With layers of luscious red velvet cake, strawberry ice cream filling, and a beautiful crown of cream cheese frosting and fresh berries, this show-stopping cake is simply heavenly.
1 1/2 cups flour
2 tsp. unsweetened *cocoa, *sifted
1/4 tsp. baking powder
1/8 tsp. baking soda
1/2 cup (1 stick) butter, at room temperature
1 cup granulated sugar
1 pkg. (3 oz.) strawberry gelatin, like Jell-O
3 tsp. high-quality vanilla extract, like Spice Islands, divided
1 Tbs. red food coloring
3 large eggs
1/2 cup buttermilk
1 pkg. (1 1/2 qts.) strawberry ice cream, softened
1 pkg. (8 oz.)** cream cheese,** at room temperature
1 cup *powdered sugar *
Pinch of salt
2 cups heavy cream
1 1/2 cups shredded sweetened coconut
1 lb. fresh *strawberries, *trimmed and sliced
Heat oven to 350°F. Grease and flour two 9" round cake pans. In bowl, whisk together flour, cocoa, baking powder and baking soda. In bowl of electric mixer on medium speed, beat butter, granulated sugar, strawberry gelatin, 1 tsp. vanilla extract and food coloring 2 min. or until light and fluffy. Add eggs, one at a time, beating 30 sec. after each addition and scraping down sides of bowl as needed. Reduce speed to low. Beginning and ending with flour mixture, alternatively add flour mixture and buttermilk in 3 stages. Divide batter evenly between prepared pans. Bake 15 min., or until toothpick inserted in center of cake comes out clean. Let cool 10 min. Invert cakes ontowire cooling racks. Let cool completely.
Place 1 cake layer in 9" springform pan. Spread ice cream over cake. Top with remaining cake layer. Wrap outside of pan with foil. Cover and
freeze 4 hrs., or overnight, until set.
In bowl of electric mixer on medium speed with whip attachment, beat cream cheese, powdered sugar, remaining vanilla extract and salt 2 min., or until creamy. Drizzle in heavy cream. Beat 3 min. or until firm peaks form. Unmold cake and transfer to platter. Coat cake with 2/3 frosting. Press coconut onto sides. Freeze 30 min. Spoon remaining frosting into pastry bag fitted with 1/2" plain round tip. Pipe rings of decorative dollops onto cake. Arrange strawberry slices between rings. Freeze; remove from freezer 15 min. before serving.
Active time: 45 min.
Total time: 1 hr., plus cooling and freezing time
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