Red Velvet Strawberry Cheesecake is a showstopping dessert that unites two classics: the rich, velvety texture of red velvet cake and the creamy indulgence of vanilla cheesecake. Finished with a glossy strawberry glaze, fresh berries, and swirls of whipped cream, this dessert is as beautiful as it is delicious — a perfect centerpiece for holidays, birthdays, and special celebrations.

Why You’ll Love This Recipe

This recipe is an irresistible fusion of flavors and textures. The soft and slightly tangy red velvet cake layers perfectly complement the smooth, rich cheesecake filling. The strawberry topping adds a fresh, fruity brightness that balances the decadence of the cake. Visually stunning and layered with flavor, it’s an ideal dessert for those who want to impress guests with a bakery-style treat made at home.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Red Velvet Cake Layers:

all-purpose flour
sugar
baking soda
cocoa powder
salt
eggs
vegetable oil
buttermilk
red food coloring
vanilla extract
white vinegar

For the Cheesecake Filling:

cream cheese, softened
granulated sugar
vanilla extract
egg
sour cream

For the Strawberry Topping:

fresh strawberries, halved
strawberry glaze or sauce
whipped cream, for garnish

directions

Make the Cheesecake Layer:
Preheat the oven to 325°F (160°C). Line a springform pan with parchment paper. In a bowl, beat the cream cheese and sugar until smooth. Add the egg, vanilla extract, and sour cream. Mix until well combined. Pour into the pan and bake for 35–40 minutes, or until set. Cool completely, then freeze to make it easier to stack.
Make the Red Velvet Cake Layers:
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In one bowl, sift together the flour, sugar, baking soda, cocoa powder, and salt. In another bowl, whisk the eggs, oil, buttermilk, red food coloring, vanilla extract, and white vinegar. Gradually mix the wet ingredients into the dry ingredients until smooth. Divide the batter between the pans and bake for 25–30 minutes. Let cool completely.
Assemble the Cake:
Place one red velvet cake layer on a serving plate. Carefully add the cheesecake layer on top, followed by the second red velvet layer.
Decorate:
Spoon the strawberry glaze over the top layer, letting it gently drip down the sides. Arrange fresh halved strawberries on top and pipe whipped cream rosettes around the edge. Chill for at least 1 hour before serving.

Servings and timing

Prep Time: 30 minutes
Cooking Time: 1 hour
Total Time: 3 hours (including chilling)
Servings: 12 slices
Calories per Serving: Approximately 520 kcal

Variations

Berry swap: Use raspberries or blueberries instead of strawberries for a twist in flavor.
Chocolate upgrade: Add mini chocolate chips to the cheesecake layer for extra indulgence.
No-bake option: Use a no-bake cheesecake filling if you prefer not to bake that layer.
Frosted version: Cover the entire cake with cream cheese frosting for a traditional red velvet look.
Nutty addition: Sprinkle chopped pecans or walnuts between layers for added crunch.

storage/reheating

Refrigerator: Store the cake in the refrigerator, covered, for up to 5 days.
Freezer: Freeze individual slices by wrapping them tightly in plastic wrap and placing them in airtight containers for up to 2 months. Thaw overnight in the refrigerator.
Reheating: This dessert is best served chilled or at room temperature; reheating is not recommended.

FAQs

Can I make this cake in advance?

Yes, you can prepare all components a day in advance and assemble before serving.

How do I keep the cheesecake layer from cracking?

Avoid overbaking and allow it to cool gradually. Freezing before stacking also helps maintain structure.

Can I use store-bought cake mix?

Yes, a red velvet cake mix can be used to save time, though homemade offers better flavor.

Is the cheesecake layer baked or no-bake?

This recipe includes a baked cheesecake layer, which gives it a firm texture suitable for stacking.

Can I use frozen strawberries for the topping?

Yes, but be sure to thaw and drain them well to avoid excess moisture.

Do I need a springform pan for the cheesecake?

A springform pan is ideal for easy removal, but a standard round cake pan lined with parchment can also work.

What if I don’t have buttermilk?

Substitute with 1 cup of milk mixed with 1 tablespoon of vinegar or lemon juice, and let sit for 5 minutes.

How do I get smooth cheesecake?

Use room temperature ingredients and beat until smooth without overmixing, which can introduce air bubbles.

Can I use gelatin in the glaze?

If you want a firmer set, you can use a gelatin-based glaze instead of a sauce-style one.

What’s the best way to slice this cake cleanly?

Use a sharp knife dipped in hot water and wiped dry between each cut for clean slices.

Conclusion

Red Velvet Strawberry Cheesecake is the ultimate celebration dessert — visually stunning and irresistibly rich. The velvety cake, creamy cheesecake center, and sweet strawberry topping create a harmony of flavors that’s perfect for any festive occasion. Whether you’re baking for a holiday, a birthday, or simply to indulge, this dessert is guaranteed to impress and delight.