Description
An indulgent dessert combining a moist red velvet cake base with a creamy strawberry-infused cheesecake topping, finished with fresh strawberries for a perfect balance of richness and fruity freshness.
Ingredients
1 ½ cups all-purpose flour
1 cup granulated sugar
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 tbsp cocoa powder
1 cup vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tbsp red food coloring
1 tsp vanilla extract
1 tsp white vinegar
16 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
1 cup fresh strawberries, pureed (about 8–10 berries)
1 cup heavy whipping cream
Fresh strawberries, halved (for topping)
Whipped cream (optional, for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
- For the red velvet cake: In a bowl, sift together flour, sugar, baking powder, baking soda, salt, and cocoa powder. In another bowl, whisk oil, buttermilk, eggs, red food coloring, vanilla, and vinegar until smooth. Combine wet and dry ingredients until just mixed. Pour into pan, smooth top, and bake 25–30 minutes until a toothpick comes out clean. Cool completely.
- For the cheesecake filling: Beat cream cheese until smooth. Add powdered sugar and vanilla, mixing until combined. Stir in pureed strawberries. Whip heavy cream to stiff peaks, then gently fold into strawberry mixture until light and airy.
- Assemble: Remove cooled cake from pan and place on serving plate. Spread cheesecake filling evenly over cake. Refrigerate at least 4 hours (preferably overnight) until set.
- Serve topped with halved strawberries and optional whipped cream. Slice and serve chilled.
Notes
- Swap strawberries with raspberries, blueberries, or mixed berries.
- Add a chocolate ganache drizzle between cake and filling for extra richness.
- Use reduced-fat cream cheese or Greek yogurt for a lighter version.
- Mix in lemon zest for a citrusy twist.
- Replace red velvet base with chocolate or vanilla sponge.
- Store in fridge up to 4 days or freeze slices up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 25–30 minutes
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 430 kcal
- Sugar: 32 g
- Sodium: 340 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 85 mg
