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Indulgent red velvet strawberry cheesecake with creamy frosting and fresh strawberries
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Indulgent Red Velvet Strawberry Cheesecake

This show-stopping dessert combines rich red velvet cake with creamy cheesecake, topped with luscious strawberries, creating a sweet and decadent treat perfect for special occasions.
Prep Time30 minutes
Cook Time1 hour 45 minutes
Total Time2 hours 15 minutes
Course: Dessert
Cuisine: American
Keyword: cheesecake, Layer Cake, Occasion Dessert, Red Velvet, Strawberry Dessert
Servings: 12 slices
Calories: 400kcal

Ingredients

For the Red Velvet Cake Layers

  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking soda
  • 1 tsp cocoa powder
  • 0.5 tsp salt
  • 1 cup vegetable oil
  • 1 large egg
  • 0.5 cup buttermilk
  • 2 tbsp red food coloring
  • 1 tsp vanilla extract
  • 1 tsp white vinegar

For the Cheesecake Layer

  • 16 oz cream cheese, softened
  • 0.5 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 0.25 cup sour cream

For the Strawberry Compote

  • 1.5 cups strawberries, chopped
  • 0.25 cup sugar
  • 1 tsp lemon juice
  • 1 tsp cornstarch mixed with 1 tbsp water

For Decoration

  • Fresh whole strawberries
  • Whipped cream
  • Extra strawberry sauce (from compote)

Instructions

Make the Red Velvet Cake Layers

  • Preheat your oven to 175°C (350°F) and prepare two 8-inch cake pans by greasing and lining them.
  • In a mixing bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt.
  • In another bowl, combine the vegetable oil, egg, buttermilk, red food coloring, vanilla extract, and white vinegar.
  • Pour the wet ingredients into the dry and mix until smooth.
  • Divide the batter into the prepared pans and bake for 25-30 minutes.
  • Allow them to cool completely before layering.

Bake the Cheesecake Layer

  • Lower the oven temperature to 160°C (325°F).
  • In a mixing bowl, beat the cream cheese until silky smooth.
  • Gradually add the sugar, then incorporate the eggs one at a time.
  • Mix in the vanilla extract and sour cream.
  • Pour this mixture into a lined 8-inch cake pan placed in a larger tray filled with hot water.
  • Bake for 45-50 minutes.
  • Let the cheesecake cool in the oven with the door slightly ajar; chill for at least 4 hours or overnight.

Make the Strawberry Compote

  • In a saucepan, combine the chopped strawberries, sugar, and lemon juice.
  • Cook over medium heat for about 5 minutes until the strawberries start releasing their juices.
  • Add the cornstarch mixture and stir until thickened.
  • Remove from heat and let cool.

Assemble the Cake

  • Start by placing one of the red velvet cake layers onto a plate.
  • Spread half of the strawberry compote over the cake layer.
  • Position the chilled cheesecake layer on top of the compote.
  • Spread the remaining compote over the cheesecake.
  • Place the second red velvet cake layer on top, completing the assembly.

Decorate

  • Pipe whipped cream over the top of the cake in your desired design.
  • Adorn with fresh strawberries and drizzle with any leftover strawberry sauce from the compote.

Notes

Ensure your cream cheese is at room temperature for a smooth filling. You can also switch up the toppings according to the season or your mood.