Have you ever tried combining the rich cocoa-tinged flavor of a classic Red Velvet Cake with the creamy tang of a cheesecake and the fresh brightness of strawberries?
Which layer do you look forward to most in a layered dessert — the cake, the cheesecake, or the fruit topping?
What would you serve alongside this dessert: a strong coffee, a cup of tea, or maybe a scoop of vanilla ice-cream?
Would you prefer this served chilled, at room temperature, or warmed slightly?
Ingredients
For the Red Velvet Cake Layers:
1½ cups all-purpose flour
1 cup sugar
1 tsp baking soda
1 tbsp unsweetened cocoa powder
½ tsp salt
1 cup buttermilk
¾ cup vegetable oil
2 large eggs
1 tbsp red food coloring
1 tsp vanilla extract
1 tsp white vinegar
1 tsp white vinegar
For the Cheesecake Layer:
16 oz (about 450 g) cream cheese, softened
½ cup sugar
2 large eggs
½ cup sour cream
1 tsp vanilla extract
For the Strawberry Topping:
I’ll assume you’ll use fresh strawberries + sugar/lemon to create a fresh, slightly juicy topping. Many strawberry-cheesecake recipes use fresh berries, sugar, perhaps a bit of lemon juice and optional cornstarch or gelatin to set.
About 2 cups fresh strawberries, hulled and sliced
~¼ to ½ cup granulated sugar (adjust depending on berry sweetness)
1 Tbsp lemon juice (optional, for brightness)
Optional: ~1 Tbsp cornstarch (mixed with a little water) to thicken if desired
Preparation Method (detailed)
- Pre-heat & prepare your pans.
Pre-heat your oven to 350 °F (≈175 °C) for the cake layers.
Grease (and optionally flour) two 9-inch round cake pans, or one large depending on your layering plan.
Line the bottom of each pan with parchment paper for easier removal.
- Make the Red Velvet Cake Layers.
In a medium-sized bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt until well blended.
In a separate large bowl, whisk together the buttermilk, vegetable oil, eggs, red food coloring, vanilla extract and white vinegar until smooth.
Gradually add the dry mixture into the wet mixture, mixing just until combined and smooth (do not over-mix).
Divide the batter evenly between the two prepared cake pans.
Bake for ~25-30 minutes or until a toothpick inserted in the centre comes out clean. (Exact time may vary depending on your oven.)
Remove from oven and allow to cool in the pans 10 minutes, then turn out onto wire racks to cool completely.
- While the cake layers cool, prepare the Cheesecake Layer.
Ensure the cream cheese is fully softened at room temperature (this helps avoid lumps).
In a large mixing bowl, beat the softened cream cheese and sugar together on medium speed until smooth and creamy (about 2-3 minutes).
Add the eggs one at a time, mixing gently after each until fully incorporated.
Then add the sour cream and vanilla extract and mix until smooth and homogeneous.
(If you like, you could pour this cheesecake mixture into a springform pan and bake it as a separate layer; or you can build the cake by placing one red velvet layer, then cheesecake on top, then the second red velvet—whichever assembly you prefer.)
If baking the cheesecake layer: Pre-heat oven to ~325 °F (≈160-165 °C). Pour mixture into greased 9-inch springform pan, bake until the edges are set but the centre still slightly wobbly (approx 40-45 minutes) then turn off oven, crack oven door, let cheesecake cool gradually for ~1 hour in the oven, then transfer to fridge for at least 2-4 hours (or overnight)
If you are assembling directly between cake layers: wait until your cake layers are fully cooled, then pour cheesecake batter atop first cake layer in the pan, and bake as above (or treat as no-bake if your cheesecake layer is prepared that way).
- Prepare the Strawberry Topping.
While the cheesecake is chilling/cooling, hull and slice your strawberries.
In a small saucepan over medium heat, combine the strawberries, sugar, and lemon juice. Allow the mixture to come to a light simmer and syrupy consistency, stirring occasionally.
If you want a thicker topping, mix the cornstarch with a little cold water to make a slurry, then stir into the hot strawberry mixture and cook 1-2 more minutes until slightly thickened. Then remove from heat and let cool to room temperature (chilling in fridge improves the set)
Alternatively, you could simply macerate the strawberries (toss with sugar and lemon ) and skip cooking if you prefer fresh fruit texture.
- Assemble the Dessert.
If you baked your cheesecake layer separately: place one of the cooled red velvet cake layers on your serving plate or cake board.
Spread a thin layer of your cheesecake mixture / or place the baked cheesecake layer on top of the first cake layer.
If you used two cake layers: place the second cake layer on top of the cheesecake.
Pour the cooled strawberry topping over the assembled layers, allowing some to gently drip down the sides if you like a dramatic effect.
Refrigerate the fully assembled cake for at least 4 hours, preferably overnight, to allow everything to set and the flavours to meld.
- Serve and enjoy.
Remove the cake from the fridge ~20 minutes before serving so that it comes slightly closer to room temperature (makes slicing cleaner).
For clean slices, dip a sharp knife in hot water, wipe dry, slice, wipe the knife between cuts. The contrast of red velvet, creamy cheesecake and bright strawberry topping is lovely.
Keep leftovers covered and refrigerated — will stay well for 3-4 days.
Tips and Notes
Make sure your cream cheese is fully softened at room temperature to avoid lumps in the cheesecake layer.
Don’t over-bake the cheesecake layer — when the centre is just slightly jiggly, you’re done; it will continue to set as it cools.
Using buttermilk and vinegar in the red velvet cake layer helps achieve that tender crumb and classic flavour of red velvet.
Chill the assembled dessert well — this gives you clean layers, good flavour melding, and nice texture.
For striking presentation: garnish with fresh whole or halved strawberries, maybe a light dusting of cocoa or red velvet cake crumbs.
