Velvet Strawberry Layer Cake

Turn any party into a memorable event with this eye-catching sweet treat fusion. This decadent creation combines soft red velvet cake with smooth strawberry cheesecake, making a bold dessert that's as tasty as it appears. Every mouthful offers just the right mix of chocolate-infused red velvet and juicy strawberry notes.

Whipping up this cheesecake takes me back to my early days at a bakery, where I picked up the subtle craft of cheesecake baking. The mix of textures - from the soft cake to the velvety cheesecake - works pure wonder for your taste buds.

Key Ingredients:

• Gel food coloring: More potent than liquid types and won't mess up your batter consistency
• Heavy cream: You'll need at least 36% fat to get the right structure
• Dutch-process cocoa powder: Gives richer taste and nicer color than regular cocoa
• Buttermilk: The real cultured stuff makes the red velvet part super soft
• Fresh strawberries: Look for deeply red, sweet-smelling ones without white tops for best taste
• Cream cheese (full-fat blocks): The backbone of any good cheesecake, let it warm up first for best mixing

How To Make It:

Batter Mixing:

Slowly add the dry mix to your wet stuff in three batches, mixing on low just till they come together. Scrape the bowl sides often for even mixing. Stir that teaspoon of white vinegar in last.

Cheesecake Part Creation:

Turn oven down to 325°F (163°C). Whip 32 ounces of softened cream cheese until totally smooth. Slowly add in 1 cup sugar, then mix in 1 cup sour cream and ½ cup heavy cream. Add 4 eggs one by one, mixing slowly. Fold in 1½ cups strawberry puree and 1 teaspoon vanilla extract.

Putting It All Together:

Pour your cheesecake mix over the cooled red velvet base. Set it in a water bath and bake for 60-70 minutes until edges firm up but middle still jiggles slightly. Let it cool in the oven with door open for an hour.

Red Velvet Base:

Put your oven rack in the middle and heat to 350°F (175°C). Get an 8-inch springform pan ready by greasing it well and putting parchment on the bottom. Wrap the outside with thick foil.

Dry Stuff Prep:

In a big bowl, sift 2½ cups all-purpose flour, ¼ cup Dutch-process cocoa powder, 1½ teaspoons baking powder, ¼ teaspoon baking soda, and ½ teaspoon salt together. This gets rid of lumps for better mixing.

Wet Stuff Mix:

Using a stand mixer with the paddle, beat 1½ cups granulated sugar and ½ cup vegetable oil till well mixed. Add 2 large eggs one at a time, beating after each. Mix in 1 cup buttermilk, 2 teaspoons vanilla extract, and 1 tablespoon red gel food coloring.

Save it

From all my baking experience, using fresh strawberries really makes this dish stand out. I've noticed berries from local farms at peak season give you the brightest flavor and prettiest natural pink color.

Getting That Perfect Feel:

The secret to nailing the texture comes down to watching your temps and how you mix things. Whenever I make this cheesecake, I make sure everything's warmed to room temperature before I start. This simple trick stops lumps and gives you that silky smooth finish we all want.

Making Beautiful Swirls:

When you fold in the strawberry puree, do it gently to keep the air in your batter. I've found through many attempts that working the mix too much leaves you with a heavy, dense cheesecake instead of the airy, creamy one we're going for.

Getting The Water Bath Right:

A good water bath makes the moist air needed for even baking. I always wrap my springform pan in three layers of heavy-duty foil so water can't get in and ruin the crust.

Changing With The Seasons:

When strawberries are at their peak, I often use twice as many for topping. The way fresh berries play against the creamy cheesecake makes an amazing combo my family always asks for again.

Save it

After tweaking this recipe for years, I've realized it's not just dessert - it's a showstopper that brings happiness to every gathering. The mix of red velvet and strawberry cheesecake creates a taste experience that folks can't forget and always come back wanting more.

Common Questions

→ Can I make this in advance?

Absolutely, prepare up to two days ahead and keep in the fridge. Add berries just before serving.

→ Will frozen berries work?

Sure, just defrost them completely and drain well before using.

→ Why didn’t my filling firm up?

Make sure the cream cheese is soft and whipped cream is beaten stiff enough.

→ Can I freeze leftovers?

Yep, store in the freezer for a month. Let it slowly thaw overnight in the fridge.

→ Do I really need buttermilk?

You can mix 1 cup of milk with 1 tablespoon of lemon juice as a swap.