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Dessert Recipes

This Festive Berry Red Velvet Cake Recipe Is Something to Celebrate

Our easy strawberry decorating trick makes it a snap to transform cake mix into a bakeshop beauty. 

This vibrant and patriotic dessert is the Fourth of July showstopper your gathering needs. Three layers of red velvet cake are topped with luscious cream cheese frosting. Then, the cake is topped with strawberries drizzled with white chocolate and fished with blueberries. Your guests will be sure to ooh and ahh when you put this red, white and blue beauty on the table.

Tip: To ensure that cake layers stay perfectly flat on top during baking, the pros use cake strips — and it’s easy to make your own: Simply cut 1⁄2″ strips off an old dish towel, dampen them, then wrap a strip around each pan and secure with a safety pin. Bake as usual. The wet fabric will lower the pans’ temperature so the cake’s edges don’t set before the center does. The result: perfectly flat layers!  

Did you try this dessert? Let us know in the comments below! And for more festive eats, check out these Fourth of July recipes.


16 serving

Total Time

Prep Time

Cook Time


  • 1 (15.25 oz.) pkg. red velvet cake mix
  • 3 eggs
  • 1 cup buttermilk
  • ½ cup + ½ tsp. oil
  • 6 strawberries, hulled, halved lengthwise
  • ⅓ cup white chocolate chips, melted
  • 6 oz. cream cheese, at room temp.
  • ¾ cup confectioners’ sugar
  • 1 tsp. vanilla extract
  • 1 ½ cups heavy cream
  • ¼ cup blueberries


Heat oven to 325°F. Grease 3 (8”) round cake pans. On low speed, beat cake mix, eggs, buttermilk and ½ cup oil, 30 sec.; on medium, beat 2 min. Divide among cake pans. Bake until toothpick inserted in centers comes out clean, 15 min. Cool 10 min. Transfer from pans to rack; cool.

Line baking sheet with wax paper; place strawberries, cut side down, on top. Mix chocolate and remaining oil. Transfer to food-storage bag; snip end. Drizzle over berries. Chill 10 min. On medium, beat cream cheese, sugar and vanilla until smooth. On low, beat in ½ cup cream. Gradually beat in remaining cream. On medium-high, beat until stiff. Trim cake tops if domed. Place 1 cake on serving plate; spread with ⅓ of frosting. Repeat layering twice; add berries.


  • Calories: 350 kcal
  • Fat: 22 gram
  • Saturated Fat: 10 gram
  • Protein: 4 gram
  • Carbohydrate: 34 gram
  • Fiber: 1 gram
  • Cholesterol: 75 mg
  • Sugar: 23 gram
  • Sodium: 290 mg


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