red velvet strawberry cheesecake

Strawberry Red Velvet Cheesecake

The most amazing red velvet cheesecake recipe EVER! I start this triple-layered beauty with a red velvet cheesecake on a chocolate crust, a strawberry mousse layer and strawberry whipped cream topping! This cake is loaded with cheesecake flavor and tons of fresh strawberries! It’s perfect any time of the year, but especially for Valentine’s day for that someone special in your life! Surprise someone special for their birthday, anniversary or even Mother’s Day!

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If you enjoy red velvet cake, you’ll love the rich and creamy smooth red velvet cheesecake layer. It’s chocolatey, delicious and everything a cheesecake should be! The strawberry mousse layer is equally delicious but lighter, fluffier and packed with fruity flavor. The final layer of strawberry whipped cream just brings all the layers together. It’s the lightest layer and it’s not too sweet, rounding out the richness of the other layers.

The History of Red Velvet

The history of the original red velvet cake can be traced back to the 1920’s, when this cake was served in the Waldorf-Astoria hotel in New York. Housewives picked up the recipe and began serving it for Christmas and Valentine’s Day. The color of the cake comes from cocoa powder and red food coloring, which lends this cake that deep rich red mahogany color. A cake that has been around for almost a hundred years deserves a special place in every baker’s kitchen. I’m proud of this beautiful version!

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Next, try my ‘Strawberry Tuxedo Cake’! It’s made with no-bake cheesecake, chocolate cake layers and tons of strawberry! https://tatyanaseverydayfood.com/recipe-items/strawberry-tuxedo-cake/

Make this cake extra special with my ‘Triple Strawberry Macarons’. Just add the to the top of the cake to make it look even fancier! https://tatyanaseverydayfood.com/recipe-items/triple-strawberry-macarons/

Need some supplies to make this recipe? You can get them here (Amazon affiliate links):

I love this tall spring form pan for cakes and cheesecakes.
I use a bulk roll of acetate cake collar, then cut it down to size for each cake.
This set of jumbo cake decorating tips includes all my favorites.
My classic CuisinArt food processor is the best – simple and powerful.
And my classic KitchenAid stand mixer is a must for every kitchen.

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