Over the past few years, my daughter’s been in love with strawberry cake and red velvet cake. Last year she requested a cake that matched the color scheme of an Easy Bake oven kit she had. I sandwiched layers of strawberry cake and red velvet cake with a cream cheese filling and iced them with a strawberry cream cheese frosting. The finished product? Divine. It’s a decadent cake fit for a princess.
Strawberry Cake Layer (Adapted from Annie’s Eats)
2 3/4 cups flour (I used a gluten free blend with xantham gum)
1 tbsp baking powder
1 tsp salt
1/2 cup unsalted sweet cream butter, melted
1/2 cup canola oil
2 1/4 cups granulated sugar
1 1/2 tsp pure vanilla extract
3 large eggs
2/3 cups milk (I used 1%)
1/3 cup buttermilk
2 1/2 cups strawberries, pureed
1 tsp pink coloring, if desired
Preheat the oven to 350 degrees F. Cream together your sugar, butter, and oil. Blend in the eggs and milks. Whisk in the vanilla, then incorporate the strawberry puree. If you’re adding the pink coloring, do so now. Add your dry ingredients and blend until combine. Pour the batter into a greased 9×13″ pan and bake for 30-40 minutes, until a knife or toothpick in the center comes out clean. Side aside to cool.
Red Velvet Cake layer (adapted from Annie’s Eats)
2 1/4 cup flour (I used a gluten free blend with xantham gum)
1 1/2 cup granulated sugar
1 tsp baking soda
2 tbsps cocoa powder
1 tsp salt
2 large eggs
1 1/2 cups canola oil
1 cup buttermilk
1 oz red food coloring
1 tsp pure vanilla extract
1/2 tbsp distilled white vinegar
Beat the eggs into the oil. Whisk in the buttermilk, sugar, and vanilla. Carefully add the cocoa powder and red food coloring — red food coloring will dye your skin for days if you’re not careful! Blend until combine. Add the flour and salt, blending until combine. Add the baking soda and vinegar together. Look at it bubble! Whisk it into the batter, then pour it into a greased 9×13″ baking pan. Bake for 30 minutes, then set aside to cool.
Cream Cheese Filling
2 80z blocks of cream cheese (full fat for a creamy, cheesecake-y delight)
1/2 cup butter, chopped
1 cup powdered sugar
1/2 tsp vanilla extract
A dash of salt
Beat together the cream cheese and butter until fully combined. Carefully add the powdered sugar to avoid puffs of sugar all over the place. Add your vanilla and salt once the sugar has been incorporated. Beat until fluffy, the set aside.
Strawberry Cream Cheese Frosting (adapted from Annie’s Eats)
2 8-oz blocks of cream cheese (again, full fat is best)
1/2 cup butter, chopped
1/2 cup strawberries, pureed
1 cup powdered sugar
1/2 tsp vanilla extract
A dash of salt
Beat together the cream cheese and butter until fully combined. Add the strawberry puree, incorporating it into a beautiful pink mixture. Carefully add the powdered sugar, beating until combine. Add the vanilla and salt, beat until fluffy, and set aside.
Now the fun part — assembly! Take your strawberry layer out of the cake pan carefully, placing it on a serving platter or cake board. Carefully smooth out the cream cheese filling over the cake. Carefully remove the red velvet layer from the pan, and place it on top of the cream cheese filling. Frost the top of the cake with your strawberry cream cheese frosting. If you’re not into the “naked cake” craze, frost the sides, too. Decorate your cake as you wish. Be sure to have plenty of help eating this gorgeous, rich cake. The layers are so moist and decadent, your mouth will think it’s died and gone to heaven!
