Imagine sinking your fork into a dessert that’s part rich, cocoa-kissed red velvet cake and part dreamy, pink strawberry cheesecake. That’s exactly what you get with this Red Velvet Strawberry Cheesecake — a true showstopper perfect for Valentine’s Day, birthdays, or anytime you want to wow a crowd. The deep crimson cake paired with a creamy blush cheesecake layer is not only visually stunning but also irresistibly delicious.
Table of Contents
Why You’ll Love This Recipe
- Two Desserts in One: You don’t have to choose between cake and cheesecake — this beauty gives you both.
- Gorgeous Presentation: The red and pink layers make it an instant centerpiece.
- Balanced Flavor: Sweet, tangy, creamy, and just a hint of cocoa — a perfect bite every time.
- Make-Ahead Friendly: Prepare the cake and cheesecake components the day before for stress-free entertaining.
- Special-Occasion Worthy: Whether it’s Valentine’s Day, Mother’s Day, or a milestone birthday, this dessert steals the spotlight.
Ingredients (with sensory flair)
For the Red Velvet Cake Base
- 1 ½ cups all-purpose flour – the sturdy foundation for that tender, moist crumb.
- 1 cup granulated sugar – pure sweetness to balance the cocoa.
- 1 teaspoon baking powder – gives the cake a gentle lift.
- 1 teaspoon baking soda – ensures it rises perfectly and stays fluffy.
- ½ teaspoon salt – a pinch to enhance all the flavors.
- 1 tablespoon cocoa powder – rich and slightly bitter, to deepen the red velvet flavor.
- 1 cup vegetable oil – for that ultra-moist texture.
- 1 cup buttermilk, room temperature – adds tang and tenderness.
- 2 large eggs, room temperature – for structure and richness.
- 2 tablespoons red food coloring – the signature hue that makes it a feast for the eyes.
- 1 teaspoon vanilla extract – warm, sweet aroma in every bite.
- 1 teaspoon white vinegar – the secret to that perfect red velvet tang.
For the Strawberry Cheesecake Filling
- 16 oz cream cheese, softened – the creamy heart of the cheesecake.
- 1 cup powdered sugar – for a smooth, sweet finish.
- 1 teaspoon vanilla extract – ties the flavors together.
- 1 cup fresh strawberries, pureed – bursting with berry sweetness and a hint of tartness.
- 1 cup heavy whipping cream – whipped to cloud-like peaks for a light texture.
For the Topping
- Fresh strawberries, halved – juicy, ruby-red jewels for garnish.
- Whipped cream (optional) – an extra swirl of decadence.
Step-by-Step Instructions
1. Preheat & Prep
Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper for easy removal.
2. Make the Red Velvet Cake
In one bowl, sift flour, sugar, baking powder, baking soda, salt, and cocoa powder. In another, whisk oil, buttermilk, eggs, food coloring, vanilla, and vinegar until smooth. Gradually fold dry ingredients into the wet mixture until just combined. Pour batter into the pan and smooth the surface. Bake 25–30 minutes or until a toothpick comes out clean. Cool completely.
3. Prepare the Strawberry Cheesecake Filling
Beat softened cream cheese until velvety. Add powdered sugar and vanilla, mixing until smooth. Stir in strawberry puree until fully incorporated. In a separate bowl, whip heavy cream to stiff peaks, then fold gently into the strawberry mixture for a light, airy texture.
4. Assemble
Place cooled red velvet cake on a serving plate. Spread cheesecake filling evenly over the top. Chill in the refrigerator for at least 4 hours to set.
5. Garnish & Serve
Top with halved strawberries and, if desired, a swirl of whipped cream. Slice and serve chilled for the ultimate flavor and texture.
Pro Tips for Success
- Use Room Temperature Ingredients: Cream cheese blends smoother and eggs incorporate better when not cold.
- Don’t Rush the Chill: Four hours minimum ensures the cheesecake sets perfectly.
- Strain the Strawberry Puree: For a seed-free, ultra-smooth filling.
- Perfect Cake Release: Lining the bottom of the springform pan with parchment prevents sticking.
Flavor Variations
- Chocolate-Dipped Strawberries: Add chocolate-dipped strawberries on top for an extra indulgent twist.
- Raspberry Swirl: Swap strawberries for raspberries and swirl some puree through the cheesecake layer before chilling.
- White Chocolate Drizzle: Melt white chocolate and drizzle over the chilled cheesecake for a luxurious touch.
Serving Ideas
- With Champagne: Perfect for romantic dinners.
- As a Birthday Cake Alternative: Just add candles and watch it disappear.
- On a Dessert Buffet: Its color and layers make it a standout among other treats.
- Alongside Coffee: The tangy cream cheese pairs beautifully with a rich espresso.
FAQs
Can I use frozen strawberries for the cheesecake filling?
Yes — just thaw and drain them well before pureeing. Too much excess liquid can make the filling runny.
Can I make this dessert ahead of time?
Absolutely! Both the cake and cheesecake layers can be prepared a day ahead. Assemble and chill before serving.
Can I use a different type of food coloring?
Yes, gel food coloring works well and can produce a more vibrant red with less product. Adjust the amount to your liking.
Here are some other recipes I think you should try:
- Craving something ultra‑light? Try our billowy Cloud Cake—it’s like a sweet bite of sky.
- Love cute, giftable cakes? Bake the trendy Bento Cake—perfect for birthdays and picnics.
- Need a showstopper for a first birthday? Our Smash Cake is soft, simple, and photo-ready.
- Want a quick, creamy dessert? Whip up Cottage Cheese Chocolate Mousse—high-protein and silky smooth.
Quick Recap
This Red Velvet Strawberry Cheesecake is as stunning to look at as it is to eat — a moist, cocoa-infused red velvet base topped with a dreamy strawberry cheesecake layer, crowned with fresh berries. It’s make-ahead friendly, perfect for special occasions, and guaranteed to impress.
Pin this recipe for later and bake it this weekend to wow your guests (or just yourself).
Red Velvet Strawberry Cheesecake
Equipment
- 9-inch springform pan
- mixing bowls
- Electric mixer or stand mixer
- Whisk & spatula
- Parchment paper
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon unsweetened cocoa powder
- 1 cup vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract (for filling)
- 1 cup fresh strawberries, pureed (about 8–10 berries)
- 1 cup heavy whipping cream
- Fresh strawberries, halved, for topping
- Whipped cream, optional
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment.
- Whisk together flour, sugar, baking powder, baking soda, salt, and cocoa powder in a large bowl.
- In a separate bowl, whisk oil, buttermilk, eggs, red food coloring, vanilla, and vinegar until smooth.
- Add dry ingredients to wet and stir just until combined. Pour into the prepared pan and smooth the top.
- Bake 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely in the pan.
- Beat softened cream cheese until smooth. Add powdered sugar and vanilla; mix until creamy.
- Stir in the strawberry puree until fully combined.
- Whip heavy cream to stiff peaks in a separate bowl, then gently fold into the strawberry mixture.
- Remove the cooled cake from the springform and place on a serving plate. Spread the cheesecake filling evenly over the cake.
- Refrigerate for at least 4 hours, or until the cheesecake layer is set. Top with halved strawberries and whipped cream before serving.