Red Velvet Strawberry Cheesecake

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Red Velvet Strawberry Cheesecake — Easy Strawberry Cheesecake Recipe

I still remember the first time I made this Red Velvet Strawberry Cheesecake for my family’s summer picnic: the kitchen smelled like cocoa and vanilla, my hands were dusted with powdered sugar, and my grandma insisted on sampling a slice before it even cooled. That bite — moist, tender red velvet layered with creamy cheesecake and bright fresh strawberries — felt like the best of celebrations in one forkful. This dessert blends the Southern charm of red velvet cake with the classic American love of cheesecake and strawberry shortcake, making it a perfect centerpiece for birthdays, holidays, or any day you want to make special.

Red Velvet Strawberry Cheesecake

Who is this recipe for?

  • This recipe is for home bakers who love a show-stopping dessert — great for weekend bakers, dessert lovers, and anyone who enjoys combining cake with a creamy filling.

Core ingredients overview:

  • This recipe uses pantry-friendly baking staples (1 ½ cups all-purpose flour, 1 cup granulated sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt, 1 tablespoon cocoa powder) along with moistening agents and flavorings (1 cup vegetable oil, 1 cup buttermilk, 2 large eggs, 1 tablespoon red food coloring, 1 teaspoon vanilla extract). The cheesecake layer relies on 8 oz cream cheese and 1 cup powdered sugar, finished with 1 cup fresh strawberries, sliced, and 1 cup heavy cream whipped into soft peaks to create a light, creamy filling.

Tools & Ingredients

Tools

  • Mixing bowls (medium and large) — for combining dry and wet ingredients separately.
  • Electric hand mixer or stand mixer — speeds up creaming and whipping tasks.
  • Whisk — for smoothing wet ingredients and beating the batter by hand if needed.
  • Rubber spatula — for folding and scraping bowls cleanly.
  • 9-inch round cake pan (or two 8-inch pans) — shapes your cake layers.
  • Parchment paper — prevents sticking and eases removal.
  • Measuring cups and spoons — ensure accurate measurements.
  • Cooling rack — cools cake evenly.
  • Knife and cutting board — for slicing strawberries and splitting the cake.
  • Oven — for baking the cake layer.

Ingredients (with benefits)

  • 1 ½ cups all-purpose flour — provides structure for the cake.
  • 1 cup granulated sugar — sweetens and tenderizes the crumb.
  • 1 teaspoon baking powder — adds lift and lightness.
  • 1 teaspoon baking soda — works with buttermilk to help rise and create a tender texture.
  • ½ teaspoon salt — balances flavors and enhances sweetness.
  • 1 tablespoon cocoa powder — gives red velvet its subtle chocolate note.
  • 1 cup vegetable oil — keeps the cake moist and tender.
  • 1 cup buttermilk, room temperature — reacts with baking soda for a soft crumb and adds tang.
  • 2 large eggs — bind ingredients and contribute to structure and richness.
  • 1 tablespoon red food coloring — creates the signature vibrant red color.
  • 1 teaspoon vanilla extract — adds warm, familiar flavor depth.
  • 8 oz cream cheese, softened — the creamy, tangy base for the cheesecake layer.
  • 1 cup powdered sugar — sweetens and smooths the cream cheese filling.
  • 1 cup fresh strawberries, sliced — adds freshness, color, and bright acidity.
  • 1 cup heavy cream — whips into soft peaks to lighten the cheesecake filling.

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and lightly flour a 9-inch cake pan and line the bottom with parchment paper for easy removal.
  2. In a large bowl, combine 1 ½ cups all-purpose flour, 1 cup granulated sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt, and 1 tablespoon cocoa powder. Whisk to blend evenly.
  3. In another bowl, whisk together 1 cup vegetable oil, 1 cup buttermilk (room temperature), 2 large eggs, 1 tablespoon red food coloring, and 1 teaspoon vanilla extract until smooth and combined.
  4. Pour the wet ingredients into the dry ingredients and gently mix with a spatula or whisk until just combined. Do not overmix.
  5. Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
  6. Remove the cake from the oven and let it cool completely on a cooling rack. Once cooled, use a serrated knife to slice the cake horizontally in half to create two layers.
  7. For the cheesecake filling, beat 8 oz softened cream cheese with 1 cup powdered sugar until smooth and creamy using an electric mixer on medium speed.
  8. In a separate bowl, whip 1 cup heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until light and homogenous.
  9. Place the bottom cake layer on a serving plate. Spread a generous layer of the cheesecake filling over it.
  10. Arrange 1 cup sliced fresh strawberries evenly over the cheesecake layer.
  11. Place the top cake layer over the strawberries. Spread additional cheesecake filling on top and decorate with more sliced strawberries as desired.
  12. Chill the assembled cake for at least 1 hour to set the filling for cleaner slices. Slice with a sharp knife and serve chilled or at cool room temperature.
Red Velvet Strawberry Cheesecake

Red Velvet Strawberry Cheesecake
FAQ

  • Can I freeze this recipe?
    • Yes. Wrap the cake tightly in plastic wrap and aluminum foil, or store slices in an airtight container. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
  • What can I use instead of red food coloring?
    • You can use natural beet powder or a concentrated freeze-dried strawberry powder for pink hues, though the color will be less vivid than with red food coloring.
  • Can I make the cheesecake filling ahead of time?
    • Yes. Prepare the cream cheese filling and keep it covered in the refrigerator for up to 2 days. Whip fresh heavy cream right before folding for best texture.
  • Is it possible to make this as individual servings?
    • Absolutely. Bake the cake batter in muffin tins or small tart pans and assemble with the cheesecake filling and strawberries for mini desserts.

Tips & Tricks

  • Room temperature ingredients: Ensure eggs, buttermilk, and cream cheese are at room temperature for smoother mixing and a lump-free filling.
  • Don’t overmix the batter: Mix until just combined to keep the cake tender and avoid a dense texture.
  • Chill before slicing: Refrigerate the assembled cake for at least an hour so the filling firms up, giving you clean, even slices.
  • Fresh strawberries: Use ripe, firm strawberries for the best flavor and texture; macerate with a teaspoon of sugar if they’re underripe to draw out juices.

Conclusion

If you’d like a step-by-step video walkthrough, check out this Strawberry Red Velvet Cheesecake (video) – Tatyanas Everyday Food for helpful visuals. For another clear written guide and variations, see Easy Red Velvet Strawberry Cheesecake. If you prefer a no-bake twist or want inspiration for a simpler assembly, take a look at Red Velvet Cheesecake (no bake cheesecake!) – Carlsbad Cravings.

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