Here’s the story behind this cake. I saw it first on Pinterest and was startled by the beauty of it. I had made red velvet cakes before but never layered them with regular (white) cake for a truly attractive effect. So, I figured, how hard can it be?
Well, it’s not what I would say easy, but if you have at least some cake-making experience, you’ll be fine.
So, what’s the deal with a red velvet strawberry shortcake? Well, it all starts with two round cakes based on a classic shortcake.
They’re kind of flat or ‘short,’ so you pile a few of them to give height to the cake! That’s about it!
I start by making cream cheese-based shortcake batter. It’s kind of standard procedure. Eggs, sugar, butter, flour, etc.
Then I divide the batter and taint one half with red coloring. Then I bake the cakes, cut them in half to get four cake layers and pile them up.
Finally, I’m showing you how to make a cream cheese frosting to decorate it, and we’re topping it with fresh strawberries!
For the cakes:
For the frosting and decoration:
Preheat the oven to 350°F. Grease two 9-in round cake pans and set them aside.
For the cake, in a stand mixer, incorporate the butter and cream cheese until frothy. Incorporate the sugar and add the eggs one at a time.
Tip in the all-purpose flour and incorporate the salt and vanilla extract. Mix well.
Pour half the cake batter into a second mixing bowl. Taint one of them with the red food coloring.
Pour the batters into the cake pans and bake for 45-50 minutes until cooked through.
Let the cakes cool down before unmolding. Set aside.
For the frosting, beat the butter and cream cheese until frothy. Incorporate the sugar and vanilla. Beat until smooth and creamy.
To assemble the cake, cut each cake sideways with a serrated knife. Pile the cakes alternating between white and red velvet cakes with a thin frosting layer in between (you can add sliced strawberries as well).
Cover the cake with the cream cheese frosting and decorate with strawberries.