Red Velvet Strawberry Shortcake-A moist crumbed cake, layered with fresh whipped cream, strawberries and chocolate ganache!
I’m so glad January is over! I’m a warm weather girl and it has been so cold. Seriously. It’s still cold but I know spring is just around the corner. Just another month or two.
And everyone wanted to diet in January. Eat “healthier.” I’m about moderation not special diets. I want to have my cake and eat it too. Just a smaller slice…maybe.
It’s almost Valentines Day. So I had to make a cake. Keeping in mind about the “dieting” going on, and the fact that we’ll all be wanting to put swim suits and shorts on in a few months, I decided to go with a decadent Strawberry Shortcake.
Having fruit on a cake automatically makes this “health food.” Strawberries are healthy. Research suggest eating just 1 cup of strawberries a day may improve heart health, lower blood pressure, reduce the risk of some cancers and support brain function.
Red Velvet is my middle child’s favorite cake. My oldest and youngest fight over strawberries. Everyone loves fresh whipped cream. And the chocolate ganache-that’s for me.
The recipe for the Red Velvet is actually from a friend of mine. She generously shared her Grammy’s recipe with me a few years ago. You know when it’s handed down from Grammy, it’s gonna be a winner. The cake is moist, with a good crumb and a great taste. It pairs perfectly with the strawberries and chocolate ganache.
To help celebrate Valentine’s, California Strawberries is giving away a gorgeous Cast Iron Staub Heart Coccette. Entering is easy, just click over to CA Strawberries to enter.
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Red Velvet Strawberry Shortcake
for the cake
- 1 cup butter, softened
- 2 cups sugar
- 2 eggs
- 1 Tablespoon white vinegar
- 1 Tablespoon unsweetened cocoa powder
- 2 1/2 cups cake flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking soda
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- red food coloring *
- 2 quarts fresh strawberries, divided
for the whipped cream
- 2 cups heavy whipping cream
- 2 teaspoons cornstarch
- 1/2-3/4 cups powdered sugar
for the ganache
- 1 cup chopped dark chocolate (or chocolate chips)
- 1/2 cup heavy cream
for the cake
- Make sure all ingredients are at room temperature.
- Grease and flour 2 round cake pans. (I used 9 inch pans but 8 inch will also work.) Set aside.
- Cream butter and sugar until light and fluffy. Add in eggs.
- Make a paste of the vinegar and cocoa. Mix cocoa paste into butter mixture.
- Sift flour, salt and baking soda together. Alternating, add flour mixture and buttermilk to batter. mixing to combine after each addition and scraping down bowl as needed. Add red food coloring to desired color.
- Divide batter between your 2 prepared baking pans. Bake in a preheated 350 degree oven for 25-30 minutes, until toothpick inserted in center comes out clean. Let cakes cool in pan for 30 minutes before inverting on to racks to cool completely.
when ready to assemble
Make whipped cream
- With a mixer, beat 2 cups heavy whipping cream, cornstarch and powdered sugar (use as much as you'd like it sweetened, we use 3/4 cup for a sweeter whipped cream) until stiff peaks form being careful not to overbeat the cream.
To make the ganache
- In a small saucepan (or the microwave) bring 1/2 cup heavy whipping cream just to the boiling point. Pour hot cream over chocolate and let sit for 10 minutes. Stir chocolate until completely melted and smooth. Let cool.
- Wash and dry strawberries. Remove leaves and hull 8-10 strawberries, slice to 1/8 inch thickness. leave remaining strawberries for top garnish.
- Place one layer of cake on a cake stand or plate. Spread 1/2 of prepared whipped cream on top of the first layer of cake, spreading to the edges. Place a single payer of the sliced strawberries on top of the whip cream. Place second layer of cake on top of strawberry layer. Spread remaining whipped cream on top of cake. Spread to the edges. Place whole strawberries in center of cake, creating a dome. Drizzle with chocolate ganache.
- Cake is best when assembled within a few hours of serving. Refrigerate leftovers.
*Red food coloring-I use 1 teaspoon of Americolor Super Red food gel. If using liquid food coloring, you may use anywhere from 1-2 ounces (1-2 small bottles) to get the desired color you want.
To slice cake, slide knife in under the top strawberries instead of trying to cut through them.
I love that California Strawberries have a 12 month growing season and are available year round at my local grocery store.
Want more strawberry treats?
Strawberry Cheesecake Crumb Bars
Strawberry Butter Streusel Muffins
Valentine’s Day Sugar Cookies
Chocolate Strawberry Whoopie Pies
Strawberry Dream Cake
Valentine’s Day Strawberries
I’m an ambassador for California Strawberries and was compensated for this post. All opinions are my own and I only share with you things I truly love.
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