Red Velvet Strawberry Cheesecake
A vibrant dessert that combines the rich flavors of red velvet cake with a creamy cheesecake filling, layered with fresh strawberries for an irresistible treat.
Ingredients
For the Cake
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
For the Cheesecake Filling
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract (for cheesecake)
- 1 cup heavy whipping cream
- 1 pound fresh strawberries, hulled and sliced
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a round cake pan.
- In a mixing bowl, combine the flour, sugar, cocoa powder, baking soda, and salt.
- In another bowl, whisk together the vegetable oil, buttermilk, eggs, food coloring, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let it cool completely.
Cheesecake Filling
- Beat the cream cheese and powdered sugar until smooth.
- Add in vanilla extract and mix well.
- In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cheesecake mixture.
Assembling the Cake
- Once the cake is cool, slice it in half horizontally.
- Spread half of the cheesecake filling on the bottom layer and add sliced strawberries.
- Place the top layer of the cake over the strawberries.
- Top the cheesecake with the remaining cheesecake filling and garnish with additional strawberries.
- Chill in the refrigerator for at least 2 hours before slicing and serving.
Notes
For the best results, ensure cream cheese, eggs, and buttermilk are at room temperature before mixing to achieve a smoother batter.