Simple Recipe: Red Velvet Strawberry Shortcake

Frock Files | Red Velvet Strawberry Shortcake

With so many birthdays this month, I’ve found the perfect excuse to bake a few cakes. Our local market has had some beautiful strawberries recently, which has me craving strawberry shortcake. But then I had a terrible/wonderful/dangerous thought: what about a strawberry shortcake with red velvet?

red-velvet-strawberry-shortcake4

Last week was so busy, though, that the thought of baking a cake before our dinner party nearly had me in tears. I decided to simplify by putting my energy into finding the perfect fluffy frosting recipe, and leaving the cake part to Betty Crocker. Two boxed cakes and lots of whipped ingredients later, and I had my dream cake.

I’m one of those people who scrapes the frosting off most of the time, but this frosting is cloudlike and dreamy. It’s the consistency of whipped cream and the perfect complement to the red velvet.

Frock Files | Red Velvet Strawberry Shortcake

Ingredients:

1 box Betty Crocker Super Moist Red Velvet Cake Mix
1 1/2 cups diced strawberries

1 cup milk (I used 2%)
5 tablespoons flour
2 teaspoons vanilla
2 blocks butter (room temperature)
1 1/4 cups granulated sugar

Instructions:
  1. Bake cakes in 8 or 9″ round pans according to box directions. Cool completely on a cooling rack.
  2. In a medium saucepan, combine milk and flour on medium heat, until it becomes thick and doughy. This takes roughly five to seven minutes from the moment you turn on your burner. Stir the entire time.
  3. Remove from heat and transfer to a bowl, then add vanilla. Stir to combine. Cool completely.
  4. Using a hand blender or stand mixer, blend butter and sugar on medium for three minutes. Add the milk and flour mixture; blend on low for one minute and on medium-high for two minutes. Add food coloring if desired.
  5. Frost the top of one cake and sprinkle with strawberries.
  6. Add second cake, if desired, and frost completely. (Or keep them separate — it’s pretty that way!) Go to town with the sprinkles.
  7. Enjoy with a cup of coffee.

Frock Files | Red Velvet Strawberry Shortcake

I know that the blogging world is all about making things from scratch, not to mention gluten and dairy free foods — but I just couldn’t resist. Sometimes you just have to choose the naughty thing, you know? This frosting delivery system made for a very happy (and low stress) birthday cake.

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Comments

  1. Oooo Yum Yum!! In all my baking travels I’ve never made a strawberry shortcake!! I have to change that!! =)

    Your cake looks beautiful!!

  2. I love that you used betty crocker! Sometimes it’s just easier to get it done, right? This cake looks absolutely delicious. I’ve never made my own red velvet at home, but I would love to try. Love, love, love the sprinkles. šŸ™‚

    • Absolutely! It makes me think of that quote I keep seeing on Pinterest: “Sometimes it’s better to be done than perfect.” I find this particularly true when it comes to dessert. xo

  3. Gorgeous cake, Joy! Strawberries and rainbow sprinkles are very popular at our house. šŸ™‚ Seeing your photos makes me so excited for summer berry season!

    • Thanks, Steph! I have no idea how we found strawberries that ripe, but somehow they came here in the snow.

  4. I LOVE your blog – everything about it is spot-on. And OMFG yum to to this šŸ™‚
    xoxo chelsea at http://nowismagic.blogspot.com

  5. My mouth just started watering. Wouldn’t you know, I scrape the frosting off my cakes and cupcakes too! (Well, I leave a thin layer.) Now, fluffy and light frosting I wouldn’t scrape. šŸ˜‰
    I’ve used plenty of box cake mixes in my time. They get the job done.

  6. Soooo pretty! Too bad I can’t eat it :(. But very pretty (& I’m sure delicious too!).

    • I was thinking of you as I made this, Janae. It’s definitely not vegan or gluten free, but I bet we could figure out a way to make it happen. We should investigate.

  7. Lovely!

  8. This cake was divine!
    Thanks,Joy
    XO

    • Oh, thank YOU. I’ll have to try making this from scratch now that baking will be so much easier. You know why. xo

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