Red Velvet Strawberry Cake


I made this red velvet cake with strawberries for my friend's surprise birthday party. Everybody thought it was from a professional bakery and they absolutely loved it! Hope you all enjoy serving and of course eating this delicious cake! You can decorate with additional strawberries and cake crumbs.

close up view of Red Velvet Strawberry Cake with vanilla icing, garnished with red velvet cake crumbs and whole strawberries, on a platter on a plaid tablecloth
Prep Time:
40 mins
Cook Time:
30 mins
Additional Time:
1 hr 10 mins
Total Time:
2 hrs 20 mins
1 9-inch layer cake



  • 3 cups all-purpose flour

  • 1 ½ tablespoons unsweetened cocoa powder

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • ½ cup unsalted butter, softened

  • 1 ½ cups white sugar

  • 1 cup vegetable oil

  • 4 eggs, separated

  • 1 ½ tablespoons vanilla extract

  • 1 teaspoon white vinegar

  • 1 drop food coloring, or as desired

  • 1 cup buttermilk


  • 1 cup white sugar

  • ¼ cup all-purpose flour

  • ¼ teaspoon salt

  • 1 ½ cups whole milk

  • 1 tablespoon lemon juice

  • 1 teaspoon vanilla extract

  • 5 ounces cream cheese

  • ½ cup butter, softened

  • 7 fresh strawberries, sliced


  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 9-inch cake pans and sprinkle with flour if the pans don't have a smooth bottom.

  2. Whisk 3 cups flour, cocoa powder, baking soda, and salt together in a bowl.

  3. Beat 1/2 cup butter in a bowl using an electric mixer until creamy and smooth. Add 1 1/2 cups sugar and beat until fairly creamy, about 2 minutes. Pour in vegetable oil and beat until combined, about 30 seconds more.

  4. Beat in egg yolks, vanilla extract, vinegar, and enough food coloring to reach the desired color. Pour in flour mixture, alternating with buttermilk, on low speed until just incorporated, making sure not to overmix the batter.

  5. Beat egg whites until thick and frothy in a separate bowl; fold into the batter. Pour batter into the prepared cake pans.

  6. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Be careful not to overbake. Let cakes cool in the pans for 10 to 20 minutes before transferring to a wire rack or serving plate to cool completely.

  7. Whisk sugar, flour, and salt in a saucepan to combine. Whisk in milk gradually, making sure there are no lumps. Place saucepan over medium heat. Stir until thickened. Pour mixture into an airtight container and refrigerate until completely cool, about 1 hour.

  8. Place frosting in a mixing bowl. Add lemon juice and vanilla extract. Mix with an electric mixer on high speed to combine. Whip in cream cheese, 1 tablespoon at a time. Whip in butter and continue to mix until you have a really thick frosting. Place into an airtight container and refrigerate if not using immediately.

  9. Frost cooled cake and place sliced strawberries between the 2 layers.


You can substitute 1 cup of milk with 1 tablespoon of white vinegar for buttermilk.

I recommend you use both oil and butter so you have a moist cake as well as a buttery flavor and soft texture.

Nutrition Facts (per serving)

820 Calories
49g Fat
86g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 820
% Daily Value *
Total Fat 49g 63%
Saturated Fat 19g 96%
Cholesterol 143mg 48%
Sodium 479mg 21%
Total Carbohydrate 86g 31%
Dietary Fiber 2g 5%
Total Sugars 54g
Protein 10g
Vitamin C 6mg 30%
Calcium 107mg 8%
Iron 3mg 14%
Potassium 214mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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