Strawberry Red Velvet Cake - Heart Cake
Calories: 23
Adjust Servings Here: 8 servings
Description
This Valentine's Day, go naked with this strawberry red velvet cake or naked heart cake. Made with an oil-based red velvet cake batter then filled with fresh strawberry cake filling and whipped cream. A light and refreshing cake yet simple and elegant to celebrate this special day.
Ingredients
For the Cake
- 190 g (1½ cups) All-purpose flour
- ¾ tbsp Cocoa Powder
- 80 ml (⅓ cup) Oil
- 150 g (¾ cup) Sugar
- ⅛ tsp Salt
- 2 lare Eggs large
- 120 ml (½ cup) Buttermilk
- ½ tsp Baking soda
- ½ tsp Baking powder
- ½ tbsp Red food color gel (or 1 tbsp liquid food color)
- 1 tsp Vanilla extract
Strawberry Filling
- 200 g (1½ cups) Strawberry 8 to 10 strawberries
- 2 tbsp Sugar
- 1 tbsp Cornstarch
- ¼ cup Water
- 1 tbsp Lemon juice
Stabilized whipped cream
- 250 ml (1 cup) Heavy cream
- 2 tbsp Granulated sugar
- 113 g (½ cup) Cream Cheese
Plus
- ¼ cup (4 tbsp) Simple syrup Boil 2 tbsp sugar + 1/4 cup water
- Fresh Strawberries for decorating
Instructions
- Oven & Pan - Preheat the oven to 160°C / 320°F (no fan). Grease a heart cake pan and line the base with parchment. (This cake likes insurance.)
- Dry Ingredients - In a separate bowl, whisk together: flour, baking powder, baking soda, cocoa powder, salt190 g All-purpose flour , ¾ tbsp Cocoa Powder, ⅛ tsp Salt , ½ tsp Baking soda, ½ tsp Baking powder
- Wet ingredients - In a large bowl, whip the eggs and sugar until light, thick, and fluffy. Gradually stream in the oil. Add the buttermilk and vanilla and mix just until combined.80 ml Oil, 150 g Sugar , 2 lare Eggs, 120 ml Buttermilk, ½ tbsp Red food color gel, 1 tsp Vanilla extract
- Combine - Add the dry ingredients to the wet. Combine well, but don't overmix. Add the red gel food color and combine well. Add the vinegar last and mix for a few seconds (quick mix — done). Don't overmix.
- Bake - Pour the batter into the prepared heart pan and smooth the top. Bake for 40–45 minutes, or until a skewer comes out with a few moist crumbs (not wet batter). Cool in the pan for 10–15 minutes, then turn out onto a rack and cool completely.
- Strawberry Filling - In a small saucepan, combine chopped strawberries + sugar + water. Cook over medium heat for about 2 minutes, just until the strawberries start to soften and release juice. Stir in the cornstarch slurry (cornstarch mixed with a little water). Cook, stirring, until thick and glossy (usually 30–60 seconds once it bubbles). Transfer to a bowl and cool completely (warm filling = melted frosting + sadness).200 g Strawberry , 2 tbsp Sugar, 1 tbsp Cornstarch, ¼ cup Water, 1 tbsp Lemon juice
- Whipped Cream Frosting - Whip the heavy cream with sugar and vanilla until it thickens and holds soft peaks. Add the cream cheese and whip again until almost stiff peaks (smooth, stable, pipeable). Stop before it turns grainy. Once it looks firm and holds shape, you’re done.250 ml Heavy cream , 2 tbsp Granulated sugar, 113 g Cream Cheese
- Assemble the cake - Once the cake is fully cool, level the top. Brush with simple syrup if you want. Spread a thin layer of frosting on the top (optional, but it helps the filling behave). Frost the sides of the cake with the whipped cream frosting and smooth.¼ cup Simple syrup
- Pipe and Fill - Pipe a star border around the top edge to create a “dam.” Spoon the cooled strawberry filling into the center.
- Decorate the cake - Decorate with fresh strawberries (halves or slices look best). Chill the cake 30–60 minutes before slicing for clean cuts.Fresh Strawberries
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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