Fluffy Strawberry Velvet Cake with Vanilla Bean Frosting Recipe

Crafting a strawberry velvet cake with vanilla bean frosting offers a delightful culinary adventure that merges classic comfort with modern elegance.

Sweet strawberries infuse each tender crumb with vibrant color and natural sweetness.

Delicate layers promise a luxurious dessert experience that celebrates seasonal fruit.

Soft vanilla bean frosting adds creamy sophistication to this elegant treat.

Bakers love how simple ingredients create such a stunning presentation.

Textural contrasts between moist cake and silky frosting make every bite memorable.

You’ll fall in love with this irresistible dessert that turns an ordinary moment into something extraordinary.

Perfect Pairings to Elevate Strawberry Velvet Cake

• Pair with Strawberry Moscato: Select a sweet, light-bodied wine that complements the cake's fruity strawberry notes, enhancing the dessert's delicate flavor profile.
• Create Lavender Chamomile Tea Companion: Brew a soft, floral tea that provides a gentle contrast to the rich cake, cleansing the palate with its subtle herbal undertones.
• Serve with Mascarpone Whipped Cream: Prepare a light, creamy accompaniment that adds extra smoothness and heightens the cake's vanilla and strawberry essence.
• Garnish with Fresh Berry Medley: Arrange a colorful mix of fresh berries like raspberries, blueberries, and blackberries around the cake slice to intensify the fruity experience.

How to Store Strawberry Velvet Cake with Vanilla Bean Frosting

• Store cake in an airtight container for up to 4 days. Cover with plastic wrap or place in a cake carrier to prevent drying out.
• Wrap completely cooled cake tightly in plastic wrap, then aluminum foil. Freeze for up to 2 months. Thaw overnight in refrigerator before serving.
• Cut individual slices, wrap separately in plastic wrap, and store in freezer bags. Freeze for quick single-serving treats up to 1 month.
• Warm refrigerated cake slices in microwave for 15-20 seconds. For frozen slices, thaw at room temperature for 30 minutes, then warm gently to maintain moisture and texture.

Strawberry Velvet Cake FAQs Unwrapped

• What makes strawberry velvet cake different from red velvet cake?

The main difference is using fresh strawberry puree instead of red food coloring, giving a natural pink hue and authentic fruity flavor to the cake.

• Can I use frozen strawberries for the puree?

Yes, thaw and drain frozen strawberries completely before pureeing to prevent excess moisture in the cake batter.

• How do I ensure the cake layers are moist?

Use sour cream and milk in the recipe, which helps create a tender and soft cake texture while adding richness to the batter.

• Is this cake suitable for beginners?

Absolutely! The recipe follows standard cake-making techniques and requires basic baking skills, making it accessible for home bakers of all experience levels.

Fall for Strawberry Velvet Cake with Vanilla Bean Frosting

• Celebrate Fresh Flavors: Bursting with vibrant strawberry puree, this cake delivers a delightful fruity twist that transforms an ordinary dessert into a spectacular treat.
• Master Baking with Ease: Perfect for both novice and experienced bakers, the straightforward recipe offers clear steps and common ingredients that anyone can follow confidently.
• Create Stunning Centerpiece: Impressive vanilla bean frosting and strawberry-infused layers make this cake a showstopper for special gatherings like birthdays, bridal showers, or weekend family celebrations.
• Customize Your Dessert: Flexible recipe allows creative variations like adding fresh strawberry slices between layers or experimenting with different frosting decorations to suit personal preferences.

Star Ingredients in Strawberry Velvet Cake with Vanilla Bean Frosting

• All-Purpose Flour: A key component that provides structure and texture to the cake.
• Granulated Sugar: Adds sweetness and helps with the cake's golden color and tender crumb.
• Baking Powder, Baking Soda: Leavening agents that help the cake rise and become light and fluffy.
• Salt: Enhances the overall flavor of the cake.

• Butter: Provides richness and moisture to the cake's texture.
• Eggs: Bind the ingredients together and contribute to the cake's structure.
• Vanilla Extract: Adds a classic sweet flavor to the cake.
• Sour Cream, Milk: Contribute to the cake's moisture and tender crumb.

• Fresh Strawberry Puree: Brings a natural fruity flavor and vibrant color to the cake.

Whip Up Strawberry Velvet Cake with Vanilla Bean Frosting Like a Pro

Step 1: Prepare Baking Space

Get your oven ready by heating it to 350F (175C). Grab two 9-inch round cake pans and coat them with butter and flour to prevent sticking.

Step 2: Create Dry Mixture

In a medium bowl, blend flour, sugar, baking powder, baking soda, and salt until perfectly combined.

Step 3: Cream Butter Mixture

Using an electric mixer, cream softened butter and sugar together until the mixture becomes light, airy, and fluffy.

Step 4: Incorporate Eggs

Add eggs one at a time, mixing thoroughly after each addition. Pour in vanilla extract and blend smoothly.

