What makes the perfect dessert combination – is it the moist red velvet cake or the sweetness of fresh strawberries on top? This homemade treat is surprisingly easy to make, requiring just a few key ingredients like buttermilk and cocoa powder. Save this idea for your next family favorite dessert night.

a slice of red velvet cake with strawberries on top

Introduction

Imagine indulging in a moist, velvety cake that’s as vibrant as it is delicious, topped with the sweetness of fresh strawberries. A slice of red velvet cake with strawberries on top is not just a dessert, it’s an experience. This classic recipe combines the ease of using everyday ingredients with the creativity of presenting a dish that’s both impressive and delectable. With its perfect balance of flavors and textures, this cake is sure to become a favorite among both beginners and seasoned bakers. The best part? It’s incredibly easy to make, requiring minimal effort for a result that’s sure to wow any audience.

Why This Works

• Flavor balance and ingredient accessibility: The recipe strikes a perfect balance between the subtle tang of buttermilk, the richness of cocoa powder, and the sweetness of sugar, all of which are easily found in most grocery stores.
• Ease of preparation: Despite its impressive appearance, the cake is straightforward to prepare, requiring basic mixing and baking skills.
• Impressive results with minimal effort: The combination of red velvet cake and fresh strawberries creates a visually stunning dessert that belies its simplicity, making it perfect for special occasions or everyday treats.

Key Ingredients

The main ingredients include all-purpose flour, granulated sugar, unsalted butter, eggs, buttermilk, cocoa powder, salt, baking soda, distilled white vinegar, and food coloring. For the strawberries on top, you’ll need fresh strawberries and possibly some whipped cream or vanilla ice cream for added indulgence. Practical substitutions can be made for buttermilk (using milk with vinegar or lemon juice) and cocoa powder (using a high-quality dark chocolate for melting and mixing into the batter), allowing for flexibility based on what’s available in your pantry.

Instructions

1. Step 1: Begin by preheating your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing them and lining the bottoms with parchment paper. In a medium bowl, whisk together flour, sugar, baking soda, and salt. In a large bowl, using an electric mixer, beat the butter until creamy, then add eggs one at a time, beating well after each addition.
2. Step 2: With the mixer on low speed, gradually add the flour mixture to the butter mixture in three parts, alternating with the buttermilk, beginning and ending with the flour mixture. Beat just until combined. In a small bowl, mix the cocoa powder and food coloring. Add this mixture to the batter and beat until well combined.
3. Step 3: Divide the batter evenly between the prepared pans and smooth the tops. Bake for about 30-35 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
4. Step 4: Once the cakes are completely cool, you can frost them with your favorite cream cheese frosting and top with sliced strawberries. To assemble, place one cake layer on a serving plate, spread a layer of frosting on top, and then place the second cake layer. Frost the top and sides of the cake with the remaining frosting and decorate with fresh strawberries.

Handy Tips

• Ensure your butter is at room temperature before starting for easier mixing. Also, don’t overmix the batter, as this can lead to a dense cake. If you find that your cake is too dense, it might be due to overmixing or old baking soda.

Heat Control

For baking the cake, maintain your oven at 350°F (175°C). It’s crucial to check the cake after 30 minutes and then every 5 minutes thereafter, as oven temperatures can vary. The cake is done when a toothpick inserted into the center comes out clean, and the top springs back when touched lightly.

Crunch Factor

The red velvet cake should be moist and tender, not crunchy. The crunch, if desired, can come from toasted nuts added to the batter or used as a topping. To achieve the perfect moisture, don’t overbake the cake, and consider brushing the tops with simple syrup after baking.

Pro Kitchen Tricks

• For a more intense red color, use high-quality food coloring. To enhance the flavor, use real vanilla extract instead of imitation. Finally, for a professional finish, chill the cake in the refrigerator for about 10 minutes before frosting to make it easier to handle.

Storage Tips

• The cake can be stored at room temperature for up to 3 days when well wrapped. For longer storage, consider refrigerating or freezing. When freezing, it’s best to freeze the cake layers separately before frosting and assembling. Reheat gently at room temperature or in the refrigerator overnight.

Gift Packaging Ideas

If you’re gifting a slice of red velvet cake with strawberries, consider packaging it in a decorative tin or a sturdy cardboard box lined with parchment paper. You can also wrap individual slices in plastic wrap or aluminum foil and tie with a ribbon for a more personal touch. Adding a few fresh strawberries on the side, wrapped in a small plastic bag or container, can make the gift even more special.

Flavor Variations

• Different spices: Adding a pinch of cinnamon or nutmeg can give the cake a unique twist. For a boozy version, soak the strawberries in a liquor of your choice before topping the cake.
• Creative toppings: Besides strawberries, consider using other fruits like blueberries, raspberries, or even caramelized bananas. Whipped cream, vanilla ice cream, or a drizzle of chocolate sauce can also elevate the dessert.
• Ingredient swaps: For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. You can also use almond milk or another non-dairy milk for a dairy-free alternative.

Troubleshooting

• Texture problems: If the cake turns out too dense, it might be due to overmixing or incorrect oven temperature. Too dry? It could be overbaked or the butter/sugar mixture wasn’t creamed sufficiently.
• Ingredient replacements: Always try to use the exact ingredients called for in the recipe, but if you must substitute, do so with similar ingredients. For example, if you don’t have buttermilk, you can make a substitute by mixing milk with vinegar or lemon juice.
• Over/undercooking signs: The cake is undercooked if it’s soggy in the middle and overcooked if it’s dry and crumbly. Adjust your baking time as needed, and always check the cake frequently towards the end of the baking time.

FAQs

• Can I freeze it? Yes, you can freeze the cake layers before frosting and assembling. Wrap them tightly in plastic wrap or aluminum foil and place in a freezer-safe bag.
• Is it gluten-free? Not in its traditional form, but you can make it gluten-free by substituting the flour with a gluten-free flour blend.
• Can I double the recipe? Yes, you can double the recipe to make a larger cake. Just ensure you have enough pans and adjust the baking time as needed.

Conclusion

Making a slice of red velvet cake with strawberries on top is a rewarding baking experience that yields a dessert that’s both visually appealing and deliciously moist. With its accessible ingredients and straightforward instructions, this recipe is perfect for bakers of all skill levels. Feel free to experiment with different toppings and flavor variations to make the recipe your own, and don’t hesitate to share your creations with friends and family. Whether it’s for a special occasion or just because, a slice of red velvet cake with strawberries is sure to bring joy and satisfaction to all who taste it.