Description

A moist red velvet cake base paired with a creamy strawberry cheesecake layer, topped with fresh strawberries and optional whipped cream. A stunning and indulgent dessert perfect for special occasions.

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, room temperature

2 tablespoons red food coloring

1 teaspoon vanilla extract

1 teaspoon white vinegar

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

Fresh strawberries, halved (for topping)

Whipped cream (optional, for topping)

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Instructions

Preheat the oven to 350°F (175°C). Grease and line a 9-inch springform pan.
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 the batter into the prepared pan, smooth the top, and bake for 25–30 minutes or until a toothpick comes out clean.
Cool completely in the pan.
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 it into the cheesecake mixture.
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.
Garnish with halved fresh strawberries and a dollop of whipped cream if desired.

Notes

This cheesecake keeps well in the refrigerator for up to 5 days, covered loosely with plastic wrap or in an airtight container.
Frozen strawberries can be used for the filling, just thaw and drain them first to avoid excess moisture.
If you don’t have a springform pan, a regular 9-inch round cake pan lined with parchment works well.
For extra texture, you can add a crunchy cookie crumb base beneath the red velvet cake.

Prep Time: 30 minutes
Cook Time: 25–30 minutes
Category: Dessert
Method: Baking, Chilling
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 30g
Sodium: 180mg
Fat: 24g
Saturated Fat: 14g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 4g
Cholesterol: 60mg