Red Velvet Strawberry Cheesecake – Best Summer Dessert

If you’re searching for the perfect red velvet strawberry cheesecake recipe, look no further—this summer-ready dessert combines the rich flavors of red velvet, the fresh sweetness of strawberries, and the creamy indulgence of cheesecake in one unforgettable treat. Whether you’re a seasoned baker or just starting out, this red velvet strawberry cheesecake is approachable, rewarding, and absolutely unforgettable.

There’s something undeniably magical about the fusion of rich red velvet and fresh strawberries. While cheesecake is already a fan-favorite, this twist takes it to new heights. With the luxurious creaminess of Italian cheesecake and the bold flavor of American-style red velvet, this dessert is your go-to summer showstopper. Whether you’re hosting a backyard barbecue or bringing a dish to a summer potluck, this cake is bound to be the centerpiece. And yes, we’re diving deep into everything from ingredients and timing to pro tips, health-conscious alternatives, and storage secrets—all while highlighting the incredible appeal of red velvet strawberry cheesecake.

If you love vibrant berry flavors in your desserts, don’t miss our Strawberry Cake and Shortcake or get inspired by this season’s must-try Summer Berry Cake.

Ingredients List

To build the perfect red velvet strawberry cheesecake, you’ll start with a rich and fluffy red velvet base:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 tbsp cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup vegetable oil
• 1 cup buttermilk, room temp
• 2 large eggs
• 2 tbsp red food coloring
• 1 tsp vanilla extract
• 1 tsp white vinegar

Cheesecake Layer:

This layer is key to a red velvet strawberry cheesecake’s creamy profile:

• 16 oz cream cheese, softened
• ¾ cup sugar
• 2 large eggs
• ¼ cup sour cream
• 1 tsp vanilla extract
• ¼ cup heavy cream

Strawberry Topping:

Strawberries bring the summery brightness that defines this red velvet strawberry cheesecake:

• 2 cups fresh strawberries, chopped
• ¼ cup sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch
• ¼ cup water

Cream Cheese Frosting:

Red velvet strawberry cheesecake wouldn’t be complete without a decadent cream cheese frosting:

• 16 oz cream cheese, softened
• ½ cup unsalted butter
• 4 cups powdered sugar
• 1 tsp vanilla extract
• ¼ cup heavy cream (optional)

Substitutions: Use gluten-free flour for a GF option or dairy-free alternatives like vegan cream cheese for plant-based baking. You can even infuse the batter with orange zest or espresso powder for unique flavor twists.

Timing

• Prep Time: 40 minutes
• Cook Time: 1 hour 15 minutes
• Chill Time: 4 hours
• Total Time: Approx. 6 hours

This red velvet strawberry cheesecake recipe is about 20% quicker than traditional double-layer cheesecakes thanks to streamlined layering and chilling. It’s great for when you want maximum impact with a manageable time investment.

Step-by-Step Instructions

Step 1: Red Velvet Cake Base

The red velvet component of this red velvet strawberry cheesecake adds color, structure, and a hint of cocoa.

1. Preheat oven to 350°F (175°C). Grease two 9-inch cake pans.
2. Mix flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
3. In another bowl, beat oil and sugar until smooth. Add eggs one at a time, then stir in buttermilk, red food coloring, vanilla, and vinegar.
4. Combine wet and dry ingredients until smooth but do not overmix. Divide into pans and bake 25–30 mins, or until a toothpick inserted comes out clean.
5. Let the cakes cool completely on a wire rack.

Step 2: Cheesecake Layer

The cheesecake layer is what makes this red velvet strawberry cheesecake extra luscious.

1. Lower oven to 325°F (160°C).
2. Beat cream cheese in a large bowl until smooth and creamy. Add sugar gradually, then mix in eggs one at a time. Blend in sour cream, vanilla, and heavy cream until silky.
3. Pour into a greased 9-inch springform pan. For best results, place the pan in a water bath and bake 45–50 mins.
4. Turn off oven, crack the door, and let it cool for 1 hour inside. Then refrigerate at least 2 hours or overnight.

Step 3: Strawberry Topping

The strawberry topping balances the rich red velvet cheesecake layers beautifully.

