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A slice of red velvet strawberry cheesecake topped with fresh strawberries and drizzled with vibrant strawberry sauce on a white plate.

Red Velvet Strawberry Cheesecake

Emily
An elegant showstopper that layers cocoa-kissed red velvet cake with a creamy, pink strawberry cheesecake. Perfect for celebrations, make-ahead friendly, and guaranteed to impress.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 4 hours 55 minutes
Course Dessert
Cuisine American
Servings 12 slices

Equipment

  • 9-inch springform pan
  • mixing bowls
  • Electric mixer or stand mixer
  • Whisk & spatula
  • Parchment paper

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon unsweetened 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 (for filling)
  • 1 cup fresh strawberries, pureed (about 8–10 berries)
  • 1 cup heavy whipping cream
  • Fresh strawberries, halved, for topping
  • Whipped cream, optional

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment.
  • Whisk together flour, sugar, baking powder, baking soda, salt, and cocoa powder in a large bowl.
  • In a separate bowl, whisk oil, buttermilk, eggs, red food coloring, vanilla, and vinegar until smooth.
  • Add dry ingredients to wet and stir just until combined. Pour into the prepared pan and smooth the top.
  • Bake 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely in the pan.
  • Beat softened cream cheese until smooth. Add powdered sugar and vanilla; mix until creamy.
  • Stir in the strawberry puree until fully combined.
  • Whip heavy cream to stiff peaks in a separate bowl, then gently fold into the strawberry mixture.
  • Remove the cooled cake from the springform and place on a serving plate. Spread the cheesecake filling evenly over the cake.
  • Refrigerate for at least 4 hours, or until the cheesecake layer is set. Top with halved strawberries and whipped cream before serving.

Notes

Use room-temperature ingredients for the smoothest texture. Don’t skip the chill—at least 4 hours so the cheesecake sets beautifully. For a seed-free filling, strain the strawberry puree before folding it in.
Keyword Red Velvet Strawberry Cheesecake