Red Velvet Strawberry Shortcake Cake is a layered cake with homemade red velvet cake and white cake, topped with whipped topping and fresh strawberries. For the same great flavors in a cupcake, try my Red Velvet Strawberry Shortcake Cupcakes!
Red Velvet Strawberry Shortcake Cake
The twist on this cake is the chocolate flavor that comes through in the red velvet cake. The dessert still has lots of whipped topping and fresh strawberries layered between cakes. But I added red velvet to go with the white cake for a decadent layered treat.
Red Velvet Strawberry Shortcake Cake Ingredients
Red Velvet Cake*: I made my homemade red velvet cake for this dessert. However, you could use a box of red velvet cake mix to save some time.
White Cake*: Just like I made the red velvet cake from scratch, I also made the white cake using my Perfect Bakery Style Cake in this recipe. And again, go ahead and use a box of white cake mix if that is easier.
Whipped Topping: Make your own whipped topping or use storebought.
Strawberries: I chopped the fresh strawberries. As much as I love the look of whole, ripe, plump juicy strawberries on a shortcake, I just have found it easier to cut them up.
*Please note: I used two cakes of each for this dessert; you WILL have extra cakes (2 extra red velvet and 1 extra white cake) that you can freeze or simply enjoy as a snack.
How to Make Red Velvet Cake
To get started, prepare 4, 6-inch round cake pans by spraying each with nonstick cooking spray and lining with parchment paper. You can also use homemade pan release (GOOP) and line with parchment paper. You will have two cakes left over with this recipe.
When ready, add the buttermilk to a medium bowl. Then, whisk in the vanilla, vinegar, and red food coloring. Set the mixture aside.
Next, in a large bowl add sugar, oil, and eggs and whisk together by hand until it is smooth and light yellow. Add cake flour, cocoa, and baking powder to the sugar mixture and whisk until just combined. To this mixture, add the buttermilk mixture and whisk until just combined. You do not want any lumps, but I do recommend being gentle with this batter.
Evenly pour the batter into the cake pans and bake for 22-32 minutes. When the cakes are done baking, let them cool in the pans for a few minutes before letting them cool completely on a wire rack.
How to Make White Cake
This white cake recipe will make 3, 6-inch round cakes. You will use two of the cakes for this dessert, which means you will have one leftover. To get started, prepare the cake pans with nonstick cooking spray and parchment paper or using GOOP and parchment paper.
Pour milk (I used whole milk), egg whites, and both extracts into a medium bowl and stir with a fork until blended. Set aside. Next, in a large bowl, mix cake flour, sugar, baking powder, and salt with an electric mixer at slow speed (just to sift and incorporate the ingredients). Add butter, cut into cubes and continue beating on low for about 1-2 minutes.
To the flour mixture, add all but 1/2 cup of milk mixture and beat at medium speed for 1 1/2 minutes. Add the remaining 1/2 cup of the milk mixture and beat for about 1 minute. Pour batter evenly between the prepared cake pans and bake until a toothpick inserted in the center comes out with a few crumbs and has no wet batter clinging to it, about 27 to 30 minutes. Let the cakes cool in the pans before letting them cool completely on wire racks.
Assembling Red Velvet Strawberry Shortcake Cake
I made a four-layer cake. I used two layers of red velvet cake and two layers of white cake. I started with the red velvet, added a fluffy layer of whipped cream, then a bunch of diced strawberries. Repeat with the white cake, then the red velvet, and then the white. Then accidentally shove a huge spoonful of whipped cream in your mouth and call it a day.
How to Make Homemade Whipped Topping
If you want to keep this cake entirely homemade, you can make your own whipped topping. With just TWO ingredients (1-pint heavy whipping cream and 1/4 cup confectioners’ sugar), you can make your own light and creamy whipped cream topping. Just make sure the heavy whipping cream is cold to get the best results.
To make the topping, add heavy cream to a mixing bowl. Start mixing at the lowest speed, and then gradually increase speed to medium until the cream starts to get thicker. (The gradual progression prevents you from spraying yourself with cream.)
