Red Velvet Strawberry Layers

This layered dessert combines a moist red velvet cake base with a creamy strawberry-infused cheesecake center and fresh macerated strawberries on top. It delivers a beautiful balance of richness and fruitiness, perfect for celebrations or whenever you want to impress without complicated prep. Chilling the cheesecake thoroughly is key to achieving clean slices and the best texture. Leftovers keep well for a few days, so you can enjoy the elegance of this dessert beyond the first serving.

I first made this for my anniversary dinner and the entire table went silent after the first bite. It was a beautiful, perfect moment of sweet indulgence that sticks with me.

Ingredients

• All purpose flour: Provides structure to the cake base use the spoon and level method to measure accurately for best texture
• Granulated sugar: Sweetens both the cake and cheesecake layers finely granulated sugar blends smoothly
• Unsweetened cocoa powder: Gives the red velvet its signature richness Dutch process cocoa delivers deeper flavor
• Baking powder and baking soda: Essential for lift and lightness check expiration dates for reliable rise
• Salt: Enhances overall flavor fine sea salt distributes evenly
• Vegetable oil: Keeps the cake moist even after chilling choose a neutral flavor to not overpower
• Buttermilk: Tenderizes the crumb and adds subtle tang make your own by adding lemon juice or vinegar to milk if needed
• Eggs: Bind and provide structure for both layers use room temperature eggs
• Red food coloring: Creates the classic red hue gel food coloring offers richer color without thinning batter
• Vanilla extract: Warms the flavor profile pure vanilla extract tastes best
• White vinegar: Reacts with baking soda to boost leavening and deepen red color
• Cream cheese: Makes the creamy smooth cheesecake filling full fat and softened is important for texture
• Sour cream: Adds tang and creaminess to balance richness
• Heavy cream: Enriches and smooths the cheesecake
• Fresh strawberries: Featured in both filling and topping ripe berries at peak season give best brightness and flavor
• Lemon juice: Adds freshness and balances sweetness in the strawberry topping

Instructions

Preheat and Prep:

Preheat oven to three hundred fifty degrees Fahrenheit. Line the bottom of an eight inch springform pan with parchment paper and lightly grease the sides. This setup ensures easy release after baking.

Mix Dry Ingredients:

Sift together flour sugar cocoa powder baking powder baking soda and salt into a large mixing bowl. Sifting removes lumps and creates a smooth dry base for the batter.

Combine Wet Ingredients:

In a separate bowl whisk vegetable oil buttermilk egg red food coloring vanilla and white vinegar until fully emulsified. This helps create a streak free smooth batter.

Make the Cake Batter:

Pour wet ingredients into the dry mixture and stir gently until just combined. Overmixing can toughen the cake. Pour the batter into the prepared pan and smooth the surface evenly.

Bake the Cake:

Bake for twenty five to thirty minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan on a wire rack before proceeding.

Lower Oven Temperature:

Reduce oven temperature to three hundred twenty five degrees Fahrenheit to prepare for the cheesecake layer.

Beat the Cream Cheese:

Use an electric mixer to beat softened cream cheese until completely smooth and lump free. This step is critical for a silky filling.

Incorporate Cheesecake Ingredients:

Add sugar and beat until combined. Mix in sour cream and heavy cream. Beat in eggs one at a time incorporating each fully before adding the next. Finally stir in vanilla and strawberry puree until evenly blended.

Assemble the Layers:

Spoon the cheesecake filling gently over the cooled red velvet cake. Smooth the top carefully to avoid disturbing the cake.

Bake the Cheesecake:

Place the pan on a baking sheet and bake for sixty to seventy minutes until edges are slightly puffed and the center is just set but still slightly jiggly.

Cool Gradually:

Turn off the oven and crack the door open. Let the cheesecake rest inside for one hour. This gradual cooling prevents cracks by reducing temperature shock.

Chill Thoroughly:

Transfer the cheesecake to the refrigerator and chill at least four hours or preferably overnight for the best texture and flavor.

Prepare the Topping:

In a bowl toss sliced strawberries with sugar and lemon juice. Let sit for ten minutes until the berries release juices and look glossy.

Finish and Serve:

Remove the cheesecake from the springform pan and top generously with macerated strawberries. Slice carefully and serve well chilled for optimal taste and texture.

The strawberry element always brings back memories of long summers picking berries with my sister followed by late night baking. It adds a special nostalgic brightness that lifts the richness perfectly.

Storage Tips

Store leftover cheesecake in an airtight container in the refrigerator and eat within three days. For longer storage wrap individual slices tightly in plastic wrap then foil and freeze for up to one month. Defrost in the refrigerator overnight before serving. Avoid thawing at room temperature to maintain the texture.

Ingredient Substitutions

Greek yogurt can replace sour cream with no loss of flavor or texture. When fresh strawberries are out of season use thawed frozen berries for the puree and topping. Gel food coloring provides stronger color punch compared to liquid without affecting batter consistency.

Serving Suggestions

For the cleanest slices warm your knife slightly and wipe between each cut. Add a dollop of whipped cream or fresh mint sprigs for an elegant finish. This dessert pairs beautifully with a bold coffee or a chilled glass of rosé to balance richness.

Chill thoroughly and slice with a warm knife for the best presentation. This dessert rewards the extra patience and makes any celebration feel special.

Common Recipe Questions

→ Can I use frozen strawberries for the topping?

Yes, thaw and drain frozen strawberries well before macerating to avoid excess liquid affecting the topping's texture.

→ How do I prevent the cheesecake from cracking?

Use room temperature ingredients and cool the dessert gradually in the oven. Placing a pan of hot water nearby can help maintain even heat and prevent cracks.

→ Can this dessert be made in advance?

Absolutely. Prepare it a day before and chill overnight to enhance flavor and slicing texture.

→ What is a good substitute for buttermilk?

Mix 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice for a quick homemade substitute.

→ How should leftovers be stored?

Keep leftovers in an airtight container refrigerated for up to three days. For longer storage, freeze individual slices wrapped tightly and thaw in the refrigerator before serving.