Red Velvet Strawberry Cheesecake Cake
Red Velvet Strawberry Cheesecake Cake delivers a creamy, rich experience. This recipe solves the problem of overcomplicated dessert. After making this many times, I know the secret to perfect texture. Creamy, melty, and fresh. Check out my Easy Lavender Cupcakes with Honey Buttercream Frosting for a sweet alternative. Jump to Recipe If you love recipes like this, you’ll also enjoy Easy Lavender Cupcakes with Honey Buttercream Frosting and Cozy Garlic Potato Soup Recipe Perfect for Easy Dinner.
Why This Red Velvet Strawberry Cheesecake Cake Is Pure Comfort
- Creamy
- Rich
- Perfect for any occasion
- Easy to make
What You'll Need for Red Velvet Strawberry Cheesecake Cake
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Red velvet cake mix
- Cream cheese
- Strawberries
- Heavy cream
- Vanilla extract
- Cocoa powder
- Buttermilk
- Food coloring
- Sugar
- Vanilla
- Optional: Fresh strawberries
- Optional: Chocolate shavings
- Optional: Sprinkles
📝 Ingredient Notes
- Red velvet cake mix: Use box mix for convenience. Homemade version also works.
- Cream cheese: Use room temperature for smooth texture.
- Strawberries: Fresh or frozen works. Thaw and drain if using frozen.
- Heavy cream: Whip to stiff peaks for a light, airy texture.
- Vanilla extract: Use pure extract for best flavor.
🛒 Tools & Equipment I Recommend
- Stand mixer — Ensures smooth, consistent mixing for perfect texture → See on Amazon
- Cake turntable — Eases cake assembly and decorating → See on Amazon
How to Make Red Velvet Strawberry Cheesecake Cake
- Prep: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix cake batter: In a large bowl, mix red velvet cake mix, buttermilk, oil, eggs, and food coloring. Beat on medium speed for 2 minutes.
- Bake: Pour batter into pans. Bake for 25–30 minutes or until a toothpick comes out clean.
- Make cheesecake filling: In a bowl, beat cream cheese, sugar, and vanilla until smooth. Fold in whipped heavy cream.
- Assemble: Once cakes are cooled, place one layer on a serving plate. Spread cheesecake filling, then add strawberries. Top with second cake layer and decor.
Cook's Tips for Perfect Red Velvet Strawberry Cheesecake Cake
- Technique: Use room temperature cream cheese for a smooth filling.
- Common mistake and fix: Overmixing can make the cake denser. Mix just until combined.
- Storage: Store in the fridge for up to 3 days.
- Enhancement: Add a layer of strawberry jam for extra flavor.
Storing & Reheating Red Velvet Strawberry Cheesecake Cake
Short-Term Storage
Store in an airtight container in the fridge. 3 days Make-ahead tip: Make 1 day in advance and chill
Freezing Red Velvet Strawberry Cheesecake Cake
2 months
How to Reheat Without Drying It Out
Oven: Preheat to 350°F (175°C) and heat for 10 minutes Microwave: Heat in 30-second intervals until warm
Recipe Notes
- Chef tip: Use a cake turntable for easier assembly and decorating.
- Best substitution: Replace strawberries with raspberries or blueberries if unavailable.
- Make-ahead: Assemble the cake 1 day in advance and refrigerate.
- Scaling: Double the recipe for a larger cake.
- Troubleshooting: If the cake is too dry, add a little more buttermilk or oil.
Want to level up this recipe?
Electric mixer — Saves time and effort when mixing large batches → Check price on Amazon
Red Velvet Strawberry Cheesecake Cake
Ingredients
Main Ingredients
- Red velvet cake mix
- Cream cheese
- Strawberries
- Heavy cream
- Vanilla extract
Seasonings
- Cocoa powder
- Buttermilk
- Food coloring
- Sugar
- Vanilla
Optional Toppings
- Fresh strawberries
- Chocolate shavings
- Sprinkles
Instructions
- Prep: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix cake batter: In a large bowl, mix red velvet cake mix, buttermilk, oil, eggs, and food coloring. Beat on medium speed for 2 minutes.
- Bake: Pour batter into pans. Bake for 25–30 minutes or until a toothpick comes out clean.
- Make cheesecake filling: In a bowl, beat cream cheese, sugar, and vanilla until smooth. Fold in whipped heavy cream.
- Assemble: Once cakes are cooled, place one layer on a serving plate. Spread cheesecake filling, then add strawberries. Top with second cake layer and decor.
Notes
- Chef tip: Use a cake turntable for easier assembly and decorating.
- Best substitution: Replace strawberries with raspberries or blueberries if unavailable.
- Make-ahead: Assemble the cake 1 day in advance and refrigerate.
- Scaling: Double the recipe for a larger cake.
- Troubleshooting: If the cake is too dry, add a little more buttermilk or oil.
Storage
- Fridge: 3 days
- Freezer: 2 months
- Oven reheat: Preheat to 350°F (175°C) and heat for 10 minutes
- Microwave reheat: Heat in 30-second intervals until warm
- Make ahead: Make 1 day in advance and chill
Nutrition Per Serving
- Calories: 450
- Protein: 6g
- Fat: 22g
- Carbs: 45g
- Fiber: 2g
- Sugar: 28g
- Sodium: 250mg
- Cholesterol: 100mg
- Sat. Fat: 12g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Red Velvet Strawberry Cheesecake Cake FAQs
Yes, you can make it up to 1 day in advance. Store in the fridge and assemble just before serving.
The cake might be overbaked or the batter could be too dry. Make sure to check for doneness with a toothpick and avoid overmixing.
Yes, wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight.
Use room temperature ingredients for smooth mixing. Add a layer of strawberry jam for extra flavor.
You can make a homemade red velvet cake using cocoa powder, buttermilk, oil, and food coloring. Adjust the recipe as needed for texture.
A Warm Final Note
I can’t wait for you to try Red Velvet Strawberry Cheesecake Cake and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
