Red Velvet Strawberry Cheesecake Layer Recipe

ByJulia
Jump to Recipe· 4.6 from 12 reviews

If you’re anything like me and love a dessert that brings both looks and flavors to the table, then you’re going to adore this Red Velvet Strawberry Cheesecake Layer Recipe. It’s got that perfect twist of classic red velvet cake paired with a luscious, creamy cheesecake layer, all topped off with fresh strawberries and a glossy strawberry preserve glaze. Trust me, it’s as stunning as it is scrumptious—your friends will think you bought it from a fancy bakery, but you made it yourself. Let me walk you through how to nail it every time.

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Why This Recipe Works

  • Balanced Layers: The red velvet cake is moist and tender, perfectly complemented by the smooth, creamy cheesecake layer.
  • Fresh Strawberry Touch: The strawberry topping adds a fresh, fruity contrast that brightens each bite beautifully.
  • Simple Yet Show-Stopping: Though it looks sophisticated, this layered dessert is actually straightforward to make at home.
  • Versatile for Special Occasions: From birthdays to dinner parties, this recipe impresses every time without a ton of fuss.
Red Velvet Strawberry Cheesecake Layer, Red Velvet dessert, Strawberry cheesecake recipe, Elegant layered cakes, Easy strawberry cheesecake - A slice of cake with three layers sits on a white plate. The bottom layer is dark red and crumbly, the middle layer is thick and creamy white, and the top layer is smooth and glossy red. Fresh strawberries with green leaves are placed on top, adding a bright red and green contrast. The background has a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Every ingredient in this Red Velvet Strawberry Cheesecake Layer Recipe plays a crucial role in creating the perfect texture and flavor harmony. Here’s a quick look at what you’ll need and why each one is a star in this dessert.

Red Velvet Strawberry Cheesecake Layer, Red Velvet dessert, Strawberry cheesecake recipe, Elegant layered cakes, Easy strawberry cheesecake - Flat lay of a small mound of all-purpose flour in a simple white ceramic bowl, a small white bowl of granulated sugar, a small white bowl containing cocoa powder, a small white bowl with baking powder, a small white bowl with baking soda, a small white bowl of salt, a small white bowl of vegetable oil, a small white bowl of buttermilk, two whole uncracked brown eggs, a small white bowl of vanilla extract, a small white bowl of red gel food coloring, a small white bowl of white vinegar, a block of cream cheese on a simple white ceramic plate, a cup of fresh whole strawberries with green leaves intact arranged naturally on a white ceramic plate, a small white bowl of strawberry preserves, and a swirl of fresh whipped cream placed on a small white ceramic plate, all ingredients fresh and natural, balanced and symmetrical layout, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • All-purpose flour: The base for the cake that gives structure but keeps it tender when balanced with the right wet ingredients.
  • Cocoa powder: Adds subtle chocolate flavor and depth without overpowering the red velvet profile.
  • Vegetable oil: Keeps the cake moist and soft, which is essential for that melt-in-your-mouth texture.
  • Buttermilk: Reacts with baking soda to help make the cake light and fluffy.
  • Red food coloring (preferably gel): Brings that iconic rich red hue without thinning the batter.
  • Cream cheese: The star of the cheesecake layer — make sure it’s softened for a smooth batter and no lumps.
  • Strawberries & preserves: Fresh strawberries bring juiciness, while the preserves add a glossy, sweet finish.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love making this recipe my own depending on the occasion or what’s in season. You can easily adjust the strawberry element or even swap in raspberry preserves for a tart twist. Let yourself experiment a bit—you’ll find your favorite version in no time.

  • Variation: Once, I added a hint of cinnamon to the cheesecake layer, which gave it a cozy warmth that was a total hit during a holiday party.
  • Dietary Twist: You can use dairy-free cream cheese and coconut milk yogurt to make this recipe vegan-friendly without losing creamy goodness.
  • Change up the berries: Swap strawberries for blueberries or blackberries for a fun color and flavor swap.

Step-by-Step: How I Make Red Velvet Strawberry Cheesecake Layer Recipe

Step 1: Prepare and Bake the Red Velvet Cake Layer

Start by preheating your oven to 350°F (175°C), and grease and line an 8-inch round cake pan with parchment paper—it really helps you lift the cake out smoothly later. In a large bowl, whisk together your dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt. Separately, mix the wet ingredients, including the all-important red food coloring and vinegar—they’re what give red velvet its signature tang and color. Gently fold the wet into the dry until just combined; overmixing will make your cake dense, and that’s something neither of us wants! Bake for 25-30 minutes—keep an eye on it and check with a toothpick to avoid overbaking, which easily dries the cake out. Let it cool completely before moving to the next step.

