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A stunning dessert that layers moist red velvet cake with silky cheesecake and a vibrant strawberry topping—perfect for any celebration.

If you’re searching for a dessert that turns heads before the first bite is ever taken, this Red Velvet Strawberry Cheesecake is the one. With its bold red velvet base, ultra-creamy cheesecake center, and glossy fresh strawberry topping, every slice delivers elegance, flavor, and a little bit of drama.

This dessert is ideal for birthdays, holidays, or any special gathering where you want to impress without complicated techniques. With simple ingredients and clear steps, you’ll create a bakery-style treat that tastes as unforgettable as it looks.

Ingredients

For the Red Velvet Cake Base

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 tablespoon cocoa powder
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon red food coloring
• ½ cup buttermilk
• 1 teaspoon white vinegar

For the Cheesecake Layer

• 3 packages (8 oz each) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• ⅓ cup sour cream
• 2 tablespoons all-purpose flour

For the Strawberry Topping

• 2 cups fresh strawberries, sliced
• ¼ cup granulated sugar
• 1 tablespoon lemon juice

Instructions

Step 1: Prepare the Pan

1. Preheat oven to 350°F (175°C).
2. Grease a 9-inch springform pan and line the bottom with parchment paper for smooth release.

Step 2: Make the Red Velvet Cake Base

3. In a mixing bowl, whisk flour, sugar, cocoa powder, baking powder, and salt.
4. Add softened butter and mix until the texture resembles coarse crumbs.
5. In another bowl, whisk eggs, vanilla extract, red food coloring, buttermilk, and vinegar.
6. Pour the wet ingredients into the dry mixture and mix gently until combined.
7. Spread the red velvet batter evenly into the prepared pan.

Step 3: Prepare the Cheesecake Layer

8. Beat cream cheese until smooth and creamy.
9. Add sugar gradually and continue mixing.
10. Mix in the eggs one at a time.
11. Stir in vanilla, sour cream, and flour until the mixture becomes silky.
12. Pour cheesecake batter over the red velvet layer.

Step 4: Bake

13. Bake for 50–60 minutes, or until the center is slightly jiggly but set around the edges.
14. Allow the cheesecake to cool completely, then chill for at least 4 hours or overnight.

Step 5: Make the Strawberry Topping

15. Combine strawberries, sugar, and lemon juice in a saucepan over medium heat.
16. Cook for 5–7 minutes until the berries soften and the juices thicken slightly.
17. Let the mixture cool completely before spreading it over the chilled cheesecake.

Step 6: Serve

18. Remove the cheesecake from the springform pan.
19. Slice with a warm knife for clean edges and serve chilled.

Pro Tips

• Use room-temperature cream cheese for the smoothest cheesecake texture.
• Avoid overmixing the batter to prevent cracks.
• Chill overnight for the cleanest slices and best flavor.
• Wipe the knife clean between cuts for perfect layered presentation.

Why This Recipe Works

• Combines three textures: moist cake, creamy cheesecake, and fresh fruit topping.
• The flavor balance is exceptional—rich cocoa notes, tangy cheesecake, and bright berries.
• Great make-ahead dessert that looks professionally made.
• Perfect for holidays, birthdays, anniversaries, and parties.

Substitutions & Variations

Ingredient Swaps

• Sour cream: Use Greek yogurt.
• Strawberries: Replace with blueberries, raspberries, or mixed berries.
• Buttermilk: Make your own by mixing ½ cup milk with 1 teaspoon vinegar.

Flavor Variations

• Add a chocolate ganache drizzle for extra richness.
• Swirl some strawberry purée into the cheesecake layer before baking.
• Fold mini chocolate chips into the red velvet batter.

Make-Ahead, Storage & Reheating Guide

Make Ahead

• Bake the cheesecake 1–2 days in advance.
• Prepare the topping up to 24 hours before serving and store it separately.

Storage

• Refrigerate tightly covered for up to 5 days.
• Keep topping in a separate container for best freshness.

