Red Velvet Strawberry Cheesecake

This layered dessert blends a moist red velvet cake base with a luscious strawberry-infused cheesecake center topped with fresh macerated strawberries. It offers a perfect harmony of richness and fruitiness, making it a wonderful choice for celebrations or whenever you want a dessert that looks as impressive as it tastes. Serving it well chilled helps the flavors meld and the textures shine. Leftovers keep nicely in the fridge for several days so you can enjoy every last bit.

I made this for an anniversary dinner once and the whole table fell silent after the first bite. It was a really special moment I’ll never forget.

Ingredients

• All purpose flour: Provides the structure for the cake base use the spoon and level method to measure accurately
• Granulated sugar: Sweetens both layers choose finely granulated sugar for even blending
• Unsweetened cocoa powder: Adds the classic chocolate richness look for Dutch process cocoa for deeper flavor
• Baking powder and baking soda: Give the cake lift check their freshness for best rising
• Salt: Enhances the flavors in every layer use fine sea salt to distribute evenly
• Vegetable oil: Keeps the cake moist after baking pick a neutral variety so it doesn’t overpower the cake
• Buttermilk: Adds tenderness and a slight tang you can substitute with milk plus lemon juice if needed
• Eggs: Add structure and help bind each layer use room temperature eggs for smooth mixing
• Red food coloring: Creates the iconic red hue gel coloring works best for intense color with less liquid
• Vanilla extract: Brings warmth to the flavor choose pure vanilla for best taste
• White vinegar: Reacts with baking soda to boost the leavening and the red color
• Cream cheese: Forms the smooth cheesecake filling use full fat and make sure it is softened well
• Sour cream: Adds tang and creaminess balancing the richness
• Heavy cream: Contributes richness and a silky texture
• Fresh strawberries: Brighten both filling and topping use ripe berries for maximum flavor
• Lemon juice: Adds brightness and balances sweetness in the strawberry topping

Instructions

Preheat and Prep:

Preheat your oven to three hundred fifty degrees Fahrenheit and line the bottom of an eight inch springform pan with parchment paper. Lightly grease the sides to help release the cake after baking.

Mix Dry Ingredients:

Sift together the flour sugar cocoa powder baking powder baking soda and salt into a large bowl. This removes lumps and ensures a smooth cake batter.

Combine Wet Ingredients:

In a separate bowl whisk the vegetable oil buttermilk egg red food coloring vanilla extract and white vinegar until fully combined. This emulsifies the ingredients for an even texture.

Make the Cake Batter:

Pour the wet ingredients into the dry and stir gently just until incorporated. Avoid overmixing as it can make the cake tough. Pour the batter into the prepared pan and smooth the top.

Bake the Cake:

Place the pan into the oven and bake for twenty five to thirty minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan set on a wire rack.

Lower Oven Temperature:

Reduce the oven temperature to three hundred twenty five degrees Fahrenheit to prepare for the cheesecake layer.

Beat the Cream Cheese:

Using an electric mixer beat the softened cream cheese until it is completely smooth. This prevents lumps in your cheesecake.

Incorporate Cheesecake Ingredients:

Add the sugar and mix thoroughly then blend in sour cream and heavy cream. Beat in the eggs one at a time fully incorporating each before adding the next. Stir in the vanilla and fresh strawberry puree until evenly mixed.

Assemble the Layers:

Gently spoon the cheesecake filling over the cooled red velvet cake in the springform pan. Smooth the surface carefully to keep the cake layer intact.

Bake the Cheesecake:

Place the pan on a baking sheet and bake for sixty to seventy minutes or until the edges are slightly puffed and the center is only just set.

Cool Gradually:

Turn off the oven and leave the cheesecake inside with the door cracked open for one hour. This gradual cooling helps prevent cracks on the surface.

Chill Thoroughly:

Transfer the cheesecake to the refrigerator and chill for at least four hours or overnight. This resting time firm ups the cheesecake for clean slicing.

Prepare the Topping:

Toss sliced strawberries with sugar and lemon juice in a bowl. Let them sit for ten minutes until the juices are released and the strawberries look shiny and coated.

Finish and Serve:

Carefully remove the cheesecake from the springform pan and top with the macerated strawberries. Slice and serve chilled to enjoy optimal flavor and texture.

The strawberry layer always reminds me of picking berries in the summer with my sister. Making this dessert brings back those happy memories and adds a fresh brightness to each bite.

Storage Tips

Keep leftover cheesecake covered tightly in an airtight container in the fridge for up to three days. To freeze wrap individual slices with plastic wrap then foil and store in the freezer for up to one month. Thaw overnight in the refrigerator before serving. Avoid thawing at room temperature as this affects texture.

Ingredient Substitutions

You can swap Greek yogurt for sour cream without losing flavor or texture. If fresh strawberries aren’t in season frozen berries thawed and pureed work just fine in the cheesecake. Gel food coloring gives a stronger red with less liquid than liquid colorings, keeping your cake moist and vibrant.

Serving Suggestions

To slice the cheesecake cleanly dip your knife in hot water and wipe it clean between cuts. Add a dollop of whipped cream or garnish with fresh mint for a touch of elegance. It pairs beautifully with a cup of coffee or a chilled glass of rosé to balance the richness.

This red velvet strawberry cheesecake is a showstopper worth the extra step of chilling. Enjoy each slice chilled for the best texture and flavor.

Common Questions About Recipes

→ Can I use frozen strawberries for the topping?

Yes, thaw and drain frozen strawberries well before macerating to avoid excess liquid in the topping.

→ How do I prevent cracks in the cheesecake layer?

Use room temperature ingredients and cool the cheesecake slowly in the oven. A water bath during baking also helps maintain an even texture.

→ Is it possible to prepare this dessert in advance?

Absolutely. Prepare the layers ahead of time and chill overnight for the best flavor and texture.

→ What is a quick substitute for buttermilk?

Mix 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice as an easy buttermilk alternative.

→ How should leftovers be stored?

Place leftovers in an airtight container in the refrigerator for up to three days. For longer storage, wrap individual slices tightly and freeze for up to one month.