Velvet Strawberry Cheesecake Cake

A show-stopping layer cake that marries tender red-velvet sponge with a creamy strawberry-swirled cheesecake core, all wrapped in a silky strawberry cream-cheese frosting. This dessert balances nostalgic cocoa notes, bright fruit flavour and rich cheesecake in every slice—perfect for birthdays, Valentine’s Day or any celebration where you need guaranteed applause.

Why You’ll Love This Recipe

• Triple-texture delight: fluffy cake, velvety cheesecake and smooth frosting come together seamlessly.

• Real-fruit flavour: reduced strawberry purée provides concentrated taste without watering down the batter.

• Make-ahead friendly: the cheesecake layer can be baked and frozen days in advance, simplifying assembly.

• Striking presentation: scarlet crumb, pale-pink filling and fresh berry garnish create an immediate “wow” factor.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Cheesecake Layer

• Cream cheese

• Granulated sugar

• Pinch of salt

• Large eggs

• Sour cream

• Heavy whipping cream

• Vanilla extract

• Strawberry purée (from thawed frozen berries)

Red Velvet Cake Layers

• All-purpose flour

• Granulated sugar

• Unsweetened cocoa powder

• Baking soda

• Salt

• Large eggs (room temperature)

• Vegetable oil

• Buttermilk

• Red liquid or gel food colouring

• Vanilla extract

• White vinegar

Strawberry Cream-Cheese Frosting

• Cream cheese (softened)

• Unsalted butter (softened)

• Strawberry purée (concentrated; see Directions)

• Heavy cream

• Vanilla extract

• Icing sugar (powdered sugar), sifted

Decoration

• Fresh whole or halved strawberries

• White-chocolate curls or shavings (optional)

directions

1. Prepare and freeze the cheesecake

   1. Pre-heat oven to 165 °C / 325 °F. Line a 23 cm (9-inch) springform pan with baking paper; wrap the base in foil.

   2. Beat cream cheese until smooth, then mix in sugar and salt. Blend in eggs one at a time, followed by sour cream, whipping cream, vanilla and 60 g strawberry purée.

   3. Place pan in a larger roasting tin; pour in hot water halfway up the sides. Bake 45 minutes, until just set. Cool to room temperature, cover and freeze at least 4 hours (or overnight).

2. Concentrate the strawberry purée

   • Microwave 300 g frozen strawberries until juicy. Strain, then simmer the juice until reduced to 60 ml (¼ cup). Reserve for cake batter and frosting.

3. Bake the red velvet cakes

   1. Increase oven temperature to 175 °C / 350 °F. Grease and line two 23 cm round tins.

   2. Whisk flour, sugar, cocoa, baking soda and salt. Add eggs, oil, buttermilk, colouring, vanilla and vinegar; beat 2 minutes to form a smooth batter.

   3. Divide evenly between tins; bake 30 – 35 minutes, or until a skewer comes out clean. Cool completely on racks.

4. Make the frosting

   • Cream butter and cream cheese until light. Beat in vanilla, half the reduced purée and cream, then add icing sugar in batches until spreadable. Tint with additional purée if a deeper pink is desired.

5. Level and stack

   • Trim domes from cakes for flat layers. Place one cake layer on a serving plate. Unmould the frozen cheesecake, trim to match diameter if needed and set on top. Cover with the second cake layer.

6. Crumb-coat

   • Spread a thin layer of frosting over the entire cake to seal crumbs. Refrigerate 30 minutes.

7. Finish frosting & decorate

   • Apply the final coat of frosting. Pipe borders if you like and garnish with fresh strawberries and white-chocolate curls.

8. Serve

   • Chill the assembled cake for at least 1 hour. For the best texture, let slices stand at room temperature 20 – 30 minutes before serving.

Servings and timing

*Total time includes unattended chilling and freezing; many bakers prefer to spread the work over two days.

Variations

• Strawberry-velvet swap – substitute strawberry sponge for the red-velvet layers for a full pink theme.

• White-chocolate drip – finish the chilled cake with a white-chocolate ganache drip for a bakery look.

• Box-mix shortcut – replace the scratch cake with two boxed red-velvet mixes baked as 9-inch rounds to save time.

• Gluten-free – use a 1:1 gluten-free flour blend and add ½ tsp xanthan gum.

• Berry blend – fold ¼ cup fresh raspberries into the cheesecake batter for a two-berry surprise.

storage/reheating

• Refrigeration: Keep the cake covered in the refrigerator for up to 4 days.

• Freezing: Whole cake or individual slices can be frozen solid, wrapped well and stored up to 2 months; thaw overnight in the fridge.

• Serving temperature: Enjoy chilled or lightly tempered; reheating is not recommended as the frosting may melt.

FAQs

Can I use fresh strawberries instead of frozen?

Yes. Weigh, purée and reduce them exactly as directed; frozen berries are simply more consistent year-round.

How do I prevent red crumbs from staining the frosting?

Apply a thin crumb coat and chill it before adding the final layer of frosting.

My cheesecake cracked—will it matter?

No. Cracks will be hidden inside the cake and do not affect texture.

Can I bake the cheesecake without a water bath?

A water bath yields the smoothest results. If you omit it, lower the oven to 160 °C / 320 °F and monitor closely.

What size eggs are assumed?

Large eggs (about 60 g without shell). Adjust liquids slightly if yours are smaller.

Is gel food colouring acceptable?

Yes. Use about 1 tsp gel in place of ¼ cup liquid colouring to avoid thinning the batter.

May I assemble the cake while the cheesecake is still frozen?

Stacking with the cheesecake fully frozen is easiest; the completed cake will thaw gradually in the fridge.

How can I slice the cake cleanly?

Warm a long knife under hot water, wipe it dry and cut. Repeat between slices for sharp layers.

Can I halve the recipe?

Yes. Bake the cheesecake in a 15 cm (6-inch) pan and the cake in two 15 cm pans; reduce baking time by roughly one-third.

How long can the cake sit out at an event?

At 21 °C / 70 °F, the cake may remain unrefrigerated for up to 2 hours; afterwards, return it to the fridge for food safety.

Conclusion

Velvet Strawberry Cheesecake Cake elevates classic red velvet by weaving in bright strawberry flavour and decadent cheesecake. The steps are straightforward, and the make-ahead components break the workload into manageable stages. The result is an elegant centrepiece worthy of any celebration—guaranteed to impress with its vivid colours, balanced sweetness and luxurious textures.