Dreamy Red Velvet Strawberry Cheesecake

This eye-catching Red Velvet Strawberry Cheesecake layers a lush, cocoa-flavored cake with a strawberry-packed creamy cheesecake that always steals the show. It’s my go-to for any big family get together because people can’t help coming back for more

The first time I baked this for my folks anniversary, my niece ditched her usual birthday cake for this one and my dad wouldn’t stop raving about that berry middle

Dreamy Ingredients

• Fresh strawberries: Puréed into the filling, they give a pop of real berry taste. The juicier, the better
• Powdered sugar: Sweetens and softens the cheesecake center. Always sift so it blends right in
• White vinegar: Brings out that classic tang and helps the base stay tender
• Whipped cream (optional): Makes everything a bit fancier—homemade is best if you’ve got the time
• Heavy whipping cream: Whip it up icy cold for a fluffy, dreamy filling
• Cream cheese: The heart of the cheesecake. Use the regular, full fat kind for ultimate creaminess
• Cocoa powder: Gives those chocolatey notes. Go with natural, unsweetened so your cake stays nice and red
• Large eggs: Help hold the batter together and make it fluffy—room temp mixes best
• Baking powder and baking soda: Team up to make your cake rise. Double check they’re fresh!
• Salt: Boosts the cocoa and balances sweetness. Fine sea salt spreads best
• Vegetable oil: Keeps that base super moist, even after a chill. Neutral types like canola are perfect
• Vanilla extract: Rounds out the flavors in cake and filling. Always reach for pure if you can
• Red food coloring: For that wow-worthy color! Gel always pops more than liquid
• Buttermilk: Adds tenderness. Real cultured is best, or make a quick swap with lemon juice
• All purpose flour: Gives the cake its backbone, but don’t forget to use a fresh stash for fluffiness
• Fresh strawberries for topping: For a sweet finish on top. Pick ones that are bright and firm
• Granulated sugar: Sweetens the base while keeping it soft. Fine sugar melts in easier

Simple Step-by-Step

Garnish and Serve:

Just before eating, pop on fresh strawberry halves and a swirl of whipped cream if you’d like

Chill to Set:

Pop the cake into the fridge for at least 4 hours (overnight is perfect) so the cheesecake layer can get nice and firm for easy slicing

Assemble Layers:

Once the base is totally cool, gently lift it out, set it on your favorite plate, and spread that strawberry cream cheese filling right on top—smooth it out to the edges

Whip and Fold Cream:

Take a cold bowl and beat heavy cream until super thick. Gently fold this into your strawberry cheese mix for an airy, dreamy texture

Stir in Strawberries:

Mix in those puréed strawberries until the color is even. Taste it—you want that berry zing to come through

Add Sugar and Vanilla:

Slowly sprinkle in powdered sugar and vanilla, beating everything until it's light and lump-free

Beat the Cream Cheese:

Start your cheesecake layer by beating soft cream cheese until smooth and fluffy

Bake the Cake Base:

Pour your blended batter in the pan, spread the top flat, and bake 25–30 minutes—you're looking for a clean toothpick. Don’t bake it dry; it should stay soft. Cool fully in the pan

Combine Wet and Dry:

Add the dry to the wet slowly, stirring gently and stopping as soon as you can’t see powder—no extra mixing or you’ll lose the tenderness

Mix the Wet Ingredients:

In a fresh bowl, whisk together the oil, eggs, vanilla, buttermilk, red coloring, and vinegar till it’s fully smooth

Mix the Dry Ingredients:

Drop all the flour, sugar, cocoa, salt, baking powder, and soda into a bowl and sift together. Get rid of lumps so your batter’s silky

Preheat Oven:

Turn the oven to 350°F or 175°C and let it get hot. Line a 9-inch springform with parchment, then grease so your cake slips out easily

Highlight

This was such a crowd-pleaser at our summer potluck. The best part for me? That fresh berry topping my kids always try to swipe before I cut the first slice

How to Keep It Fresh

Stick it in the fridge with a loose cover when you’re done making it. Lasts up to three days. If you want those lovely slices, chill well overnight and wipe the knife clean each time you cut

Swaps & Substitutes

Try raspberries for a twist if you’re out of strawberries. No buttermilk? Stir a tablespoon of vinegar or lemon juice into a cup of milk and let it sit 5 minutes—does the trick. Gel food color makes that red much bolder than liquid

Best Ways to Serve

Pour a cup of coffee or a cold glass of milk to go with it. Lay it on a bright white platter and scatter extra strawberries around for wow factor. On holidays, toss on a couple mint sprigs for a pretty green touch

Where It Comes From

Red velvet comes from the South, known for its fun color and subtle cocoa twist. Adding cheesecake and strawberries updates it, but it still brings all the classic nostalgia

Recipe FAQs

→ Can I go with frozen strawberries in the cream?

Yep, frozen berries work. Just let them thaw out fully and get rid of any extra water before pureeing, so you don’t end up with a soggy filling.

→ How early can I put this dessert together?

Feel free to build and chill it up to a day in advance. Wait ‘til right before serving to toss on the fresh toppings for the best look.

→ Got an option if I don’t have buttermilk for the base?

Absolutely—just mix some regular milk with a splash of lemon juice or vinegar. It acts a lot like buttermilk and does the trick.

→ Can I skip heavy cream for the cheese layer?

If you want it thicker, go ahead and leave out the cream or swap with whipped topping. Just remember, it’ll change the texture up a bit.

→ Tips for cutting super tidy slices?

Grab a sharp knife, dunk it in hot water, dry it off, and cut. Wipe and dip between cuts and you’ll get those clean, pretty pieces.