Description
A stunning dessert that combines rich red velvet cake and creamy cheesecake with fresh strawberries, perfect for celebrations.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup vegetable oil
- 1/2 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 tablespoon red food coloring
- 16 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups whipped topping (or homemade whipped cream)
- 2 cups fresh strawberries, sliced
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 1 cup whipped topping
- Fresh strawberries, for garnish
- Red velvet cake crumbs, for decoration (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
- In a large bowl, combine the flour, sugar, cocoa powder, baking soda, and salt for the cake.
- In a separate bowl, whisk together the vegetable oil, buttermilk, eggs, vanilla extract, white vinegar, and red food coloring.
- Add the wet ingredients to the dry ingredients and mix until smooth.
- Pour the batter evenly into the prepared cake pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool completely in the pans before transferring to a wire rack to cool completely.
- While the cakes are cooling, prepare the cheesecake layer by beating the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Fold in the whipped topping until well combined.
- For the strawberry layer, mix the sliced strawberries, sugar, and lemon juice in a small bowl. Let sit for 10-15 minutes to draw out the juices.
- Once the cakes are completely cool, cut each cake into two layers, creating four layers in total.
- Place one layer of red velvet cake on a serving platter. Spread a layer of cheesecake filling over the cake. Add a layer of strawberries, followed by another layer of red velvet cake.
- Repeat the process with the remaining layers.
- Finish with a final layer of whipped topping, garnishing with fresh strawberries and red velvet cake crumbs if desired.
Notes
Serve chilled and store leftovers in the refrigerator for up to three days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg
Keywords: Red Velvet, Strawberry, Cheesecake, Dessert, Celebration