If you are looking for a show-stopping dessert that combines rich flavors and stunning layers, look no further than this Red Velvet Strawberry Cheesecake Layered Cake Recipe. It masterfully blends the deep, velvety cocoa notes of red velvet cake, the creamy tang of cheesecake, and the fresh brightness of strawberry topping to create a truly unforgettable dessert experience. Whether it’s a special celebration or a weekend treat, this cake promises to impress both with its beautiful layers and irresistible taste.
Ingredients You’ll Need
Each ingredient in this recipe plays a vital role, delivering just the right taste, texture, and color to make your cake irresistible. From the rich cream cheese to the vibrant red food coloring and juicy strawberries, these simple essentials come together perfectly.
- Cream cheese: Provides the creamy texture and tang for the cheesecake and frosting.
- Granulated sugar: Sweetens the cheesecake, cake, and strawberry topping uniformly.
- Large eggs: Adds structure and richness to both cheesecake and cake layers.
- Sour cream: Keeps the cheesecake moist and tender.
- Vanilla extract: Enhances all the flavors with a warm, aromatic touch.
- Heavy cream: Adds silkiness to the frosting and moisture to the cheesecake.
- All-purpose flour: The base for fluffy, soft red velvet cake layers.
- Cocoa powder: Offers that subtle chocolate depth essential to red velvet.
- Baking soda: Helps the cake rise beautifully.
- Salt: Balances sweetness and enhances flavor.
- Unsalted butter: Brings richness and tenderness to the cake and frosting.
- Buttermilk: Provides acidity for a tender crumb and flavor complexity in the cake.
- White vinegar: Reacts with baking soda for perfect lift and slight tang.
- Red food coloring: Creates the signature vibrant red of the cake layers.
- Fresh strawberries: Adds a fresh, fruity sweetness and beautiful color contrast.
- Cornstarch: Thickens the strawberry topping to the perfect consistency.
- Lemon juice: Brightens the strawberry topping with a zesty kick.
- Powdered sugar: Sweetens and smooths the cream cheese frosting.
- Water: Used in the strawberry topping and cornstarch slurry for thickness.
How to Make Red Velvet Strawberry Cheesecake Layered Cake Recipe
Step 1: Prepare the Cheesecake Layer
Begin by preheating your oven to 325°F (160°C) and greasing an 8-inch or 9-inch springform pan. Line the pan with parchment paper to ensure your cheesecake layer comes out perfectly. Beat the cream cheese and granulated sugar together until you get a smooth, creamy mixture. Add eggs one at a time, mixing thoroughly after each addition to maintain that silky texture. Stir in the sour cream, vanilla extract, and heavy cream gently, then pour the batter into your prepared pan. Bake for 40 to 45 minutes until the center is just set. Let it cool completely before refrigerating for at least 2 hours or overnight so it firms up beautifully.
Step 2: Bake the Red Velvet Cake Layers
Next, crank your oven up to 350°F (175°C) and ready two 8-inch or 9-inch round cake pans by greasing and flouring them well to avoid any sticking. In a bowl, mix the flour, cocoa powder, baking soda, and salt to evenly distribute all the dry ingredients. In another bowl, beat the softened butter and granulated sugar until fluffy and light, then add eggs one at a time just like with the cheesecake. Combine buttermilk, vanilla, vinegar, and red food coloring in a separate bowl—this mix not only gives your cake its color but adds moistness and that tangy red velvet flavor. Alternate adding the dry ingredients and the buttermilk mix to the butter mixture, stirring until you have a smooth batter. Divide the batter evenly between your pans and bake for 25 to 30 minutes. Cool the layers completely on wire racks to ensure the cake is ready for assembly.
Step 3: Create the Strawberry Filling and Topping
While your cakes cool, get started on the strawberry topping. In a saucepan over medium heat, combine the chopped fresh strawberries, granulated sugar, lemon juice, and water. Let this simmer gently as the flavors meld and the strawberries soften. Meanwhile, mix the cornstarch with a little extra water to make a slurry—this helps the topping thicken perfectly without lumps. Stir in the slurry to the simmering strawberries and cook for another 3 to 4 minutes until the mixture thickens nicely. Remove from heat and set aside to cool completely before using.
