Red Velvet Strawberry Delight (Printer-Friendly)

A velvety red velvet base combined with rich strawberry cream and fresh berries for balance.

# What You'll Need:

→ Cake Base

01 - 2 1/2 cups all-purpose flour
02 - 1 1/4 cups granulated sugar
03 - 2 tablespoons unsweetened Dutch-processed cocoa powder
04 - 1 teaspoon baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon fine sea salt
07 - 1 cup vegetable oil
08 - 1 cup buttermilk (or 1 cup milk mixed with 1/2 tablespoon lemon juice/vinegar)
09 - 2 large eggs at room temperature
10 - 1 tablespoon red gel food coloring
11 - 1 teaspoon pure vanilla extract
12 - 1 teaspoon white vinegar

→ Cheesecake Filling

13 - 680 grams (24 oz) full-fat cream cheese, softened
14 - 1 cup granulated sugar
15 - 1/2 cup sour cream (or plain Greek yogurt)
16 - 1/2 cup heavy cream
17 - 3 large eggs at room temperature
18 - 1 teaspoon pure vanilla extract
19 - 3/4 cup pureed fresh strawberries

→ Strawberry Topping

20 - 1 1/2 cups sliced fresh strawberries
21 - 2 tablespoons granulated sugar
22 - 1 tablespoon fresh lemon juice

# Steps to Follow:

01 - Preheat oven to 350°F. Line bottom of an 8-inch springform pan with parchment paper and lightly grease sides to ensure easy release.
02 - Sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt into a large bowl for a smooth, lump-free base.
03 - In a separate bowl, whisk vegetable oil, buttermilk, eggs, red gel food coloring, vanilla extract, and vinegar until emulsified to prevent streaks.
04 - Gradually pour wet mixture into dry ingredients, stirring gently until just combined to avoid toughening. Pour batter into prepared pan and smooth surface.
05 - Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan on wire rack completely before adding cheesecake layer.
06 - Lower oven temperature to 325°F in preparation for baking the cheesecake filling.
07 - Using an electric mixer, beat softened cream cheese until smooth and lump-free to ensure creamy filling.
08 - Add sugar and blend fully. Mix in sour cream and heavy cream. Add eggs one at a time, beating thoroughly after each addition. Stir in vanilla extract and pureed strawberries until uniform.
09 - Spoon cheesecake filling evenly over cooled red velvet base in springform pan and smooth top carefully to preserve layers.
10 - Place pan on a baking sheet and bake for 60 to 70 minutes until edges are slightly puffed and center is just set.
11 - Turn off oven, crack open door, and let cheesecake rest inside for one hour to prevent surface cracking by minimizing temperature shock.
12 - Transfer to refrigerator and chill for at least 4 hours or overnight to develop proper texture for clean slicing.
13 - Combine sliced strawberries with sugar and lemon juice, tossing gently. Let sit for 10 minutes until berries release juices and appear glossy.
14 - Remove chilled cheesecake from springform pan and generously top with macerated strawberries. Slice and serve cold for optimal flavor and texture.

# Extra Suggestions:

01 - Use room temperature ingredients to achieve a smooth, lump-free filling and avoid cracking.
02 - Chilling is essential for clean slices and flavor development.
03 - Red velvet color results from cocoa, vinegar, and food coloring interaction.
04 - Leftovers can be refrigerated up to three days or frozen for one month if wrapped tightly.

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