Name: Strawberry Cheesecake on a Red Velvet Cake Base Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 4 h 50 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; 1 teaspoon baking powder; 1 teaspoon baking soda; ½ teaspoon salt; 1 tablespoon 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; 1 cup fresh strawberries, pureed (about 8-10 strawberries); 1 cup heavy whipping cream; Fresh strawberries, halved; Whipped cream (optional)

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Introduction

This Strawberry Cheesecake combines a rich red velvet cake base with a creamy, fresh strawberry-flavored cheesecake filling. It’s a delightful twist on classic cheesecake that’s perfect for special occasions or a sweet everyday treat.

A slice of red velvet cake on a white plate with a spoon to the right side. The cake has four layers: a dark chocolate brown crumbly base, a thick red sponge layer above it, a thick creamy white layer in the middle, and a shiny, smooth red jelly layer with syrup dripping down the side on top. On the jelly layer, there are fresh strawberries—some whole and some sliced—along with two blueberries, all glossy and fresh. The plate rests on a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Red Velvet Cake Base:

1 ½ cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 tablespoon 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

For the Strawberry Cheesecake Filling:

16 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup fresh strawberries, pureed (about 8-10 strawberries)
1 cup heavy whipping cream

For Topping:

Fresh strawberries, halved
Whipped cream (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan.
Step 2: In a large bowl, sift together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.
Step 3: In another bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until smooth.
Step 4: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Step 5: Pour the batter into the prepared springform pan and smooth the top with a spatula.
Step 6: Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan before moving on.
Step 7: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated.
Step 8: Stir in the pureed strawberries, ensuring everything is well combined.
Step 9: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the strawberry cheesecake mixture until light and fluffy.
Step 10: Once the red velvet cake has cooled, carefully remove it from the springform pan and place it on your serving dish.
Step 11: Spread the strawberry cheesecake filling evenly on top of the red velvet cake.
Step 12: Place the cheesecake in the refrigerator and chill for at least 4 hours, or until the filling is set.
Step 13: Before serving, garnish with fresh strawberry halves on top. You can also add a dollop of whipped cream for an extra touch of decadence.

Tips & Variations

Use fresh, ripe strawberries for the pureed filling to maximize flavor and natural sweetness.
For a more intense red velvet color, add an extra tablespoon of red food coloring.
If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes before using.
Substitute fresh strawberries with other berries like raspberries or blueberries for a different fruity twist.
Chill the cheesecake overnight for a firmer texture and deeper flavor melding.

Storage

Store the Strawberry Cheesecake covered in the refrigerator for up to 3 days. To reheat, it’s best enjoyed chilled, but you can bring it to room temperature for about 20 minutes before serving for a softer texture. Avoid freezing to preserve the texture of the whipped cream topping and fresh strawberries.

How to Serve

A slice of cake with four visible layers sits on a white plate with a silver spoon. The bottom layer is dark chocolate, textured and rich. Above it is a thick layer of red velvet cake, soft and crumbly, followed by a creamy white cheesecake layer with a smooth texture. The top layer is a shiny, dark red jelly that drips slightly down the sides. Fresh strawberries, some whole and some sliced, along with whole blueberries, are piled on top, adding bright red and blue colors. The plate rests on a white marbled surface, and the image captures a close-up view, showing the moist texture and vibrant colors very clearly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake base ahead of time?

Yes, you can bake the red velvet cake up to 2 days ahead. Wrap it tightly and store it at room temperature or in the refrigerator until ready to assemble.

Can I use frozen strawberries for the filling?

While fresh strawberries are preferred for the best flavor and texture, you can use thawed frozen strawberries. Make sure to drain any excess liquid before pureeing to avoid a runny filling.