If you’re looking for a dessert that combines elegance, indulgence, and classic flavors, the Red Velvet Strawberry Cheesecake is a masterpiece worth every bite. Imagine the velvety texture of rich red velvet cake, the creamy decadence of smooth cheesecake, and the bright sweetness of fresh strawberries—all layered together in a show-stopping dessert that’s as beautiful as it is delicious.

This dessert isn’t just about taste—it’s a full sensory experience. The vibrant red hue of the cake layers contrasts beautifully with the white cheesecake center and the glistening strawberry topping. Perfect for Valentine’s Day, birthdays, holidays, or any time you want to impress, this cheesecake is a guaranteed centerpiece that will have everyone asking for seconds.

Preparation and Baking Time

• Preparation Time: 35 minutes

• Baking Time: 1 hour 15 minutes

• Cooling and Chilling Time: 4–5 hours (minimum)

• Total Time: Approximately 6 hours

• Servings: 12 slices

• Calories: Approximately 540 per serving

Ingredients

For the Red Velvet Cake Layers:

• 1 ½ cups all-purpose flour

• 1 tablespoon unsweetened cocoa powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• ¾ cup buttermilk, room temperature

• 1 teaspoon distilled white vinegar

• 1 teaspoon vanilla extract

• ½ teaspoon red gel food coloring (add more for deeper color)

• ½ cup unsalted butter, softened

• ¾ cup granulated sugar

• 2 large eggs, room temperature

For the Cheesecake Layer:

• 16 oz (450 g) cream cheese, softened

• ¾ cup granulated sugar

• 1 teaspoon vanilla extract

• 2 large eggs, room temperature

• ½ cup sour cream

• 2 tablespoons heavy cream

For the Strawberry Topping:

• 2 cups fresh strawberries, hulled and sliced

• ¼ cup granulated sugar

• 1 tablespoon cornstarch

• 1 tablespoon lemon juice

• ½ cup water

For the Cream Cheese Frosting (Optional, for decoration):

• 4 oz (115 g) cream cheese, softened

• 2 tablespoons unsalted butter, softened

• 1 teaspoon vanilla extract

• 1 cup powdered sugar

• Fresh strawberries for garnish

Instructions

Step 1: Prepare the Red Velvet Cake Batter

1. Preheat the Oven: Set your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.

2. Mix Dry Ingredients: In a bowl, whisk together flour, cocoa powder, baking soda, and salt.

3. Mix Wet Ingredients: In a measuring cup, combine buttermilk, vinegar, vanilla extract, and food coloring. Stir well until the color is evenly mixed.

4. Cream the Butter and Sugar: In a large mixing bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 2–3 minutes.

5. Add Eggs: Beat in eggs one at a time, ensuring each is fully incorporated.

6. Combine Mixtures: Alternate adding dry ingredients and the buttermilk mixture to the butter mixture, starting and ending with the dry ingredients. Mix until smooth.

Step 2: Bake the Cake Layers

1. Divide the batter evenly between the prepared pans.

2. Bake for 22–25 minutes or until a toothpick inserted in the center comes out clean.

3. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Step 3: Prepare the Cheesecake Layer

1. Reduce oven temperature to 325°F (160°C). Line an 8-inch springform pan with parchment paper and grease the sides.

2. In a large bowl, beat the cream cheese and sugar together until smooth and creamy.

3. Add vanilla extract and mix well.

4. Beat in eggs one at a time, scraping the bowl between additions.

5. Stir in sour cream and heavy cream until smooth and silky.

6. Pour the mixture into the prepared springform pan and smooth the top.

7. Bake using a water bath: Place the pan inside a larger baking dish and fill it halfway with hot water. Bake for about 55–65 minutes until the center is just set but slightly jiggly.

8. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.

9. Remove from oven, let cool to room temperature, then chill for at least 4 hours or overnight.

Step 4: Prepare the Strawberry Topping

1. In a small saucepan, combine sliced strawberries, sugar, cornstarch, lemon juice, and water.

2. Cook over medium heat until the mixture thickens and the strawberries release their juices, about 5–7 minutes.

3. Remove from heat and let it cool completely.

Step 5: Assemble the Red Velvet Strawberry Cheesecake

1. Trim and Level the Cakes: If needed, trim the tops of the red velvet cake layers so they’re even.

2. Layer 1: Place one red velvet cake layer on a serving plate or cake board.

3. Add Cheesecake: Carefully place the chilled cheesecake layer on top.

4. Layer 2: Add the second red velvet cake layer.

5. Spread Strawberry Topping: Pour the cooled strawberry topping evenly over the top of the cake, allowing some to drip down the sides for a beautiful effect.

6. Optional Frosting: Spread or pipe cream cheese frosting around the edges for decoration and finish with fresh strawberry slices on top.

Serving Suggestions

Serve chilled for the best texture and flavor. The combination of the soft red velvet cake, creamy cheesecake, and fruity strawberry glaze creates a harmony of textures that melt in your mouth. Pair with:

• A cup of espresso or cappuccino

• A glass of cold milk

• Champagne or Moscato for special occasions

Expert Tips

• Use Room Temperature Ingredients: This ensures smooth batter and even baking.

• Avoid Overmixing: Once you add flour, mix only until combined to keep the cake soft.

• Water Bath for Cheesecake: Prevents cracks and gives you a silky-smooth texture.

• Chill Before Assembling: A chilled cheesecake is easier to handle and layer without breaking.

• Customize It: You can replace strawberries with raspberries or cherries for different fruity versions.

Nutritional Information (Per Serving)

• Calories: 540

• Carbohydrates: 56g

• Protein: 8g

• Fat: 30g

• Saturated Fat: 17g

• Cholesterol: 120mg

• Sodium: 310mg

• Sugar: 42g

Make-Ahead, Storage, and Freezing

• Make-Ahead: Bake all components a day in advance and assemble before serving.

• Storage: Store the assembled cheesecake in the refrigerator for up to 4 days.

• Freezing: You can freeze individual slices wrapped in plastic wrap and aluminum foil for up to 2 months. Thaw overnight in the fridge before serving.

Why You’ll Love This Red Velvet Strawberry Cheesecake

This dessert blends everything you love about red velvet and cheesecake—luxury, flavor, and visual appeal. It’s creamy yet fluffy, rich yet balanced, and indulgent yet refreshing with the bright notes of strawberries. Every layer tells its own story, coming together in harmony to create a dessert that feels both nostalgic and modern.

Whether you serve it at a romantic dinner, family gathering, or festive celebration, this Red Velvet Strawberry Cheesecake always steals the spotlight. One bite of the luscious red velvet crumb, creamy cheesecake core, and glossy strawberry topping—and you’ll understand why it’s a true showstopper in the world of desserts.