If you have a soft spot for the perfect balance of rich and fruity, you are in for an absolute treat with this Red Velvet Strawberry Cake with Cream Cheese Frosting and Strawberry Coulis Recipe. Imagine the deep crimson hues of moist red velvet layers intertwined with luscious cream cheese frosting and a tantalizing strawberry coulis that elevates every bite to pure bliss. It’s the ultimate celebration cake that combines timeless flavors with a fresh twist, guaranteed to delight anyone who loves strawberries and indulgent desserts. Whether for a special occasion or simply to satisfy a sweet craving, this recipe is the kind of showstopper you’ll be excited to share and savor again and again.
Ingredients You’ll Need
This recipe calls for simple, carefully chosen ingredients that work together to create a spectacular flavor and texture. Each component, from the richness of cream cheese to the sweetness of fresh strawberries, is essential to making this Red Velvet Strawberry Cake with Cream Cheese Frosting and Strawberry Coulis Recipe so unforgettable.
- Mini strawberry chocolates: Perfect for a charming decorative touch that adds extra strawberry flavor.
- Fresh strawberries (2 halved and 6 large): These bring freshness and a natural sweetness that balances the cake.
- Sugar (both granulated and icing sugar): Sweetens the cake and frosting perfectly without overpowering.
- Strawberry liqueur: Adds a subtle berry warmth that enhances the fresh strawberry elements.
- Heavy cream: Key for creating fluffy frosting and a luscious filling.
- Cream cheese, room temperature: The star of the frosting, bringing tang and creaminess to each slice.
- Vanilla extract: Adds warmth and depth to both the cake and frosting.
- Cake flour: Provides a tender crumb for that signature red velvet texture.
- Salt: Balances sweetness and brings out the full flavor of the cocoa and strawberries.
- Cocoa powder (regular or Dutch-processed): Just enough to enrich the cake with its classic chocolatey undertone.
- Unsalted butter: Enhances the moistness and richness of the cake layers.
- Eggs: Bind the cake, giving structure and lift for a soft, airy texture.
- Buttermilk: Adds a subtle tang and tenderness that’s crucial to red velvet’s charm.
- Red food coloring: The visual signature that makes the cake so irresistibly stunning.
- White distilled vinegar or red wine vinegar: Reacts with baking soda to give the cake a light, almost velvety crumb.
- Baking soda: Leavening agent that helps the cake rise beautifully.
- Demerara sugar and honey: For the strawberry syrup, adding depth and natural sweetness.
How to Make Red Velvet Strawberry Cake with Cream Cheese Frosting and Strawberry Coulis Recipe
Step 1: Prepare the Strawberry Coulis
Start by hulling fresh strawberries and simmering them with sugar, strawberry liqueur, and a touch of honey in a non-stick frying pan. Stir occasionally over about ten minutes until a thick, fragrant syrup forms. Allow this to cool completely before pureeing in a food processor into a luscious strawberry coulis. This sauce will add an intense, fruity brightness to your cake that will complement the rich velvet layers perfectly.
Step 2: Make the Red Velvet Cake Batter
Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by buttering and lining them with parchment paper. In one bowl, sift together cake flour, salt, and cocoa powder—this ensures your cake has that signature tender crumb with a hint of chocolate. In another bowl, beat together unsalted butter and granulated sugar until light and fluffy. Then, add eggs one by one with vanilla extract, mixing well after each addition. Alternate incorporating the flour mixture and buttermilk combined with red food coloring to infuse the rich color into every bite. Finish by folding in a fizzing mixture of vinegar and baking soda to make the cake light and velvety.
Step 3: Bake and Cool
Divide the batter evenly between your cake pans, smoothing the tops gently. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. After baking, cool the cakes in their pans for 10 minutes, then invert onto wire racks to cool completely. For easier frosting, wrap and chill the layers in the refrigerator for at least an hour or overnight—this step helps the cake layers firm up for neat assembly.
Step 4: Create the Cream Cheese Filling and Frosting
Using an electric mixer, blend cream cheese with heavy cream until smooth, then mix in vanilla extract and sifted confectioners’ sugar. Set aside one third of this mixture for the frosting and combine the remainder with the cooled strawberry coulis to create a uniquely flavorful filling. For the frosting, whip heavy cream with icing sugar until soft peaks form, then fold in the reserved cream cheese mixture for a velvety, dreamy finish.
