Red Velvet Strawberry Shortcake Cake

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?

Lemon Cake with Strawberry Buttercream

Strawberry Cake with Cream Cheese Frosting

WASC Cake

Red Velvet Pound Cake

Here is a video on how this cake comes together!

Be sure to check out my Red Velvet Buttercream Rose Cake!