Red Velvet Strawberry Cheesecake

This red velvet strawberry cheesecake brings together a moist, vibrant red velvet cake base layered with a luscious strawberry infused cheesecake and topped with fresh macerated strawberries. It’s the kind of dessert that feels special enough for celebrations but simple enough to make any day feel like an occasion. The combination of rich cake, creamy cheesecake, and bright fruit makes every bite a delightful mix of textures and flavors. Serve it well chilled to enjoy its full smoothness and freshness.

I made this for my anniversary dinner and watching everyone fall quiet with the first bite was one of those unforgettable moments where food truly says “I love you.”

Ingredients

• All purpose flour: Provides the structure for a tender red velvet base use the spoon and level method for best results
• Granulated sugar: Sweetens both cake and cheesecake layers ensure the sugar is fine for smooth mixing
• Unsweetened cocoa powder: Adds richness and classic red velvet depth choose Dutch process for the best flavor
• Baking powder and baking soda: Help the cake rise and stay light check expiration dates so your cake lifts perfectly
• Salt: Enhances every flavor layer opt for fine sea salt for even mixing
• Vegetable oil: Keeps the cake moist even after chilling choose a neutral oil to avoid overpowering flavors
• Buttermilk: Adds tenderness and a slight tang Substitutes like milk mixed with lemon juice work in a pinch
• Eggs: Bind the layers together Use room temperature eggs to avoid curdling and ensure silky batter
• Red food coloring: Delivers that iconic red hue Use gel color for vibrant results without adding too much liquid
• Vanilla extract: Adds warmth and complexity Choose pure vanilla for the best aroma and flavor
• White vinegar: Reacts with baking soda to intensify color and leavening
• Cream cheese: Creates the creamy cheesecake layer Use full fat and make sure it is softened well before whipping
• Sour cream: Adds tang and richness to balance the sweetness
• Heavy cream: Contributes to the smooth texture and richness
• Fresh strawberries: Bring natural sweetness and brightness Both pureed for the filling and sliced for topping make sure berries are ripe and fragrant
• Lemon juice: Brightens the macerated strawberries and balances sweetness

Instructions

Preheat and Prep:

Preheat your oven to 350 degrees Fahrenheit Prepare an 8inch springform pan by lining the bottom with parchment paper and lightly greasing the sides This makes removing the cake easier and protects the delicate layers

Mix Dry Ingredients:

Sift together the flour sugar cocoa powder baking powder baking soda and salt into a large bowl This creates a smooth base free of lumps for your batter

Combine Wet Ingredients:

In a separate bowl whisk the vegetable oil buttermilk egg red food coloring vanilla and vinegar until fully combined This creates a consistent wet mixture that will blend easily with the dry ingredients without streaks

Make the Cake Batter:

Pour the wet mixture into the dry ingredients Stir gently until just combined Avoid overmixing to keep the cake light Pour the batter into the prepared pan and smooth the top evenly with a spatula

Bake the Cake:

Place your pan in the oven Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean Once baked cool the cake completely in the pan on a wire rack This prevents cracking and helps the cheesecake layer adhere

Lower Oven Temperature:

Reduce the oven temperature to 325 degrees Fahrenheit to prepare for baking the cheesecake layer

Beat the Cream Cheese:

Using an electric mixer beat the softened cream cheese until completely smooth This step is critical to avoid lumps and achieve a creamy filling

Incorporate Cheesecake Ingredients:

Add sugar and beat until fully combined Mix in sour cream and heavy cream Blend in eggs one at a time beating each fully before adding the next Then stir in vanilla and strawberry puree until the mixture is evenly blended avoiding overmixing which can cause cracks

Assemble the Layers:

Gently spoon the cheesecake filling over the cooled red velvet cake inside the springform pan Smooth the top carefully to keep the cake layer intact

Bake the Cheesecake:

Place the springform pan on a baking sheet and bake for 60 to 70 minutes until the edges puff slightly and the center is almost set but still slightly jiggly

Cool Gradually:

Turn off the oven Crack the door and let the cheesecake rest inside for one hour This slow cooling prevents cracks by reducing temperature shock

Chill Thoroughly:

Transfer the cheesecake to the refrigerator Chill for at least 4 hours or ideally overnight This step is critical for clean slices and optimal texture

Prepare the Topping:

In a bowl toss sliced strawberries with sugar and lemon juice Let sit for 10 minutes until juicy and glossy This maceration enhances flavor and presentation

Finish and Serve:

Remove the chilled cheesecake from the pan Top generously with the macerated strawberries Slice with a warm sharp knife wiping the blade between cuts Serve cold for best flavor

The fresh strawberry layer always brings back memories of berry picking summers with my sister and those long evenings baking together The brightness of the berry helps balance the rich velvety cake and creamy filling perfectly

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days This keeps the cheesecake fresh and moist

Ingredient Substitutions

Greek yogurt can replace sour cream without sacrificing flavor or texture If fresh strawberries are unavailable frozen berries can be thawed and pureed for the cheesecake layer Gel food coloring creates a stronger and more vibrant color than liquid versions with less added moisture

Serving Suggestions

For clean slices warm your knife slightly and wipe it between cuts Add a dollop of whipped cream or a sprig of mint for a classy finish Pair generously with coffee or a cold rosé wine to balance the dessert’s richness

This cheesecake is best prepared ahead and served well chilled. It makes an elegant centerpiece for celebrations while staying surprisingly simple to pull together.

Common Recipe Questions

→ Can I use frozen strawberries for the topping?

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

→ How do I prevent cracking in the cheesecake layer?

Use room temperature ingredients, chill slowly, and consider using a water bath during baking to maintain even texture.

→ Can this dessert be prepared in advance?

Yes, prepare it a day ahead and chill overnight for optimal flavor and texture development.

→ What substitutes work for buttermilk?

Mix 1/2 cup milk with 1/2 tablespoon vinegar or lemon juice as a quick buttermilk alternative.

→ How should leftovers be stored?

Store leftovers in an airtight container in the fridge for up to three days or freeze slices tightly wrapped for up to one month.

→ What helps achieve a vibrant red velvet color?

The combination of cocoa, vinegar, and gel food coloring intensifies the classic red hue without affecting texture.