Strawberry Red Velvet Layer Cake

Strawberry Red Velvet Layer Cake

📌 Yield: 1 round 3-layer cake (8 inch)

⏱️ Time: ~2.5 hours (including baking + cooling)

🧁 Ingredients

• 🔴 For the Red Velvet Cake Layers:

• 250g (2 cups) all-purpose flour
• 200g (1 cup) sugar
• 2 tbsp cocoa powder (unsweetened)
• 1 tsp baking soda
• 1/2 tsp salt
• 2 large eggs
• 200ml buttermilk
• 100ml vegetable oil
• 1 tsp vanilla extract
• 1 tsp white vinegar
• 1 tbsp red food coloring (gel or liquid)

• 🍓 For the Whipped Cream Filling:

• 500ml heavy whipping cream (cold)
• 4 tbsp powdered sugar
• 1 tsp vanilla extract
• 200g fresh strawberries (diced)

• 🍓 For Decoration:

• Whole strawberries (washed & hulled)
• Powdered sugar for dusting

👩‍🍳 Instructions

🔸 1. Bake the Cake Layers:

Preheat oven to 175°C (350°F). Grease and line three 8-inch cake pans.

In a bowl, sift together flour, cocoa powder, baking soda, and salt.

In another bowl, whisk eggs, sugar, buttermilk, oil, vanilla, vinegar, and red food coloring.

Gradually add the dry ingredients into the wet mixture, mix until smooth.

Divide the batter evenly between the pans and bake for 20–25 minutes.

Let cakes cool completely on a wire rack.

🔸 2. Make the Whipped Cream:

In a chilled bowl, whip the cream, powdered sugar, and vanilla until stiff peaks form.

Gently fold in diced strawberries.

🔸 3. Assemble the Cake:

Place one red velvet layer on a plate. Spread a generous layer of strawberry cream.

Repeat with the second and third layers.

Frost the outside of the cake with remaining whipped cream.

Decorate with whole strawberries on top and along the sides.

🔸 4. Finishing Touch:

Dust with powdered sugar right before serving.

💡 Tips:

Keep everything cold when whipping cream for best volume.

Let the cake chill for 1 hour before slicing for clean layers.

Optional: add a strawberry jam layer between cakes for extra flavor.