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Strawberry red Velvet Cake


Unsalted butter – 180gram

Sugar – 60gram

Egg yolks – 4

Vanilla extract – 5gram

Milk – 30gram

Red food coloring

Cake flour – 180gram

Cocoa powder – 10gram

Baking powder – 10gram

Egg whites – 4

Sugar – 80 grams

Strawberry – as required


For Making sheet cake beat the softened butter at room temperature with a hand mixer. Add the sugar to this unsalted butter and whip it until it’s pale. Add the four egg yolks and vanilla extract and whip it until a smooth batter is ready. Don’t overbeat the batter.

Add the milk and the food coloring and mix (I mixed the powder coloring slightly with milk.) Mix it well and get a smooth paste. In this mixture add the flour, cocoa powder, and baking powder and mix it well. Red velvet cake is not just adding pigments, but a little bit of cocoa powder.

Make meringue with egg whites take a four-egg white when the big bubbles come up, divide the 80-gram sugar into three portions and add every 30 seconds, and whip, mix them well, and don’t overbeat the batter. Whipping to the extent that soft peaks stand. Divide the meringue into three portions and mix it with the dough that we have already prepared.

Put it in a mold (mold size – 16cm) spread it out evenly and tap to the plain surface to remove air bubbles and bake it in a 170°C degree oven for 50-55minutes.

Check after 50-55 min with a toothpick if it comes clean then your cake is done or if the batter sticks, then keep for another 10 min. Once perfectly baked, take out the pan and cover it with cloth and let it cool down to room temperature. Now our sponge is ready to cut, for cut the top and cut it into 4 sheets.

Clean the strawberries, remove the tops, and cut them in half lengthwise to prepare.


*Making Buttercream*


Unsalted butter – 500gram

Powdered sugar- 500 gram

Whipping cream – 140 grams

Vanilla extract – 10gram

Recipe :


Take a 500gram unsalted butter in a bowl, and beat the softened butter at room temperature gently with a hand mixer. There is a lot of powdered sugar to mix in, so I added it in portions. Add powdered sugar and mix using a spatula or hand mixer. whip them well for about 5 minutes, don’t overbeat the batter. Buttercream doesn’t feel full unless it’s whipped enough.

Add whipping cream and vanilla extract and mix them very well. I use yellow butter to make it look ivory but if you use white butter, you can make a white cream. You can give it a different color to your liking, or mix it with a spatula to finish.


Apply the buttercream and stack the cake sheets in the desired order. Place a sheet on a rotating turn table and sprinkle with sugar syrup. Apply the cream evenly on the sheet of sponge cake and spread it evenly. Then place another sheet of the sponge cake and sprinkle with sugar syrup and apply the cream evenly. And make a layer of strawberries on it. I put a lot of strawberries between the two sheets.

Apply the cream evenly to the layer of strawberries and place a sheet on it. And then apply the cream evenly on the sheet of sponge cake and spread it evenly. Add a thin layer on the top and sides of the cake to crumb coat.

Chill in the refrigerator for 30 minutes. Add more buttercream to the top and sides. It’s okay if you don’t do it perfectly because it’s creamy. Chill in the refrigerator for 30 minutes to 1 hour. For Icing, I used different piping tips to give different shapes. Start each new layer at the same point. Same icing at the top of the cake. Use different-sized cookie cutters to slightly mark the top. Chill in the fridge for another hour.

And it’s ready to serve. It’s prettier with strawberries. The cake is a pound cake but it’s thin so it didn’t feel very hard. It was really hard to eat because it was so pretty.


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