Step 2: Craft the Creamy Cheesecake Layer

While your cake is cooling, it’s time for the cheesecake magic. Beat the softened cream cheese and sugar until you get a silky smooth texture—this prevents any lumps that can ruin the feeling of creaminess. Add the eggs one at a time, beating well after each addition, then stir in vanilla for that comforting aroma. Pour this mixture into a greased 8-inch springform pan so you can easily free the cheesecake later. Bake it gently at 325°F (160°C) for 40-45 minutes until it’s just set but still slightly jiggly in the center. This keeps it luscious and not overcooked. Let it cool fully, then refrigerate for at least two hours to firm up.

Step 3: Assemble and Add the Strawberry Topping

Once both layers are nicely chilled and set, place the red velvet cake on your serving platter. Gently place the cheesecake layer on top—taking your time here prevents any cracks or breaks. Heat your strawberry preserves in a small saucepan just until melted, then spread this glossy topping evenly over the cheesecake. Top with fresh, sliced strawberries for that fresh burst of flavor and texture. Finally, add a swirl of whipped cream for extra elegance and creaminess. Chill everything together for another 1-2 hours to let the flavors marry beautifully.

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Pro Tips for Making Red Velvet Strawberry Cheesecake Layer Recipe

  • Gel Food Coloring is Your Best Friend: I switched from liquid to gel food coloring years ago, and it made my red velvet layers vibrant without messing with the batter consistency.
  • Avoid Overmixing: It’s tempting to make a perfectly smooth batter, but gentle folding keeps your cake tender and moist.
  • Low-Speed Mixing for Cheesecake: Mixing cream cheese on high speed can whip in too much air, causing cracks—keeping it slow and steady is the trick I learned by trial and error.
  • Use Springform for Cheesecake Ease: Baking the cheesecake in a springform pan makes it a breeze to assemble without damage, which I wish I knew the first time I tried this recipe!

How to Serve Red Velvet Strawberry Cheesecake Layer Recipe

Red Velvet Strawberry Cheesecake Layer Recipe - Serving Suggestion

Garnishes

I love keeping it classic with a swirl of freshly whipped cream and a sprinkle of shaved white chocolate for a touch of elegance. Sometimes I add a few mint leaves for a pop of color and freshness—it really makes the dessert pop on the plate and smells amazing.

Side Dishes

This dessert is rich enough to stand alone, but pairing it with a light green tea or a scoop of vanilla bean ice cream elevates the whole experience, balancing richness with a little refreshing bite.

Creative Ways to Present

For special occasions, I’ve tried layering this cheesecake in individual mason jars for adorable, portable desserts. Another fun idea is layering mini red velvet cupcakes with cheesecake filling and strawberry glaze for a bite-sized festive treat everyone loves.

Make Ahead and Storage

Storing Leftovers

Leftover slices keep best covered tightly with plastic wrap and stored in the fridge. I usually put them on a cake stand with a glass dome to protect from fridge odors. They stay fresh and creamy for up to five days, perfect for indulging over a few afternoons.

Freezing

Freezing this dessert worked surprisingly well for me. I slice it first, then wrap each piece tightly in plastic wrap and aluminum foil before storing in a freezer-safe container. When ready to enjoy, I thaw it overnight in the fridge and it’s almost as good as fresh!

Reheating

I don’t usually reheat this cheesecake layer recipe, since it’s best enjoyed chilled. If you want to warm up a slice just a bit, let it sit at room temperature for 10–15 minutes to soften slightly without melting the cheesecake.

FAQs

  1. Can I make the red velvet cake and cheesecake layers ahead of time?

    Absolutely! You can bake both layers a day in advance and keep them wrapped tightly in the fridge. This actually makes assembly and serving easier, and allows the flavors to meld beautifully once combined.

  2. What if I don’t have buttermilk?

    No worries. Just add 1 tablespoon of lemon juice or white vinegar to 1/2 cup milk, let it sit for 5 minutes, and you’ve got an easy buttermilk substitute that works perfectly for this recipe.

