Description
This Red Velvet Strawberry Delight is a luscious layered dessert combining a moist red velvet cake base with a creamy cheesecake layer topped with fresh, macerated strawberries. Perfect for celebrations or a special treat, this recipe offers a delightful balance of rich flavors and textures with the classic red velvet taste, smooth cream cheese filling, and fresh, juicy strawberries.
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
- Fresh strawberries for garnish
- Whipped cream for garnish
Instructions
- Prepare the Red Velvet Cake Layer: Preheat your oven to 350°F (175°C) and grease a 9-inch springform or round cake pan to prevent sticking. In a medium bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt to evenly combine all dry ingredients. In a separate large bowl, whisk the buttermilk, vegetable oil, egg, vanilla extract, white vinegar, and red food coloring until the mixture is smooth and uniform. Slowly add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing, which can toughen the cake.
- Bake the Red Velvet Cake: Pour the prepared batter into the greased pan, spreading it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove the cake and allow it to cool completely in the pan on a wire rack before proceeding to the next step.
- Make the Cheesecake Layer: In a large bowl, beat the softened cream cheese with powdered sugar and vanilla extract until the mixture is smooth, creamy, and free of lumps. In a separate bowl, whip the heavy cream until stiff peaks form, indicating it is firm but still soft enough to fold. Gently fold the whipped cream into the cream cheese mixture, combining thoroughly but carefully to maintain a light and airy texture.
- Assemble the Dessert: Spread the cheesecake layer evenly over the cooled red velvet cake base, smoothing the surface with a spatula to create a flat top layer.
- Prepare the Strawberry Topping: In a bowl, combine the sliced strawberries with granulated sugar and lemon juice. Stir to coat all pieces, then let the strawberries sit for 10-15 minutes. This maceration process helps to release their natural juices, creating a flavorful syrup.
- Add the Strawberry Topping: Spoon the macerated strawberries and their juices evenly over the cheesecake layer, distributing the fruit and syrup for best flavor and visual appeal.
- Chill and Set: Refrigerate the assembled dessert for at least 2 hours to allow the cheesecake layer to firm up and flavors to meld.
- Garnish and Serve: Before serving, garnish the dessert with fresh whole strawberries and a dollop of whipped cream for an elegant presentation and added flavor.
Notes
- Ensure all dairy ingredients like buttermilk, egg, and cream cheese are at room temperature for smoother mixing and better texture.
- Do not overmix the cake batter to keep the red velvet cake tender and soft.
- Use a springform pan for easy removal of the cake layers after baking.
- Make the dessert a day in advance for enhanced flavor and convenience.
- If fresh strawberries are unavailable, frozen can be used but drain excess liquid before macerating.
- Refrigerate leftovers and consume within 3 days for best freshness.
