Velvet Cake Strawberry Treat

Make any party truly special with this eye-catching combo dessert. This decadent treat combines layers of velvety red cake with smooth strawberry cheesecake, making a head-turning sweet that tastes just as amazing as it appears. Every mouthful delivers just the right mix of chocolate-infused red cake and bright strawberry notes.

Whenever I make this cheesecake, I think back to my early days working at a bakery, where I picked up all the tricks for perfect cheesecakes. The way the soft cake pairs with the creamy cheesecake creates something truly wonderful to eat.

Key Components:

• Cream cheese (full-fat blocks): Your cheesecake's main building block, needs to sit out until soft for the smoothest results
• Fresh strawberries: Look for completely red, sweet-smelling berries with no whiteness at the top for the best taste
• Buttermilk: Actual cultured buttermilk makes the red velvet part extra soft
• Dutch-process cocoa powder: Gives richer flavor and better color than the regular kind
• Heavy cream: At least 36% fat helps everything hold together properly
• Gel food coloring: Stronger than the liquid type and won't mess up your batter

Preparation Method:

Getting The Red Base Ready:

Put your oven rack right in the middle and heat to 350°F (175°C). Get an 8-inch springform pan ready by coating it with butter and putting parchment on the bottom. Wrap the outside with thick foil.

Mixing Dry Stuff:

In a big bowl, sift 2½ cups all-purpose flour, ¼ cup Dutch-process cocoa powder, 1½ teaspoons baking powder, ¼ teaspoon baking soda, and ½ teaspoon salt together. This gets rid of clumps for better mixing.

Blending Wet Items:

With your stand mixer and paddle, mix 1½ cups granulated sugar and ½ cup vegetable oil until they're combined well. Drop in 2 large eggs one by one, mixing thoroughly after each. Add 1 cup buttermilk, 2 teaspoons vanilla extract, and 1 tablespoon red gel food coloring.

Putting The Batter Together:

Slowly add your dry mix to the wet stuff in three batches, mixing on low just until they come together. Scrape the bowl often to mix everything evenly. Add 1 teaspoon white vinegar at the end.

Making The Cheesecake Part:

Turn your oven down to 325°F (163°C). Beat 32 ounces of room-temp cream cheese until it's totally smooth. Slowly pour in 1 cup sugar, then mix in 1 cup sour cream and ½ cup heavy cream. Add 4 eggs one after another, mixing gently. Fold in 1½ cups strawberry puree and 1 teaspoon vanilla extract.

Putting It All Together And Baking:

Pour your cheesecake mix over the cooled red cake base. Place in a water bath and bake for 60-70 minutes until the edges set but the middle still wobbles slightly. Let it cool in the turned-off oven with the door open a bit for an hour.

Pin it

Through all my baking years, I've found that fresh strawberries really do make this dessert special. I've noticed that strawberries from local farms during peak season give the strongest flavor and the prettiest natural pink color.

Getting The Feel Just Right:

Getting that perfect texture depends on watching your temperatures and how you mix things. Every time I whip up this cheesecake, I make sure everything's warmed to room temp before I start. This little step stops lumps and gives you that silky smooth finish we all want.

Making Beautiful Patterns:

When you're mixing in the strawberry puree, fold it gently to keep the batter light and airy. I've made so many of these and learned that if you stir too much, you'll end up with a heavy, dense cheesecake instead of the light, creamy one you're aiming for.

Getting The Water Bath Right:

A good water bath creates the moist air that helps everything bake evenly. I always cover my springform pan with three layers of thick foil to make sure no water can sneak in and ruin the crust.

Changing With The Seasons:

When strawberries are at their best, I often throw in twice as many for the topping. The way fresh berries play against the creamy cheesecake creates something so good my family asks for it again and again.

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After tweaking this recipe for years, I've realized it's more than just something sweet to eat - it's the star of any get-together that brings smiles all around. The mix of red velvet and strawberry cheesecake creates something so memorable that folks always want another slice.

Frequently Asked Questions

→ Can this be prepped beforehand?

Sure thing! Prep it 2 days early, keep it in the fridge, and add the fresh strawberries just before serving.

→ Can I sub in frozen strawberries?

Absolutely! Make sure they're thawed and well-drained before blending into the filling.

→ Why didn't my topping firm up?

Check that the cream cheese was soft and the whipped cream properly stiffened.

→ Is freezing an option?

Totally! Store it in the freezer for up to a month, then thaw it in the fridge overnight.

→ Do I need buttermilk for this?

No worries if you don’t have it! Stir 1 tablespoon of lemon juice into a cup of milk to make some at home.