Red Velvet Strawberry Cheesecake

Slice of Red Velvet Strawberry Cheesecake topped with fresh strawberries

A Love Letter to Red Velvet Strawberry Cheesecake

There are desserts that whisper memories, and then there’s red velvet strawberry cheesecake. I’ll never forget the first time I baked this cake—it was a foggy spring afternoon, and the whole house felt cozy with the warmth of the oven. As the scent of cocoa and strawberries mingled, my son tiptoed into the kitchen, giggling, “Is it finally ready?” That moment, with flour on my cheek and excitement in the air, tasted as sweet as the cake itself. And honestly? I still get butterflies whenever I mix up a batch of this show-stopping red velvet strawberry cheesecake, whether it’s for a family birthday, a laid-back dinner party, or just because I need a little extra joy in my week.

There’s something magical about combining that fluffy, tangy red velvet base with silky cheesecake and bursts of strawberry. It’s comfort food, celebration food, and “just because” food, all in one gorgeous slice.

Why You’ll Adore This Red Velvet Strawberry Cheesecake

Let me tell you why this red velvet strawberry cheesecake has truly earned its place as my most-requested treat:

  • Irresistible Layers: Rich red velvet cake on the bottom, creamy strawberry cheesecake in the middle, and billowy whipped cream (or tangy cream cheese frosting) on top. Every bite is an adventure.
  • Showstopper Appeal: This cake looks stunning! That vibrant red layer with a pink, berry-flecked cheesecake is bound to wow at potlucks and birthdays.
  • Strawberries Meet Velvet: There’s something unreal about the marriage of cocoa-kissed velvet cake and juicy strawberries. The flavors dance together—sweet, tart, chocolatey, and luscious.
  • Seriously Easy (Promise!): If you’ve ever been scared of homemade cheesecake, this forgiving recipe will banish your fears. I’ll walk you through each step and cheer you on.

Ingredients You’ll Need for Red Velvet Strawberry Cheesecake

Before we get baking, let me break down the basics and share a few of my favorite ingredient tips—because half the fun of homemade desserts is choosing the freshest goodies!

For the Red Velvet Cake Base

  • 1 cup (200g) granulated sugar: White sugar keeps things classic and sweet (use a digital scale if you have one!).
  • 1/2 cup (120ml) vegetable oil: Oil makes the cake tender; I use canola or sunflower for a neutral flavor.
  • 1 large egg: Room temperature blends best—just pop it in a bowl of warm water for 5 minutes if you’re in a rush.
  • 1 tsp vanilla extract: Pure vanilla makes everything better, right?
  • 1 tbsp red food coloring: Gel food coloring yields a bolder red, but liquid works just fine if that’s what’s on hand.
  • 1/2 cup (120ml) buttermilk: Buttermilk gives the cake its signature tang and fluff. If you don’t have it, just mix 1/2 cup milk with 1/2 tbsp lemon juice or vinegar and let it sit for a few minutes.
  • 1 cup (125g) all-purpose flour: Standard all-purpose (plain) flour is great here.
  • 1 tbsp unsweetened cocoa powder: Just enough for that classic red velvet backbone, but not so much it overshadows the strawberries.
  • 1/2 tsp baking soda & 1/2 tsp white vinegar: The fizz factor—these make the red velvet super fluffy!
  • Pinch of salt: Salt might seem small, but it totally wakes up the flavors.

For the Strawberry Cheesecake Layer

  • 2 (8 oz / 226g) packages cream cheese, softened: Full-fat for ultimate silkiness!
  • 1/2 cup (100g) granulated sugar: Balances the tart cream cheese.
  • 1 tsp vanilla extract: Again—don’t skip!
  • 2 large eggs: These give the cheesecake structure; room temp is best.
  • 1/2 cup (120g) sour cream: Adds a touch of tang and creaminess.
  • 1/2 cup (125g) pureed fresh strawberries (or thawed frozen): Go with fresh for peak strawberry flavor, but frozen is a handy shortcut.
  • 1 tbsp flour or cornstarch (optional): Helps set the cheesecake, especially if your strawberries are super juicy.

For Whipped Topping

  • 1 cup (240ml) heavy cream: Cold cream whips up fastest.
  • 2 tbsp powdered sugar: Sweetens and stabilizes the whipped cream.
  • 1/4 cup strawberry puree or 2 tbsp jam: Swirled on top for an extra pop of berry flavor.
  • Cream cheese frosting (optional): For those days when you want to go BIG.

