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Red Velvet Strawberry Cake with Cream Cheese Frosting and Strawberry Coulis Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 49 reviews
  • Author: admin
  • Prep Time: 45 minutes
  • Cook Time: 45 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Red Velvet Strawberry Cake is a luscious layered dessert that combines a classic red velvet cake with rich cream cheese filling and frosting infused with fresh strawberry coulis. The cake layers are moist and tender, enhanced with a vibrant red hue and subtle cocoa undertones, complemented perfectly by sweet, tangy strawberry syrup and garnished with mini strawberry chocolates and fresh strawberries for an elegant finish. Ideal for special occasions or a memorable treat, this recipe blends baking and stovetop techniques to create a decadent, visually stunning dessert.

Ingredients

Scale

Strawberry Coulis

  • 300 grams strawberries, washed and hulled
  • 1/4 cup (50 grams) sugar
  • 1/4 cup (60 ml) strawberry liqueur
  • 1 tbsp honey

Red Velvet Cake

  • 300 grams cake flour
  • 1/2 teaspoon salt
  • 15 grams regular or Dutch-processed cocoa powder
  • 113 grams unsalted butter, at room temperature
  • 300 grams granulated white sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 240 ml buttermilk
  • 2 tablespoons liquid red food coloring
  • 1 teaspoon white distilled vinegar
  • 1 teaspoon baking soda

Cream Cheese Filling and Frosting

  • 400 grams cream cheese, room temperature
  • 250 grams heavy cream (divided as 250 g for filling and 250 g for frosting)
  • 2 tbsp icing sugar (divided)
  • 115 grams confectioners’ sugar, sifted (reserve 2 tbsp for frosting)
  • 1 teaspoon pure vanilla extract

Strawberry Syrup

  • 300 grams strawberries, cut into small pieces
  • 125 grams demerara sugar
  • 30 ml strawberry liqueur
  • 1 tbsp honey

Decoration

  • 6 mini strawberry chocolates
  • 2 strawberries, halved
  • 6 large strawberries

Instructions

  1. Make the Strawberry Coulis: Wash, hull, and place 300 grams of strawberries in a non-stick frying pan. Add 1/4 cup sugar, 1/4 cup strawberry liqueur, and 1 tbsp honey. Simmer gently for about 10 minutes, stirring occasionally until the mixture thickens into a syrup. Remove from heat and allow to cool. Then puree the mixture in a food processor until smooth and set aside refrigerated.
  2. Prepare the Oven and Pans: Preheat your oven to 350°F (175°C) and position the rack in the center. Butter two 9-inch (23 cm) round cake pans and line the bottoms with parchment paper to prevent sticking. Set aside.
  3. Mix Dry Ingredients: In a bowl, sift together the 300 grams cake flour, 1/2 teaspoon salt, and 15 grams cocoa powder. Set this dry mixture aside.
  4. Cream Butter and Sugar: Using an electric mixer or hand mixer, beat the 113 grams butter until soft and creamy, about 1-2 minutes. Gradually add 300 grams granulated white sugar and continue beating until light and fluffy, roughly 2-3 minutes.
  5. Add Eggs and Vanilla: Add 2 large eggs one at a time to the butter mixture, beating well after each addition. Scrape down the sides of the bowl to ensure even mixing. Add 1 teaspoon vanilla extract and mix until combined.
  6. Combine Buttermilk and Food Coloring: In a measuring cup, whisk together 240 ml buttermilk and 2 tablespoons liquid red food coloring until evenly blended.
  7. Incorporate Dry and Wet Ingredients: With the mixer on low speed, alternately add the dry flour mixture and buttermilk mixture to the butter mixture in three additions, starting and finishing with the flour mixture. Mix each addition just until combined; avoid overmixing to maintain cake tenderness.
  8. Activate Baking Soda: In a small cup, combine 1 teaspoon white distilled vinegar and 1 teaspoon baking soda. Let it fizz, then quickly fold this mixture into the cake batter gently but thoroughly.
  9. Bake the Cake Layers: Divide the batter evenly between the two prepared pans. Smooth the tops using an offset spatula or the back of a spoon. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  10. Cool Cake Layers: Let the cakes cool in their pans on a wire rack for 10 minutes. Then invert the pans onto wire racks to release the cakes. Once completely cooled, wrap the cake layers tightly in plastic wrap and refrigerate for at least one hour or overnight. This chilling step helps the cake firm up for easier layering and frosting.
  11. Prepare Cream Cheese Filling: Beat 400 grams cream cheese and 250 grams heavy cream together in an electric mixer until smooth. Add 1 teaspoon vanilla and sifted 115 grams confectioners’ sugar (reserve 2 tablespoons for frosting). Beat until the mixture is perfectly smooth and creamy.
  12. Divide Cream Cheese Mixture: Remove about one-third of the cream cheese mixture to be used later for frosting. To the remaining two-thirds, gently fold in the prepared strawberry coulis until fully incorporated. Transfer this strawberry-flavored filling to a bowl and refrigerate.
  13. Make Cream Cheese Frosting: In the clean bowl of the mixer, whip 250 grams heavy cream with 2 tablespoons icing sugar until soft peaks form. Add reserved cream cheese mixture and beat to combine. Chill the frosting in the refrigerator until ready to use.
  14. Prepare Strawberry Syrup: Chop 300 grams strawberries into small pieces. In a small frying pan, combine with 125 grams demerara sugar, 30 ml strawberry liqueur, and 1 tbsp honey. Bring to a boil, then simmer for 5 minutes, stirring occasionally. Remove from heat and cool slightly.
  15. Assemble the Cake: Using a serrated knife, carefully cut each chilled cake layer horizontally in half to yield four thin layers. Place one cake layer on your serving platter with the top side down. Lightly brush each cake layer with the strawberry syrup to keep it moist and enhance strawberry flavor.
  16. Add Filling Layers: Spread a generous layer of the strawberry cream cheese filling evenly over each of the first three cake layers. Sprinkle some of the strawberry pieces from the syrup over the filling for texture and burst of berry flavor.
  17. Top and Frost the Cake: Place the final cake layer on top, and generously cover the top and sides of the cake with the white cream cheese frosting. Use a spatula to smooth the icing for a polished look.
  18. Decorate: Reserve some whipped cream and mix it with a drop of red food coloring to create pink decorative accents. Garnish the top of the cake with halved strawberries, whole large strawberries, and 6 mini strawberry chocolates arranged prettily to add charm and visual appeal.

Notes

  • Chilling the cake layers after baking makes slicing and frosting much easier and helps maintain the cake’s structure.
  • The strawberry coulis adds vibrant color and natural strawberry flavor to the filling, enhancing the overall taste.
  • You can substitute white distilled vinegar with red wine vinegar without affecting the cake’s flavor significantly.
  • Use room temperature ingredients, especially butter and cream cheese, to ensure smooth mixing and optimal texture.
  • Be careful not to overmix the batter after adding flour, or the cake might become dense.
  • For best results, decorate the cake just before serving to keep the fresh strawberries and chocolates looking their best.

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Find it online: https://athleticcupping.com/red-velvet-strawberry-cake-with-cream-cheese-frosting-and-strawberry-coulis-recipe/