1: Can I use frozen strawberries for the topping?

Totally! Just thaw them first and drain off any extra water, or your sauce will get runny and sad.

2: How do I stop my cheesecake from cracking?

The magic combo: room temp ingredients + gentle mixing + low temp baking + letting it cool slooooow. (And even if it cracks, no worries strawberries hide everything. #LifeHack)

3: Can I make it gluten-free?

Heck yes! Swap the flour in the red velvet base for a 1:1 gluten-free blend (like Bob’s Red Mill). The cheesecake part is already gluten-free unless you do a cookie crust.

4: What if I don’t have buttermilk?

Easy fix: Stir 1 tablespoon of vinegar or lemon juice into 1 cup of regular milk. Let it sit for 5 minutes. Boom. DIY buttermilk.

5: Can I make it ahead for a party?

Absolutely! In fact, cheesecake tastes better when it’s had time to chill. Make it a day ahead, add your strawberry topping the morning of, and get ready to impress.

10 Reasons You’ll Love This Red Velvet Strawberry Cheesecake

Description

A rich, luscious Red Velvet Strawberry Cheesecake combining moist red velvet cake layers, creamy cheesecake, and juicy fresh strawberries with a vibrant glaze. Perfect for celebrations or anytime you crave something unforgettable!

Ingredients

Scale

For the Red Velvet Cake Layers:

2 ½ cups all-purpose flour
2 tablespoons cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
1 tablespoon white vinegar
1 teaspoon vanilla extract
2 tablespoons red food coloring
1 cup unsalted butter, softened
1 ½ cups granulated sugar
2 large eggs

For the Cheesecake Layer:

16 oz cream cheese, softened
½ cup granulated sugar
2 large eggs
½ teaspoon vanilla extract

For the Strawberry Topping:

2 cups fresh strawberries, sliced
½ cup strawberry preserves or jam
2 tablespoons water

For Garnish:

Whipped cream
Whole strawberries

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Instructions

Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
Make the cake layers: In a bowl, whisk flour, cocoa powder, baking soda, and salt. In another bowl, mix buttermilk, vinegar, vanilla, and food coloring.
Cream butter and sugar until fluffy. Add eggs one at a time. Alternate adding dry ingredients and buttermilk mixture, beginning and ending with dry. Mix until smooth.
Divide batter evenly into pans. Bake for 25–30 minutes. Cool completely.
Make the cheesecake: Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla. Pour into a springform pan lined with parchment paper.
Bake at 325°F (160°C) for 35–40 minutes, until center is set. Cool completely.
Assemble: Place one cake layer, add cheesecake layer, then second cake layer. Top with strawberry topping: warm preserves with water, then pour over strawberries.
Decorate: Pipe whipped cream around the top edge and garnish with whole strawberries.

Notes

Make sure all ingredients are at room temperature for the smoothest cheesecake.
Chill assembled cake for at least 2 hours before slicing.
You can swap fresh strawberries for frozen (thawed) in the topping.
Cheesecake and cake layers can be made 1 day in advance.
Use a serrated knife to cut clean slices.

Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 540
Sugar: 38g
Sodium: 380mg
Fat: 31g
Saturated Fat: 19g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 1g
Protein: 7g
Cholesterol: 130mg