  3. How do I prevent cracks in the cheesecake layer?

    Mix your cheesecake batter slowly to avoid air bubbles, avoid overbaking, and cool it gradually. You can also bake it in a water bath for extra moisture and smooth texture if you want to get fancy.

  4. Can I use frozen strawberries for the topping?

    Yes, but make sure to thaw them completely and drain off any excess liquid before using to keep your topping thick and not watery.

  5. What’s the best way to slice this layered dessert?

    Use a hot knife—briefly run it under hot water, wipe it dry, then slice. Repeat between cuts to get smooth, clean slices without crumbly edges.

Final Thoughts

This Red Velvet Strawberry Cheesecake Layer Recipe really has a special place in my heart. It’s one of those desserts that makes you slow down, savor the moment, and share smiles over every bite. Whether it’s a casual get-together or a fancy celebration, it never fails to bring joy. I hope you enjoy making it as much as I do—and please let me know how your version turns out. Happy baking, friend!

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Red Velvet Strawberry Cheesecake Layer Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 12 reviews
  • Author: Julia
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 4 hours 35 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This Red Velvet Strawberry Cheesecake is a luscious layered dessert featuring a moist red velvet cake base topped with a creamy cheesecake layer, fresh strawberries, and sweet strawberry preserves. Finished with a swirl of whipped cream, it’s perfect for special occasions or indulgent treats.

Ingredients

Red Velvet Cake:

  • 1 1/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup vegetable oil
  • 1/2 cup buttermilk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon red food coloring
  • 1/2 teaspoon white vinegar

Cheesecake Layer:

  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

Topping:

  • 1 cup fresh strawberries, sliced
  • 1/2 cup strawberry preserves
  • Whipped cream for garnish

Instructions

  1. Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  2. Mix Wet Ingredients: In another bowl, combine vegetable oil, buttermilk, egg, vanilla extract, red food coloring, and white vinegar, mixing until smooth.
  3. Combine and Bake Cake: Add the wet ingredients to the dry ingredients and mix until just combined. Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted comes out clean. Allow the cake to cool completely.
  4. Make the Cheesecake Filling: Increase oven temperature to 325°F (160°C). In a large bowl, beat softened cream cheese and sugar until smooth. Add eggs one at a time, beating after each addition, then stir in vanilla extract.
  5. Bake the Cheesecake: Pour the cheesecake mixture into a greased 8-inch springform pan. Bake for 45 minutes or until set. Let cool completely, then refrigerate for at least 2 hours.
  6. Assemble the Layers: Place the cooled red velvet cake on a serving platter. Carefully place the chilled cheesecake layer on top of the cake.
  7. Prepare Strawberry Topping: Heat strawberry preserves in a small saucepan until melted and thickened. Cool slightly, then spread evenly over the cheesecake layer.
  8. Add Fresh Strawberries and Garnish: Arrange sliced fresh strawberries on top of the preserves. Add a swirl of whipped cream as garnish.
  9. Chill Before Serving: Refrigerate the assembled cake for an additional 2 hours to set flavors and ensure proper texture before slicing and serving.

Notes

  • Use gel red food coloring for a vibrant red color without affecting the cake texture.
  • Avoid overmixing the cake batter to keep it soft and moist.
  • Check cake doneness with a toothpick to prevent overbaking and dryness.
  • Use room temperature cream cheese for a smooth, lump-free cheesecake filling.
  • Mix cheesecake batter at low speed to avoid cracking during baking.
  • Optional: bake cheesecake in a water bath for a silky texture.
  • Fresh strawberries are best, but thawed and drained frozen strawberries work as well.
  • Cool strawberry topping before spreading to avoid running.
  • Refrigerate the finished cake for at least 4 hours or overnight for optimal flavor and texture.
  • Store leftovers in the refrigerator for up to 5 days or freeze slices tightly wrapped for up to 2 months.
  • Use a hot knife wiped clean between cuts for neat slices.
  • Garnish with whipped cream, chocolate shavings, or extra strawberries for an elegant presentation.

Nutrition

  • Serving Size: 1 slice (1/8 of cake)
  • Calories: 450 kcal
  • Sugar: 35 g
  • Sodium: 280 mg
  • Fat: 30 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 15 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 40 g
  • Fiber: 2 g
  • Protein: 6 g
  • Cholesterol: 85 mg

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