Short Description
Heavenly Red Velvet Strawberry Cheesecake is a decadent dessert combining the rich, moist layers of classic red velvet cake with a creamy strawberry-infused cheesecake layer. Topped with luscious cream cheese frosting and fresh strawberries, this cake offers a stunning presentation and an irresistible balance of flavors.

Why You’ll Love This Recipe
This recipe brings together two beloved desserts—red velvet cake and strawberry cheesecake—into one elegant, indulgent creation. The red velvet cake is moist and tender with a subtle cocoa flavor, perfectly complemented by a smooth, tangy strawberry cheesecake layer bursting with fresh strawberry pieces. The cream cheese frosting adds a velvety finish, while fresh strawberries and cake crumbs decorate the top, enhancing both the flavor and visual appeal. Ideal for special occasions or celebrations, this cake is sure to impress.

Ingredients
For the Red Velvet Cake:
2½ cups (300g) all-purpose flour
1½ cups (300g) granulated sugar
1 tsp baking soda
1 tsp salt
1 tbsp cocoa powder
1½ cups (360ml) vegetable oil
2 large eggs, room temperature
1 tbsp vanilla extract
1 tsp white vinegar
1 oz red food coloring (gel preferred)
1 cup (240ml) buttermilk, room temperature

For the Strawberry Cheesecake Layer:
16 oz (2 blocks) cream cheese, softened
½ cup (100g) granulated sugar
2 tbsp cornstarch
2 large eggs, room temperature
1 tsp vanilla extract
½ cup strawberry puree (fresh or thawed frozen)
1 cup diced fresh strawberries

For the Cream Cheese Frosting:
½ cup (115g) unsalted butter, softened
8 oz cream cheese, softened
4 cups (480g) powdered sugar
1 tsp vanilla extract
1–2 tbsp heavy cream (as needed)

For Decoration:
Fresh strawberries
Red velvet cake crumbs
Optional: white chocolate drizzle

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Directions
Bake the Red Velvet Cake: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, sift together flour, sugar, baking soda, salt, and cocoa powder. In another bowl, whisk together vegetable oil, eggs, vanilla extract, white vinegar, red food coloring, and buttermilk until well combined. Gradually add the wet ingredients to the dry ingredients, mixing until smooth. Divide batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool completely.

Prepare the Strawberry Cheesecake Layer: Preheat oven to 325°F (160°C). In a large bowl, beat cream cheese until smooth. Add granulated sugar and cornstarch, beating until combined. Add eggs one at a time, then vanilla extract, strawberry puree, and diced strawberries. Mix gently until fully incorporated. Pour the mixture into a greased 9-inch springform pan and bake for 45-50 minutes, or until the cheesecake is set but slightly jiggly in the center. Cool completely, then refrigerate for at least 4 hours or overnight.

Make the Cream Cheese Frosting: In a large bowl, beat the softened butter and cream cheese until creamy and smooth. Gradually add powdered sugar and vanilla extract, mixing well after each addition. Add heavy cream 1 tablespoon at a time until the frosting reaches your desired consistency.

Assemble the Cake: Place one red velvet cake layer on a serving plate. Spread half of the cream cheese frosting evenly over the layer. Carefully place the strawberry cheesecake layer on top. Frost the sides and top of the cheesecake with remaining frosting. Finally, top with the second red velvet cake layer, pressing gently. Frost the top and sides of the entire cake with the remaining frosting.

Decorate: Garnish the cake with fresh strawberries, red velvet cake crumbs, and a drizzle of white chocolate if desired.

Chill and Serve: Refrigerate the assembled cake for at least 1 hour before slicing to allow the layers to set properly. Slice and serve chilled.

Servings and Timing
This cake serves approximately 12-14 people. Preparation time is about 1 hour, with additional baking time totaling around 1.5 hours. Chilling time is recommended for at least 4 hours or overnight for best results.

Variations
Substitute fresh strawberries with other berries such as raspberries or blueberries for a different flavor profile.

Use a chocolate cream cheese frosting instead of traditional cream cheese frosting for a richer taste.

Add a layer of strawberry jam between the cake layers for extra fruitiness.

For a lighter version, substitute full-fat cream cheese with reduced-fat cream cheese.

Decorate with white chocolate curls or edible flowers for an elegant presentation.

Storage/Reheating
Store the cake covered in the refrigerator for up to 4 days. Keep it chilled to maintain the texture of the cheesecake and frosting. Allow the cake to sit at room temperature for 15-20 minutes before serving for the best flavor and texture. This cake is not suitable for reheating.

FAQs
Can I prepare the cake layers in advance?
Yes, the red velvet cake layers and cheesecake layer can be baked a day ahead and stored in the refrigerator, wrapped tightly to prevent drying.

Can I use frozen strawberries for the puree and diced pieces?
Frozen strawberries can be used once thawed and drained well to avoid excess moisture in the cheesecake layer.

What type of cream cheese works best for the cheesecake and frosting?
Full-fat cream cheese at room temperature is recommended for the best texture and flavor.

Can I make this cake gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend suitable for baking, ensuring the cake remains moist and tender.

How do I prevent the cheesecake from cracking?
Bake the cheesecake in a water bath or ensure gentle baking with even heat distribution and avoid overbaking. Cool the cheesecake gradually to prevent cracks.

Is it necessary to refrigerate the cake before serving?
Yes, refrigeration is essential to set the cheesecake layer and frosting properly for clean slices and optimal texture.

Can I freeze the assembled cake?
It is best to freeze cake layers and cheesecake layer separately before assembly. The assembled cake can be frozen but may affect the texture of the frosting.

What is the best way to slice the cheesecake cake?
Use a sharp knife dipped in hot water and wiped dry before slicing for clean cuts.

Can I substitute buttermilk with a homemade alternative?
Yes, combine 1 cup of milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes before using as a buttermilk substitute.

How long will leftovers keep in the refrigerator?
Leftover cake can be stored for up to 4 days in an airtight container in the refrigerator.

Conclusion
Heavenly Red Velvet Strawberry Cheesecake offers a luxurious blend of moist red velvet cake, creamy strawberry cheesecake, and rich cream cheese frosting, topped with fresh fruit and decorative accents. This impressive dessert is perfect for celebrations and special occasions, combining classic flavors with a fresh twist. Its beautiful layers and irresistible taste make it a show-stopping centerpiece sure to delight family and guests alike.

Heavenly Red Velvet Strawberry Cheesecake

Heavenly Red Velvet Strawberry Cheesecake

Description

Ingredients

Instructions

Notes

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