If you are dreaming of a dessert that wows guests and feels like a special celebration in every bite, then this Red Velvet Strawberry Cheesecake Cake Recipe is just the sweetheart you need. Combining the rich, velvety crumb of red velvet cake with a luscious cheesecake layer and a fresh strawberry topping, this cake delivers a perfect balance of creamy, tangy, and fruity flavors all nestled under a cloud of silky cream cheese frosting. Whether it’s a birthday, holiday, or simply a craving for something extraordinary, this recipe will make you feel like a baking champion and delight everyone lucky enough to have a slice.
Ingredients You’ll Need
Getting started on this Red Velvet Strawberry Cheesecake Cake Recipe is easier than you might think because it relies on simple, familiar ingredients that each play a crucial role in crafting layers of flavor, texture, and that iconic red velvet color.
- Cream cheese: Softened cream cheese is the creamy base of both the cheesecake layer and the frosting, giving richness and a subtle tang.
- Granulated sugar: Adds sweetness and helps balance the tang of cream cheese and the natural acidity of strawberries.
- Eggs: Provide structure and moisture to the cheesecake and cake layers, making them tender yet sturdy.
- Sour cream and buttermilk: These dairy ingredients lend moistness and create the ideal texture for the cheesecake and red velvet cake.
- Vanilla extract: Enhances the depth of flavor across every component.
- Heavy cream: Used in the cheesecake and frosting for a lusciously smooth finish.
- All-purpose flour and cocoa powder: Form the base of the red velvet cake, with cocoa adding a gentle chocolate note.
- Baking soda and vinegar: React together to give the cake its tender crumb and slight lift.
- Unsalted butter: Adds buttery richness and moisture throughout the cake and frosting.
- Red food coloring: The signature element that gives the red velvet cake its vibrant hue.
- Powdered sugar: Ensures your frosting is perfectly sweet and smooth.
- Fresh strawberries, sugar, cornstarch, lemon juice, and water: These turn into the fresh, glossy strawberry topping that crowns the cake with brightness and texture.
How to Make Red Velvet Strawberry Cheesecake Cake Recipe
Step 1: Prepare the Cheesecake Layer
Begin by preheating your oven to 325°F (160°C), then grease and line a springform pan with parchment paper – this will make removing your cheesecake layer a breeze. Beat softened cream cheese and sugar until perfectly smooth and creamy; this is the heart of your cheesecake. Add eggs one at a time to maintain that silky texture, then stir in sour cream, vanilla extract, and heavy cream for a velvety finish. Pour your batter into the prepared pan and bake it for about 40 to 45 minutes until just set in the center. Allow it to cool completely before refrigerating for at least two hours or overnight, which helps the cheesecake layer firm up beautifully for assembling later.
Step 2: Prepare the Red Velvet Cake Layers
Now it’s time for those stunning red velvet layers that give this cake its personality. Preheat your oven to 350°F (175°C) and grease and flour two round cake pans. In one bowl, combine the flour, cocoa powder, baking soda, and salt, which will create the foundation for your cake’s texture and mild chocolate undertone. In a mixing bowl, beat unsalted butter and sugar until light and fluffy before adding eggs one at a time, encouraging an airy crumb. Meanwhile, whisk together buttermilk, vanilla, white vinegar, and red food coloring in a separate bowl. Incorporate the dry ingredients and the buttermilk mixture alternately into the butter mix until smooth and consistent. Divide the batter evenly into the cake pans and bake for 25 to 30 minutes. Cool the cakes completely before moving on.
Step 3: Prepare the Strawberry Filling and Topping
To add that fresh fruity pop, combine chopped strawberries, sugar, lemon juice, and water in a saucepan and simmer gently over medium heat. While simmering, create a slurry by mixing cornstarch with water, then stir this into the strawberry mixture to thicken it up in about 3 to 4 minutes. Once thickened to a glossy consistency, set aside to cool completely. This luscious strawberry topping will be the perfect juicy complement to the creamy cheesecake and tender red velvet.
Step 4: Prepare the Cream Cheese Frosting
The frosting is where everything comes together in silky sweetness. Beat softened cream cheese with butter until you achieve a smooth blend. Gradually add powdered sugar, beating continuously to create a fluffy, luscious texture, then add vanilla extract and optionally heavy cream for that perfect silky consistency. This frosting will coat your cake with a heavenly creaminess that ties every flavor and texture together.
Step 5: Assemble the Cake
Ready for the grand finale? Place one red velvet cake layer on your serving platter and spread a thin layer of cream cheese frosting. Gently lay the chilled cheesecake layer on top and add another thin frosting layer to create a delicious barrier between flavors. Top with the second red velvet cake layer and cover the entire cake in a generous layer of cream cheese frosting. Finally, spread the cooled strawberry topping over the top and add fresh strawberries for a stunning, inviting finish. Your masterpiece is complete!
How to Serve Red Velvet Strawberry Cheesecake Cake Recipe
Garnishes
Fresh strawberries are a classic and natural garnish that adds visual appeal and a fresh burst of flavor on the first bite. For an extra touch, sprinkle a few edible rose petals or a dusting of cocoa powder for a romantic, elegant look that complements the red velvet’s rich tones perfectly.
Side Dishes
This Red Velvet Strawberry Cheesecake Cake Recipe pairs wonderfully with simple sides like a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream. If you want to balance the richness, a small bowl of mixed berries or a crisp minty salad can cleanse the palate and elevate the dessert experience.
Creative Ways to Present
Impress your guests by serving individual slices on vintage dessert plates with a drizzle of warm chocolate or caramel sauce around the edge. You could also cut the cake into mini portions and serve on small wooden boards with a sprig of fresh mint or a candied strawberry for a delightful, modern twist.
