Strawberry Velvet Cake – A Delightfully Fruity and Velvety Dessert
Looking for a dessert that tastes like summer and feels like a warm hug? Say hello to the Strawberry Velvet Cake—a tender, buttery cake with a soft crumb and a sweet, fruity twist. This gorgeous dessert takes the elegance of a classic velvet cake and infuses it with the bright, juicy flavor of strawberries. The result is a perfectly moist, dreamy cake that’s ideal for birthdays, brunches, or simply treating yourself.
Why You’ll Love This Cake
There’s something magical about velvet cakes—their signature soft texture, smooth bite, and rich flavor are simply irresistible. But add in the sweet essence of strawberries, and you’ve got a next-level dessert that’s both refreshing and indulgent.
The subtle tang of buttermilk balances beautifully with the natural sweetness of strawberries, while the golden-brown crust hides a blush-pink interior that’s almost too pretty to eat (almost!).
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsalted butter, softened
- 1 cup buttermilk, at room temperature
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- Optional: ½ cup strawberry puree or finely chopped fresh strawberries for extra flavor and color
For the Strawberry Frosting (Optional but Recommended):
- 1 cup unsalted butter, softened
- 3–4 cups powdered sugar
- ½ cup freeze-dried strawberry powder or ¼ cup strawberry puree
- 1 teaspoon vanilla extract
- Pinch of salt
- 2–3 tablespoons heavy cream (for texture)
Instructions
1. Preheat and Prep:
- Preheat your oven to 350°F (175°C).
- Grease and flour two 8-inch round cake pans, or line with parchment paper.
2. Mix the Dry Ingredients:
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. Cream the Butter and Sugar:
- In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy—about 3–4 minutes.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract.
4. Combine and Mix:
- Add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk. Start and end with the dry ingredients.
- If using, gently fold in the strawberry puree or chopped strawberries for a more vibrant strawberry flavor and lovely natural pink hue.
5. Bake the Cake:
- Divide the batter evenly between your prepared pans.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cakes to cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Strawberry Frosting (Optional but so worth it!):
- Beat the softened butter until creamy.
- Gradually add the powdered sugar and strawberry powder or puree.
- Mix in vanilla extract and a pinch of salt.
- Add heavy cream one tablespoon at a time until you reach your desired frosting consistency.
- Spread generously over your cooled cake layers and decorate with fresh strawberries or edible flowers for a beautiful finish.
Tips & Variations:
- For a strawberry shortcake-style version, layer the cake with whipped cream and fresh sliced strawberries.
- Don’t have buttermilk? Make your own by adding 1 tablespoon lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Want extra berry flavor? Add a layer of strawberry jam between the cake and frosting.
The Final Slice:
Soft, fluffy, and bursting with strawberry flavor, this Strawberry Velvet Cake is a sweet celebration in every bite. Whether you're baking it for a loved one or just because you’re craving something delicious, this recipe delivers the perfect mix of fruitiness and velvety decadence.
Go ahead, cut yourself a generous slice—you’ve earned it.
