Description

There’s something undeniably special about red velvet cake—its vibrant color, subtle cocoa flavor, and velvety texture make it a favorite for celebrations. But when you pair it with a luscious strawberry cheesecake layer, you get a dessert that’s pure magic.

This Red Velvet Strawberry Cheesecake is the perfect indulgence for special occasions like Valentine’s Day, birthdays, anniversaries, or even just a cozy weekend treat. It combines the richness of classic red velvet cake with the creamy, fruity goodness of homemade strawberry cheesecake. The contrast between the deep red hue and the pale pink strawberry cheesecake creates a visually stunning dessert that tastes just as good as it looks.

If you love cheesecake and red velvet cake, this recipe is about to become your new favorite. Whether you’re a seasoned baker or a beginner looking for an impressive dessert, I’ll guide you through every step so you can bake with confidence.

Ingredients

Scale

For the Strawberry Cheesecake Layer:

16 oz (450g) cream cheese, softened
½ cup (100g) granulated sugar
1 teaspoon vanilla extract
2 large eggs
½ cup (120g) sour cream
½ cup (120g) fresh strawberry purée (blend fresh strawberries)
1 tablespoon cornstarch

For the Red Velvet Cake Layers:

2 ½ cups (310g) all-purpose flour
1 ½ cups (300g) granulated sugar
1 teaspoon baking soda
1 teaspoon cocoa powder
½ teaspoon salt
1 cup (240ml) vegetable oil
1 cup (240ml) buttermilk
2 large eggs
2 teaspoons vanilla extract
1 teaspoon white vinegar
2 tablespoons red food coloring

For the Cream Cheese Frosting:

8 oz (225g) cream cheese, softened
½ cup (115g) unsalted butter, softened
2 cups (240g) powdered sugar
1 teaspoon vanilla extract

For Decoration (Optional):

Fresh strawberries
Red velvet cake crumbs

Instructions

Step 1: Make the Strawberry Cheesecake Layer

Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan. Line the bottom with parchment paper for easy removal.
In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
Add the vanilla extract and eggs, one at a time, beating just until combined.
Mix in the sour cream and strawberry purée, then stir in the cornstarch.
Pour the cheesecake batter into the prepared pan and bake for 40-45 minutes, or until the center is set but still slightly jiggly.
Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for an hour.
Refrigerate for at least 4 hours or overnight to firm up before assembling the cake.

Step 2: Bake the Red Velvet Cake Layers

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line them with parchment paper.
In a large bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt.
In another bowl, mix the oil, buttermilk, eggs, vanilla extract, vinegar, and red food coloring.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
Divide the batter evenly between the prepared cake pans.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Step 3: Prepare the Cream Cheese Frosting

In a mixing bowl, beat the cream cheese and butter until smooth.
Add the powdered sugar gradually, mixing until fluffy.
Stir in the vanilla extract and mix until well combined.

Step 4: Assemble the Cake

Place one red velvet cake layer on a serving plate. Spread a thin layer of frosting on top.
Carefully place the chilled cheesecake layer over the frosted cake layer.
Add the second red velvet cake layer on top.
Frost the entire cake with the cream cheese frosting, smoothing it out with an offset spatula.
Decorate with fresh strawberries and red velvet cake crumbs for a stunning finish.

Notes

Avoid overmixing the cheesecake batter to prevent cracks.
For a smoother cheesecake, use a water bath while baking.
Enhance strawberry flavor by reducing the purée before adding it.
Cool cake layers completely before assembling to prevent frosting from melting.
Use gel food coloring for a richer red hue without extra liquid.
Chill the cake before slicing for clean, neat cuts.
No buttermilk? Make your own by mixing 1 cup of milk with 1 tbsp lemon juice or vinegar.