If you’re searching for a showstopper dessert that’s as gorgeous as it is delicious, look no further than Red Velvet Strawberry Cheesecake. This irresistible treat layers the pillowy softness of red velvet cake with a creamy cheesecake center and a ruby crown of strawberries. Every bite is a celebration of color, texture, and flavor — it’s the kind of dessert that gets people talking, swooning, and (definitely) coming back for seconds.
Ingredients You’ll Need
Ingredients You’ll Need
The magic of Red Velvet Strawberry Cheesecake lies in its simple, classic ingredients that work together to create layers of flavor and drama. Each component plays a vital role, from the tangy cream cheese to the vibrant strawberries, so be sure to use the best you can find!
- Cream cheese (16 oz, softened): The creamy, tangy foundation of the cheesecake layer — let it come to room temperature for easy blending.
- Granulated sugar (3/4 cup + 1 1/2 cups + 1/4 cup): Adds gentle sweetness to the cheesecake, cake, and strawberry topping.
- Large eggs (4 total): Provide structure and moisture in both the cheesecake and cake layers.
- Sour cream (1/4 cup): Brings a subtle tanginess and extra creaminess to the cheesecake layer.
- Vanilla extract (3 teaspoons): Deepens the flavor in every layer — use pure vanilla for the best result.
- Heavy cream (1/4 cup + 1/4 cup optional): Makes the cheesecake and frosting extra silky and rich.
- All-purpose flour (2 1/2 cups): The base of the soft, plush red velvet cake.
- Cocoa powder (2 tablespoons): Adds that signature hint of chocolate to the cake.
- Baking soda (1 teaspoon): Gives the cake its light, airy crumb.
- Salt (1/2 teaspoon): Balances the sweetness and enhances the cake’s flavor.
- Unsalted butter (1/2 cup + 1/2 cup, softened): Adds richness to both the cake and the frosting — make sure it’s soft for easy mixing.
- Buttermilk (1 cup): Classic for red velvet, it keeps the cake moist and tender.
- White vinegar (1 teaspoon): Reacts with baking soda for that signature red velvet texture.
- Red food coloring (1 tablespoon): Gives the cake its vibrant, festive hue.
- Powdered sugar (4 cups): Sweetens and thickens the luscious cream cheese frosting.
- Fresh strawberries (2 cups, chopped): Bright, juicy topping and filling that elevates every bite.
- Cornstarch (1 tablespoon): Thickens the strawberry topping for that perfect glossy finish.
- Lemon juice (1 tablespoon): Adds a pop of freshness to the strawberry layer.
- Water (1/4 cup): Helps cook down the strawberries and activates the cornstarch.
How to Make Red Velvet Strawberry Cheesecake
Step 1: Prepare the Cheesecake Layer
First up: the creamy heart of our Red Velvet Strawberry Cheesecake. Start by preheating your oven to 325°F (160°C) and prepping your springform pan with a little grease and a parchment round — this ensures your cheesecake will release cleanly later. Beat the softened cream cheese with sugar until dreamy and smooth, then add eggs one at a time, followed by sour cream, vanilla, and heavy cream. Pour the luscious mixture into your pan and bake until just set. Patience is key: let it cool fully, then refrigerate for at least two hours (or overnight for an even creamier texture).
Step 2: Bake the Red Velvet Cake Layers
While the cheesecake chills, it’s time for those iconic scarlet layers. Preheat your oven to 350°F (175°C) and prepare two round cake pans with butter and flour. Whisk together flour, cocoa, baking soda, and salt — this ensures even distribution. In a separate bowl, cream the butter and sugar until fluffy, then beat in the eggs. Mix buttermilk, vanilla, vinegar, and red food coloring in a jug; this combination gives red velvet its signature flavor and color. Alternate adding dry ingredients and buttermilk mixture to the butter, mixing gently until combined. Divide into pans and bake until a toothpick comes out clean. Let the cakes cool completely — a firm cake is easier to assemble!
