This Strawberry Red Velvet Cake is an eggless red velvet cake surrounded by soft strawberry buttercream frosting. Topped with a chocolate drip and fresh strawberries, it’s a show stopper for sure! Best yet, this pretty pink and red cake is gluten free, nut free, eggless and can easily be vegan!
Guys, I love this Strawberry Red Velvet cake so much! It has that soft chocolate taste with a little tang combined with the sweet, yet mild, strawberry buttercream. It's the perfect Valentine's cake! You’ll think you’ve been struck by Cupid’s arrow and fallen madly in love! With a cake. Yes.
For more Valentine’s Day recipes, check out my red velvet oreo cookies, strawberry filled cupcakes, no bake strawberry pie, and my sugar cookies with chocolate.
Reasons To Love This Red Velvet Cake
- Allergy Friendly- This cake is gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Soft & Fluffy- The red velvet cake is super soft and delicious.
- Strawberry Buttercream- This is a homemade buttercream frosting made from real strawberries (no strawberry extract) just like in our Strawberry Filled Cupcakes!
Ingredient Notes
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
- Cocoa Powders- I like to use half dutch or natural unsweetened and half dark. If you only have one, use dutch or natural unsweetened.
- Butter/Vegan Baking Stick- Only use room temperature.
- Cornstarch and Water- This is an eggless cake so this mixture helps bind everything together.
- Pure Vanilla Extract- Make sure the vanilla you use is pure and gf.
- Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non-dairy, use a dairy-free milk of your choosing.
- White Vinegar- It helps everything rise and gives us that tang that’s specific to red velvet.
- Strawberries- We use either fresh or frozen to make the strawberry buttercream, like in my Strawberry Sugar Cookies, and then fresh on the top of the cake.
- Red Food Coloring- Make sure to read the label to keep your food safe. I use McCormick.
- Chocolate Chips- To keep vegan, make sure to use gluten free/vegan chocolate chips. I love these allergy friendly chocolate chips.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make this a Vegan Red Velvet Cake
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Use vegan baking sticks instead of butter in the frosting.
- Only use a non-dairy milk of choice.
- Make sure the red food coloring is made in a vegan facility or is plant based.
- Only use vegan chocolate chips. I love these allergy friendly chocolate chips.
Make this Recipe with All Purpose Flour
- Use 2 ½ packed cups of AP flour (420 grams).
- Only use 1 cup of milk.
This recipe has not been tested with some of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Strawberry Red Velvet Cake
Here are the step by step instructions to make this Red Velvet Cake with Strawberries!
Step 1: Make the Homemade Buttermilk
Measure out 1 cup of milk in a large measuring cup. Then add in 1 tablespoon of the white vinegar and stir. Let sit 5-10 minutes and it will appear chunky; that's normal.
Step 2: Whisk Together all the Dry Ingredients
In a large bowl whisk together the gluten free flour, cocoa powder, baking powder, baking soda and kosher salt.
Step 3: Make the Cornstarch Water
In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
Step 4: Cream the Butter and Sugar and add in the Cornstarch Water
Beat together the butter and sugar until soft and creamy. About 2-3 minutes.
Then slowly beat in the cornstarch water mixture into the creamed butter and sugar. The final mixture will look chunky; that's normal.
Step 5: Stir Together the Wet Ingredients
Into the measuring cup with the buttermilk, add the other ⅓ cup of milk, then the remaining teaspoon of white vinegar, the red food coloring and vanilla. Whisk to combine.
Step 6: Beat in Dry Ingredients and Wet Ingredients
With the mixer on low speed, starting and ending with the dry ingredients, beat in some dry ingredients then some of the wet ingredients then some dry.
Step 7: Scoop the Batter and Bake
Divide the batter evenly into two greased and parchment lined 8 inch cake pans and smooth the tops with a butter knife.
Bake the cakes in the center rack at 350 degrees Fahrenheit for 45 minutes until slightly springy when carefully touched.
Then remove cakes from the oven and let them cool in the cake pans.
Step 8: Cook the Strawberries and Sugar
In a saucepan set over medium heat, cook the granulated sugar and strawberries until they are syrupy. 5-8 min. It will still appear chunky and that’s fine.
Step 9: Strain the Strawberries and Cool
Set a mesh colander over a bowl. Pour the strawberry liquid through the strainer and set aside to let cool.
Step 10: Make the Strawberry Frosting
Beat the butter until smooth; about 2 minutes.