Step-by-Step Guide: Making the Perfect Red Velvet Strawberry Cheesecake

Don’t let all the layers fool you—promise, this red velvet strawberry cheesecake is much easier than it looks. Here’s how I make it every single time:

  1. Bake the Red Velvet Cake Base:

    • Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment and grease the sides. (Nothing’s sadder than stuck cake!)
    • In one bowl, whisk sugar, oil, egg, vanilla, and red food coloring until smooth and glossy.
    • Grab a second bowl and mix flour, cocoa powder, baking soda, and salt.
    • Add vinegar to your buttermilk—let it fizz!
    • Alternately add the flour mixture and the buttermilk mix to your wet ingredients, stirring gently until just combined. (Don’t overmix or you’ll lose that pillowy texture.)
    • Pour into your lined pan and bake for 18–20 minutes, or until a toothpick comes out mostly clean.
    • Cool completely in the pan—patience is key! (I usually pop it in the fridge to speed things up.)

  2. Prepare the Strawberry Cheesecake Layer:

    • Lower oven temp to 325°F (163°C).
    • In a large bowl, beat softened cream cheese and sugar until smooth and cloud-like (no lumps—this is where that extra five minutes of mixing pays off!).
    • Beat in vanilla, then eggs, one at a time.
    • Stir in the sour cream and strawberry puree. If it’s looking super runny, sprinkle in that flour or cornstarch.
    • Gently spread the cheesecake mixture over the cooled red velvet cake.

  3. Bake & Cool:

    • Bake at 325°F for 35–40 minutes, or until the sides look set but the center is slightly wobbly.
    • Cool at room temp, then chill in the fridge for at least 4 hours (overnight is best!).

  4. Add Whipped Topping:

    • Whip cold cream and powdered sugar to soft peaks. Swirl in a little strawberry puree, or dollop with strawberry jam for extra flavor. (Or, go wild with cream cheese frosting!)

  5. Slice & Enjoy:

    • Run a thin knife around the edges, then release the springform pan.
    • Top with extra berries, a drizzle of strawberry sauce, or just dig straight in!

My Secret Tips and Tricks for Red Velvet Strawberry Cheesecake Success

I’ve learned a thing or two about making homemade cheesecake over the years! Here are a few little love notes from my kitchen to yours:

  • Room Temp Everything: Cold cream cheese = lumpy cheesecake. Let it soften on your counter before mixing (and same for your eggs and sour cream).
  • Don’t Overbake: The cheesecake should jiggle a little in the center when you pull it out. It’ll firm up in the fridge, promise!
  • Cut with Care: For neat slices, use a hot knife (just dip in hot water and wipe dry between cuts).
  • Fresh Strawberries Rock: When berries are in season, use fresh for the cheesecake and garnish. Out of season? Frozen will work perfectly too (just thaw and drain them well).
  • Rest Time Is Everything: Flavors meld and textures perfect as it chills—so hands off for a few hours, no matter how hard it is to wait.

Creative Variations and Ingredient Swaps

Part of why I love this red velvet strawberry cheesecake recipe so much is how flexible it is. Try these easy variations:

  • Chocolate Lovers: Add a handful of mini chocolate chips to the cheesecake layer for chocolate-strawberry bliss.
  • Berry Twist: Swap strawberries for raspberries or blueberries (just puree and use in the same way).
  • Gluten-Free: Substitute your favorite 1:1 gluten-free flour blend in both the cake and cheesecake.
  • Dairy-Free: Use dairy-free cream cheese and plant-based sour cream. Whipped coconut cream makes a dreamy topping!
  • Lighter Version: Replace some of the cream cheese with Greek yogurt for a tangier (and slightly lighter) filling.

How to Serve and Store Your Red Velvet Strawberry Cheesecake

Here’s how I keep leftovers (when there are any!) just as delicious as the first slice:

  • Serving: Serve chilled or let it sit at room temp for 20 minutes for a silkier, softer bite.
  • Garnish Ideas: Top with fresh strawberries, a dusting of powdered sugar, or extra jam for wow-factor.
  • Storage: Store tightly wrapped in the fridge for up to 4–5 days. You can also freeze slices (wrap each in plastic and foil) for a ready-to-go treat—just thaw overnight in the fridge.

FAQs: Your Top Questions About Red Velvet Strawberry Cheesecake Answered

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