Step 3: Make the Strawberry Filling/Topping
Now for that gorgeous ruby crown. In a small saucepan, combine fresh strawberries, sugar, lemon juice, and water. Bring to a simmer, letting the strawberries break down and release their juices. While that bubbles away, stir cornstarch into a splash of water to create a slurry. Pour it into the strawberry mix and cook, stirring, until thick and glossy (about 3–4 minutes). Let this cool completely; it’ll thicken up even more as it sits, becoming the perfect topping.
Step 4: Whip Up the Cream Cheese Frosting
You can never have too much cream cheese frosting, especially with Red Velvet Strawberry Cheesecake. Beat softened cream cheese and butter until silky smooth, then gradually add powdered sugar. Continue beating until it’s fluffy and irresistible. For a super-luxurious finish, add vanilla and a splash of heavy cream. This frosting is the glue that holds all your gorgeous layers together.
Step 5: Assemble the Cake
This is the grand finale! Place one red velvet cake layer on your serving plate and spread a thin layer of frosting over the top. Carefully place the chilled cheesecake layer over the frosting (using the parchment paper to help move it). Add another thin layer of frosting, then top with the second red velvet cake. Frost the entire cake generously, smoothing the sides for that professional look. Finally, spoon your cooled strawberry topping over the top and garnish with extra fresh strawberries. Stand back and admire your masterpiece before serving!
How to Serve Red Velvet Strawberry Cheesecake
Garnishes
To make your Red Velvet Strawberry Cheesecake truly sparkle, top it with a mound of fresh, halved strawberries or a sprinkle of white chocolate curls. A few mint leaves add a lovely pop of green, and a dusting of powdered sugar over the berries gives it a dreamy, bakery-worthy finish. Presentation matters almost as much as taste!
Side Dishes
This cake is rich and satisfying all on its own, but if you want to round out your dessert table, serve each slice with a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream. Some crisp almond biscotti or a plate of fresh berries on the side can also balance the creamy richness beautifully.
Creative Ways to Present
For a special occasion, try assembling mini versions of Red Velvet Strawberry Cheesecake in individual jars or glasses — they look adorable and make serving a breeze. If you’re feeling festive, use heart-shaped cutters for the cake layers or garnish with edible flowers for a touch of elegance. Even just slicing the cake to show off those dramatic layers is a guaranteed way to impress!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Red Velvet Strawberry Cheesecake (lucky you!), simply cover the cake tightly with plastic wrap or store slices in airtight containers. It will stay fresh in the refrigerator for up to 4 days. The flavors deepen as it sits, so don’t be surprised if it tastes even better the next day!
Freezing
Yes, you can freeze this cake! For best results, freeze slices individually on a baking sheet until firm, then wrap each piece in plastic wrap and foil. Store them in an airtight container or freezer bag for up to a month. Thaw overnight in the refrigerator before enjoying — the texture holds up beautifully.
Reheating
While Red Velvet Strawberry Cheesecake is best enjoyed chilled or at room temperature, you can gently warm individual slices in the microwave for 10–15 seconds if you prefer a softer bite. Just be sure not to overheat, as you don’t want to melt the frosting or the cheesecake layer.
FAQs
Can I use frozen strawberries for the topping?
Absolutely! Frozen strawberries work well, especially when fresh aren’t in season. Just thaw and drain them first, and simmer a little longer to cook off extra liquid for a thick, jammy topping.
Can I make Red Velvet Strawberry Cheesecake ahead of time?
Yes, this cake is a dream for make-ahead entertaining. You can prepare all the layers a day in advance, assemble, and keep chilled until serving time. In fact, a little extra time in the fridge helps the flavors meld together.
What’s the best way to get clean slices?
For those perfect bakery-style slices, dip a sharp knife in hot water and wipe it dry between cuts. This keeps the layers neat and prevents the cheesecake from sticking to the blade.
Can I make this gluten-free?
You sure can! Just swap the all-purpose flour for your favorite cup-for-cup gluten-free blend. The rest of the ingredients are naturally gluten-free, so everyone can enjoy this showstopper.
Can I use a different fruit topping?
Definitely! While strawberries are classic, you can try raspberries, blueberries, or even a mixed berry compote. Just follow the same method, adjusting sugar to taste depending on the fruit’s sweetness.
