Preheat your oven to 350°F (175°C). Grease and flour a round cake pan (8-inch). 🎂
Make the Red Velvet Base:
In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. 🍞
In another bowl, cream together the butter and sugar until light and fluffy. 🧈
Beat in the eggs, one at a time, then add vanilla extract. 🍦
Add buttermilk, red food coloring, and vinegar to the wet ingredients. 🍓
Gradually add the dry ingredients into the wet mixture, mixing until combined. 🍰
Pour the batter into the prepared cake pan and bake for about 25-30 minutes, or until a toothpick comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely. 🕰️
Prepare the Whipped Cream:
In a chilled bowl, beat the heavy cream and powdered sugar until stiff peaks form. Add vanilla extract and beat for another 30 seconds. 🍨
Prepare the Strawberries:
Toss the sliced strawberries with sugar (if desired) and let them sit for about 10-15 minutes to release their juices. 🍓
Assemble the Shortcake:
Once the red velvet cake has cooled, cut it into individual serving portions. 🍴
Place a piece of the red velvet cake on a plate, top with a generous amount of whipped cream, and then add the sliced strawberries on top. 🍓🍰
Serve:
Garnish with a dollop of whipped cream and additional strawberries. Enjoy the beautiful layers of red velvet, strawberries, and whipped cream! 🎉
Enjoy this rich, yet refreshing dessert for any celebration or as a special treat! 🎂🍓
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