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Red Velvet Strawberry Cheesecake Recipe

Recipe by Evelyn Marcella Rivera

This stunning Red Velvet Strawberry Cheesecake combines three beloved desserts into one show-stopping masterpiece. With vibrant red velvet cake layers, a silky smooth cheesecake center, and fresh strawberry topping, this recipe delivers on both flavor and visual impact. Perfect for celebrations, romantic dinners, or any time you want to impress with a truly spectacular dessert.

  • Total Time5 hours
  • Yield12 servings 1x

Ingredients

Units Scale

Red Velvet Cake Layers

  • 1.5 cups all-purpose flour
  • 1 tablespoon unsweetened cocoa powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.75 cup buttermilk (room temperature)
  • 1 teaspoon distilled white vinegar
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon red gel food coloring
  • 0.5 cup unsalted butter (softened)
  • 0.75 cup granulated sugar
  • 2 large eggs (room temperature)

Cheesecake Layer

  • 16 oz cream cheese (softened)
  • 0.75 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs (room temperature)
  • 0.5 cup sour cream
  • 2 tablespoons heavy cream

Strawberry Topping

  • 2 cups fresh strawberries (hulled and sliced)
  • 0.25 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • 0.5 cup water

Optional Cream Cheese Frosting

  • 4 oz cream cheese (softened)
  • 2 tablespoons unsalted butter (softened)
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar
  • fresh strawberries (for garnish)

Instructions

  1. Prepare the cake pans and dry ingredients: Preheat your oven to 350°F (175°C) and line two 8-inch round cake pans with parchment paper. Give them a light spray or butter coating. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until there are no lumps lurking.
  2. Mix the wet ingredients: In a small bowl or measuring cup, combine the buttermilk, vinegar, vanilla extract, and red gel food coloring. Stir until the color is evenly distributed.
  3. Cream butter and sugar: In your stand mixer or using a hand mixer with a large bowl, beat the softened butter and sugar together on medium-high speed for about 3-4 minutes until light and fluffy. Add the eggs one at a time, beating well after each addition.
  4. Combine all ingredients: Add about one-third of your flour mixture to the butter mixture, mix on low just until combined, then add half of your buttermilk mixture. Repeat this pattern, ending with the flour mixture. Mix just until streaks disappear. Divide the batter evenly between your two prepared pans.
  5. Bake the red velvet cakes: Bake for 22-25 minutes until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Let the cakes cool in their pans for 10 minutes, then turn them out onto wire racks to cool completely.
  6. Prepare the cheesecake batter: Lower your oven temperature to 325°F (160°C). Beat the cream cheese and sugar until completely smooth, about 3 minutes. Beat in the vanilla extract. Add the eggs one at a time, mixing on low speed just until incorporated. Fold in the sour cream and heavy cream.
  7. Bake the cheesecake: Pour cheesecake batter into an 8-inch springform pan wrapped in aluminum foil. Place the springform pan into a larger roasting pan, then carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform. Bake for 55-65 minutes until edges are set but center still has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for an hour. Then refrigerate for at least 4 hours or overnight.
  8. Make the strawberry topping: Combine the sliced strawberries, sugar, cornstarch, lemon juice, and water in a medium saucepan over medium heat. Stir frequently as the mixture comes to a gentle boil. Cook until thickened, about 5-7 minutes. Remove from heat and let cool completely.
  9. Assemble the layers: Place your first red velvet layer on your serving plate. Carefully remove the cheesecake from its springform pan and place it on top of the cake layer. Top with your second red velvet layer. If making the optional frosting, beat together cream cheese, butter, and vanilla until smooth, then gradually add powdered sugar. Pipe or spread decorative dollops around the edges. Spoon the strawberry sauce over the top, letting some drip down the sides. Garnish with fresh strawberries.

Notes

All ingredients should be at room temperature for best results. The cake tastes best when assembled 2-4 hours before serving to allow flavors to meld. Store covered in the refrigerator for up to 5 days. Cake layers can be made ahead and frozen for up to 3 months. For cleaner slices, dip your knife in hot water and wipe clean between cuts.

  • Prep Time: 30 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Calories: 485
  • Sugar: 42
  • Sodium: 320
  • Fat: 26
  • Saturated Fat: 15
  • Carbohydrates: 56
  • Fiber: 1
  • Protein: 8
  • Cholesterol: 135

Find it online: https://blesseddish.com/red-velvet-strawberry-cheesecake-recipe/