Strawberry Velvet Cake

I’ll be honest—I didn’t plan on falling in love with this cake. It started as one of those “let’s just try something new” moments in the kitchen.

But one bite in, and I knew. This Strawberry Velvet Cake wasn’t just good—it was the kind of cake that makes you close your eyes for a second while chewing.

Soft, rich, just the right amount of sweet, and that strawberry frosting? Silky, creamy, and real. None of that fake pink flavor.

This cake reminds me of spring mornings and slow afternoons. It’s cozy and bright at the same time. The kind of dessert that makes people pause mid-conversation and go, “Wait—who made this?”

I’ve baked it for birthdays, quiet weekends, and once just because I had too many strawberries in the fridge. Every time, it disappears quicker than I expect.

If you’ve never made a velvet cake before, don’t stress. This one’s simple. No tricks, no weird ingredients. Just honest baking, straight from the heart.

If you’re in the mood for something homemade that feels special without making a mess of your whole kitchen—you’re in the right place.

Table of Contents

Strawberry Velvet Cake Recipe

Ingredients

For the Cake Layers:

2 ½ cups (310g) all-purpose flour (sifted)
1 ½ cups (300g) granulated sugar
1 tsp baking soda
1 tsp fine salt
1 tbsp unsweetened cocoa powder
1 cup (240ml) vegetable oil
1 cup (240ml) buttermilk (room temperature)
2 large eggs (room temperature)
2 tbsp red liquid food coloring
1 tsp white vinegar
2 tsp vanilla extract

For the Strawberry Buttercream:

1 ½ cups (340g) unsalted butter (room temperature)
4 ½ cups (540g) powdered sugar (sifted)
⅓ cup (80ml) fresh strawberry puree (strained for seeds)
½ tsp pure vanilla extract
Pinch of salt
Optional: 1-2 drops pink gel food coloring (for vibrancy)

For Filling:

¼ cup strawberry jam or thick puree
3–4 fresh strawberries (diced small)

For Decoration:

6–8 fresh strawberries (halved, tops intact)
Piped strawberry buttercream swirls (using open star tip)

Instructions

Preheat oven to 175°C (350°F).
Grease and line two 8-inch round cake pans with parchment paper on the bottom and lightly dust the sides with flour.
In a large bowl, sift together flour, sugar, baking soda, salt, and cocoa powder.
In another bowl, whisk together oil, buttermilk, eggs, food coloring, vinegar, and vanilla extract until well combined.
Gradually add wet ingredients into dry, mixing gently with a spatula or on low speed just until smooth and no flour streaks remain. Do not overmix.
Divide batter evenly between the prepared pans.
Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
Cool in pans for 10 minutes, then turn out onto a wire rack and cool completely.
In a large bowl, beat softened butter on high speed for 2–3 minutes until fluffy and pale.
Reduce speed and gradually add sifted powdered sugar, 1 cup at a time.
Mix in strawberry puree, vanilla, and a pinch of salt.
Beat for another 2–3 minutes until light and smooth. Add gel food coloring if a stronger pink hue is desired.
Level cake layers if needed.
Place one layer on your cake stand or serving plate.
Pipe a ring of buttercream around the edge to create a dam.
Spread a thin layer of buttercream inside the ring and spoon in a bit of strawberry jam with diced strawberries in the center.
Add second cake layer on top.
Apply a thin crumb coat of buttercream and chill the cake for 15–20 minutes.
Once chilled, frost the entire cake with remaining strawberry buttercream using an offset spatula for smooth sides and swirled top.
Pipe decorative swirls around the top edge using a large open star piping tip.
Place halved fresh strawberries upright into each swirl for garnish.
Slice with a warm, clean knife for perfect cuts.
Best served at room temperature. Store leftovers in an airtight container in the fridge for up to 3 days.

How Is Strawberry Velvet Cake Different From Red Velvet?

Strawberry velvet cake and red velvet cake might look similar, but they taste and feel different in a few key ways:

Main flavor difference: Strawberry velvet uses real strawberries or strawberry flavor, while red velvet has a light chocolate taste.
Color source: Strawberry velvet usually gets its pink/red color from strawberries or a bit of food coloring. Red velvet depends mostly on red food coloring.
Frosting choice: Strawberry velvet often uses strawberry or vanilla frosting. Red velvet is usually paired with cream cheese frosting.
Fruit content: Strawberry velvet can have real fruit mixed into the batter or filling. Red velvet doesn’t contain any fruit.

How Do I Make Strawberry Velvet Cake Moist And Soft?

If you want a cake that’s soft and never dry, here are the best tricks to use:

Use oil instead of butter: Oil makes the cake more moist and keeps it soft even after a few days.
Don’t overmix the batter: Mix until just combined – overmixing makes the cake dense.
Use buttermilk or yogurt: These add moisture and give the cake a light texture.
Add a bit of strawberry puree: It adds both flavor and moisture at the same time.
Let the cake cool completely before frosting: Warm cake can melt the frosting and dry it out.

