Red Velvet Strawberry Cheesecake

Red Velvet Strawberry Cheesecake is a show-stopping dessert that combines two beloved treats in one delicious slice. Imagine the velvety richness of red velvet cake layered with a creamy cheesecake filling, topped with fresh strawberries. It’s a decadent dessert perfect for special occasions or simply when you want to treat yourself and your loved ones. I first came across this delightful dessert at a family gathering, and it quickly became a favorite. Whether it’s a birthday, holiday, or just a weekend treat, this dessert promises to steal the spotlight!

What Makes This Recipe Special

So, what sets this Red Velvet Strawberry Cheesecake apart? First and foremost, it’s visually stunning with its vibrant red hue and the fresh strawberry topping, making it a centerpiece for any table. The interplay of flavors—from the chocolatey notes of the red velvet cake to the tartness of fresh strawberries and the creamy cheesecake—creates an unforgettable taste experience. Plus, it’s a crowd-pleaser that appeals to both kids and adults alike.

"This cheesecake is a work of art and tastes even better than it looks! The creamy filling perfectly complements the rich cake—absolute perfection!"

Your Easy Cooking Guide

Making Red Velvet Strawberry Cheesecake isn’t as daunting as it seems! The process consists of baking the red velvet cake layers and whipping up a velvety cheesecake filling. Once you’ve done that, it’s just about layering and refrigerating. Simple, right? By the end of the process, you’ll have a stunning dessert that impresses everyone.

What you’ll need

To create this magnificent cheesecake, here’s everything you’ll need:

Cake Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 tablespoon cocoa powder
• 1 cup vegetable oil
• 1 cup buttermilk (room temperature)
• 2 large eggs
• 1 tablespoon red food coloring
• 1 teaspoon vanilla extract

Cheesecake Layer:

• 2 cups cream cheese (softened)
• 1 cup powdered sugar
• 1 teaspoon vanilla extract (for cheesecake layer)

Topping:

• 1 ½ cups strawberries (sliced)

Feel free to substitute the buttermilk with an equal measure of milk mixed with a tablespoon of lemon juice (let it sit for 5 minutes) if you need a buttermilk alternative.

Step-by-Step Directions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.
3. In a separate bowl, blend the vegetable oil, buttermilk, eggs, red food coloring, and vanilla extract.
4. Gradually combine the wet ingredients into the dry ingredients, mixing until just combined.
5. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick comes out clean.
6. While the cakes cool, prepare the cheesecake layer by beating the cream cheese until ultra-smooth. Gradually add powdered sugar and a teaspoon of vanilla extract, mixing until fluffy.
7. Once the cakes are completely cool, layer one cake on a serving plate, spread a generous layer of cheesecake filling on top, and then place the second cake on top.
8. Finish by topping with freshly sliced strawberries.
9. Refrigerate for at least one hour before serving to let the layers set.

Perfect Pairings for Red Velvet Strawberry Cheesecake

When it comes to serving this indulgent cheesecake, simplicity is key. A light drizzle of chocolate sauce or a sprinkle of powdered sugar can enhance its presentation. Additionally, consider pairing it with a scoop of vanilla ice cream or a dollop of whipped cream for added texture and richness. It also goes wonderfully with a hot cup of coffee or a glass of sparkling wine for a celebratory touch.

Best Way to Store Red Velvet Strawberry Cheesecake

To ensure your Red Velvet Strawberry Cheesecake stays fresh, store it in the refrigerator, covered in plastic wrap or in an airtight container. It can last up to 4-5 days this way. If you want to make it ahead of time, consider assembling the cake without the strawberry topping and just add them just before serving for the best texture.

Pro Chef Tips

To achieve the best results with your cheesecake, ensure your cream cheese is at room temperature before mixing—this helps create a smooth, lump-free batter. When layering the cake, use a serrated knife to level the tops of each cake layer for a stable and even stack. Don’t skip the refrigeration step after assembling; it allows the flavors to meld and the cheesecake to firm up.

Creative Twists

Feel free to get creative with this recipe! Consider adding some crushed walnuts or pecans between the layers for a crunchy texture. You could also incorporate a layer of raspberry jam for a delightful tartness. For a lighter version, try swapping regular cream cheese for a lower-fat alternative or using Greek yogurt as a healthier option.

Your Questions Answered

How long does it take to make this cheesecake?

From start to finish, expect about 1.5 to 2 hours, including baking and cooling time.

Can I make this cheesecake in advance?

Absolutely! This cheesecake can be made a day ahead and stored in the fridge until you’re ready to serve.

What can I substitute for buttermilk?

If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for about 5 minutes before using.

How should I store leftover cheesecake?

Cover leftovers tightly and store in the refrigerator for up to 4-5 days.

Can I freeze Red Velvet Strawberry Cheesecake?

Yes, you can freeze the cheesecake without the strawberries for up to 2 months. Just make sure to wrap it well, and let it thaw in the fridge overnight before serving.

With this guide, you’re well-equipped to tackle the delicious world of Red Velvet Strawberry Cheesecake. Enjoy your baking adventure!

Red Velvet Strawberry Cheesecake

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• Total Time: 90 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

A show-stopping dessert that combines the richness of red velvet cake with a creamy cheesecake filling, topped with fresh strawberries.

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Ingredients

Scale 1x2x3x

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 tablespoon cocoa powder
• 1 cup vegetable oil
• 1 cup buttermilk (room temperature)
• 2 large eggs
• 1 tablespoon red food coloring
• 1 teaspoon vanilla extract
• 2 cups cream cheese (softened)
• 1 cup powdered sugar
• 1 teaspoon vanilla extract (for cheesecake layer)
• 1 ½ cups strawberries (sliced)

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.
3. In a separate bowl, blend the vegetable oil, buttermilk, eggs, red food coloring, and vanilla extract.
4. Gradually combine the wet ingredients into the dry ingredients, mixing until just combined.
5. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick comes out clean.
6. While the cakes cool, prepare the cheesecake layer by beating the cream cheese until ultra-smooth. Gradually add powdered sugar and a teaspoon of vanilla extract, mixing until fluffy.
7. Once the cakes are completely cool, layer one cake on a serving plate, spread a generous layer of cheesecake filling on top, and then place the second cake on top.
8. Finish by topping with freshly sliced strawberries.
9. Refrigerate for at least one hour before serving to let the layers set.

Notes

To prevent sogginess, add the strawberry topping just before serving if made in advance.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 400
• Sugar: 25g
• Sodium: 350mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 70mg

Keywords: cheesecake, red velvet, dessert, strawberries, cake