Step 5: Prepare Strawberry Syrup and Assemble
Dice fresh strawberries and simmer with demerara sugar, strawberry liqueur, and honey for five minutes to make a quick strawberry syrup that will keep your cake moist and enhance the berry flavor throughout. Slice each cake layer horizontally, so you have four layers in total. On your serving platter, begin layering by wetting each cake piece with syrup, then spreading the strawberry cream cheese filling, and sprinkling strawberry pieces from the syrup. Repeat until all layers are stacked, finishing with a generous coating of white cream cheese frosting. For a decorative touch, reserve some whipped cream tinted pink with a drop of red coloring and garnish with fresh strawberries and heart-shaped chocolates.
How to Serve Red Velvet Strawberry Cake with Cream Cheese Frosting and Strawberry Coulis Recipe
Garnishes
Fresh strawberries and mini heart-shaped strawberry chocolates add a festive and inviting look to this cake, perfectly matching its strawberry theme. A light dusting of sifted icing sugar over the top can also add an elegant snowy effect. These simple garnishes elevate the cake’s presentation to wow your guests without complicated effort.
Side Dishes
Pair this Red Velvet Strawberry Cake with a light, refreshing beverage like sparkling rosé or a chilled strawberry lemonade to enhance the fruity notes. A simple fruit salad or a scoop of vanilla bean ice cream can round out the dessert experience without overshadowing the star cake.
Creative Ways to Present
For a fun twist, serve individual slices topped with a dollop of strawberry coulis and a single mini strawberry chocolate on each plate. Or try layering the cake in clear glass trifle bowls for a stunning showcase of the vibrant red layers and creamy frosting, perfect for parties where you want to impress with style.
Make Ahead and Storage
Storing Leftovers
This cake stays fresh for up to 3 days when stored in an airtight container in the refrigerator. Make sure to cover it well to prevent it from drying out and absorbing other fridge odors. The cream cheese frosting needs refrigeration, so avoid leaving it at room temperature for extended periods.
Freezing
You can freeze the cake layers before assembly for up to one month. Wrap each layer tightly in plastic wrap and then foil to protect them from freezer burn. When ready to use, thaw overnight in the refrigerator before assembling and frosting to maintain the best texture and flavor.
Reheating
Because this cake is best enjoyed chilled, reheating is not recommended. However, if you prefer a slightly softer cake texture, allow the refrigerated cake to sit at room temperature for about 15-20 minutes before serving. This brings out the flavors beautifully without compromising the frosting.
FAQs
Can I substitute fresh strawberries with frozen ones for the coulis?
While fresh strawberries work best to maintain the bright flavor and vibrant color, frozen strawberries can be used if fresh are unavailable. Just thaw and drain excess water before simmering to avoid a watery coulis.
Is it possible to make this cake dairy-free?
This particular recipe relies heavily on cream cheese and heavy cream for its signature texture and taste. However, using plant-based cream cheese and coconut cream could work with some adjustments, but the flavor and texture will differ slightly.
How long does it take to make the entire cake from start to finish?
The full process, including baking, cooling, and assembling, takes around 2 and a half hours. Chilling time for better frosting application can extend this if you choose to refrigerate overnight.
Can I use a different type of liqueur in the coulis?
Absolutely! While strawberry liqueur complements the fruit flavors beautifully, alternatives like raspberry or cherry liqueur will add a different but delicious twist to the coulis.
What’s the best way to get clean slices when serving this cake?
Use a sharp serrated knife, wiping it clean between slices to prevent crumbs from sticking. Refrigerating the cake beforehand also helps sharpen the cuts and keeps the layers intact.
Final Thoughts
I genuinely believe the Red Velvet Strawberry Cake with Cream Cheese Frosting and Strawberry Coulis Recipe is a dessert worth making whenever you want to spread some joy and sweetness. Its beautiful colors, balanced flavors, and luscious textures come together to create an unforgettable cake that’s sure to impress friends and family alike. So go ahead, gather your ingredients, and dive into this baking adventure—you’ll thank yourself with every delicious bite!
Print
Red Velvet Strawberry Cake with Cream Cheese Frosting and Strawberry Coulis Recipe
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Combine Buttermilk and Food Coloring: In a measuring cup, whisk together 240 ml buttermilk and 2 tablespoons liquid red food coloring until evenly blended.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