Can I Make A Strawberry Velvet Cake Without Food Coloring?

Yes, you absolutely can – and it can still look and taste amazing.

Use fresh or frozen strawberries: They add a natural pink color when blended into the batter.
Try beetroot powder (a small pinch): It gives a reddish tint without changing the flavor too much.
Use strawberry puree: This can naturally add a soft pink shade to your cake.
Don’t worry about the color too much: The flavor is what really matters – even a pale strawberry cake tastes great.

How Do You Get Natural Strawberry Flavor In Cake?

For a strong, real strawberry taste, here’s what works best:

Use strawberry puree: Blend fresh strawberries and mix it into the batter.
Cook the puree into a reduction: Simmer strawberry puree until thick – this makes the flavor stronger.
Add chopped strawberries inside the cake: Tiny pieces give you bites of real fruit.
Use freeze-dried strawberry powder: Just a spoonful adds a big strawberry flavor without liquid.
Use real strawberry frosting: Blend strawberries into your buttercream or whipped cream frosting.

Can I Turn This Recipe Into Cupcakes Instead Of A Whole Cake?

Yes, you absolutely can. Turning strawberry velvet cake into cupcakes is super easy and works great for parties or sharing.

Use cupcake liners: They make cleanup easier and help cupcakes hold their shape.
Adjust baking time: Bake for 15–20 minutes at the same temperature – not the full cake time.
Check with a toothpick: If it comes out clean, they’re done.
Fill ¾ of each liner: This helps prevent overflow while still giving a nice dome.
Use a scoop for even portions: Keeps all cupcakes the same size.

How Do I Make Vegan Or Eggless Strawberry Velvet Cake?

Making this cake without eggs or dairy is totally doable, and it still turns out soft and tasty.

Use yogurt or applesauce: ¼ cup per egg works well for moisture and binding.
Replace milk with plant-based milk: Almond, soy, or oat milk all work fine.
Use oil or vegan butter: Coconut oil or sunflower oil gives softness.
Choose egg replacer powders: Follow package instructions for measurement.
Frost with dairy-free strawberry buttercream: Use margarine or plant butter with icing sugar and real strawberry puree.

Can I Use Whipped Cream Instead Of Buttercream For Frosting?

Yes, but keep a few things in mind. Whipped cream is lighter and softer than buttercream, so it needs a bit of care.

Use chilled heavy cream: It whips faster and holds better.
Add a stabilizer: Cornstarch, gelatin, or whipped cream stabilizers help it stay firm.
Frost right before serving: Whipped cream doesn’t hold up as long as buttercream.
Keep cake refrigerated: Prevents the frosting from melting.
Avoid over-whipping: Stop once it forms stiff peaks to avoid curdling.

How Do I Stop My Strawberry Velvet Cake From Becoming Too Dense?

If your cake turns out heavy or thick, a few simple adjustments can help.

Don’t overmix the batter: Too much mixing knocks out air.
Use fresh baking powder or soda: Old leavening makes cake flat.
Use room-temperature ingredients: They blend better and give smoother batter.
Sift dry ingredients: It adds air and avoids lumps.
Don’t skip the vinegar or acid: It reacts with baking soda to create lift.

Can I Add White Chocolate Or Cream Cheese To The Frosting?

Yes, both white chocolate and cream cheese make the frosting even better.

Melted white chocolate: Mix into frosting once cooled for a sweet and creamy boost.
Use block cream cheese: Not the spreadable kind – it’s firmer and better for frosting.
Beat cream cheese until smooth: Avoid lumps before adding other ingredients.
Chill the frosting before piping: Helps hold its shape, especially with cream cheese.
Combine with strawberry puree: Gives extra flavor without overpowering.

Can I Freeze Strawberry Velvet Cake?

Yes, you can freeze it – and it still tastes great after defrosting.

Cool the cake completely: Freezing while warm causes sogginess.
Wrap tightly in plastic wrap: Keeps out freezer smells and prevents drying.
Use airtight containers or freezer bags: Adds another layer of protection.
Freeze without frosting if possible: It keeps better and is easier to decorate later.
Label with date: Use within 2–3 months for the best taste.
Thaw in the fridge overnight: Helps the cake stay moist.

What’s The Best Way To Store Strawberry Velvet Cake?

To keep your cake fresh, soft, and safe to eat, follow these simple storage tips:

Keep it in an airtight container: This stops the cake from drying out in the fridge.
Refrigerate if it has cream or fruit inside: It stays good for 3 to 4 days when chilled properly.
Let it come to room temperature before serving: Cold cake can feel dense, so give it 15-20 minutes outside the fridge before eating.
Don’t leave it out overnight: If the frosting is dairy-based or contains real fruit, always store it in the fridge.