strawberry Velvet Cake a try. It’s a joyful bake that never fails to impress, and there’s just something wonderful about sharing a beautiful berry-filled treat with people you love!
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Strawberry Velvet Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the lusciousness of this Strawberry Velvet Cake, a moist and tender dessert bursting with fresh strawberry flavor. Topped with a creamy cream cheese frosting, this cake is a delightful treat for any occasion.
Ingredients
Cake:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter (softened)
- 4 large eggs
- 1/2 cup sour cream
- 1/2 cup whole milk
- 1/2 cup strawberry puree (fresh or frozen, blended smooth)
- 1 tablespoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1–2 drops pink or red food coloring (optional)
Frosting:
- 1 cup unsalted butter (softened)
- 4 ounces cream cheese (softened)
- 4 cups powdered sugar
- 1/3 cup freeze-dried strawberries (blended into powder)
- 2–3 tablespoons heavy cream
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat oven and prepare pans: Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream butter and sugar: In a separate bowl, beat the butter and sugar until light and fluffy.
- Add wet ingredients: Mix in eggs, sour cream, strawberry puree, milk, vanilla, and almond extract. Add food coloring if desired.
- Combine wet and dry ingredients: Gradually mix in the dry ingredients until just combined. Do not overmix.
- Bake: Divide batter between pans and bake for 28–32 minutes, or until a toothpick comes out clean.
- Make frosting: Beat butter and cream cheese until smooth. Gradually add powdered sugar and strawberry powder. Mix in vanilla, salt, and cream until desired consistency.
- Frost cake: Frost cooled cakes, stack layers, and chill before slicing.
Notes
- Fresh strawberry puree yields the best flavor.
- Store cake covered in the refrigerator for up to 4 days.
- Bring cake to room temperature before serving for best taste.
Nutrition
- Serving Size: 1 slice
- Calories: 490
- Sugar: 43g
- Sodium: 210mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
