Red Velvet Strawberry Cheesecake

This layered dessert combines a moist red velvet cake with a creamy strawberry cheesecake center and fresh macerated strawberries on top. The result is a showstopper that balances rich velvety cake, tangy fruit, and luscious creaminess in every bite. It is perfect for birthdays, holidays, or whenever you want something beautiful and crowd-pleasing without juggling multiple recipes. Serve well chilled for neat slices and the most vibrant flavor.

When I served this for our anniversary the whole table just fell quiet and savored the first perfect slice. It has since become my go to whenever I want the wow factor without hours of work.

Ingredients

• All purpose flour: provides the cake’s structure and should be measured by spoon and leveling for accuracy
• Granulated sugar: sweetens both cake and cheesecake use fine textured sugar for best blending
• Unsweetened cocoa powder: creates that signature red velvet flavor and color try Dutch process for deeper taste
• Baking powder and baking soda: are critical for rise check freshness before using
• Fine sea salt: sharpens and balances sweetness throughout the dessert
• Neutral vegetable oil: gives the cake a moist crumb even after chilling choose a fresh bottle for best results
• Buttermilk: brings a bit of tang and helps keep the cake tender make your own with milk and lemon juice if needed
• Egg and eggs: supply structure and binding let them come to room temperature before mixing
• Gel red food coloring: achieves an intense color with less liquid so the cake stays fluffy
• Pure vanilla extract: gives warmth and depth always use real vanilla for a clean finish
• White vinegar: activates the leaveners and boosts the red velvet hue
• Full fat cream cheese: must be softened completely so the cheesecake turns out smooth and rich
• Sour cream: adds brightness and extra creaminess opt for high quality for best flavor
• Heavy cream: ensures the cheesecake is soft and silky
• Fresh strawberries: provide fresh flavor in both puree and slices only use perfectly ripe berries
• Lemon juice: in the topping offsets the sugar and enhances the berries

Instructions

Preheat And Prep:

Set the oven to three hundred fifty degrees Fahrenheit. Line the base of an eight inch springform pan with parchment paper and lightly grease the sides so nothing sticks when it is time to unmold.

Mix Dry Ingredients:

Sift flour sugar cocoa powder baking powder baking soda and salt into a large bowl. This aerates the mix and removes any lumps ensuring a fine textured cake.

Combine Wet Ingredients:

In a separate bowl whisk together vegetable oil buttermilk egg red gel food coloring vanilla and vinegar until perfectly smooth. This step makes sure the color and leavening are distributed evenly.

Make The Cake Batter:

Pour the wet mixture over the dry ingredients and stir gently just until you see no more flour. Overmixing can cause a tough crumb. Spread the batter into the prepared pan and smooth out the surface.

Bake The Cake:

Bake for twenty five to thirty minutes until a toothpick inserted in the center comes out clean. Let the cake cool completely on a rack in the pan before adding the cheesecake.

Lower Oven Temperature:

Reduce the oven to three hundred twenty five degrees Fahrenheit to prevent the cheesecake from drying out.

Beat The Cream Cheese:

Using a hand mixer beat softened cream cheese in a large bowl until completely smooth and lump free. Scraping the sides down often prevents chunks.

Incorporate Cheesecake Ingredients:

Beat in the sugar first. Then add sour cream and heavy cream, mixing gently. Add eggs one at a time making sure each is just combined before adding the next. Fold in vanilla and pureed strawberries until the mixture is rosy and creamy.

Assemble The Layers:

Gently spoon the cheesecake batter over the cooled red velvet cake base. Smooth out the top with a spatula. Try not to press down on the cake layer so it stays separate.

Bake The Cheesecake:

Set the pan on a baking sheet for easier handling. Bake for sixty to seventy minutes until the cheesecake looks puffed at the edges and the center only jiggles slightly.

Cool Gradually:

Once done, leave the cheesecake in the switched off oven with the door slightly opened for an hour. This slow cooling helps prevent cracks.

Chill Thoroughly:

Move to the fridge to chill at least four hours or overnight. This step firms up the cake and intensifies flavor making slicing clean and easy.

Prepare The Topping:

Mix sliced strawberries with sugar and lemon juice. Let them sit for about ten minutes until glossy and juicy.

Finish And Serve:

Unmold the chilled cheesecake and pile the macerated strawberries on top. For the most striking look, spoon extra juices over each slice just before serving. Keep it cold for best texture and flavor.

Strawberries have always been my favorite summer ingredient. Each year my sister and I would fill our baskets and bake together until the sun went down. Layering them into this cheesecake gives that memory a place at my family’s table.

Storage Tips

Store leftover slices in an airtight container in the fridge for up to three days. To freeze, wrap each piece tightly in plastic wrap and then in foil before popping into the freezer. Always thaw overnight in the fridge rather than at room temperature to keep the texture creamy and firm.

Ingredient Substitutions

Regular Greek yogurt works in place of sour cream if you do not have any. If ripe strawberries are hard to find, use thawed frozen berries for the cheesecake portion. Stick with gel food coloring for the best red color without thinning the batter.

Serving Suggestions

Slice the cheesecake with a thin warm knife, wiping the blade between cuts for bakery clean results. Garnish with a swirl of whipped cream or a sprig of mint for special occasions. It pairs beautifully with good coffee or a sparkling rosé for a satisfying finish.

Cultural Context

Red velvet cake hails from Southern American celebrations while cheesecake has roots that go all the way back to Ancient Greece. Fusing the two into one dessert brings together classic comfort and creamy luxury with a twist. You get both tradition and a wow moment in every slice.

Seasonal Adaptations

Use whatever berries are in season if strawberries are not available Try lemon zest in the cheesecake for a brighter flavor Top with a mix of berries or even roasted rhubarb for variety

Friends who said they did not even like red velvet ended up asking for second helpings because the cheesecake layer tasted so fresh. It has become my daughter’s birthday cake request every year and she always helps with topping the strawberries.

Your Recipe Questions Answered

→ How do I ensure a smooth cheesecake layer?

Use room temperature cream cheese and eggs, then beat until completely smooth before adding other ingredients.

→ Can I substitute sour cream in the filling?

Yes, Greek yogurt works well as a tangy alternative without sacrificing the creamy texture.

→ Is it possible to use frozen strawberries?

Frozen berries may be used for the filling if thawed and pureed; for topping, thaw and drain to avoid excess moisture.

→ What helps prevent cake sinking under cheesecake?

Cool the red velvet layer completely before pouring on the cheesecake batter; this keeps layers distinct.

→ How can I slice this cake cleanly?

Chill thoroughly and wipe a warm knife between cuts for neat slices and a pristine presentation.

→ How long does it keep?

Stored airtight in the fridge, it stays fresh for up to three days; freeze for longer storage as needed.