Description
This Red Velvet Strawberry Delight is a luscious layered dessert combining a moist red velvet cake base with a creamy no-bake cheesecake layer, topped with fresh and sweetened strawberries. Perfect for gatherings and celebrations, this recipe balances rich flavors and textures for a refreshing yet indulgent treat.
Ingredients
Scale
Red Velvet Cake Layer
- 1 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 2 tbsp cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup buttermilk, room temperature
- 1/2 cup vegetable oil
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 2 tbsp red food coloring
Cheesecake Layer
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
Strawberry Topping
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
Garnish
- Fresh strawberries
- Whipped cream
Instructions
- Make the Red Velvet Cake Layer: Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan or round cake pan. In a medium bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, and salt until fully combined. In a separate large bowl, whisk the buttermilk, vegetable oil, egg, vanilla extract, white vinegar, and red food coloring until smooth and uniform in color. Gradually add the dry ingredients into the wet mixture, mixing gently until just combined to prevent overmixing. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before proceeding.
- Make the Cheesecake Layer: In a large bowl, beat the softened cream cheese with powdered sugar and vanilla extract using an electric mixer until smooth and creamy, removing any lumps. In a separate bowl, whip the heavy cream to stiff peaks. Carefully fold the whipped cream into the cream cheese mixture using a spatula, ensuring a light and airy texture without deflating the cream. Spread this cheesecake layer evenly over the cooled red velvet cake base.
- Prepare the Strawberry Topping: In a medium bowl, combine the sliced strawberries with granulated sugar and lemon juice. Stir gently to coat the strawberries evenly. Let the mixture sit for 10-15 minutes to allow the strawberries to release their natural juices, creating a fresh syrup. Spoon this strawberry mixture evenly over the cheesecake layer, distributing both berries and syrup.
- Garnish and Serve: Refrigerate the assembled dessert for at least 2 hours to allow the cheesecake layer to set and the flavors to meld. Just before serving, garnish with additional fresh strawberries and a dollop of whipped cream for an attractive presentation and extra indulgence.
Notes
- Ensure ingredients like buttermilk, egg, and cream cheese are at room temperature for best mixing results.
- Do not overmix the batter to maintain cake tenderness.
- Use fresh strawberries in season for optimal flavor and texture.
- The dessert can be made a day ahead and stored covered in the refrigerator.
- Use a springform pan for easier removal of the cake layers.
