Description
This Red Velvet Strawberry Delight is a luscious layered dessert combining a moist red velvet cake base with a creamy cheesecake topping and fresh strawberry compote. Perfectly balanced with sweet and tangy flavors, this indulgent treat is ideal for celebrations or any special occasion.
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 or round cake pan thoroughly to prevent sticking. In a medium bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, and salt until evenly combined. In a separate large bowl, whisk the buttermilk, vegetable oil, egg, vanilla extract, white vinegar, and red food coloring until smooth. Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined to avoid overmixing the batter. Pour the batter into the prepared pan, smoothing the surface evenly.
- Bake the Cake: Place the pan in the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven 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 mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until the mixture is smooth and creamy, ensuring no lumps remain. In a separate bowl, whip the heavy cream until stiff peaks form to create a light, fluffy texture. Gently fold the whipped cream into the cream cheese mixture carefully to maintain the airiness and avoid deflating the mixture.
- Assemble the Cheesecake Layer: Once the red velvet cake has cooled completely, spread the cheesecake mixture evenly over the surface of the cake using an offset spatula or the back of a spoon to create a smooth layer.
- Prepare the Strawberry Topping: In a bowl, combine the sliced fresh strawberries with granulated sugar and lemon juice. Stir the mixture well to coat the strawberries and let them sit for 10 to 15 minutes. This will help draw out the natural juices, creating a flavorful syrup.
- Add the Strawberry Topping: Spoon the strawberries and their syrup evenly over the cheesecake layer, spreading carefully to cover the surface.
- Chill and Garnish: Refrigerate the assembled dessert for at least 2 hours to allow the cheesecake layer to set and the flavors to meld. Before serving, garnish the top with additional fresh strawberries and a dollop of whipped cream for an elegant presentation.
Notes
- Make sure all dairy ingredients are at room temperature to avoid lumps in the cheesecake layer.
- Do not overmix the red velvet batter to keep the cake tender and fluffy.
- You can substitute fresh strawberries with frozen ones if fresh are unavailable, but thaw and drain excess liquid before use.
- The dessert tastes best when allowed to chill and set overnight for maximum flavor infusion.
- Use full-fat cream cheese and heavy cream for the best texture and flavor in the cheesecake layer.
