Red Velvet Strawberry Cheesecake

Ingredients

The Base

• 1 ½ cups all-purpose flour
• 1 tablespoon unsweetened cocoa powder
• ½ teaspoon baking soda
• 1 cup sugar
• ¼ cup vegetable oil
• 1 cup buttermilk
• 2 large eggs
• 2 tablespoons red food coloring
• 1 teaspoon vanilla extract
• ½ teaspoon salt

For the Strawberry Cheesecake Layer:

• 16 oz cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup fresh strawberries, puréed
• 1 cup heavy cream, whipped

Instructions on the next page 👇👇

Directions

1. Start by preheating your oven to 350°F (175°C). Grease and flour two round cake pans. This step ensures that your tremendous red velvet cakes won’t stick to the pan and will come out beautifully during baking.

2. In a medium-sized bowl, mix the all-purpose flour, cocoa powder, baking soda, and salt. Combining these dry ingredients first prepares a well-rounded batter that will contribute to the cake’s texture.

3. In a separate, larger bowl, blend together the sugar, vegetable oil, eggs, buttermilk, red food coloring, and vanilla extract. This mixture forms the wet base for your cake. Once combined, gradually add the dry ingredients to the wet ingredients and mix until just combined. Too much mixing can lead to a dense texture, so be mindful of your mixing.

4. Divide the luscious red batter evenly between the prepared cake pans. Bake in your preheated oven for 25-30 minutes. When done, a toothpick inserted in the center should come out clean. Allow the cakes to cool completely in the pans—this is crucial for maintaining their structure when you assemble the cake.

5. Now, let’s prepare the strawberry cheesecake layer. Start by beating the softened cream cheese in a mixing bowl until it becomes smooth and creamy. Then, add the powdered sugar and vanilla extract. Mix until fully combined. Gradually mix in the strawberry purée, allowing the creamy cheese to embrace the vibrant flavors.

6. In a separate bowl, whip the heavy cream until stiff peaks form. This will give your cheesecake layer a light and airy texture. Gently fold the whipped cream into the strawberry cream cheese mixture. Be careful not to over-mix; the goal is to keep it fluffy!

7. Once your red velvet cakes have cooled completely, it’s time to assemble. Place one cake layer on a serving plate and spread a generous layer of strawberry cheesecake mixture on top. Carefully place the second layer on top and then spread more of the strawberry cheesecake mixture over this layer. For an optional touch, you can top with fresh strawberries for a beautiful finish.

8. Finally, chill the assembled cake in the refrigerator for at least 2 hours, allowing the flavors to meld beautifully before serving. This chilling period is key to achieving the proper texture and sliceability.

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