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.