Short description

I combined a moist red velvet cake base with a creamy strawberry cheesecake layer and topped it off with fresh strawberries and optional whipped cream. It’s an elegant yet indulgent dessert that makes any gathering feel special.

Red Velvet Strawberry Cheesecake

Why You’ll Love This Recipe

I adore the rich, velvety crumb of the cake paired with the bright, fruity cheesecake filling. It’s both visually stunning and decadent in flavor—I always get compliments whenever I make it!

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Red Velvet Cake Base:

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, room temperature
2 tablespoons red food coloring
1 teaspoon vanilla extract
1 teaspoon white vinegar

For the Strawberry Cheesecake Filling:

16 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup fresh strawberries, pureed (about 8–10 strawberries)
1 cup heavy whipping cream

For Topping:

Fresh strawberries, halved
Whipped cream (optional)

directions

Preheat Oven: Preheat the oven to 350°F (175°C). Grease and line a 9-inch springform pan.
Make the Red Velvet Cake:
- In a large bowl, sift together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.
- In another bowl, whisk together the oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar until smooth.
- Gently add the dry ingredients to the wet until just combined.
- Pour into the pan, smooth the top, and bake 25–30 minutes or until a toothpick comes out clean.
- Cool completely in the pan.
Prepare the Strawberry Cheesecake Filling:
- Beat the cream cheese until smooth. Mix in powdered sugar and vanilla until well blended.
- Stir in pureed strawberries until uniform in color.
- In another bowl, whip the heavy cream to stiff peaks, then gently fold into the cheesecake mixture for a light texture.
Assemble the Cheesecake:
- Remove the cooled cake from the pan and set it on your serving dish.
- Evenly spread the cheesecake layer on top.
- Chill in the fridge for at least 4 hours, or until set.
Serve: Garnish with halved fresh strawberries and a dollop of whipped cream if desired.

Servings and timing

Servings: 8–10 slices (9‑inch cake)
Prep time: ~30 minutes
Bake time: 25–30 minutes
Chill time: Minimum 4 hours

Variations

I sometimes swirl in a berry compote (blueberry or raspberry) into the cheesecake layer for extra tartness.
You could swap out strawberries for raspberries or mix berries together.
For extra texture, I’ll add a crunchy cookie crumb base beneath the red velvet cake.

storage/reheating

This cheesecake keeps well in the refrigerator for up to 5 days, covered loosely with plastic wrap or in an airtight container. I don’t recommend freezing, as the texture changes slightly. If I want it at room temperature to soften before serving, I’ll leave it out for about 15–20 minutes—no reheating needed.

FAQs

How do I know when the red velvet cake is done?

I insert a toothpick into the center—if it comes out clean or with a few moist crumbs, it’s ready.

Can I use frozen strawberries for the filling?

Yes—I thaw and drain them first, then puree. I check consistency and add more if too watery.

Can I make this ahead of time?

Absolutely. I often bake the cake one day, prepare the cheesecake the next morning, and serve several hours later.

What if I don’t have a springform pan?

I use a regular 9‑inch round cake pan lined with parchment and invert the cake onto a plate, then spread the cheesecake layer.

Can I reduce sugar in the filling?

I can reduce the powdered sugar to ¾ cup, but I prefer the full cup for balance with the cake’s mild cocoa flavor.

Conclusion

This Red Velvet Strawberry Cheesecake is one of my favorite desserts to make for holidays or special occasions. The layers come together beautifully and offer a balance of sweet, tangy, and rich flavors. I hope it brings as much joy to your table as it does to mine!