Strawberry Velvet Cake (Printable)

Moist cake with fresh strawberry purée and creamy frosting

# What You Need:

→ Strawberry Velvet Cake

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→ Strawberry Purée

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→ Cream Cheese Frosting

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→ Decoration

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# How To Make It:

01 - Preheat oven to 350°F. Grease two 8-inch round cake pans and line with parchment paper.
02 - Blend strawberries and sugar in a blender or food processor until smooth. Reserve 1/2 cup for cake batter and 1/4 cup for frosting.
03 - In a medium bowl, sift together cake flour, baking powder, baking soda, and salt.
04 - Beat butter, oil, and sugar together in a large bowl until light and fluffy, approximately 3 minutes.
05 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
06 - Mix in the strawberry purée and food coloring if using.
07 - Alternately add dry ingredients and buttermilk to the wet mixture, starting and ending with dry ingredients. Mix until just combined without overmixing.
08 - Divide batter evenly between prepared pans. Smooth tops and bake for 28-32 minutes until a toothpick inserted in center comes out clean.
09 - Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
10 - Beat cream cheese and butter together until smooth. Gradually add powdered sugar, beating until fluffy. Mix in vanilla and strawberry purée until well combined.
11 - Place one cake layer on a serving plate. Spread frosting on top. Add second layer and coat top and sides with remaining frosting. Decorate with fresh strawberries and chill for 30 minutes before slicing.

# Expert Tips:

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  • The strawberry flavor actually tastes like fresh berries, not artificial syrup
  • The texture is impossibly light while still being sturdy enough for layering
  • That cream cheese frosting strikes the perfect balance between tangy and sweet
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  • Overmixing after adding flour develops gluten and makes the cake tough instead of tender
  • The strawberry purée must be at room temperature or it will seize the butter into tiny lumps
  • Properly measuring flour by spooning into the cup and leveling off prevents dry, dense cake
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  • Weighing ingredients instead of using cups gives you consistent results every single time
  • Rotate the pans halfway through baking if your oven has hot spots

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