The Best Cream Cheese Frosting for Red Velvet Strawberry Cake
Cake Decorations Dessert
High-appearance dessert, vibrant and festive
If you love desserts that look as good as they taste, this red velvet strawberry cake is exactly that. The bold red sponge paired with fresh strawberries creates a stunning contrast that feels festive and elegant at the same time. It’s the kind of cake that instantly becomes the centerpiece of the table.
The red velvet sponge is soft, light, and slightly cocoa-flavored, with a delicate crumb that pairs beautifully with fresh cream. The strawberry milk jelly layer in the center adds a refreshing, fruity contrast that balances the richness of the whipped cream.
Layered together, this cake is creamy, fruity, and beautifully structured. With the glossy strawberries on the side and a light dusting of powdered sugar on top, it truly feels like a bakery-level dessert made at home.
Below is a clear step-by-step structure so you can easily add your own process photos when publishing.
Ingredients
Red Velvet Sponge (6-inch)
- 3 eggs
- 35 g corn oil
- 40 g milk
- 5 g cocoa powder
- 10 g red velvet liquid coloring
- 45 g low-gluten flour
- 45 g granulated sugar
Strawberry Milk Jelly (5-inch insert)
- 60 g strawberry jam
- 45 g heavy cream
- 120 g milk
- 25 g condensed milk
- 5 g gelatin sheets (softened)
Whipped Cream
- 450 g heavy cream
- 25 g granulated sugar
Step-by-Step Instructions
Part 1 – Red Velvet Sponge
Step 1 – Emulsify the Base
- Whisk milk and corn oil together until fully emulsified.
Step 2 – Add Dry Ingredients
- Sift in low-gluten flour and cocoa powder. Mix until smooth.
- Add egg yolks and mix well. Then add red velvet liquid and combine evenly.
Step 3 – Make the Meringue
Freeze egg whites briefly until tiny ice crystals appear. Add granulated sugar and whip until soft peaks form.
Step 4 – Combine
- Add a portion of meringue into the yolk mixture and mix to lighten it.
- Pour the mixture back into the remaining meringue and gently fold until smooth.
Step 5 – Bake
- Pour into a 6-inch mold. Tap gently to release large air bubbles.
- Bake on the lower rack at 145°C for 60 minutes.
- Cool completely before slicing.
Part 2 – Strawberry Milk Jelly Insert
Step 6 – Heat the Mixture
- Add strawberry jam, heavy cream, milk, and condensed milk into a saucepan.
- Heat over low heat while stirring until warm (do not boil).
Step 7 – Add Gelatin
- Add softened gelatin sheets and stir until fully dissolved.
- Pour into a 5-inch mousse mold.
- Refrigerate until completely set.
Part 3 – Whipped Cream
Step 8 – Whip the Cream
- Whip heavy cream with granulated sugar until medium peaks form.
Assembly
Step 9 – First Layer
- Place first sponge layer. Spread a layer of whipped cream.
- Add diced strawberries and a thin layer of strawberry jam.
Step 10 – Second Layer
- Add another layer of cream.
- Place the strawberry milk jelly insert in the center.
- Chill the cake for about 1 hour to stabilize.
Step 11 – Final Decoration
- Frost the outside with whipped cream.
- Decorate one side with strawberry slices.
- Top with fresh strawberries.
- Finish with a light sprinkle of moisture-resistant powdered sugar.
Final Result
The cake is soft and airy, layered with creamy whipped cream and refreshing strawberry jelly. The vibrant red sponge and glossy strawberries give it a festive, “red and prosperous” look perfect for celebrations.
It’s elegant, fresh, and beautifully balanced in flavor.