Then slowly beat in the confectioners’ sugar, salt, the cooled strained strawberry liquid (8 tablespoons) and the vanilla until smooth and combined.
Beat in the water a little at a time until you get the desired consistency. You may not need to use it all.
Step 11: Cut the Cakes in Half
Once the cakes have completely cooled, slice the cakes in half horizontally to create 4 thinner layers of cake.
If the tops of your cakes have domes, you can then very carefully cut them off to make them flat.
Step 12: Frost the Cake and Chill
Separate the frosting into 5 equal sections.
Then place one layer of cake on a cake plate/stand. Scoop ⅕ (about 1 cup) of frosting on top of the layer and use an icing spatula to spread it around.
Place another layer of cake on top; repeat this same process. Do this with 3 layers of cake.
Once you get to the last layer of cake, place it bottom (or flat) side up so the top of the cake is nice and flat. Use an icing spatula or a butter knife to frost the top and a thin layer on the sides of the cake.
You should only use a fifth of the frosting on the top and sides combined. It's a semi-naked cake.
Then pop the entire cake in the fridge uncovered for 15-20 minutes.
Step 13: Make the Ganache
Place the chocolate chips and butter or in a heat safe bowl.
Microwave in 10-15 second increments, stirring after each time until the chocolate chips and butter are fully melted and incorporated.
Step 14: Spoon on the Chocolate Ganache
Take the cake out of the fridge and immediately spoon almost all the liquid ganache on top of the cake.
Then using an icing spatula, push the ganache around the edges of the cake so it drips down the sides.
Step 15: Decorate the Cake
Put the remaining ⅕th of strawberry buttercream into a piping bag. Create swirls going all the way around the top rim of the cake. Place extra washed strawberries in the top center. I used 5.
Expert Baking Tips
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. Or read the gram measurement.
- Use 2 Types of Cocoa Powder- The 2 types of cocoa powders give the cake that richer flavor. If you only have one type on hand, use natural unsweetened or dutch...just know the color will not be as dark as mine. Do not use dark alone; it will make your cake too dry and bitter.
- Make the Homemade Buttermilk- Measure out 1 cup of milk of choice. Add in 1 tablespoon of white vinegar and stir to combine. Let it sit for 5-10 minutes and then stir again. It will appear chunky and that’s normal.
- Smooth the Batter- Many gluten free batters have a way of staying exactly as they are placed, when baked. When the batter is in the cake pans, gently smooth the tops with a butter knife prior to baking.
- Use a Cake Scraper- Work with a cake scraper or a large icing spatula. The frosting should be super thin on the sides.
- Melt the Chocolate and Butter Slowly- If you rush this process and try to even heat the chocolate in 20 second increments (instead of 15 second increments), you can overheat the chocolate. If that happens it will seize up and basically not be usable.
- Making The Frosting- If the frosting is too liquidy, add more confectioners’ sugar 1 tablespoon at a time until you reach the desired consistency. It should be thick enough to stay put on the cake and not run off. If the buttercream appears too thick, add a little water ¼ teaspoon at a time until you reach the desired consistency.
- Make the Frosting the Day Before- You don’t have to do this the day before, but it definitely makes assembling the cake a much quicker process. Store the frosting in a bowl covered with plastic wrap in the fridge. When ready to use, let it come to room temperature and rewhip to regain the creamy texture.
Recipe FAQs
Most gluten free baked goods are best made the same day, but you can make this cake the night before and then do the ganache and pipe the extra buttercream in the morning.
If making the night before, keep the cake in the fridge under a dome or wrapped in foil until ready to decorate.
However, the frosting can be made a day ahead of time and stored in the fridge in an airtight container or in a bowl covered with plastic wrap. Before using, let come to room temperature and rewhip to regain that creamy texture.
Can this cake be made into cupcakes?
You can check out my recipe for Red Velvet Cupcakes!
Is red velvet just chocolate with red food coloring?
No. It's more than just that.
There is cocoa powder in the cookies but if you were to eliminate the red food coloring, there wouldn’t be enough cocoa powder to make this a true chocolate cake.
In addition to a small amount of cocoa powder, red velvet contains buttermilk and white vinegar. Those things help give it that tang that we know so well.
Many food colorings are NOT safe for those with celiac and nut allergies.
It appears to me that McCormick is.
I checked their website and it said that any product that contains a gluten free label is produced on a dedicated gluten free line and has been validated as gluten free.
McCormick says if gluten appears in a product, they will always list it on a label.
They will never hide allergens under the term “natural flavors.”