1. In a medium saucepan, simmer strawberries, sugar, lemon juice, and water over medium heat.
2. Mix cornstarch with a tablespoon of water to form a slurry, then stir it into the simmering fruit.
3. Cook until the sauce thickens, about 3–4 minutes. Remove from heat and let cool completely.
4. Optional: Blend half the strawberries for a smoother topping, or leave it chunky for texture.

Step 4: Cream Cheese Frosting

A silky, tangy frosting is key for a balanced red velvet strawberry cheesecake.

1. Beat cream cheese and butter in a stand mixer or with a hand mixer until light and fluffy.
2. Slowly add powdered sugar and beat until smooth. Add vanilla and a splash of cream for a silky finish.
3. Chill slightly for easier spreading, or use as-is for a light, whipped texture.

Step 5: Assemble the Cake

Now it’s time to bring your red velvet strawberry cheesecake together in style.

1. Place one red velvet cake layer on a cake board or stand. Spread a thin layer of frosting on top.
2. Gently place the cheesecake layer on top and add more frosting.
3. Top with the second red velvet layer and apply a crumb coat. Chill for 30 minutes.
4. Add final frosting layer, smoothing the sides and top.
5. Spoon the cooled strawberry topping over the center, letting it drip artfully down the edges.
6. Garnish with extra fresh berries and mint sprigs for a stunning finish.

Nutritional Information (Per Serving)

• Calories: 607 kcal
• Carbs: 34g
• Protein: 8g
• Fat: 50g
• Saturated Fat: 29g
• Sugar: 27g
• Sodium: 283mg

Values may vary based on ingredients. For lighter versions of this red velvet strawberry cheesecake, see below.

Healthier Alternatives

• Gluten-Free: Swap in a GF flour blend.
• Low-Sugar: Try erythritol or stevia.
• Lower Fat: Use light cream cheese and Greek yogurt instead of sour cream.
• Dairy-Free: Choose plant-based cream cheese and butter.

For guilt-free indulgence, pair this with lighter options like our Carrot Cake Bread with Cheese Frosting or these irresistible Raspberry Swirled Cheesecake Brownies. They’re proof that you can enjoy dessert while staying mindful of nutrition.

Serving Suggestions

There are so many fun and festive ways to serve red velvet strawberry cheesecake :

• Serve chilled with extra berries and mint leaves for a fresh contrast.
• For parties, slice into mini squares and add a toothpick for easy grabbing.
• Drizzle with dark chocolate or balsamic glaze for a dramatic effect.
• Add crushed freeze-dried strawberries or edible flowers for a vibrant presentation.
• Use festive pans or sprinkles for holidays like Valentine’s Day or 4th of July.

Common Mistakes to Avoid

• Don’t overmix: Leads to dense cake layers.
• No skipping the water bath: Helps prevent cheesecake cracks and dryness.
• Cool thoroughly before layering: Avoids melting your frosting.
• Using cold ingredients: Can create lumps in the batter—room temperature is best.
• Skipping the crumb coat: Leads to uneven frosting and visible crumbs.

Storing Tips

• Store covered in the fridge for up to 5 days. Use a cake dome to maintain freshness.
• Freeze slices individually using parchment paper and airtight containers. Lasts up to 2 months.
• You can make the cheesecake layer 1–2 days ahead to save time on the day of assembly.
• Avoid adding the strawberry topping until just before serving if you want the cake to stay crisp.

Conclusion

Red velvet strawberry cheesecake is summer’s most indulgent, crowd-pleasing dessert. Rich, fruity, and eye-catching—this is a cake that turns moments into memories. Whether you’re new to baking or a seasoned pro, this recipe will earn a spot in your go-to collection.

📩 Love berry-forward baking? Subscribe for more at SofyaRecipes.com and try our Red Velvet Cinnamon Rolls or our popular Creamsicle Cake for your next brunch or summer gathering.

FAQs

Can I use frozen strawberries? Yes, but thaw and drain well to avoid soggy topping.

What if I don’t have buttermilk? Mix 1 cup milk with 1 tbsp vinegar or lemon juice and let sit for 5 minutes.

Can this be made gluten-free? Absolutely! Use a high-quality gluten-free flour mix.

How long should I chill the cake before slicing? At least 1 hour after assembly. Overnight is even better for perfect layers.

What’s the best way to transport this cake? Use a cake carrier and keep chilled with ice packs if traveling. For longer trips, freeze the cake partially before transport for extra stability.