Final Thoughts
If you’re craving a dessert that’s equal parts celebration and comfort, Red Velvet Strawberry Cheesecake is the ultimate treat to try. Don’t be surprised if your friends and family request it for every special occasion — or just because! Give it a go, and let the swooning begin.
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Red Velvet Strawberry Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 5 hours (including chilling time)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This decadent Red Velvet Strawberry Cheesecake combines the rich, creamy texture of classic cheesecake sandwiched between layers of moist red velvet cake, all topped with a luscious strawberry filling and smooth cream cheese frosting. Perfect for special occasions or any celebration, this dessert offers the perfect blend of flavors and textures with a colorful presentation.
Ingredients
Cheesecake Layer
- 16 oz (2 blocks) cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
Red Velvet Cake Layers
- 2 1/2 cups all-purpose flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 teaspoon white vinegar
- 1 tablespoon red food coloring
Strawberry Filling
- 2 cups fresh strawberries, chopped
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1/4 cup water (plus extra for cornstarch slurry)
Cream Cheese Frosting
- 16 oz (2 blocks) cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream (optional, for a silkier consistency)
Instructions
- Prepare the Cheesecake Layer: Preheat your oven to 325°F (160°C). Grease and line an 8-inch or 9-inch springform pan with parchment paper to prevent sticking. In a mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy, ensuring no lumps remain. Add the eggs one at a time, mixing well after each addition for an even batter. Stir in the sour cream, vanilla extract, and heavy cream until fully incorporated. Pour this batter into the prepared pan and bake for 40-45 minutes, or until the center is set but still slightly jiggly. Allow it to cool completely, then refrigerate for at least 2 hours or overnight to firm up.
- Prepare the Red Velvet Cake Layers: Increase oven temperature to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans to prevent sticking. In a bowl, mix together the flour, cocoa powder, baking soda, and salt, setting aside the dry ingredients. In a separate large bowl, beat the softened butter and granulated sugar until light and fluffy, which incorporates air for a tender crumb. Add the eggs one at a time, beating well after each addition. In another bowl, whisk together the buttermilk, vanilla extract, white vinegar, and red food coloring until uniform. Gradually alternately add the dry ingredients and the buttermilk mixture into the butter mixture, starting and ending with dry ingredients, mixing just until combined to avoid tough cake layers. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted near the center comes out clean. Let the cakes cool completely in the pans before removing.
- Prepare the Strawberry Filling/Topping: In a saucepan over medium heat, combine chopped strawberries, granulated sugar, lemon juice, and 1/4 cup water. Allow the mixture to simmer gently, stirring occasionally to release the strawberry juices. Meanwhile, mix the cornstarch with a small amount of cold water to create a slurry. Once the strawberries begin bubbling, add the cornstarch slurry to the mixture and stir continuously until the filling thickens, about 3-4 minutes. Remove from heat and let it cool completely before using to avoid melting the frosting.
- Prepare the Cream Cheese Frosting: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, beating well after each addition to achieve a fluffy consistency. Mix in the vanilla extract and, if desired, the heavy cream to create a silky, smooth frosting that is easy to spread over the cake.
- Assemble the Cake: Place one red velvet cake layer on your serving plate or cake stand. Spread a thin layer of cream cheese frosting evenly over this base layer to help the cheesecake adhere. Carefully place the chilled cheesecake layer on top of the frosted cake layer. Spread another thin layer of frosting over the cheesecake, then top with the second red velvet cake layer. Cover the entire cake with the remaining cream cheese frosting using an offset spatula for smoothness. Finally, spoon the cooled strawberry topping over the cake and garnish with fresh strawberries for a beautiful and delicious finishing touch.
Notes
- For best results, chill the cheesecake layer overnight to allow it to set firmly before assembly.
- If fresh strawberries are not available, frozen strawberries can be used to prepare the topping; just thaw and drain excess liquid before cooking.
- You can substitute red food coloring with beet juice for a natural alternative.
- Make sure to use room temperature ingredients for smooth batter and frosting.
- Allow assembled cake to chill for at least 1 hour before serving to meld the flavors.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 480 kcal
- Sugar: 38 g
- Sodium: 330 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 110 mg