I even called the company. The statement said, if a product ever contained an allergen it would be declared on the label. If it is not declared, this means the product does not contain it.
I feel very confident in using McCormick products due to these procedures they have in place, but of course you need to make your own decisions.
You can also use plant based natural food colorings but keep in mind it won't be as deep a color as mine are.
I can buy it at my local grocery store, but you can also buy McCormick Red Food Coloring on amazon.
Storing: Once the cake is cut into, it’s best to cut the entire cake into slices, remove the strawberries and wrap each slice in foil and store in a zip top bag in the fridge. Eat extra slices within 2 days.
When ready to eat, let the slices sit on the counter, in the foil for about an hour or until the cake is room temperature and soft.
Freezing: If not eating all the extra slices within 2 days, take the slices wrapped in foil (without the strawberries on top) and place in the zip top bag and freeze them. You can keep the slices frozen for up to 30 days.
When ready to eat, put the slices in the fridge the night before or leave them out on the counter for 2 hours prior to eating or until the cake is room temperature and soft.
Other Strawberry and Red Velvet Recipes You'll Love
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📖 Recipe
Strawberry Red Velvet Cake
Ingredients
For the Cake
- 2.5 cups multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- ¼ cup cocoa powder ( I use 2 tablespoons of dutch or natural unsweetened and 2 tablespoons of dark)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 4 rounded tablespoons cornstarch mixed with 6 tablespoons water
- ½ cup unsalted butter or vegan baking stick, room temperature
- 1.5 cups granulated sugar
- 1 ⅓ cups milk , keep ⅓ separate
- 1 tablespoon plus 1 teaspoon white vinegar , kept separate
- 1 teaspoon pure vanilla extract
- 1 tablespoon plus 1 teaspoon red liquid food coloring (I use McCormick)
For the Strawberry Buttercream
- 3 ½ cups quartered strawberries , fresh or frozen
- 1 ½ cups granulated sugar
- 1 cup unsalted butter or vegan baking stick
- 8 cups confectioners' sugar
- 2 teaspoons pure vanilla extract
- 2 pinches kosher salt
- ¼ cup plus 2 tablespoons water
For the Chocolate Drip
- ¾ cup chocolate chips
- 6 tablespoons unsalted butter or vegan baking stick
For Decoration
- 5 large fresh strawberries , washed and dried
Instructions
For The Cake
- Preheat the oven to 350 degrees Fahrenheit and grease and line two 8 inch cake pans with parchment paper. Set aside.
- Measure out 1 cup of milk in a large measuring cup and add in 1 tablespoon of white vinegar. Set aside.Mix with a spoon and let sit for 5-10 minutes the mix again. This is your homemade buttermilk.
- In a large bowl, whisk together the 2.5 cups multipurpose gluten free flour, ¼ cup cocoa powder, 1 teaspoon baking powder, 1 teaspoon baking soda and 1 teaspoon kosher salt.
- In a small bowl, using a spoon, mix together the 4 rounded tablespoons cornstarch (52 grams) and 6 tablespoons water until it is thin and watery. It will be thick and tacky at first. Set aside.
- In a large bowl of an electric mixer using the paddle attachment, beat together the ½ cup unsalted butter or vegan baking stick and the 1.5 cups granulated sugar until light and fluffy. About 2-3 minutes.
- Then slowly beat in the cornstarch water mixture into the creamed butter and sugar. The final mixture will look chunky; that's normal.
- Into the measuring cup with the buttermilk, add the other ⅓ cup of milk, the remaining 1 teaspoon of white vinegar, the 1 tablespoon red food coloring and 1 teaspoon pure vanilla extract. Whisk to combine.
- With the mixer on low speed, starting and ending with the dry ingredients, into the creamed butter sugar and cornstarch water mixture, beat in some dry ingredients then some of the wet ingredients then some dry.
- Divide the batter evenly into two greased and parchment lined 8 inch cake pans and smooth the tops with a butter knife.
- Bake the cakes in the center rack at 350 degrees Fahrenheit for 45 minutes until slightly springy when carefully touched.
- Remove cakes from oven and let the cakes cool almost completely in the pan for 15 mins before trying to remove. Then remove from pans and let cool completely on a wire cooling rack.
- Once cool, slice both cakes in half horizontally. Now you have 4 thin layers of cake.If your cakes have dome tops, you can take a thin layer off the tops of the cake with a knife, to make a flat surface.