Step 5: Mix Creamy Ingredients

Stir in sour cream and milk, ensuring a consistent and silky texture throughout the mixture.

Step 6: Combine Wet and Dry Ingredients

Slowly add dry ingredients to wet ingredients, mixing gently until the batter becomes smooth and free of lumps.

Step 7: Fold in Strawberry Goodness

Gently fold fresh strawberry puree into the batter, distributing it evenly for a burst of fruity flavor.

Step 8: Fill Cake Pans

Divide the batter equally between the prepared cake pans, spreading it smoothly.

Step 9: Bake to Perfection

Slide the pans into the preheated oven and bake for 25-30 minutes. Check doneness by inserting a toothpick into the center – it should come out clean.

Step 10: Cool and Set

Remove cakes from the oven and let them rest in the pans for 10 minutes. Carefully transfer to wire racks to cool completely before frosting.

Insider Tips for Strawberry Velvet Cake Perfection

• Choose Ripe Strawberries: Select deep red, fragrant strawberries for maximum flavor and natural sweetness in the cake.
• Avoid Overmixing Batter: Gently fold ingredients to prevent tough, dense cake texture and maintain light, fluffy consistency.
• Strain Strawberry Puree: Remove seeds by straining puree to ensure smooth, elegant cake without unexpected texture.
• Control Moisture Levels: Pat strawberries dry before pureeing to prevent excess liquid from making cake soggy.
• Chill Cake Before Frosting: Cool cake completely and refrigerate briefly to help frosting adhere smoothly and prevent crumbling.

Exciting Spins on Strawberry Velvet Cake with Vanilla Bean Frosting

• Gluten-Free Berry Cake: Replace all-purpose flour with gluten-free flour blend and add xanthan gum for structure.
• Vegan Strawberry Delight: Substitute butter with coconut oil, eggs with flax eggs, and dairy milk with almond milk for a plant-based version.
• Low-Sugar Berry Cake: Use stevia or monk fruit sweetener instead of sugar, and incorporate Greek yogurt for moisture and protein.
• Chocolate Strawberry Fusion: Add cocoa powder to the batter and mix in chocolate chips for a rich, decadent variation.

Strawberry Velvet Cake With Vanilla Bean Frosting Recipe

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4.8 from 22 reviews

• Total Time: 45-50 minutes
• Yield: 12 1x

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Description

Luscious strawberry velvet cake emerges as a delightful dessert masterpiece, blending rich crimson layers with silky vanilla bean frosting. Passionate bakers discover a heavenly combination of sweet, tangy strawberries and luxurious cream that promises pure indulgence in each delectable slice.

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Ingredients

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Main Ingredients:

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 cup unsalted butter, softened
• 4 large eggs
• 1 cup fresh strawberries, pureed

Liquid and Dairy Ingredients:

• 1/2 cup sour cream
• 1/2 cup milk
• 2–3 tablespoons milk or cream

Seasoning and Flavoring Ingredients:

• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 vanilla bean, seeds scraped out (or 2 teaspoons vanilla bean paste)
• 4 cups powdered sugar

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Instructions

1. Prepare the oven environment by heating to 350F (175C) and prepare two 9-inch round cake pans with grease and flour coating.
2. Combine dry ingredients including flour, sugar, baking powder, baking soda, and salt in a medium mixing bowl, whisking thoroughly to ensure even distribution.
3. Using a stand mixer or electric beater, cream butter and sugar together until the mixture achieves a light, airy texture with soft peaks.
4. Incorporate eggs individually into the butter mixture, blending completely after each addition to maintain smooth consistency. Add vanilla extract and mix well.
5. Introduce sour cream and milk to the wet ingredients, stirring until the mixture becomes uniform and silky.
6. Gradually fold dry ingredient mixture into wet ingredients, stirring gently to create a smooth, lump-free batter.
7. Gently integrate fresh strawberry puree throughout the batter, ensuring even color and flavor distribution.
8. Evenly distribute the prepared batter between the greased cake pans, smoothing the surface with a spatula.
9. Place cake pans in preheated oven and bake for 25-30 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean.
10. Allow cakes to rest in their pans for 10 minutes after removing from oven, then carefully transfer to wire cooling racks for complete cooling.

Notes

• Use room temperature ingredients to ensure smooth, even mixing and a consistent cake texture.
• Puree fresh strawberries until completely smooth for the most vibrant color and intense fruit flavor.
• Avoid overmixing the batter to prevent a tough, dense cake by stopping just when ingredients are combined.
• Refrigerate cake layers before frosting to minimize crumbs and create cleaner, more professional-looking decorations.

• Prep Time: 20 minutes
• Cook Time: 25-30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 381 kcal
• Sugar: 35 g
• Sodium: 140 mg
• Fat: 22 g
• Saturated Fat: 13 g
• Unsaturated Fat: 8 g
• Trans Fat: 0.5 g
• Carbohydrates: 41 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 70 mg