If you’re dreaming of a dazzling showstopper for your next celebration, you have to try Red Velvet Strawberry Cheesecake. This stunning dessert is a symphony of flavors: luscious red velvet cake, a dreamy vanilla cheesecake center, tangy strawberry compote, and cloud-like cream cheese frosting. Every bite tastes like a party, and yet, it’s a recipe you can absolutely make at home. Whether it’s for Valentine’s Day, a birthday, or just an excuse to treat yourself, you’ll fall in love with the layers of color, flavor, and fun packed into every slice of Red Velvet Strawberry Cheesecake.
Ingredients You’ll Need
Great desserts start with simple, quality ingredients, and every component in this beauty has a purpose. From the rich cocoa in the cake to the fresh zing of the strawberries, each element adds its own magic to create that signature taste and gorgeous look you’ll love in Red Velvet Strawberry Cheesecake.
- All-purpose flour: Forms the foundation of the red velvet layers, ensuring structure and a tender crumb.
- Unsweetened cocoa powder: Brings subtle chocolate depth, giving red velvet its signature flavor.
- Baking soda: Helps the cake rise beautifully, guaranteeing those light and fluffy layers.
- Salt: Balances and intensifies the sweetness, letting all the flavors shine.
- Granulated sugar: Sweetens both the cake and cheesecake while keeping everything moist and delicious.
- Vegetable oil: Keeps the cake layers super tender and moist.
- Eggs (for both cheesecake and cake): Bind the cake and cheesecake layers, adding structure and richness.
- Buttermilk: The secret to velvety, tangy red velvet cake with its iconic melt-in-your-mouth texture.
- Vanilla extract: Infuses both the cake and cheesecake with mellow warmth you can taste in every bite.
- White vinegar: Reacts with the baking soda and cocoa powder to give that classic red velvet flavor and appealing color.
- Red food coloring: Either liquid or gel, brings that vibrant red hue red velvet is known for—the wow factor!
- Cream cheese (for cheesecake and frosting): The heart of the cheesecake layer and frosting; tangy, creamy, and absolutely irresistible.
- Sour cream: Adds velvety tang to the cheesecake, helping it stay smooth and creamy.
- Powdered sugar: Perfect for the cream cheese frosting, guaranteeing a silky, smooth texture.
- Strawberries (fresh or frozen): Bring a burst of fruity brightness for the compote and lovely garnish.
- Lemon juice: Zings up the strawberry compote with citrusy freshness.
- Cornstarch: Thickens the strawberry compote to make those fruity layers distinct.
- Unsalted butter: Whips into the frosting for extra creaminess and rich flavor.
How to Make Red Velvet Strawberry Cheesecake
Step 1: Prepare the Cheesecake Layer
Start with the creamy heart of this dessert: the cheesecake. Preheat your oven to 325°F (160°C). Line a 9-inch springform pan with parchment paper, and give it a little grease so your cheesecake releases with ease. Beat together the cream cheese and sugar until super smooth—no lumps! Add eggs one at a time, mixing well after each, then stir in sour cream and vanilla. Pour this luscious batter into your pan and bake for about 35–40 minutes; it should jiggle slightly in the center when it’s ready. Cool completely, then chill in the fridge for at least 2 hours to help it firm up for those gorgeous layers later.
Step 2: Bake the Red Velvet Cake Layers
While your cheesecake chills, turn your attention to the stunning red velvet layers. Preheat your oven to 350°F (175°C) and line two 9-inch round cake pans. Whisk together your dry ingredients: flour, cocoa, baking soda, and salt. In a separate bowl, beat the sugar and oil, then mix in the eggs, vanilla, vinegar, and plenty of red food coloring for that iconic color. Alternately add your dry ingredients and buttermilk, mixing until just smooth. Divide the batter evenly between your cake pans and bake for 25–30 minutes. Toothpick comes out clean? You’re golden! Let the cakes cool completely.
Step 3: Make the Strawberry Compote
Strawberry compote takes this Red Velvet Strawberry Cheesecake right over the top. In a saucepan, combine sliced strawberries, sugar, and lemon juice. Cook over medium heat until the berries are juicy and fragrant—about 5 minutes. Stir in your cornstarch slurry (cornstarch whisked with a bit of water) and cook briefly until it thickens up into a glossy jammy sauce. Set aside to cool. The flavors meld as it rests, making each morsel burst with berry goodness.
Step 4: Cream Cheese Frosting
In a mixing bowl, blend softened butter and cream cheese until creamy and completely smooth—no lumps allowed! Gradually add powdered sugar, about a cup at a time, then finish with vanilla extract. This creamy, tangy frosting is just the thing to tie those layers together and make the whole cake sing. Don’t skimp, and be sure to save enough for both the filling and that dreamy outer layer.