Step 4: Whip Up the Cream Cheese Frosting
This frosting is where the magic happens, adding a velvety sweetness that ties the entire cake together. Beat softened cream cheese and butter until smooth and creamy. Gradually incorporate powdered sugar, beating until the frosting is light and fluffy. Finally, mix in vanilla extract and, if desired, heavy cream to give your frosting a silkier, spreadable texture perfect for frosting your masterpiece.
Step 5: Assemble Your Red Velvet Strawberry Cheesecake Layered Cake Recipe
Time to put all these wonderful components together! Start by placing one of the cooled red velvet cake layers on your serving plate. Spread a thin layer of cream cheese frosting over it, then gently place the chilled cheesecake layer on top. Add another thin layer of frosting over the cheesecake to help the next cake layer stick. Place the second red velvet cake layer on top, and frost the entire cake generously with your cream cheese frosting. Finish by spreading the luscious strawberry topping over the whole cake and garnishing with fresh strawberries for a beautiful, fresh finish.
How to Serve Red Velvet Strawberry Cheesecake Layered Cake Recipe
Garnishes
To elevate your serving, fresh whole strawberries or sliced berries around the base or top add vibrant color and fresh aroma. A light dusting of powdered sugar or a few mint leaves can also brighten the presentation, making your cake not just tasty but a feast for the eyes.
Side Dishes
This layered cake pairs wonderfully with whipped cream or a scoop of vanilla bean ice cream for an indulgent touch. For a lighter contrast, a fresh fruit salad with citrusy notes complements the richness beautifully.
Creative Ways to Present
For special occasions, consider slicing the cake into generous wedges garnished with edible flowers or a drizzle of white chocolate sauce. Serve on elegant cake stands or rustic wooden boards to match your party vibe. Individual mini servings in clear dessert cups layered with strawberry topping and crumbs offer a fun twist for gatherings.
Make Ahead and Storage
Storing Leftovers
Your Red Velvet Strawberry Cheesecake Layered Cake Recipe keeps well covered in the refrigerator for up to 3 days. Make sure to store it in an airtight container or wrap it tightly with plastic wrap to keep your cake moist and the strawberry topping fresh.
Freezing
If you want to save it for later, you can freeze the cake either whole or in slices. Wrap each piece tightly with plastic wrap and then foil for best freezer-friendly results. Frozen cake can last up to 2 months. Thaw in the refrigerator overnight before enjoying.
Reheating
This cake is best enjoyed chilled or at room temperature. If you prefer a slightly warmer slice, allow it to sit at room temperature for about 20 minutes before serving. Avoid microwaving as it may soften the cheesecake layer too much.
FAQs
Can I use frozen strawberries for the topping?
Absolutely! Just thaw them completely and drain any excess liquid before cooking them down for the topping to avoid making it too watery.
Is it necessary to refrigerate the cake?
Yes. Because of the cream cheese and fresh strawberries, keeping the cake refrigerated ensures it stays fresh and safe to eat.
Can I make this cake vegan or dairy-free?
This recipe relies heavily on dairy ingredients for its signature texture and flavor, making substitutions challenging. However, there are dairy-free cream cheese and butter alternatives that could work with some experimentation.
How do I prevent the cheesecake layer from cracking?
Baking the cheesecake at a lower temperature and cooling it gradually helps prevent cracks. Also, make sure to avoid overmixing and use room temperature ingredients for even baking.
Can I prepare the components ahead of time?
Definitely! The cheesecake layer, cake layers, strawberry topping, and frosting can all be made a day ahead to ease the assembly process on the day of serving.
Final Thoughts
I genuinely believe this Red Velvet Strawberry Cheesecake Layered Cake Recipe is a game changer for anyone who loves a dessert that’s both classic and show-stoppingly unique. With its luscious cream cheese, fresh strawberries, and that eye-catching red velvet color, it’s a dessert that brings joy with every bite. Don’t hesitate to try it out for your next celebration or simply when you want to treat yourself and your loved ones to something truly special. Happy baking!
