Red Velvet Strawberry (Print)
Red velvet cake stacked up with sweet strawberry cream and a heap of fresh berries up top.
# Ingredients:
→ Red Velvet Cake Base
01 -
1 teaspoon white vinegar
02 -
1 teaspoon vanilla extract
03 -
2 tablespoons red food coloring
04 -
2 large eggs, room temp
05 -
240 ml buttermilk, at room temp
06 -
240 ml vegetable oil
07 -
1 tablespoon plain cocoa powder
08 -
0.5 teaspoon fine salt
09 -
1 teaspoon baking soda
10 -
1 teaspoon baking powder
11 -
200 g white sugar
12 -
190 g regular flour
→ Strawberry Cheesecake Filling
13 -
240 ml heavy cream
14 -
150 g strawberries, blended (roughly 8 to 10)
15 -
1 teaspoon vanilla extract
16 -
120 g icing sugar
17 -
450 g cream cheese, nice and soft
→ Topping
18 -
Whipped cream if you want
19 -
Halved strawberries, fresh
# Steps:
01 -
Go ahead and top with strawberry halves. Dollop on whipped cream if you're feeling fancy, then dig in.
02 -
Pop that cake in the fridge for at least 4 hours, so the filling gets nice and firm.
03 -
Place the cool red velvet layer onto your platter. Spread the strawberry cheesecake mix evenly over it.
04 -
Use another bowl to whip up the heavy cream till you get stiff peaks. Gently mix it into the strawberry cheesecake base so it’s really light and fluffy.
05 -
Beat the softened cream cheese until it’s pretty smooth. Mix in the icing sugar and vanilla, then blend in the strawberry puree till you’ve got a pink creamy mix.
06 -
Let the cake completely cool in its pan before you even think of moving or layering it.
07 -
Fill your lined springform pan with the cake batter and smooth the top. Bake for 25–30 minutes, or just until a toothpick poked in the middle comes out clean.
08 -
Add the dry stuff to the wet bowl, a bit at a time, just until it’s all mixed. Don’t overmix it, or the cake won’t be soft.
09 -
In a new bowl, mix together oil, buttermilk, eggs, red food coloring, vanilla, and vinegar till everything looks smooth.
10 -
In your biggest bowl, sift together flour, sugar, baking powder, baking soda, salt, and cocoa powder so you don't get lumps.
11 -
Set your oven to 175°C. Grease a 23 cm springform pan and line it with parchment paper.
# Notes:
01 -
Don’t start stacking things until the red velvet layer isn’t warm at all or you risk melting the cheese mix.
02 -
If you’re chasing stronger strawberry taste, up the purée amount or drop in some strawberry extract.