Few desserts capture hearts quite like the Red Velvet Cheesecake Cake with Strawberry Topping, a stunning fusion of two beloved treats. This layered masterpiece brings together the rich, velvety texture of classic red velvet cake with the creamy indulgence of a smooth vanilla cheesecake, all crowned with a glossy, fresh strawberry topping. Every bite delivers a symphony of flavors and textures that feel both familiar and delightfully new. Whether you’re celebrating a special occasion or simply craving a show-stopping dessert, this Red Velvet Cheesecake Cake with Strawberry Topping will quickly become your go-to recipe.

Red Velvet Cheesecake Cake with Strawberry Topping Recipe - Recipe Image

Ingredients You’ll Need

This recipe calls for simple, essential ingredients that come together to create magic. Each plays its part in adding the perfect balance of flavor, color, and texture that makes the Red Velvet Cheesecake Cake with Strawberry Topping so memorable.

All-Purpose Flour: The foundation for the tender red velvet cake base.
Granulated Sugar: Sweetens both the cake and cheesecake layers perfectly.
Unsweetened Cocoa Powder: Adds a subtle chocolate note characteristic of red velvet.
Baking Soda: Helps the cake rise for that light, fluffy crumb.
Salt: Enhances all flavors and balances the sweetness.
Large Eggs: Bind ingredients and contribute to the cake’s richness.
Buttermilk: Adds tanginess and moisture for that signature velvet texture.
Vegetable Oil: Keeps the cake tender and moist.
Vanilla Extract: Brings warmth and depth to both cake and cheesecake layers.
White Vinegar: Reacts with baking soda to lighten and lift the cake.
Red Food Coloring: Gives the cake its iconic vibrant red hue.
Cream Cheese (for cheesecake and frosting): Provides smooth, creamy richness.
Sour Cream: Ensures the cheesecake layer stays luscious and slightly tangy.
Unsalted Butter: Creates a velvety cream cheese frosting.
Powdered Sugar: Sweetens and thickens the frosting to perfection.
Fresh Strawberries: Essential for the fruity, fresh topping and glaze.
Lemon Juice: Brightens and balances the strawberry glaze.
Cornstarch: Thickens the strawberry glaze for a glossy finish.

How to Make Red Velvet Cheesecake Cake with Strawberry Topping

Step 1: Bake the Red Velvet Cake Layer

Start by preheating your oven to 350°F (175°C). Mix together the all-purpose flour, granulated sugar, cocoa powder, baking soda, and salt for your base. Add in the wet ingredients including the egg, buttermilk, vegetable oil, vanilla extract, white vinegar, and red food coloring—this mixture creates the iconic and vibrant red velvet cake batter. Pour the batter into a 9-inch springform pan. Bake for 20–25 minutes until the cake is just set. Let it cool completely in the pan to prepare for the next layer.

Step 2: Prepare and Bake the Cheesecake Layer

Reduce your oven temperature to 300°F (150°C). In a bowl, beat together the softened cream cheese, granulated sugar, eggs, vanilla extract, and sour cream until the filling is utterly smooth and creamy. Pour this luscious cheesecake mixture directly over the cooled red velvet cake base, layering it gently and evenly. Bake the combined layers for 40–50 minutes until only the edges are set and the center still wobbles just slightly. After baking, cool the cake and chill it overnight to allow the layers to firm up beautifully.

Step 3: Make the Strawberry Glaze

The strawberry topping is what transforms this cake from delicious to dazzling. In a saucepan over medium heat, combine fresh strawberries, granulated sugar, and lemon juice, letting the mixture gently simmer to release those sweet, tangy flavors. Stir in the cornstarch-water mixture to thicken the glaze to the perfect consistency. For that lovely finish, you can either strain the glaze until smooth or leave it a bit chunky for extra texture. Let it cool completely before using.

Step 4: Whip Up the Cream Cheese Frosting

To frost this beauty, beat together softened cream cheese and unsalted butter until creamy and smooth. Add sifted powdered sugar gradually, blending it with vanilla extract and a pinch of salt. Whip the frosting until light, fluffy, and irresistible. Reserve about half a cup of the frosting for piping decorative borders later.

Step 5: Assemble and Decorate Your Cake

Carefully release the chilled cake from the springform pan and place it on a serving plate. Spread the cream cheese frosting evenly over the top and sides for that classic creamy finish. Pour the cooled strawberry glaze gently over the cake’s center, allowing it to drip naturally over the sides for a gorgeous look. Use your reserved frosting or extra whipped cream to pipe pretty borders around the edges. Garnish generously with fresh sliced strawberries and finish with a light dusting of powdered sugar for that oh-so-professional touch.

How to Serve Red Velvet Cheesecake Cake with Strawberry Topping

Garnishes

Fresh strawberries are the star garnish here, lending a fresh, juicy burst that complements the creamy cheesecake and smooth cake layers. Consider adding a sprig of fresh mint for a pop of color and a hint of herbal brightness that pairs beautifully with the sweetness.

Side Dishes

This cake is indulgent enough to stand alone, but if you want a little extra, serve slices alongside lightly whipped cream or a scoop of vanilla bean ice cream. A cup of freshly brewed coffee or a floral tea can balance the rich flavors perfectly.

Creative Ways to Present

For an eye-catching presentation, try serving your Red Velvet Cheesecake Cake with Strawberry Topping on a beautiful cake stand with some edible flowers scattered around. Individual slices plated with a drizzle of extra strawberry glaze and a dollop of frosting piped artistically will impress any guest.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover cake tightly with plastic wrap or store in an airtight container to keep it fresh. Your Red Velvet Cheesecake Cake with Strawberry Topping will stay delicious in the refrigerator for up to four days.

Freezing

This cake freezes well if you want to prepare in advance. Wrap it carefully in plastic wrap, then aluminum foil, and freeze for up to two months. Thaw overnight in the refrigerator before serving to maintain its texture and flavor.

Reheating

It’s best enjoyed chilled, but if desired, you can let the slice sit at room temperature for 20 minutes before eating to soften the cheesecake layer slightly. Avoid using heat as it can alter the texture and cause the frosting to melt.

FAQs

Can I use frozen strawberries for the topping?

Yes, you can, but fresh strawberries offer the best texture and flavor. If using frozen, thaw and drain them well before making the glaze to prevent excess liquid.

Is it necessary to chill the cake overnight?

Chilling overnight is ideal because it allows the cheesecake layer to set fully, making slicing clean and enhancing the flavors’ melding.

Can I make the cake gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free blend suitable for baking and ensure your cocoa powder and other ingredients are gluten-free certified.

How do I get the cake to have such a vibrant red color?

The key is using 1-2 teaspoons of good-quality red food coloring, either liquid or gel. The more concentrated the color, the more visually striking your Red Velvet Cheesecake Cake with Strawberry Topping will be.

Can I make this cake without a springform pan?

While a springform pan is easiest for layered cakes like this, you can use a regular round cake pan lined with parchment paper and greased well. Be extra careful when removing to keep all layers intact.

Final Thoughts

I can’t recommend enough giving the Red Velvet Cheesecake Cake with Strawberry Topping a try—it’s one of those desserts that feels like a warm hug and a celebration all in one. The creamy, dreamy cheesecake layered on rich red velvet cake, topped with fresh strawberry glaze, is an unforgettable combination that will wow you and anyone lucky enough to share a slice. So grab your apron, gather those simple ingredients, and treat yourself to this decadent delight!