Ingredients
- For the red velvet cake layers:
- 1 ½ cups all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ½ cup vegetable oil
- 1 large egg
- ½ cup buttermilk
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- ½ teaspoon white vinegar
- For the cheesecake layer:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- For the strawberry topping:
- 2 cups fresh strawberries, hulled and sliced
- ⅓ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Preheat oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper and lightly grease.
- In a bowl, whisk flour, cocoa powder, baking soda, and salt. In a separate bowl, mix sugar, oil, egg, buttermilk, red food coloring, vanilla, and vinegar until smooth.
- Gently fold the dry ingredients into the wet mixture until combined. Set aside.
- In another bowl, beat cream cheese and sugar until creamy. Add eggs one at a time, then stir in vanilla. Mix until smooth, avoiding overmixing.
- Pour half the red velvet batter into the pan. Spread the cheesecake mixture evenly on top. Add the remaining red velvet batter over the cheesecake layer.
- Bake for 55–65 minutes, or until the center is just set and a toothpick comes out mostly clean. Cool completely, then refrigerate for at least 4 hours.
- For the topping, cook strawberries, sugar, and lemon juice in a saucepan over medium heat. Mix cornstarch and water, add to the pan, and cook until thickened. Let cool.
- Once the cake is fully chilled, spread the cooled strawberry topping over the top. Slice and serve.
Notes
- Substitute strawberries with raspberries or mixed berries for variation.
- Add a layer of chocolate ganache for extra richness before adding the fruit topping.
- Make in cupcake pans for individual servings.
- Use frozen strawberries if fresh aren’t available—thaw and drain first.
- Best served chilled; do not reheat.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 280mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
