Dark Velvet Strawberry Cake: A Rich and Decadent Dessert

Serving: This cake is perfect for birthdays, special occasions, or as a decadent dessert for a dinner party. Serve it with a scoop of vanilla ice cream or a drizzle of extra strawberry puree for an extra touch.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Let it come to room temperature before serving for the best flavor and texture.
Variants

Chocolate Strawberry Cake: If you prefer more chocolate, you can double the cocoa powder for a richer chocolate flavor in the cake.
Vegan Dark Velvet Strawberry Cake: Substitute the butter with a plant-based version and the eggs with flax eggs or a suitable egg replacement, along with dairy-free milk and strawberry puree.
Mini Dark Velvet Strawberry Cakes: Instead of a large cake, bake individual mini cakes for single servings, perfect for a party or special event.
FAQ
Q: Can I use frozen strawberries instead of fresh?
A: Yes, you can use frozen strawberries, but be sure to thaw and drain them before mashing to avoid excess liquid in the batter.

Q: Can I make this cake ahead of time?
A: Yes, you can bake the cakes a day in advance and store them wrapped in plastic wrap at room temperature. Frost the cake just before serving.

Q: What can I use if I don’t have buttermilk?
A: If you don’t have buttermilk, you can substitute it with 1 1/2 cups of milk mixed with 1 1/2 tbsp of lemon juice or vinegar. Let it sit for 5 minutes before using.

This Dark Velvet Strawberry Cake brings together the richness of chocolate and the sweetness of strawberries in a beautifully layered dessert. It’s sure to be a hit with anyone who loves a decadent, yet light cake!