I’ve always had a soft spot for red velvet desserts. There’s just something about that rich, cocoa-kissed cake with its deep crimson hue that makes you stop and smile. And when you pair it with the creamy dreaminess of cheesecake and the brightness of fresh strawberries, well, you get a dessert that feels like it was designed for special moments. This cake doesn’t just sit on the table—it commands attention. The layers of tender red velvet cake are soft but sturdy enough to hold their own against the rich cheesecake tucked in between. Biting into it, you get the tang of cream cheese, the sweetness of strawberries, and the gentle cocoa flavor that ties it all together. It’s not just indulgent, it’s comforting, like the dessert equivalent of slipping into your favorite sweater. What I love most is how versatile it feels. Whether you’re baking for a birthday, Valentine’s Day, or just a quiet weekend where you want something that tastes a little extra, this red velvet strawberry cheesecake is the answer. It combines the familiarity of cake with the luxury of cheesecake and the lightness of fruit, and I think that’s why it never fails to win people over.

1) Key Takeaways
2) Easy Red Velvet Strawberry Cheesecake Recipe
3) Ingredients for Red Velvet Strawberry Cheesecake
4) How to Make Red Velvet Strawberry Cheesecake
5) Tips for Making Red Velvet Strawberry Cheesecake
6) Making Red Velvet Strawberry Cheesecake Ahead of Time
7) Storing Leftover Red Velvet Strawberry Cheesecake
8) Try these dessert recipes next!
9) Red Velvet Strawberry Cheesecake
10) Nutrition

1) Key Takeaways

This recipe blends red velvet cake with a rich cheesecake center and fresh strawberries.
It is a showstopper dessert perfect for holidays and celebrations.
It requires baking both cake and cheesecake layers but is worth the effort.
Chilling the cake before slicing keeps the layers neat and beautiful.

2) Easy Red Velvet Strawberry Cheesecake Recipe

When I picture a cake that steals the spotlight, this is the one. The red velvet layers stand tall and proud, while the cheesecake brings a creamy heart that balances everything. I think of it as two desserts shaking hands and saying, let’s make everyone happy. And they do. Guests lean in closer, eyes wide, ready for that first bite.

The best part is how familiar it feels. Red velvet is classic, and cheesecake is comfort food for the soul. Put them together and you get something bigger than the sum of its parts. Cakes recipes like this remind us why we bake in the first place: to share joy, to treat ourselves, and sometimes, to prove we can pull off something that looks straight out of a bakery window.

It may sound complicated, but trust me, the steps are clear, and once you’ve done it, you’ll see how approachable it really is. You bake, you stack, you frost, and you smile at the masterpiece sitting on your counter.

3) Ingredients for Red Velvet Strawberry Cheesecake

Red Velvet Cake Mix: Using a boxed mix saves time and still gives you that cocoa-rich base with a deep red color. It’s dependable and tasty.

Eggs: These hold the batter together and give both the cake and cheesecake structure. Room temperature eggs mix more smoothly and make the batter lighter.

Vegetable Oil: It keeps the cake layers moist without weighing them down. Nobody wants a dry red velvet sheet cake recipe sitting on the table.

Water: Simple, yes, but water thins the batter to the right consistency. It’s what helps the cake rise evenly in the oven.

Cream Cheese: This is the heart of the cheesecake layer. Smooth, tangy, and rich, it’s what makes this strawberry cheesecake cake recipe unforgettable.

Sugar: Sweetens the cheesecake filling and balances the tang of the cream cheese.

Vanilla Extract: A splash adds warmth and depth. It ties the flavors together.

Fresh Strawberries: Bright, juicy, and refreshing. They bring natural sweetness and look beautiful on top of the cake.

Whipped Cream: Light and fluffy, it softens the richness of the cheesecake and makes each slice feel airy.

4) How to Make Red Velvet Strawberry Cheesecake

Step 1. Preheat your oven and grease two cake pans. Mix the red velvet batter until smooth and divide it evenly. Bake until a toothpick slides out clean. Cool the cakes fully.

Step 2. Beat the cream cheese and sugar until silky. Add eggs one at a time. Pour into a springform pan and bake the cheesecake until set. Cool it down completely before moving on.

Step 3. Place one cake layer on your serving plate. Gently place the cheesecake layer over it. Top with the second red velvet cake layer. Already, it looks like a celebration waiting to happen.

Step 4. Spread whipped cream all over the cake. Add sliced strawberries on top, and if you’re like me, sneak a few extra for good measure. Stand back and admire your strawberry cheesecake trifle recipe in cake form.

5) Tips for Making Red Velvet Strawberry Cheesecake

I’ve learned the hard way that patience makes or breaks this dessert. Let the cheesecake chill before stacking, or the whipped cream will slide everywhere. That’s a mess you won’t want to clean up. Trust me, I’ve been there.

Use a serrated knife to slice the cake. It gives you clean edges, so you can see each layer clearly. Guests will be impressed, and you’ll feel like a pro. Cakes recipes often rely on good tools, and this one is no exception.

If you want an extra touch, drizzle melted chocolate over the strawberries. It’s simple but gives the cake a polished look, like something from a pastry shop window.

6) Making Red Velvet Strawberry Cheesecake Ahead of Time

I love recipes that let me plan ahead, and this one fits perfectly. Bake the cake layers one day, the cheesecake layer the next, and assemble when you’re ready. It spreads out the work so you’re not tied to the kitchen all day.

Once assembled, the cake holds well in the fridge for about two days. Cover it lightly so the whipped cream stays fresh. Strawberries might soften a little, but the flavor stays bright.

Making ahead also gives the flavors time to settle together. By the next day, the red velvet and cheesecake feel like old friends, blending into one perfect bite.

7) Storing Leftover Red Velvet Strawberry Cheesecake

If you’re lucky enough to have leftovers, store slices in an airtight container in the fridge. They’ll stay good for up to four days. The cake keeps its shape, and the cheesecake stays creamy.

You can freeze slices too. Wrap each tightly in plastic and then in foil. They’ll last for a month or two. Thaw them overnight in the fridge before serving, and they’ll taste just as rich and sweet as day one.

Leftovers are rare though. In my house, this cake disappears before I even think about storing it. That’s the mark of a recipe worth keeping.

8) Try these dessert recipes next!

9) Red Velvet Strawberry Cheesecake