Having had a splitting headache all day long while working on five different orders, I finally sat down tonight I realized I really wanted to write a blog post! Something not too fussy right here at Christmas, but still festive enough for the holidays.
As I was browsing through my folders and folders (and folders and folders…) of pictures, I came across this Red Velvet Strawberry Shortcake Cake with Cream Cheese Frosting and knew it was perfect 🙂
A few months back, one of my sweetest clients, Kimberly, sent me a screenshot of a Red Velvet Strawberry Shortcake Cake and asked if I’d make one for her.
I replied and told her I would… but I really didn’t know where to start and I was pretty busy at the time. Well, it didn’t take her long at all to send me a link to where she had seen the cake, here on Haute + Heirloom. Haha – there’s nothing like a determined client! 🙂
After looking over that recipe and getting a general idea for the cake, I decided that I absolutely could/would do it, but – I’d stay in my comfort zone with doctored cake mix recipes vs. doing all the baking from scratch. Kimberly regularly orders cakes & cupcakes from me, so I knew she wouldn’t mind one bit!
Now… let me show you how I made this beauty! Here’s what you’ll need:
- 2 layers of white cake
- 2 layers of red velvet cake
- 1 batch of cream cheese buttercream
- 2 cups of sliced strawberries
I started by baking the 4 layers of cake : 2 layers of white cake (no almond extract) and 2 layers of red velvet cake (click the links for the recipes). I used four 8″ round Magic Line pans and divided each recipe in half into 2 pans. Bake at 325°F for ~35-40 minutes (or until a toothpick comes out clean!).
While they’re baking, go ahead and make your cream cheese frosting and slice up your strawberries.
When the cakes are cooled… you’re ready to start assembling!
I started with a layer of white cake (but started with red velvet would work too).
Then spread on some cream cheese frosting…
and top that with sliced strawberries!
Next add a layer of red velvet cake.
Them more cream cheese and more sliced strawberries:
Then repeat…
Except no strawberries on top! Instead… spread on some cream cheese frosting:
Frost the entire outside of the cake – then pipe an easy border and you’re done!
OH – I had trimmed my red velvet cakes a bit and I used the crumbs as garnish on top! 🙂
Red Velvet Strawberry Shortcake Cake with Cream Cheese Frosting
- Prep Time: 30 mins
- Cook Time: 45 mins
- Total Time: 1 hour 15 minutes
- Yield: 40 1x
Print Recipe
Pin RecipeDescription
Layers of white and red velvet cake filled with cream cheese frosting and sliced strawberries! As beautiful as it is delicious!
Ingredients
- 2 layers of white cake
- 2 layers of red velvet cake
- 1 batch of cream cheese buttercream
- 2 cups of sliced strawberries
Instructions
- I started by baking the 4 layers of cake : 2 layers of white cake (no almond extract) and 2 layers of red velvet cake (click the links above for the recipes). I used four 8″ round Magic Line pansand divided each recipe in half into 2 pans. Bake at 325°F for ~35-40 minutes (or until a toothpick comes out clean!).
- While they’re baking, go ahead and make your cream cheese frosting and slice up your strawberries.
- When the cakes are cooled… you’re ready to start assembling!
- I started with a layer of white cake (but started with red velvet would work too).
- Then spread on some cream cheese frosting…
- and top that with sliced strawberries!
- Next add a layer of red velvet cake.
- Them more cream cheese and more sliced strawberries:
- Repeat that whole process again – except leave the strawberries off the top!
- Frost the entire outside of the cake – then pipe an easy border and you’re done! OH – I had trimmed my red velvet cakes a bit and I used the crumbs as garnish on top! 🙂
- Category: Dessert
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Just GORGEOUS1
Thank you!
Rose! Do you have a good recipe for orange dreamsicle cupcakes? I found an awesome orange dreamsicle vanilla bean buttercream, I’d love a citrus orange cake recipe to pair with it!
I’ve never made those but they do sound delish!
Hi Rose
Love your blog and thanks for sharing your experiences!
I have a question about using fresh strawberries in cake. Can an assembled cake with fresh strawberry filling be put in the freezer. And do you run into strawberries leeching it’s juices and messing up the fondant. Thanks for your help!
I’ve never tried to freeze it so I just can’t say for sure. And I’ve never used this recipe for a decorated cake – sorry!
Just made this cake with a little of variations. I used my own recipe for red velvet and received a lot of compliments. Thank you so much for sharing…
HAPPY BAKING!
I’m working on this wonderful cake now. Thank you for posting!
Do I need to store it in the refrigerator if I’m not serving it immediately?
★★★★★
Yes, that would be fine. Just let it come to room temp before serving. Cake tastes so much better at room temp than cold.
Hi Rose! I’m making a version of this cake for my little’s birthday this weekend. But I’d like to layer and decorate tomorrow, and the party is on Saturday morning. I’m wondering if the strawberries are going to get soggy or make the cake soggy waiting overnight? Thank you!