Decadent Red Velvet Strawberry Cheesecake You'll Love

This Red Velvet Strawberry Cheesecake is a stunning dessert that perfectly blends rich flavors and vibrant colors, making it an irresistible choice for any celebration.

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Prep Time 30

Cook Time 30

Chill Time 4

Total Time 5

Servings: 8 slices

Course: Desserts

Cuisine: American

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake

2 cups All-Purpose Flour Provides structure; replace with gluten-free flour for a gluten-free option.
1 cup Granulated Sugar Adds sweetness; can substitute with coconut sugar for a lower glycemic choice.
1 teaspoon Baking Powder Acts as a leavening agent; ensure it’s fresh for optimal rise.
1 teaspoon Baking Soda Also a leavening agent; works in tandem with vinegar for lift.
1 teaspoon Salt Enhances flavor; this ingredient balances the sweetness perfectly.
1 tablespoon Cocoa Powder Adds richness and depth; use Dutch-processed for a milder taste.
1 cup Vegetable Oil Provides moisture; can be swapped for melted coconut oil.
1 cup Buttermilk (room temperature) Contributes to tenderness; you can substitute with milk and vinegar.
2 Large Eggs (room temperature) Binds the ingredients; flax eggs can be used as a vegan alternative.
1 tablespoon Red Food Coloring Gives signature color; gel form is a great alternative to liquid.
1 teaspoon Vanilla Extract Adds depth of flavor; choose pure vanilla for the best taste.
1 teaspoon White Vinegar Activates baking soda and adds tenderness; can use lemon juice as a substitute.

For the Cheesecake Filling

16 ounces Cream Cheese (softened) The base for the cheesecake; ensure it's at room temperature for a smooth mixture.
1 cup Powdered Sugar Sweetens the filling; this ingredient is crucial for texture.
1 cup Heavy Whipping Cream Creates a light and fluffy texture; consider a dairy-free option if needed.
1 cup Fresh Strawberries (pureed) Provides flavorful color for the cheesecake; frozen strawberries can work if thawed well.
1 cup Fresh Strawberries (halved) For topping; opt for seasonal strawberries for best flavor.

For Serving

1 cup Whipped Cream Optional garnish that enhances the visual appeal and flavor of your dessert; homemade is always best!

Equipment

Oven
9-inch springform pan
Mixing bowls
Electric mixer
Spatula

Method

Preparation

Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a large mixing bowl, sift together all-purpose flour, granulated sugar, baking powder, baking soda, salt, and cocoa powder.
In another bowl, whisk together vegetable oil, buttermilk, large eggs, red food coloring, vanilla extract, and white vinegar until well combined.
Carefully fold the wet mixture into the dry ingredients until just combined, avoiding overmixing.
Pour the batter into the prepared springform pan and smooth the top. Bake for 25 to 30 minutes, or until a toothpick comes out clean.
Let the cake cool completely in the pan.
Beat softened cream cheese until smooth. Gradually add powdered sugar and a splash of vanilla extract, mixing until combined.
Fold in the pureed fresh strawberries for fruity flavor.
In a separate bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the strawberry mixture.
Once completely cooled, remove the cake from the pan and place it on a serving platter. Spread the cheesecake filling on top.
Chill the cheesecake in the refrigerator for at least 4 hours.
Garnish with fresh strawberry halves and optional whipped cream before serving.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 35gProtein: 5gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 10IUVitamin C: 5mgCalcium: 5mgIron: 4mg

Notes

Chill the cheesecake overnight for the best flavor and texture. Use seasonal strawberries for best taste and consider experimenting with different fruit purees.

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