Once the cream starts to thicken, stop the mixer. Slowly add in the confectioners’ sugar and then resume mixing again, starting with low speed and increasing to medium speed, and eventually moving to a high speed. The cream will thicken and start to peak. Mix on high until the cream is thick and stiff. This happens quickly, the stage between soft and stiff peaks, so watch it closely.
As you can tell by the first picture, I just wasn’t satisfied with this, so I added whipped cream to the outside, too. Then I cut into it. And tried to take a picture. Except people kept making these irrational demands and actually requesting to eat a piece.
So this is all I have left. Or should I say, had left. Gotta tell ya, this is one delicious cake. I loved the dense rich and chocolaty taste of the red velvet paired with the light whipped cream, the airy white cake, and fresh berries. I loved the ease of decorating a cake with whipped cream. I loved everything about it.
I have made it three times in the last week. And I can imagine I will be making it lots more this summer!
Looking for More Cake Recipes?
Red Velvet Strawberry Shortcake Cake
Red Velvet Cake
- 1 cup buttermilk, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon vinegar
- 1 ounce red food coloring
- 2 cups granulated sugar
- 1 cup vegetable oil
- 2 large eggs, room temperature
- 2½ cups cake flour
- ¼ cup cocoa powder
- 1½ teaspoons baking powder
- 2¼ cups cake flour
- 1 cup whole milk, room temperature
- 6 large egg whites, room temperature
- 2 teaspoons almond extract
- 1 teaspoon vanilla extract
- 1¾ cups granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon kosher salt
- ¾ cup unsalted butter, softened but still cool, cut into cubes
- 1 container (16 ounces) whipped topping
- 2 cups diced strawberries
Red Velvet Cake
- Preheat oven to 350°F. Prepare four 6-inch round baking pans by spraying with baking and lining with parchment paper. Or, use GOOP with parchment paper. (This will leave you with two extra cakes to freeze for later or snack on.)
- In a 2 cup measuring cup (or medium bowl) pour the buttermilk. Add the vanilla, vinegar, and red food coloring to the buttermilk and whisk to fully combine. Set aside.
- In a large bowl, add sugar, oil, and eggs and whisk together by hand until it is smooth and light yellow.
- Add cake flour, cocoa, and baking powder to the sugar mixture and whisk until just combined.
- Now add the buttermilk mixture and whisk until just combined. You do not want any lumps, but I do recommend being gentle with this batter.
- Pour batter evenly into each pan and bake for 22-32 minutes. When using my convection oven I will bake these at 325°F for 22 minutes. The cake is done when it does not appear wet on the top and if you press your finger gently in the center of the cake it feels firm.
- Allow to cool in the pan for about 5 minutes, then invert onto a cooling rack. Let cakes continue to cool until ready to assemble.
- Preheat oven to 350°F. Prepare 3, 6-inch cake pans. (Use butter and flour, line with parchment, or spread GOOP). You will have one cake leftover to freeze or snack on.
- Pour milk (I used whole milk), egg whites, and extracts into a medium bowl, and stir with a fork until blended.
- Mix cake flour, sugar, baking powder, and salt in the bowl of an electric mixer at slow speed. Add cubed butter and continue beating on low for about 1-2 minutes.
- Add all but ½ cup of milk mixture to flour mixture and beat at medium speed for 1½ minutes. Add the remaining ½ cup of the milk mixture and beat for about 1 minute.
- Pour batter evenly between the prepared cake pans.
- Bake for 27-30 minutes, or until a toothpick inserted in the center comes out with a few crumbs and has no wet batter clinging to it.
- Allow cakes to cool in the pans for about 5 minutes; then, carefully flip onto a cooling rack to cool completely before assembling.
- After the cakes have cooled, level the cakes if necessary. To assemble this cake you want 2 layers of red velvet cake and 2 layers of white cake.
- Place one layer of red velvet cake on a cake stand. Cover with about a cup of whipped topping. Next, add ½ cup of diced strawberries.
- Add a layer of white cake. Add more whipped topping and more diced strawberries.
- Repeat until you have 4 layers of cake. Top with more whipped topping and diced strawberries. OPTIONAL: Cover the outside of the cake with whipped topping and add more strawberries on top.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
Here is a video on how this cake comes together!
Be sure to check out my Red Velvet Buttercream Rose Cake!