Red Velvet Cake with Strawberries: An Unforgettable Delicacy
Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 2 hours and 30 minutes (including refrigeration time)
Number of servings: 12
Who wouldn’t want a dessert that captivates the eyes and indulges the taste buds? The Red Velvet Cake with Strawberries is exactly that kind of delicacy, bringing a touch of elegance and an unforgettable flavor to any table. Combining the fluffy red velvet base with a fine cream and delicious strawberry jelly, this cake is sure to become the star of gatherings with friends or family celebrations.
Recipe History
The origins of the Red Velvet Cake lie in baking traditions, when sweets transformed from simple food preparations into works of art. This recipe has evolved over time, and the version with strawberry jelly adds a fresh and fruity note, perfect for balancing the richness of the velvet layers.
Ingredients
*For the base:*
- 2 large eggs
- 1 pinch of salt
- 200 g sugar
- 100 g melted and cooled butter
- 1 tablespoon natural vanilla extract
- 100 ml buttermilk
- 250 g flour
- 1 teaspoon Dutch cocoa powder
- 1/4 teaspoon red powder coloring
- 1 tablespoon baking powder
*For the cream:*
- 300 ml whipping cream
- 300 g full-fat Greek yogurt
- 100 g sugar
- 3 sheets of gelatin (5 g each)
- 50 ml condensed milk
*For the strawberry jelly:*
- 500 g frozen strawberries
- 100 ml berry syrup
- 150 g sugar
- 1 packet of gelatin granules
- 50 ml cold water
*For decoration:*
- White chocolate
- Colored candies
Preparation:
*1. Preparing the Base*
The first step is to focus on achieving a fluffy and aromatic base. In a large bowl, beat the eggs together with a pinch of salt and sugar using a mixer, until the mixture becomes frothy and resembles a whipped cream. This is the moment when air enters the mix, making the base light and velvety.
Add the melted (but cooled) butter in a thin stream, mixing constantly, like making mayonnaise. Then, add the buttermilk and vanilla extract, mixing again at low speed.
In another bowl, combine the flour, cocoa, baking powder, and red coloring. It is essential for the dry ingredients to be well mixed to prevent lumps from forming. Add the dry ingredients to the wet ones in batches, mixing with a whisk or at low speed until everything is integrated.
Divide the batter into two equal parts and pour it into a round cake pan lined with parchment paper. Bake in a preheated oven at 180°C for about 25-30 minutes or until a tester inserted in the center comes out clean. Once baked, let the bases cool on a rack.
*2. Preparing the Cream*
To achieve a smooth and delicate cream, start by hydrating the gelatin sheets in cold water for 10 minutes. Meanwhile, whip the cream together with the sugar until you achieve the desired consistency.
Add the yogurt to the whipped cream and mix at low speed, so as not to lose the incorporated air. Heat the condensed milk and add the hydrated gelatin sheets, stirring until the gelatin completely dissolves. Incorporate the gelatin mixture into the whipped cream and yogurt, mixing gently.
*3. Preparing the Strawberry Jelly*
Put the frozen strawberries and syrup in a saucepan and let them simmer on low heat for 10-15 minutes until the fruits soften. Add the sugar and continue to boil for another 2-3 minutes until it completely dissolves. Use a hand blender to puree the mixture, obtaining a smooth puree.
Hydrate the gelatin in cold water for 10 minutes, then dissolve it over low heat. Add the dissolved gelatin to the strawberry puree and let it cool.
*4. Assembling the Cake*
Line the pan in which you baked the bases with aluminum foil or plastic wrap. Place the first base, then add a layer of strawberry puree (reserve 4-5 tablespoons for decoration). Refrigerate the pan for an hour to allow the jelly to set.
After the jelly has set, add the whipped cream and yogurt mixture. Place the second base on top and decorate with melted white chocolate and colored candies. Let the cake chill in the fridge for another 1-2 hours until everything is well set.
Serving Suggestions and Variations
The Red Velvet Cake with Strawberries is perfect served with a glass of prosecco or a fragrant fruit tea, which will enhance the strawberry flavor. You can also add a few fresh mint leaves for an extra touch of freshness.
If you want to experiment, you can replace the strawberries with other berries, such as raspberries or blueberries, to create a cake with different flavors. Additionally, the base can be enhanced with spices like cinnamon or nutmeg for an even more complex taste.
Nutritional Benefits
This cake is not only delicious but also offers a range of nutritional benefits. Strawberries are rich in vitamin C and antioxidants, while Greek yogurt contributes with proteins and beneficial probiotics for digestive health.
Frequently Asked Questions
1. Can I use other types of flour?
Yes, you can use whole wheat or gluten-free flour, but the final texture may vary.
2. How can I make the cake last longer?
Keep the cake in an airtight container in the fridge. It can stay fresh for 3-4 days.
3. Can the cake be frozen?
Yes, but I recommend freezing the bases separately from the cream and jelly. Make sure to wrap them well in plastic wrap.
4. What other fruits can I use for the jelly?
You can experiment with peaches, mangoes, or even a combination of berries for a unique flavor.
We hope this Red Velvet Cake with Strawberries recipe quickly becomes your favorite! Each bite promises an explosion of flavors, and your loved ones will be delighted by this elegant and refined dessert. Enjoy cooking and savor every moment of this culinary experience!
Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 2 hours and 30 minutes (including refrigeration time)
Number of servings: 12
Who wouldn’t want a dessert that captivates the eyes and indulges the taste buds? The Red Velvet Cake with Strawberries is exactly that kind of delicacy, bringing a touch of elegance and an unforgettable flavor to any table. Combining the fluffy red velvet base with a fine cream and delicious strawberry jelly, this cake is sure to become the star of gatherings with friends or family celebrations.
Recipe History
The origins of the Red Velvet Cake lie in baking traditions, when sweets transformed from simple food preparations into works of art. This recipe has evolved over time, and the version with strawberry jelly adds a fresh and fruity note, perfect for balancing the richness of the velvet layers.
Ingredients
*For the base:*
- 2 large eggs
- 1 pinch of salt
- 200 g sugar
- 100 g melted and cooled butter
- 1 tablespoon natural vanilla extract
- 100 ml buttermilk
- 250 g flour
- 1 teaspoon Dutch cocoa powder
- 1/4 teaspoon red powder coloring
- 1 tablespoon baking powder
*For the cream:*
- 300 ml whipping cream
- 300 g full-fat Greek yogurt
- 100 g sugar
- 3 sheets of gelatin (5 g each)
- 50 ml condensed milk
*For the strawberry jelly:*
- 500 g frozen strawberries
- 100 ml berry syrup
- 150 g sugar
- 1 packet of gelatin granules
- 50 ml cold water
*For decoration:*
- White chocolate
- Colored candies
Preparation:
*1. Preparing the Base*
The first step is to focus on achieving a fluffy and aromatic base. In a large bowl, beat the eggs together with a pinch of salt and sugar using a mixer, until the mixture becomes frothy and resembles a whipped cream. This is the moment when air enters the mix, making the base light and velvety.
Add the melted (but cooled) butter in a thin stream, mixing constantly, like making mayonnaise. Then, add the buttermilk and vanilla extract, mixing again at low speed.
In another bowl, combine the flour, cocoa, baking powder, and red coloring. It is essential for the dry ingredients to be well mixed to prevent lumps from forming. Add the dry ingredients to the wet ones in batches, mixing with a whisk or at low speed until everything is integrated.
Divide the batter into two equal parts and pour it into a round cake pan lined with parchment paper. Bake in a preheated oven at 180°C for about 25-30 minutes or until a tester inserted in the center comes out clean. Once baked, let the bases cool on a rack.
*2. Preparing the Cream*
To achieve a smooth and delicate cream, start by hydrating the gelatin sheets in cold water for 10 minutes. Meanwhile, whip the cream together with the sugar until you achieve the desired consistency.
Add the yogurt to the whipped cream and mix at low speed, so as not to lose the incorporated air. Heat the condensed milk and add the hydrated gelatin sheets, stirring until the gelatin completely dissolves. Incorporate the gelatin mixture into the whipped cream and yogurt, mixing gently.
*3. Preparing the Strawberry Jelly*
Put the frozen strawberries and syrup in a saucepan and let them simmer on low heat for 10-15 minutes until the fruits soften. Add the sugar and continue to boil for another 2-3 minutes until it completely dissolves. Use a hand blender to puree the mixture, obtaining a smooth puree.
Hydrate the gelatin in cold water for 10 minutes, then dissolve it over low heat. Add the dissolved gelatin to the strawberry puree and let it cool.
*4. Assembling the Cake*
Line the pan in which you baked the bases with aluminum foil or plastic wrap. Place the first base, then add a layer of strawberry puree (reserve 4-5 tablespoons for decoration). Refrigerate the pan for an hour to allow the jelly to set.
After the jelly has set, add the whipped cream and yogurt mixture. Place the second base on top and decorate with melted white chocolate and colored candies. Let the cake chill in the fridge for another 1-2 hours until everything is well set.
Serving Suggestions and Variations
The Red Velvet Cake with Strawberries is perfect served with a glass of prosecco or a fragrant fruit tea, which will enhance the strawberry flavor. You can also add a few fresh mint leaves for an extra touch of freshness.
If you want to experiment, you can replace the strawberries with other berries, such as raspberries or blueberries, to create a cake with different flavors. Additionally, the base can be enhanced with spices like cinnamon or nutmeg for an even more complex taste.
Nutritional Benefits
This cake is not only delicious but also offers a range of nutritional benefits. Strawberries are rich in vitamin C and antioxidants, while Greek yogurt contributes with proteins and beneficial probiotics for digestive health.
Frequently Asked Questions
1. Can I use other types of flour?
Yes, you can use whole wheat or gluten-free flour, but the final texture may vary.
2. How can I make the cake last longer?
Keep the cake in an airtight container in the fridge. It can stay fresh for 3-4 days.
3. Can the cake be frozen?
Yes, but I recommend freezing the bases separately from the cream and jelly. Make sure to wrap them well in plastic wrap.
4. What other fruits can I use for the jelly?
You can experiment with peaches, mangoes, or even a combination of berries for a unique flavor.
We hope this Red Velvet Cake with Strawberries recipe quickly becomes your favorite! Each bite promises an explosion of flavors, and your loved ones will be delighted by this elegant and refined dessert. Enjoy cooking and savor every moment of this culinary experience!