Red Velvet Strawberry Cheesecake Bliss

Red velvet strawberry cheesecake combines two classic desserts into one decadent treat featuring a moist red velvet cake base layered with creamy strawberry cheesecake and finished with fresh strawberries on top. This is the showstopper I bring to spring birthdays and every time my sisters carve out the very last slice before anyone else can even blink.

The first time I made this was for my niece’s graduation and there was not a single crumb left on the plate My family now always asks for this cake for any family gathering

Ingredients

• All purpose flour: lends structure to support the thick cheesecake use the spoon and level method for accuracy
• Granulated sugar: gives the red velvet a classic sweetness use fine, white cane sugar for best texture
• Baking powder and baking soda: help the cake rise and stay tender check your cans are fresh to avoid dense layers
• Salt: enhances all the flavors use a fine salt to ensure even distribution
• Cocoa powder: delivers a hint of chocolate opt for unsweetened Dutch process if you have it
• Vegetable oil: ensures a moist cake every time use a neutral flavored oil
• Buttermilk: gives the cake its signature tang and softness shake it before measuring or make your own with milk and a splash of vinegar
• Eggs: add structure and richness always use large eggs at room temperature for best blending
• Red food coloring: provides that signature look gel color will give a richer red without thinning the batter
• Vanilla extract: deepens the background flavor look for pure extract if possible
• White vinegar: reacts with the cocoa and baking soda for that classic texture
• Cream cheese: forms the base of the creamy cheesecake layer use full fat blocks not the whipped spread
• Powdered sugar: sweetens the cheesecake without any grittiness sift before using for extra smoothness
• Heavy whipping cream: helps the filling set light and fluffy chill your bowl and beaters for best whipping
• Fresh strawberries: are pureed into the cheesecake layer and also used for topping choose berries that are deep red and fragrant for the most flavor

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 350F or 175C and grease a 9 inch springform pan then line the bottom with parchment paper for easy removal

Mix the Dry Ingredients:

Sift the flour sugar baking powder baking soda salt and cocoa powder together in a large bowl to ensure no lumps and even leavening

Combine the Wet Ingredients:

In a separate bowl whisk together the oil buttermilk eggs food coloring vanilla and vinegar until the mixture is smooth and fully emulsified

Make the Red Velvet Batter:

Gradually stir the dry ingredients into the wet mixture with a spatula or wooden spoon mix until just combined to avoid tough cake layers

Bake the Cake Base:

Pour the batter into the prepared pan and spread evenly bake on the center rack for 25 to 30 minutes or until a toothpick comes out clean from the center let cool fully in the pan so it does not crumble

Prepare the Cheesecake Filling:

Beat soft cream cheese in a large bowl until very smooth this is essential for a creamy filling gradually mix in powdered sugar and vanilla blending well

Add Pureed Strawberries:

Blend or mash the strawberries and fold them gently into the cream cheese mixture make sure the puree is evenly distributed so the whole layer tastes like real fruit

Whip the Cream:

In a chilled bowl beat the heavy whipping cream until it holds stiff peaks this step makes the filling light and airy

Fold and Mix:

Gently fold the whipped cream into the strawberry cream cheese mixture in three additions to keep the mixture fluffy instead of dense

Assemble and Chill:

Once the cake has completely cooled carefully remove it from the pan transfer to a serving platter then pile the strawberry cheesecake filling on top spread gently to the edges

Chill Until Set:

Cover and refrigerate the whole cheesecake for at least four hours to make sure the filling is firm and easy to slice

Garnish and Serve:

Just before serving top the cheesecake with fresh halved strawberries and optional whipped cream for extra flair slice with a hot wet knife for perfect clean edges

Save

My favorite part is folding in the whipped cream the moment the pink filling becomes so airy and sweet I sneak a spoonful before spreading it on the cake My grandmother always insisted on double the strawberries and now so do I

Storage Tips

Cover leftover cheesecake tightly and keep it refrigerated for up to four days The cake actually tastes even richer as it chills and the strawberry flavor deepens To freeze slice the cake and wrap slices individually for easy single servings later let thaw in the refrigerator overnight

Ingredient Substitutions

If you do not have buttermilk mix one cup milk with one tablespoon white vinegar and let stand for five minutes before using You can swap raspberries for strawberries in the filling or garnish for a tart twist For a nutty touch add chopped pecans to the cake batter

Save

Serving Suggestions

Slice thick pieces for birthdays bridal showers or holidays Add a scoop of vanilla ice cream or an extra dollop of whipped cream on top Drizzle with chocolate sauce for a chocolate berry experience

Cultural or Historical Context

Red velvet cake has southern roots and rose to popularity during the twentieth century thanks in part to its unique color and velvet soft crumb Cheesecake brings the creamy rich contrast to the earthy cocoa notes The pairing of strawberries for a fruity cheesecake layer is my modern twist inspired by strawberry season at my local farmers market

Recipe FAQs

→ How do I get a vibrant red color in the cake?

Use good-quality red food coloring and make sure to include the vinegar, which helps intensify the red hue while keeping the crumb tender.

→ Can I use frozen strawberries for the cheesecake layer?

Yes, thaw frozen strawberries completely and drain excess liquid before pureeing for best texture and flavor.

→ How do I ensure the cheesecake filling is smooth?

Allow cream cheese to fully soften before mixing and add powdered sugar gradually to avoid lumps for a silky texture.

→ What’s the purpose of buttermilk in the cake?

Buttermilk adds moisture and a subtle tang, resulting in a tender, rich crumb that pairs beautifully with the cheesecake layer.

→ How can I make clean slices for serving?

Chill the assembled dessert thoroughly and use a sharp, hot knife, wiping between slices for neat presentation.

→ Is it possible to prepare components ahead of time?

Yes, you can bake the cake base and prepare the cheesecake filling a day in advance, assembling shortly before serving.