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.
Servings: 10 servings
Ingredients
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
White Cake
- 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
Toppings
- 1 container (16 ounces) whipped topping
- 2 cups diced strawberries
Instructions
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.
White Cake
- 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.
Assembly
- 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.