Ingredients:
For the Red Velvet Cake:
2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 tsp baking soda
1 tsp salt
2 tbsp unsweetened cocoa powder
1 cup vegetable oil
1 cup buttermilk
2 large eggs
1 tbsp red food coloring
1 tsp vanilla extract
1 tsp white vinegar
For the Strawberry Filling:
2 cups fresh strawberries, chopped
1/4 cup granulated sugar
1 tbsp cornstarch
1 tbsp water
For the Cream Cheese Frosting:
16 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 tsp vanilla extract
Optional Garnish:
Fresh strawberries, sliced
White chocolate curls or shavings
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Make the Red Velvet Cake:
In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
In another bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar.
Gradually add the wet ingredients to the dry ingredients, mixing until smooth and well combined.
Divide the batter evenly between the prepared cake pans.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the cakes cool in the pans for 10 minutes. Then, transfer to wire racks to cool completely.
Make the Strawberry Filling:
In a small saucepan, combine the chopped strawberries, sugar, cornstarch, and water.
Cook over medium heat, stirring constantly, until the mixture thickens and the strawberries break down slightly, about 5-7 minutes.
Remove from heat and let cool completely.
Make the Cream Cheese Frosting:
In a large bowl, beat the softened cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar, 1 cup at a time, beating well after each addition.
Mix in the vanilla extract until smooth and fluffy.
Assemble the Cake:
Place one layer of the cooled red velvet cake on a serving plate or cake stand.
Spread a layer of cream cheese frosting over the top of the cake layer.
Spoon the cooled strawberry filling evenly over the frosting.
Place the second layer of red velvet cake on top.
Frost the top and sides of the cake with the remaining cream cheese frosting, smoothing it with an offset spatula.
Garnish (Optional):
Decorate with sliced fresh strawberries and white chocolate curls or shavings for an elegant finish.
Chill and Serve:
Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld together.
Slice and serve this Luscious Red Velvet Strawberry Indulgence cake, and enjoy the delightful combination of rich red velvet, creamy frosting, and fresh strawberry filling in every bite!
This cake is perfect for celebrations or special occasions, offering a decadent twist on the classic red velvet with the addition of luscious strawberries for a burst of fruity flavor.