Red Velvet Strawberry Cheesecake
Creamy, colorful, and packed with fresh strawberry flavor, this Red Velvet Strawberry Cheesecake is a show-stopping dessert that feels fancy but is surprisingly simple.
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Servings: 8 servings
Equipment
- Mixing Bowl
- Electric Mixer
- Cake Pans
- Wire Rack
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 0.5 teaspoon baking soda
Wet Ingredients
- 1 cup sugar
- 0.5 cup unsalted butter, softened
- 2 large eggs, room temperature
- 1 cup buttermilk
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
Cheesecake Layer
- 8 ounces cream cheese, softened
- 0.5 cup powdered sugar
- 1 cup heavy cream
- 1 cup strawberries, sliced
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, cocoa powder, and baking soda until well combined.
- In a large bowl, cream sugar and butter with an electric mixer until light and fluffy, about 2 to 3 minutes. Add eggs one at a time, beating well after each addition.
- Alternate adding the dry mixture and buttermilk to the creamed mixture, starting and ending with dry ingredients. Mix just until combined.
- Stir in red food coloring and vanilla extract until the batter is evenly colored.
- Divide the batter evenly between the prepared pans and bake for 25 to 30 minutes, or until a toothpick comes out clean. Allow cakes to cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
- For the cheesecake layer, beat cream cheese until smooth. Add powdered sugar and beat until combined.
- In a separate chilled bowl, whip heavy cream to soft peaks. Gently fold into the cream cheese mixture until light and airy.
- To assemble, place one cake layer on a serving plate. Spread half of the cheesecake filling over the cake, arrange half of the sliced strawberries, then top with the second cake layer. Spread remaining cheesecake filling on top and garnish with the rest of the strawberries.
- Refrigerate for 2 to 3 hours to set before slicing and serving.
Notes
Use room-temperature ingredients for smoother batter and filling. Don’t overmix the cake batter to avoid toughness.