Ingredients:
For the Red Velvet Cake:
- 1 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 1/2 teaspoon white vinegar
For the Cheesecake Layer:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Topping:
- 1 cup fresh strawberries, sliced
- 1/2 cup strawberry preserves
- Whipped cream for garnish
Directions:
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix vegetable oil, buttermilk, egg, vanilla extract, red food coloring, and vinegar until smooth.
- Combine the wet ingredients with the dry ingredients and mix until just combined. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick comes out clean. Let it cool completely.
For the Cheesecake:
- In a large bowl, beat the softened cream cheese and sugar until smooth.
- Add the eggs one at a time, beating after each addition. Stir in the vanilla extract.
- Pour the cheesecake mixture into a greased 8-inch springform pan. Bake at 325°F (160°C) for 40-45 minutes, until set. Let it cool, then refrigerate for at least 2 hours.
Assembly:
- Once both the cake and cheesecake have cooled, place the red velvet cake on a serving platter.
- Carefully place the cheesecake layer on top of the red velvet cake.
- In a small saucepan, heat the strawberry preserves until melted. Spread over the top of the cheesecake.
- Arrange the fresh strawberries on top and add a swirl of whipped cream for garnish.
- Chill for an additional 1-2 hours before serving.
Enjoy this heavenly Red Velvet Strawberry Cheesecake!
Prep time: 30 minutes
Cooking time: 1 hour 15 minutes
Servings: 10
Kcal: 450 per serving