Cake "Red Velvet with Strawberries"

Category: Confectionery
Red velvet cake with strawberries


Flour 300 g
Sugar 300 g
Kefir 240 g
Eggs C0 2 pcs.
Vegetable oil 30 g
Butter 80 g
Baking powder for the dough 10 g
Baking soda 0.5 tsp
Vanilla sugar 8 g
Cocoa 1 tsp
Red food coloring
Creamy curd cheese 500 g (400 g)
Cream 33% 250 ml.
Powdered sugar 150 g (100 g)
Strawberries (for layer and decoration) 500 g (350 g)
Sugar to taste 1.5 tbsp. l.
Starch 1 tbsp. l.
chocolate layer
Chopped dark chocolate 50 g (45 g)
Dark chocolate 30 g (45 g)
Butter 20 g
shape 24 cm

Cooking method

  • Cooking a biscuit

    For a biscuit, beat butter at room temperature with sugar. Add vegetable oil. eggs. Beat. Now add kefir and dry ingredients (except cocoa) one by one. Mix all. Divide the dough into two parts. Add cocoa and dye to one.
  • Red velvet cake with strawberriesArrange in two tins, white and red dough.
    Red velvet cake with strawberriesBake until dry.
    Cut the crust on top and grind it into crumbs (for decoration).
  • Making a cream. Combine curd cheese, icing sugar, cream and beat carefully so as not to interrupt.
  • Strawberry interlayer. Cut strawberries (frozen) into halves and combine with sugar and starch. Boil a little. Cool down.
  • Chocolate interlayer

    Red velvet cake with strawberriesMelt the chocolate with butter and spread it over the white crust. Sprinkle with chopped chocolate on top.

    Assembling the cake

    Red velvet cake with strawberriesPut half of the cream on the red cake. On top of it are strawberries.
    Red velvet cake with strawberriesAnd cover with a white cake, chocolate down. Cover with the remaining cream and decorate.

The dish is designed for

for the company

Cooking program:



I took the recipe from Irina Khlebnikova (thanks a lot to her).

I had a shape - a heart with a diameter of 22 cm. The dough was made half of the norm and the biscuit was baked in turn. The cakes were 3 cm thick. The cream was made from 400 g of cheese. It was quite enough. I had strawberries frozen with sugar. I drained the juice from it a little and boiled it with starch. 350 g was enough, since I didn't leave it for decoration.
She did not soak the cakes. The bottom red is more moist. I will saturate white next time. For those who do not like chocolate, you can skip the layer of it (it is not very felt in the cake).
The cake came out 8 cm high, weight 2 kg. Easy to prepare, not sugary, tasty.
Bon Appetit!

Larissa, a pretty cake, I think if you do not cover the light cake with chocolate, then impregnation will not be needed, because it will be saturated with moisture from the strawberry layer.
With the initiative, with the first recipe
And I liked the recipe from Ira so much that I prepared it today, but with fresh strawberries!
Tatyana, thank you for your attention to the recipe. My daughter said that it tastes better with chocolate, since it is in pieces (I didn't cut it very finely) and crunches so nicely.
Larissa, I do not mean that chocolate should be removed in any case, it just creates a kind of protective layer from a wet layer, so the top cake lacks impregnation, but this is not for everybody
Tatyana, I wrote this under the recipe that chocolate can be removed. If you make a sponge cake thinner, it can be moistened, but for a high one, I think a little impregnation will not hurt.
Quote: Volga63
If you make a sponge cake thinner, it can be moistened, but for a high one, I think a little impregnation will not hurt.

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