For the Strawberry Frosting
- In a small saucepan set over medium heat, combine the 3.5 cups quartered strawberries and 1.5 cus granulated sugar. Stir constantly for about 5-8 minutes until the strawberries have liquified a bit and the sugar has dissolved. Use the back of your spoon to mash the strawberries apart.
- Set a strainer or a mesh colander over a bowl and strain the strawberry liquid. You don’t want any of the seeds, you just want the liquid. You should have about ½ cup.
- With the paddle attachment of an electric mixer, or using a large bowl and a hand mixer, beat the 1 cup room temperature butter or vegan baking stick until creamy. About 2-3 minutes.
- Slowly add the 8 cups confectioners’ sugar, strained strawberry liquid (about 8 tablespoons), 2 pinches kosher salt and 2 teaspoons pure vanilla extract. Beat until combined; it will be thick.Slowly beat in the water a little at a time until you get the desired consistency. You may not need to use it all.If the strawberry liquid solidified a bit prior to using, that’s ok. Just use a spatula to scrape it into your mixing bowl.
Assembling the Cake
- Place one layer of cake on a cake plate/stand. Scoop ⅕ (about 1 cup) of frosting on top of the layer and use an icing spatula to spread it around.
- Place another layer of cake on top; repeat this same process. Do this with 3 layers of cake.
- Once you get to the last layer of cake, place it bottom (or flat) side up so the top of the cake is nice and flat. Use an icing spatula or a butter knife to frost the top and a thin layer on the sides of the cake.You should only use a fifth of the frosting on the top and sides combined; this is a semi-naked cake.
- Pop the entire cake uncovered in the fridge for 15-20 min so it’s more stable to work with.
Make the Chocolate Ganache
- When the cake has only 5 min left in the fridge, make the ganache.
- Place ¾ cups chocolate chips and 6 tablespoons butter or vegan baking sticks together in a heat safe bowl. Microwave them together in 10-15 second increments, stirring after each time, until the chocolate chips and butter are fully melted and incorporated. This will take a few min.
- Immediately take the cake out of the fridge. Spoon almost all the liquid ganache on top of the cake. Take an icing spatula and push the ganache around to the edges of the cake so it drips down the sides. Work quickly because the cold cake will quickly stop the ganache from dripping too much.
- Take the last ⅕th of buttercream and put it into a piping bag. Create swirls going all the way around the top rim of the cake.
- Place extra washed strawberries in the top center of the cake. I used 5. If you have frosting leftover, save it in a bowl covered in plastic wrap in the fridge for a few days.
Video
Notes
Nutrition
Neo says
To make it with all purpose flour, it says to also use 1 cup of milk, but is that in addition to the 1 1/3 cups of milk that are already there?
Lee says
Hi there. No that would be instead of 1 1/3 cups. If using AP flour only use 1 cup of milk. Hope that helps!
Wendy says
This was an awesome cake to make and enjoy eating! I doubled the recipe, made it in a half-sheet pan, which i then cut into half and then layers, to wind up with 4 layers. It was a massive undertaking for me but tottally worth it and will be doing it again and again! Only I think i will keep to the smaller round.😉
In my doubling i forgot to double the red food color but it was still a lovely velvet red. All my coworkers enjoyed it with some ordering it for their birthday.
Thank you for all your hard work with experimenting and tasting all that cake.
Claire says
Can I use oil instead of butter? Butter doesn't work for my stomach unfortunately..
Lee says
Can you use vegan butter?
Emily says
My cake tasted delish, it just looked like mush! Any tips to keep it from breaking apart?!
Lee says
Hi Emily! Thanks! It could be the gluten free flour that you're using. Sadly not all gf flours are the same. Also, eggless cakes are very delicate when they are warm. I would wait till the cake has completely cooled before removing it from the cake pans. Once cool, pop the cakes in the fridge for about 20 minutes or so. This will make them easier to frost. Hope this helps!
Ginny says
This cake is gorgeous and I can't wait to make it again for Valentine's Day!
Steve says
Delicious!!
Billy says
Attempting this over the weekend! Will keep you updated. I cannot wait, looks delicious!!
Ginny says
This cake is gorgeous!!! The flavor combinations were SO good!
Lee says
Thank you so much!
mark dipaola says
Delicious recipe…and so easy to follow. Keep up the great work!
Lee says
Thank you!
Nancy DiPaola says
the directions were easy to follow and the cake came out amazing!
Lee says
Thanks! So glad you love it!
John says
This Strawberry Red Velvet Cake is amazing and simple to make!