Red Velvet Strawberry Cheesecake

This striking Red Velvet Strawberry Cheesecake brings together a classic cocoa-rich cake base with a creamy strawberry-filled cheesecake layer for the ultimate special occasion dessert. I always look forward to serving this at family gatherings where it turns heads and disappears fast

When I first made this cake for my parents anniversary my dad could not stop talking about the strawberry filling and my niece asked for it instead of birthday cake that year

Ingredients

• All purpose flour: Gives structure to the red velvet base Always use fresh flour for best texture
• Granulated sugar: Sweetens and tenderizes the cake Opt for fine granules so they dissolve easily
• Baking powder and baking soda: Help the cake rise and give it a light texture Make sure yours are fresh
• Salt: Balances the sweetness and enhances cocoa flavor Use fine sea salt for best distribution
• Cocoa powder: Adds classic chocolate notes Choose natural unsweetened for a bold red color
• Vegetable oil: Keeps the cake moist even after chilling Use a neutral variety like canola or sunflower
• Buttermilk: Reacts with baking soda for a tender crumb Look for real cultured buttermilk or make your own with lemon juice
• Large eggs: Bind and lift the batter Room temperature eggs mix more evenly
• Red food coloring: Gives the cake its signature hue Gel color works great for intense color
• Vanilla extract: Adds warmth to both cake and filling Pure extract tastes best
• White vinegar: Helps create the perfect red velvet texture A key ingredient for the classic tang
• Cream cheese: Forms the cheesecake layer Always use full fat for the creamiest result
• Powdered sugar: Sweetens and smooths the filling Sift before using to avoid lumps
• Fresh strawberries: Pureed into the filling provide bright berry flavor The riper the berries the better the flavor
• Heavy whipping cream: Whipped and folded in to keep the filling light and luscious Use very cold cream for best volume
• Fresh strawberries for topping: For sweet contrast and an elegant finish Choose firm deeply colored berries
• Whipped cream optional: For an extra fancy touch Homemade always tastes freshest

Step-by-Step Instructions

Preheat Oven:

Set your oven to 350 F or 175 C and let it heat fully Grease and line a 9 inch springform pan with parchment paper to guarantee the cake releases cleanly

Mix the Dry Ingredients:

In a large bowl sift together flour sugar baking powder baking soda salt and cocoa Take care to break up any lumps for a smooth batter

Mix the Wet Ingredients:

In another bowl whisk the vegetable oil buttermilk eggs red food coloring vanilla and vinegar until completely blended A smooth liquid mix helps prevent over mixing the final batter

Combine Wet and Dry:

Gradually add the dry mixture to the wet Make a well in the center of the dry bowl and pour the wet mixture in Gently fold together until just combined Excess mixing can toughen the cake

Bake the Cake Base:

Pour the batter into your prepared pan and use a spatula to smooth the top Bake for 25 to 30 minutes until a toothpick inserted in the center comes out clean Do not overbake as the base should stay soft Let it cool completely in the pan

Beat the Cream Cheese:

For the cheesecake layer beat softened cream cheese in a large bowl until creamy This step is essential for a silky filling

Add Sugar and Vanilla:

Slowly add powdered sugar and vanilla Beat till mixture is free of lumps and feels cloudlike

Stir in Strawberries:

Blend pureed strawberries into the cheese mixture combining until streak free Taste to be sure the berry flavor shines

Whip and Fold Cream:

In a separate bowl whip heavy cream till stiff peaks Fold it gently into the strawberry cheese base This makes the filling airy and holds it together

Assemble Layers:

When the cake base is cooled carefully remove it from the pan Place on a serving dish Spread the strawberry cheesecake filling evenly over the top Smooth with an offset spatula

Chill to Set:

Refrigerate the cake for at least 4 hours This allows the cheesecake layer to firm up for perfect slicing I usually leave it overnight if I have time

Garnish and Serve:

Right before serving decorate with fresh strawberry halves and whipped cream if desired

Pin

Making this was a hit at a summer picnic My favorite part is the layer of fresh berries on top which my kids always try to sneak before the cake is even sliced

Storage Tips

Once assembled keep the cheesecake loosely covered in the refrigerator It will stay fresh for up to three days For neater slices chill overnight and use a sharp knife wiped clean between cuts

Ingredient Substitutions

You can substitute raspberries for strawberries for a twist on the filling If you have no buttermilk add one tablespoon of vinegar or lemon juice to a cup of milk and let it sit five minutes before using Gel coloring gives more vibrant red than liquid if you have some on hand

Serving Suggestions

Pair with hot coffee or a cold glass of milk for a classic dessert moment This cake works beautifully on a white platter with extra strawberries scattered around the base For holidays I like to add mint sprigs for a pop of green

Cultural Background

Red velvet cake originated in the southern United States famed for its striking color and subtle cocoa flavor The combination of strawberries and cheesecake is a more modern twist that feels nostalgic but fresh at the same time

Recipe FAQs

→ Can I use frozen strawberries for the filling?

Yes, frozen strawberries can be used. Thaw and drain them well before pureeing to avoid extra moisture in the filling.

→ How far in advance can I prepare this dessert?

You can assemble and chill up to 24 hours ahead. Add fresh toppings just before serving for best appearance.

→ Is there a substitute for buttermilk in the cake base?

Milk with a teaspoon of vinegar or lemon juice stirred in works well in place of buttermilk for similar results.

→ Can the cheesecake layer be made without heavy cream?

For a denser filling, omit heavy cream or substitute with whipped topping, though it may change the texture.

→ What is the best way to slice clean portions?

Use a sharp knife dipped in hot water and wiped dry before each cut for neat, defined slices.