Print
Red Velvet Strawberry Cheesecake Layered Cake Recipe
- Prep Time: 45 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 5 hours (including chilling and cooling time)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Indulge in this exquisite Red Velvet Strawberry Cheesecake, a luscious layered dessert combining the rich creaminess of cheesecake with the moist texture and vibrant flavor of classic red velvet cake. Topped with a sweet strawberry filling and smooth cream cheese frosting, this show-stopping cake is perfect for special occasions or a memorable treat.
Ingredients
Cheesecake Layer
- 16 oz (2 blocks) cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
Red Velvet Cake Layers
- 2 1/2 cups all-purpose flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 teaspoon white vinegar
- 1 tablespoon red food coloring
Strawberry Filling/Topping
- 2 cups fresh strawberries, chopped
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1/4 cup water
Cream Cheese Frosting
- 16 oz (2 blocks) cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream (optional, for silkier consistency)
Instructions
- Prepare the Cheesecake Layer: Preheat your oven to 325°F (160°C). Grease and line an 8-inch or 9-inch springform pan with parchment paper for easy removal. Beat the softened cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, mixing well after each to ensure a smooth batter. Stir in sour cream, vanilla extract, and heavy cream for added richness. Pour the cheesecake batter into the prepared pan and bake for 40-45 minutes until the center is just set. Let it cool completely, then refrigerate for at least 2 hours or overnight to firm up.
- Prepare the Red Velvet Cake Layers: Increase your oven temperature to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans. In a bowl, whisk together flour, cocoa powder, baking soda, and salt. In a separate large bowl, beat softened butter and granulated sugar until light and fluffy. Add eggs one at a time, beating thoroughly after each addition. In another bowl, combine buttermilk, vanilla extract, white vinegar, and red food coloring. Gradually alternate adding the dry ingredients and the buttermilk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined to avoid overmixing. Divide the batter evenly into the prepared pans and bake for 25-30 minutes until a toothpick inserted comes out clean. Allow cakes to cool completely before assembly.
- Prepare the Strawberry Filling/Topping: In a saucepan, combine chopped fresh strawberries, granulated sugar, lemon juice, and water. Simmer over medium heat until the strawberries soften and the mixture starts to bubble. In a small bowl, mix cornstarch with a little water to create a slurry. Stir the slurry into the strawberry mixture and cook for another 3-4 minutes until thickened. Remove from heat and allow the strawberry topping to cool completely before using.
- Prepare the Cream Cheese Frosting: Beat the softened cream cheese and unsalted butter together until smooth. Gradually add powdered sugar, beating continuously until the frosting is fluffy. Add vanilla extract and, if desired, the heavy cream for a silkier texture; beat until the mixture is smooth and spreadable.
- Assemble the Cake: Start by placing one red velvet cake layer on your serving plate. Spread a thin layer of cream cheese frosting over the cake layer to create a sticky base. Carefully place the chilled cheesecake layer on top of the frosted cake layer. Apply a thin coating of frosting on the cheesecake to help the next cake layer adhere. Top the cheesecake with the second red velvet cake layer. Frost the entire cake generously with the remaining cream cheese frosting, smoothing the sides and top. Finish by spooning the cooled strawberry topping on the cake and garnish with additional fresh strawberries for a stunning visual and delicious fruity accent.
Notes
- For best results, chill the cheesecake layer overnight to ensure it firms up properly before assembling.
- Use room temperature ingredients to achieve smoother batters and frostings.
- If you prefer a more intense strawberry flavor, add a little strawberry extract to the frosting or filling.
- Ensure not to overmix cake batter to keep the red velvet cake tender.
- Adjust the amount of red food coloring depending on desired cake color intensity.
- This cake is best served chilled but can be brought to room temperature for 20-30 minutes before serving for softer slices.
