Sweet Harmony: Easy Red Velvet Strawberry Cheesecake
This Red Velvet Strawberry Cheesecake features moist, cocoa-kissed red velvet cake layers, a dreamy, creamy cheesecake, and a glistening, sweet strawberry topping. It's a showstopper dessert that's surprisingly simple to make, perfect for any special occasion or a delightful treat.
Equipment
- Oven
- Two 8-inch round cake pans
- Big mixing bowl
- Separate mixing bowl
- Whisk
- Wire rack
- 8-inch round springform pan
- Electric mixer
- small saucepan
- Parchment paper
Ingredients
For the Red Velvet Cake Layers
- 1.25 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup buttermilk see notes for substitute
- 0.5 cup vegetable oil
- 1 large egg
- 1 tbsp cocoa powder
- 1 tsp vanilla extract
- 0.5 tsp baking soda
- 0.5 tsp white vinegar
- Red food coloring gel preferred, as desired
For the Cheesecake Layer
- 16 oz cream cheese softened, at room temperature
- 0.5 cup granulated sugar
- 2 large eggs at room temperature
- 1 tsp vanilla extract
- 0.5 cup sour cream
For the Strawberry Topping
- 1 cup strawberry preserves or jelly
- 0.25 cup water
For Decoration
- Fresh strawberries whole or halved, for garnish
- Whipped cream optional
Instructions
- Step 1: Prepare Red Velvet Cake Layers. Preheat oven to 350°F (175°C). Grease and line the bottoms of two 8-inch round cake pans with parchment paper. In a large mixing bowl, whisk together flour, sugar, and cocoa powder. In a separate bowl, combine buttermilk, vegetable oil, egg, and vanilla. Add red food coloring until desired vibrant red is achieved. Gradually pour wet ingredients into dry ingredients and mix until just combined (do not overmix). Sprinkle in baking soda and pour white vinegar over it; stir quickly until slightly bubbly. Divide batter evenly between prepared pans and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely in pans before turning out onto a wire rack.
- Step 2: Prepare Cheesecake Layer. Reduce oven temperature to 325°F (160°C). Grease an 8-inch round springform pan and line the bottom with parchment paper. In a mixing bowl, beat softened cream cheese and sugar together until super smooth and creamy. Add eggs one at a time, mixing well after each addition, but do not beat too much air into it. Stir in vanilla extract and sour cream until smoothly combined. Pour batter into the prepared springform pan. Bake for 40-45 minutes, or until the edges are set but the center still has a slight wobble. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about an hour. Remove and refrigerate for at least 4 hours, or overnight, until perfectly firm.
- Step 3: Assemble the Cake. Once red velvet layers are cool and cheesecake is chilled and firm, place one red velvet cake layer on your serving plate. Carefully place the cheesecake layer directly on top. Gently position the second red velvet layer on top of the cheesecake.
- Step 4: Add Strawberry Topping. In a small saucepan, combine strawberry preserves (or jelly) and water over low heat. Stir gently until preserves are melted and smooth. Let it cool down slightly (warm but not piping hot). Generously pour over the top of your assembled cake, allowing it to drip naturally down the sides.
- Step 5: Decorate and Serve. Arrange fresh strawberries, whole or halved, beautifully on top of your cake. Optionally, add dollops or swirls of whipped cream around the edges or in the center. Serve immediately.
Notes
This dessert is fast, easy, giftable, and a crowd-pleaser. For best results, ensure all ingredients are at room temperature and do not overmix the batters. The cheesecake requires a crucial chilling time of at least 4 hours, or preferably overnight, to set properly. Using parchment paper in pans prevents sticking.
You can customize the recipe by adding a graham cracker crust to the cheesecake layer for extra texture. Instead of strawberry, try raspberry preserves and fresh raspberries, or a mixed berry compote. A drizzle of melted white or dark chocolate can be added over the top before fresh strawberries. For a traditional red velvet vibe, add a layer of classic cream cheese frosting between cake layers and over the top before the strawberry topping.
Store leftovers covered loosely with plastic wrap or in an airtight container in the refrigerator for 3-4 days. Freezing is not recommended as cake layers might dry out and topping can become watery upon thawing.
If you don't have buttermilk, make a substitute by adding 1/2 tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5-10 minutes until it slightly curdles.
The cake layers can be baked a day in advance, wrapped tightly in plastic wrap, and stored at room temperature.