Step-by-step instructions
Now that you have your ingredients ready, let’s walk through the steps to whip up this delicious cake:
- Preheat your oven to 350°F (175°C) and make sure to grease and flour two 9-inch round cake pans to ensure easy removal after baking.
- In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy.
- Add the eggs one at a time, making sure to mix well after each addition to fully incorporate.
- Stir in the white vinegar, buttermilk, and vanilla extract, ensuring all ingredients are well combined.
- In another bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, mixing until just combined (avoid overmixing!).
- Fold in the red food coloring and the chopped strawberries, giving the batter a beautiful color and fruity surprise.
- 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.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Once the cakes are cool, frost with your favorite cream cheese frosting and garnish with a few extra strawberries for an appealing finish.
How to serve Red Velvet Strawberry Cake
This cake is a stunning centerpiece on any dessert table! Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a dreamy pairing. You could also accompany slices with a drizzle of strawberry sauce for an extra splash of flavor. Don’t forget to have some fresh strawberries on the side — they perfectly complement each bite!
Keeping leftovers fresh
To ensure your leftover cake remains delightful, store it in an airtight container at room temperature for up to three days. If you’re in a hot and humid climate, refrigerating it might be a better option. For longer storage, consider freezing individual slices — just wrap them tightly in plastic wrap and then place them in a freezer-safe bag. They’ll be good for about 2 months! Just remember to thaw them in the fridge overnight when you’re ready for a treat.
Helpful cooking tips
Here are some tips to elevate your cake-baking game:
- Room Temp Ingredients: Ensure your butter and eggs are at room temperature before mixing for the best results.
- Don’t Overmix: When combining your wet and dry ingredients, mix until just combined to keep the cake tender.
- Fresh Strawberries: Use ripe, juicy strawberries for the best flavor, ideally organic if possible. Want an added punch? You can macerate them in a little sugar and lemon juice before adding to your batter.
Creative twists
Feeling adventurous? Consider these variations:
- Flavor Swaps: Substitute the vanilla extract with almond extract for a unique twist.
- Extra Berries: Mix in blueberries or raspberries along with strawberries for a mixed berry delight.
- Healthier Option: Swap out half the all-purpose flour with whole wheat flour and reduce sugar slightly for a healthier version without sacrificing flavor.
Your questions answered
1. How long does it take to prepare this cake?
Preparation will take about 30 minutes, with an additional 25-30 minutes of baking time. So set aside an hour for the whole process!
2. Can I use a different type of oil instead of butter?
While butter adds a rich flavor, you can use vegetable oil for a lighter cake. It might change the texture slightly but will still be delicious.
3. How do I store this cake if I have leftovers?
Seal the cake in an airtight container and store it at room temperature for up to three days. For longer storage, freeze individual slices wrapped tightly in plastic wrap for up to two months.
With each slice of this vibrant Red Velvet Strawberry Cake, you’re sure to delight not only the taste buds but also the heart — perfect for sharing or savoring all by yourself! Happy baking!