Make Ahead and Storage
Storing Leftovers
Because of its cream cheese and fresh fruit components, this cake should be stored in the refrigerator. When tightly wrapped or kept in an airtight cake container, your leftover Red Velvet Strawberry Cheesecake Cake Recipe will stay fresh and delicious for up to 4 days.
Freezing
If you want to freeze the cake, it’s best to do so before adding the strawberry topping. Wrap the frosted cake tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It keeps well for up to 2 months. Thaw overnight in the refrigerator before adding fresh toppings and serving.
Reheating
This cake is best enjoyed chilled or at room temperature, so reheating isn’t necessary. Simply let refrigerated slices sit out for 15 to 30 minutes before serving to bring out its full flavors and softness.
FAQs
Can I make the cheesecake layer ahead of time?
Absolutely! In fact, baking the cheesecake layer a day ahead allows it to fully chill and set, which makes assembling the cake much easier and neater.
Can I substitute fresh strawberries with frozen ones?
You can use frozen strawberries, but be sure to thaw and drain excess liquid before making the filling to avoid a watery topping that can affect the cake’s texture.
Is there a way to make this recipe without food coloring?
Yes, but the iconic red velvet look will be lost. You can substitute beet juice or powdered freeze-dried strawberries for natural color, but the shade may be subtler.
Can I use a different size pan for the cheesecake layer?
Yes, an 8-inch or 9-inch springform pan works best for balance with the cake layers, but if you use a larger or smaller pan, adjust the baking time accordingly and keep an eye on it to avoid over- or under-baking.
How do I prevent the cake from drying out?
Make sure to measure your flour accurately and avoid overbaking both the cake and cheesecake layers. Also, frosting and fresh topping help keep the cake moist and flavorful.
Final Thoughts
This Red Velvet Strawberry Cheesecake Cake Recipe is genuinely a showstopper that’s worth every bit of your time and love in the kitchen. It’s a timeless crowd-pleaser that brings together vibrant flavor, luxurious texture, and stunning presentation all in one unforgettable dessert. I invite you to try this recipe soon—whether it’s a special occasion or simply a day that calls for a little indulgence, it will quickly become a treasured favorite among your friends and family.
Print
Red Velvet Strawberry Cheesecake Cake Recipe
- Prep Time: 45 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 5 hours 15 minutes (including chilling and cooling times)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Red Velvet Strawberry Cheesecake is a decadent multi-layer dessert featuring a smooth and creamy cheesecake center sandwiched between two moist red velvet cake layers, all topped with luscious cream cheese frosting and a fresh strawberry topping. Perfect for special occasions, this cake combines classic flavors with a vibrant presentation.
Ingredients
Cheesecake Layer
- 16 oz (2 blocks) cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
Red Velvet Cake Layers
- 2 1/2 cups all-purpose flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 teaspoon white vinegar
- 1 tablespoon red food coloring
Strawberry Filling/Topping
- 2 cups fresh strawberries, chopped
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1/4 cup water
Cream Cheese Frosting
- 16 oz (2 blocks) cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream (optional, for a silkier consistency)
Instructions
- Prepare the Cheesecake Layer: Preheat your oven to 325°F (160°C). Grease and line an 8-inch or 9-inch springform pan with parchment paper. Beat the cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the sour cream, vanilla extract, and heavy cream until fully combined. Pour this batter into the prepared pan and bake for 40-45 minutes until the center is set. Allow to cool completely before refrigerating for at least 2 hours or overnight to firm up.
- Prepare the Red Velvet Cake Layers: Increase oven temperature to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans. In a bowl, sift together the flour, cocoa powder, baking soda, and salt. In a separate large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each. In another bowl, combine the buttermilk, vanilla extract, white vinegar, and red food coloring. Alternately add the dry ingredient mixture and the buttermilk mixture to the butter mixture, mixing until just combined. Divide the batter evenly between the two pans. Bake for 25-30 minutes until a toothpick inserted comes out clean. Cool completely before assembly.
- Prepare the Strawberry Filling/Topping: In a medium saucepan, combine the chopped strawberries, granulated sugar, lemon juice, and water. Simmer over medium heat to soften the strawberries and release their juices. Mix the cornstarch with a little water to create a slurry, then add it to the strawberry mixture. Continue cooking and stirring until the mixture thickens, about 3-4 minutes. Remove from heat and cool completely before using.
- Prepare the Cream Cheese Frosting: Beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, beating until the frosting is fluffy. Add vanilla extract and heavy cream (if using) and beat again until silky and spreadable.
- Assemble the Cake: Place one red velvet cake layer on your serving plate. Spread a thin layer of cream cheese frosting on top, then carefully layer the chilled cheesecake on top of this. Spread another thin layer of frosting on the cheesecake, and place the second red velvet cake layer on top. Frost the entire cake with the remaining cream cheese frosting evenly. Finish by spooning the cooled strawberry topping over the top and garnish with fresh strawberries for an attractive and flavorful presentation.
Notes
- For best results, allow the cheesecake layer to chill overnight to ensure it sets properly and is easy to handle.
- If you don’t have buttermilk on hand, you can make a substitute by adding 1 tablespoon lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes before using.
- The strawberry topping can be made a day in advance and refrigerated; just bring to room temperature before layering on the cake.
- Use an 8-inch or 9-inch pan consistently for all layers to ensure even cake proportions and easy stacking.
- Make sure all dairy ingredients are at room temperature to ensure smooth batter and frosting.
- If you prefer a more intense red color, you can increase the red food coloring slightly but avoid adding too much to prevent taste alteration.
