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red velvet strawberry cheesecake

Red Velvet Strawberry Cheesecake – Best Summer Dessert


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  • Author: Sofya Petrova
  • Total Time: 360 minutes
  • Yield: 12 servings 1x

Description

A show-stopping summer dessert that layers vibrant red velvet cake, creamy Italian-style cheesecake, and bright strawberry topping—finished with a silky cream-cheese frosting for the ultimate sweet and tangy treat.


Ingredients

Scale

Red Velvet Cake Base

  • 1½ cups (190 g) all-purpose flour

  • 1 cup (200 g) granulated sugar

  • 1 tbsp (7 g) unsweetened cocoa powder

  • 1 tsp baking powder

  • ½ tsp baking soda

  • ½ tsp salt

  • 1 cup (240 ml) vegetable oil

  • 1 cup (240 ml) buttermilk, room temperature

  • 2 large eggs

  • 2 tbsp red food coloring

  • 1 tsp vanilla extract

  • 1 tsp white vinegar

Cheesecake Layer

  • 16 oz (450 g) cream cheese, softened

  • ¾ cup (150 g) granulated sugar

  • 2 large eggs

  • ¼ cup (60 g) sour cream

  • 1 tsp vanilla extract

  • ¼ cup (60 ml) heavy cream

Strawberry Topping

  • 2 cups (300 g) fresh strawberries, chopped

  • ¼ cup (50 g) granulated sugar

  • 1 tbsp lemon juice

  • 1 tbsp cornstarch

  • ¼ cup (60 ml) water

Cream Cheese Frosting

  • 16 oz (450 g) cream cheese, softened

  • ½ cup (115 g) unsalted butter, softened

  • 4 cups (480 g) powdered sugar

  • 1 tsp vanilla extract

  • 24 tbsp heavy cream (if needed for consistency)


Instructions

  • Bake Red Velvet Layers

    • Preheat oven to 350 °F (175 °C) and grease two 9″ round cake pans.

    • Whisk flour, cocoa, baking powder, baking soda, and salt in a bowl.

    • In another bowl, beat oil with sugar until smooth. Add eggs one at a time, then stir in buttermilk, food coloring, vanilla, and vinegar.

    • Fold wet into dry until just combined. Divide batter between pans and bake 25–30 minutes, until a toothpick comes out clean. Cool completely.

  • Make Cheesecake Layer

    • Lower oven to 325 °F (160 °C).

    • Beat cream cheese until smooth. Gradually add sugar, then mix in eggs one at a time. Stir in sour cream, vanilla, and heavy cream until silky.

    • Pour into a greased 9″ springform pan. Bake in a water bath for 45–50 minutes, until center is almost set. Cool in oven with door ajar for 1 hour, then refrigerate ≥2 hours (or overnight).

  • Prepare Strawberry Topping

    • In a saucepan over medium heat, combine strawberries, sugar, lemon juice, and water.

    • Whisk cornstarch with a little water, then stir into the mixture. Cook 3–4 minutes, until thickened. Cool completely before using.

  • Whip Cream Cheese Frosting

    • Beat cream cheese and butter until light and fluffy.

    • Gradually mix in powdered sugar until smooth, adding heavy cream as needed for spreadability. Chill briefly if too soft.

 

  • Assemble

    • Place one red velvet layer on your cake stand; spread a thin layer of frosting.

    • Carefully top with the chilled cheesecake layer, then frost the top and sides.

    • Add the second red velvet layer, apply a crumb coat, and chill 30 minutes.

    • Finish with a smooth final coat of frosting. Spoon strawberry topping into the center, letting it drip slightly over the edges.

    • Garnish with extra fresh berries and mint sprigs.

Notes

Substitutions & Tweaks

Gluten-Free: Use a 1:1 gluten-free flour blend throughout.

Low-Sugar: Swap sugar for erythritol or stevia (adjust to taste).

Lower Fat: Use light cream cheese and Greek yogurt in the cheesecake.

Dairy-Free/Vegan: Choose plant-based cream cheese, butter, and milk alternatives; use flax “eggs.”

Storage

Refrigerate: Covered, up to 5 days.

Freeze Slices: Individually wrap and freeze ≤2 months; thaw in fridge before serving.

Advance Prep: Bake cake layers and cheesecake 1–2 days ahead; assemble on serving day.

Serving Suggestions

Serve chilled with extra berries and mint leaves.

Cut into mini squares on a dessert platter for parties.

Drizzle with dark chocolate or balsamic glaze for a gourmet touch.

Top with edible flowers or freeze-dried strawberry powder for color.

Common Mistakes to Avoid

Don’t skip the water bath—prevents cracks in the cheesecake.

Avoid overmixing cake batter to keep layers tender.

Use room-temperature dairy for smooth, lump-free batter.

Cool each layer completely before assembly—warm layers will melt frosting.

Apply a crumb coat to seal in crumbs and achieve a clean final finish.

  • Prep Time: 40 minutes
  • Cook Time: 75 minutes

Nutrition

  • Serving Size: 1 slice (1/12 of cake)
  • Calories: 607 kcal
  • Sugar: 27 g
  • Sodium: 283 mg
  • Fat: 50 g
  • Saturated Fat: 29 g
  • Unsaturated Fat: 20.5 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 34 g
  • Fiber: 1.5 g
  • Protein: 8 g
  • Cholesterol: 170 mg