The highlight of this dessert is the strawberry cheesecake layer. Its silky, melt-in-your-mouth texture is infused with the natural sweetness and vibrant flavor of fresh strawberries, perfectly balancing the rich cocoa undertones of the red velvet cake. When paired with the homemade strawberry sauce and fresh garnishes, every bite bursts with layers of flavor and elegance, making it a dessert you’ll want to serve on special occasions or as a sweet treat to elevate an ordinary day.
Ingredients
For the Red Velvet Cake Layer:
- 1 ½ cups (180g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 tsp baking soda
- ½ tsp salt
- 1 tbsp unsweetened cocoa powder
- 1 tsp vanilla extract
- 1 tbsp red food coloring (or gel food coloring)
- ½ cup (120ml) buttermilk
- ¼ cup (60g) unsalted butter, softened
- 1 large egg
- 1 tsp white vinegar
For the Strawberry Cheesecake Layer:
- 2 cups (450g) cream cheese, softened
- ½ cup (100g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups (180g) fresh strawberries, pureed
- 2 tbsp all-purpose flour (optional, for a thicker filling)
For the Strawberry Sauce (Optional):
- 1 cup (150g) fresh strawberries, chopped
- ¼ cup (50g) granulated sugar
- 1 tbsp lemon juice
For Garnish:
- Fresh strawberries (whole or sliced)
- Whipped cream (optional)
Instructions
- Prepare the Red Velvet Cake Layer:
Preheat the oven to 350°F (175°C) and grease a 9-inch (23cm) springform pan. In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. Add the buttermilk, softened butter, egg, vanilla extract, red food coloring, and white vinegar. Mix until smooth and well combined. Pour the batter into the prepared pan and bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely. - Prepare the Strawberry Cheesecake Layer:
In a medium mixing bowl, beat the cream cheese and sugar until smooth. Add the eggs, one at a time, followed by the vanilla extract. Mix in the strawberry puree until fully combined. If you prefer a thicker filling, sift in the optional flour and mix well. - Assemble the Cheesecake:
Pour the strawberry cheesecake mixture over the cooled red velvet cake layer in the same springform pan. Smooth the top with a spatula. Bake at 325°F (165°C) for 50–60 minutes, or until the cheesecake is set but slightly jiggly in the center. Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour to prevent cracking. Then transfer to the refrigerator to chill for at least 4 hours or overnight. - Prepare the Strawberry Sauce (Optional):
In a small saucepan, combine the chopped strawberries, sugar, and lemon juice. Cook over medium heat until the mixture thickens slightly and the strawberries break down, about 5–7 minutes. Cool completely before using as a topping. - Garnish and Serve:
Carefully remove the cheesecake from the springform pan and transfer to a serving plate. Drizzle the strawberry sauce over the top and garnish with fresh strawberries. Add whipped cream if desired. Slice and serve chilled.
