Prepare to be transported to dessert heaven with this show-stopping Red Velvet Strawberry Shortcake that combines the rich, velvety decadence of red velvet with the fresh, bright burst of strawberries. Imagine cutting into a stunning cake that's not just a treat for your palate, but a feast for your eyes – with its deep red layers, cloud-like whipped cream, and glistening strawberry slices. This isn't just a dessert; it's a culinary masterpiece that will have your guests begging for the recipe and wondering how you became such a baking wizard!
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup buttermilk
- 1 cup vegetable oil
- 2 large eggs
- 2 tablespoons cocoa powder
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon white vinegar
- 1 cup strawberries, sliced
- 1 cup heavy cream
- 1/4 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
- In a large mixing bowl, sift together the all-purpose flour and cocoa powder. Set aside.
- In another bowl, whisk together granulated sugar, vegetable oil, buttermilk, eggs, vanilla extract, baking soda, and white vinegar until well combined.
- Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix.
- Pour the batter into the prepared cake pan, spreading evenly with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- While the cake cools, prepare the whipped cream by beating heavy cream with powdered sugar until stiff peaks form.
- Slice fresh strawberries into thin pieces.
- Once the cake is completely cool, carefully slice it horizontally into two layers.
- Spread a layer of whipped cream on the bottom cake layer, then arrange strawberry slices on top.
- Place the second cake layer on top and cover the entire cake with remaining whipped cream.
- Garnish the top with additional fresh strawberry slices and a light dusting of powdered sugar.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld and cream to set.
Tips
- Room Temperature Matters: Ensure all ingredients like eggs, buttermilk, and butter are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a tough, dense cake.
- Check Cake Doneness: Use the toothpick test – it should come out clean or with just a few moist crumbs when inserted into the cake's center.
- Chill for Better Flavor: Refrigerating the cake for 30 minutes before serving allows the flavors to meld and the whipped cream to set perfectly.
- Fresh Strawberries Are Key: Use ripe, in-season strawberries for the most vibrant flavor and most beautiful presentation.
- Whipped Cream Tip: For stable whipped cream, chill your mixing bowl and whisk/beaters in the freezer for 10-15 minutes before whipping.
Nutrition Facts
Calories: 520kcal
Carbohydrates: 55g
Protein: 5g
Fat: 32g
Saturated Fat: 8g
Cholesterol: 55mg