Step 5: Assemble the Red Velvet Strawberry Cheesecake
Now for the magic moment: assembly! Place one red velvet cake layer on your serving plate. Spread a thin layer of cream cheese frosting, then gently place the chilled cheesecake layer on top. Add an even layer of strawberry compote over the cheesecake, letting that gorgeous red color really pop. Top with your second red velvet cake layer, then coat the whole masterpiece with the remaining cream cheese frosting. Smooth it out for bakery-style beauty or swirl it for some playful personality.
Step 6: Frost and Decorate
Show off your style! Add fresh halved or whole strawberries for a vibrant, fresh look. If you saved any cake scraps, crumble them on top or around the sides for a pop of color and texture. The garnishes add that final flourish, making this cake look as impressive as it tastes.
Step 7: Chill Before Serving
Patience pays off here. Chill the entire cake for at least an hour before slicing. This helps the layers set for clean cuts and lets the flavors meld into something truly irresistible. The anticipation is worth every second as you cut into those beautiful layers of Red Velvet Strawberry Cheesecake.
How to Serve Red Velvet Strawberry Cheesecake
Garnishes
Garnishing Red Velvet Strawberry Cheesecake is a chance to get creative and add drama. Try a crown of fresh strawberries—halved for a fan effect or whole for classic elegance. Sprinkle red velvet crumbs on top and around the base for a bakery-style finish. A few tiny mint leaves can add just the right pop of color if you’re feeling fancy!
Side Dishes
You don’t need much alongside this dessert, but if you’re planning a dessert spread, pair your cake with a side of lightly sweetened whipped cream or a scoop of vanilla bean ice cream. A little espresso or a fruity herbal tea makes for a lovely balance, cutting through the richness without overpowering the flavors.
Creative Ways to Present
Go beyond the classic slice! For a fun twist, serve individual mini Red Velvet Strawberry Cheesecake trifles in clear glasses—layering cubes of cake, cheesecake, compote, and frosting. Or, create elegant layered cake jars for picnics and parties. You can even use a large biscuit cutter to create adorable single-serve rounds, perfect for a dessert buffet or afternoon tea.
Make Ahead and Storage
Storing Leftovers
Red Velvet Strawberry Cheesecake holds up beautifully in the fridge. Cover the cake loosely with plastic wrap or store slices in an airtight container. It will stay fresh and delicious for about 4–5 days—if it lasts that long! The flavors actually deepen with a day or two in the fridge, making leftovers a real treat.
Freezing
Want to savor this cake over time? You can freeze it! For best results, slice the cake and wrap each piece tightly in plastic wrap, then foil. Tuck the wrapped slices into a freezer bag. They’ll keep their flavor and texture for up to 2 months. Thaw overnight in the fridge for best results.
Reheating
While Red Velvet Strawberry Cheesecake tastes best chilled, you can let frozen slices come to room temperature for about 30 minutes before serving if you prefer a softer bite. Avoid using the microwave, which can mess with the texture—gentle thawing is the way to go for perfect layers every time.
FAQs
Can I make the cheesecake and cake layers ahead of time?
Absolutely! Both the red velvet cake layers and the baked cheesecake layer can be made a day or two before assembly. Store them well-wrapped in the refrigerator until you’re ready to layer everything together. This makes the process feel totally manageable, even for big events.
How do I get clean, sharp slices when cutting the cake?
The key to perfect slices is chilling! Refrigerate the assembled Red Velvet Strawberry Cheesecake for at least an hour before cutting. Use a sharp, large knife dipped in hot water, wiping clean between cuts, to get those crisp, bakery-style slices.
Can I use store-bought strawberry jam instead of homemade compote?
If you’re short on time, good-quality strawberry jam will work, but the bright flavor and soft texture of homemade compote does make a difference. The compote adds fresh, tangy notes that tie the cheesecake and red velvet layers together perfectly.
How do I adapt this recipe for cupcakes or mini cakes?
For a fun twist, bake the red velvet cake in cupcake tins and prepare mini cheesecakes in a muffin pan. Top each with compote and a generous swirl of frosting—perfect for parties or gifting! Just reduce baking times and watch closely so the layers don’t overcook.
What if I don’t have buttermilk?
No worries! You can make a quick substitute by stirring 1 tablespoon of lemon juice or vinegar into 1 cup of milk. Let it sit for 5 minutes, then use as directed. This homemade version works beautifully in the red velvet layers.
Final Thoughts
If you’re craving a dessert that’s as striking as it is delicious, Red Velvet Strawberry Cheesecake is pure joy in cake form. It’s the kind of treat that makes any gathering feel special, and you’ll love seeing the faces light up as you serve it. So gather your ingredients, enjoy the process, and get ready to wow with every slice!