Freezing

• Freeze whole or sliced (wrapped tightly) for up to 1 month.
• Thaw overnight in the refrigerator.

Serving Ideas

• Add a dollop of fresh whipped cream.
• Garnish with whole strawberries or mint leaves.
• Serve with a glass of chilled rosé or sparkling cider.
• Plate with a drizzle of strawberry or chocolate sauce.

Nutrition (Per Serving Estimate)

• Calories: ~450
• Fat: 28g
• Carbohydrates: 44g
• Protein: 7g
• Fiber: 1g

Frequently Asked Questions

Can I use gel or powdered food coloring?

Yes. Gel coloring gives stronger color with less liquid. Powder also works well.

Why is vinegar added to the cake batter?

It reacts with cocoa and buttermilk to create a tender crumb and enhance the cake’s signature texture.

How do I know the cheesecake is done?

The center should jiggle slightly when the pan is gently shaken; it will firm up as it cools.

Can I make this recipe a day ahead?

Absolutely—chilling overnight improves the texture and flavor.

What can I use instead of sour cream?

Plain Greek yogurt is the best substitute.

This Red Velvet Strawberry Cheesecake brings together color, flavor, and irresistible texture in one unforgettable dessert. With its moist red velvet base, creamy cheesecake layer, and glossy homemade strawberry topping, it’s a dessert worthy of any celebration. Whether you’re baking for a special event or simply treating yourself, this recipe delivers stunning results with straightforward steps. Enjoy every decadent slice!

Red Velvet Strawberry Cheesecake

An elegant red velvet strawberry cheesecake featuring creamy layers, fresh berry topping, and bakery-quality flavor perfect for holidays and celebrations.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Chilling Time 4 hours hrs

Total Time 5 hours hrs 30 minutes mins

Course Dessert

Cuisine American

Servings 12

Calories 450 kcal

Ingredients

  

For the Red Velvet Cake Base

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 tbsp cocoa powder
• 1 tsp baking powder
• ½ tsp salt
• ½ tsp unsalted butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• 1 tbsp red food coloring
• ½ cup buttermilk
• 1 tsp white vinegar

For the Cheesecake Layer

• 3 packages (8 oz each) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• ⅓ cup sour cream
• 2 tbsp all-purpose flour

For the Strawberry Topping

• 2 cups fresh strawberries, sliced
• ¼ cup granulated sugar
• 1 tbsp lemon juice

Instructions

 

• Prepare the Pan

  Preheat oven to 350°F (175°C).

  Grease a 9-inch springform pan and line the bottom with parchment paper for smooth release.
• Make the Red Velvet Cake Base

  In a mixing bowl, whisk flour, sugar, cocoa powder, baking powder, and salt.

  Add softened butter and mix until the texture resembles coarse crumbs.

  In another bowl, whisk eggs, vanilla extract, red food coloring, buttermilk, and vinegar.

  Pour the wet ingredients into the dry mixture and mix gently until combined.

  Spread the red velvet batter evenly into the prepared pan.
• Prepare the Cheesecake Layer

  Beat cream cheese until smooth and creamy.

  Add sugar gradually and continue mixing.

  Mix in the eggs one at a time.

  Stir in vanilla, sour cream, and flour until the mixture becomes silky.

  Pour cheesecake batter over the red velvet layer.
• Bake

  Bake for 50–60 minutes, or until the center is slightly jiggly but set around the edges.

  Allow the cheesecake to cool completely, then chill for at least 4 hours or overnight.
• Make the Strawberry Topping

  Combine strawberries, sugar, and lemon juice in a saucepan over medium heat.

  Cook for 5–7 minutes until the berries soften and the juices thicken slightly.

  Let the mixture cool completely before spreading it over the chilled cheesecake.
• Serve

  Remove the cheesecake from the springform pan.

  Slice with a warm knife for clean edges and serve chilled.

Notes

• Ensure all dairy ingredients are at room temperature.
• Chill thoroughly before slicing for clean layers.
• Swap strawberries for any seasonal berry variety.
• Use a springform pan for best results.

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