Red Velvet Strawberry Cheesecake Snack Recipe

A Cake with a Secret

This cake always makes me smile. It is two wonderful treats in one. You get a soft red velvet cake on the bottom. Then a fluffy pink strawberry cloud on top.

It looks fancy, but it is not hard to make. I promise. We will take it one happy step at a time. Doesn’t that sound like fun? What is your favorite dessert to make with your family?

A Little Story from My Kitchen

I first made this for my grandson’s birthday. He could not decide what he wanted. He loved red velvet cake. But he also loved strawberry cheesecake.

So I decided to put them together. His eyes got so wide when he saw it. I still laugh at that. This is why recipes matter. They help us make sweet memories with the people we love.

Making the Red Velvet Base

First, heat your oven to 350°F. Get a 9-inch springform pan ready. Grease it and put a round of parchment paper on the bottom.

Now, mix your dry stuff in a big bowl. That is flour, sugar, baking powder, baking soda, salt, and cocoa. In another bowl, mix the wet stuff. That is oil, buttermilk, eggs, red food coloring, vanilla, and vinegar. Mix wet and dry together gently. Do not stir too much. Pour it into your pan and bake for 25-30 minutes.

*Fun fact*: The vinegar in the recipe helps the red color stay bright and beautiful. Let the cake cool all the way in the pan. This is very important.

The Fluffy Pink Topping

While the cake cools, make the topping. Beat the soft cream cheese until it is smooth. Mix in the powdered sugar and vanilla. Then stir in your strawberry puree.

In a clean bowl, whip the heavy cream until it gets fluffy and forms peaks. Gently fold the whipped cream into the strawberry mixture. This makes it light and airy. Doesn’t that smell amazing? Do you prefer your cheesecake plain or with fruit like this?

Putting It All Together

Once the cake is cool, take it out of the pan. I like to put the clean pan ring back around it. This keeps the sides neat. Spread the pink topping evenly over the cake.

Now, the hard part. You must wait. Put it in the fridge for at least four hours. This lets the topping set. It will be firm and perfect to slice later.

Time to Share and Enjoy

Right before serving, add the final touches. Place halved fresh strawberries on top. You can add a little whipped cream too. Slice it while it is still cold.

This dessert is a real showstopper. Sharing food we make is a way to show we care. It is a simple, happy gift. What is the best thing you have ever baked for someone you love?

Ingredients:

Ingredient	Amount	Notes
Red Velvet Cake Layer:
All-purpose flour	1 ½ cups
Granulated sugar	1 cup
Baking powder	1 teaspoon
Baking soda	1 teaspoon
Salt	½ teaspoon
Cocoa powder	1 tablespoon
Vegetable oil	1 cup
Buttermilk	1 cup	room temperature
Large eggs	2	room temperature
Red food coloring	2 tablespoons
Vanilla extract	1 teaspoon
White vinegar	1 teaspoon
Strawberry Cheesecake Filling:
Cream cheese	16 oz	softened
Powdered sugar	1 cup
Vanilla extract	1 teaspoon
Fresh strawberries, pureed	1 cup	about 8–10 berries
Heavy whipping cream	1 cup
Topping:
Fresh strawberries		halved
Whipped cream		optional

My Red Velvet Strawberry Cheesecake Snack

I have such a sweet spot for this dessert. It reminds me of my granddaughter’s birthday. She always asks for something pink and pretty. This cake is just the thing. It has a soft red velvet bottom. On top sits a fluffy pink strawberry cloud. Doesn’t that sound wonderful?

Making it is a fun little project. We will work in two parts. First, we bake the cake base. Then, we whip up the no-bake topping. I still laugh at the first time I made it. I was so excited to taste it. But you must let it chill first. Patience is a cook’s best friend!

Step 1: Prepare the Pan

Let’s get our pan ready. Heat your oven to 350°F. Grease a 9-inch springform pan. A little butter or oil works just fine. Place a circle of parchment paper at the bottom. This keeps the cake from sticking. It makes life so much easier later.

Step 2: Make the Red Velvet Base

Now for the red velvet base. Sift the flour, sugar, and cocoa into a big bowl. In another bowl, whisk the oil, buttermilk, eggs, and red coloring. Mix the wet and dry together gently. (A hard-learned tip: Do not overmix! A few lumps are just fine.) Pour the bright red batter into your pan. Bake it for about 25 minutes. A toothpick should come out clean.

Step 3: Create the Strawberry Fluff

Time for the strawberry fluff. Beat the softened cream cheese until it’s smooth. Mix in the powdered sugar and vanilla. Then stir in your strawberry puree. In a clean bowl, whip the heavy cream until it’s fluffy. Gently fold it into the pink cheese mixture. Doesn’t that smell amazing? It tastes even better.

Step 4: Assemble the Cake

Let’s put it all together. Make sure your cake is completely cool. Take it out of the pan and put it on a plate. Then spread the pink fluff over the top. Pop the whole thing into the fridge. It needs at least 4 hours to set. This is the hardest part, waiting!

Step 5: Add the Final Touches

The final touches are my favorite. Right before serving, add halved fresh strawberries on top. A little extra whipped cream looks lovely too. Slice it while it’s still cold. It’s the perfect treat for a sunny afternoon. What’s your favorite dessert to share with friends? Share below!

Cook Time	30 minutes
Total Time	4 hours 45 minutes
Yield	8 servings
Category	Dessert, Snack

Three Fun Twists to Try

This recipe is like a good friend. It’s happy to change things up. You can make it new every time. Here are a few ideas I love. They are all so simple and fun.

Chocolate Drizzle

Melt some chocolate and let it cool. Drizzle it over the top. It looks so fancy but is so easy.

Berry Medley

Use a mix of berries instead of just strawberries. Raspberries and blueberries are a beautiful combo.

Cookie Crunch

Add a layer of crushed cookies on the cake. Graham crackers or Oreos would be delicious.

Which one would you try first? Comment below!

Serving It Up With Style

This dessert is a star all on its own. But you can make it extra special. I like to serve it on pretty plates. A mint leaf beside it adds a nice touch. For a party, you can make little individual cups. Just layer crumbled cake and cheesecake fluff in glasses.

What should you drink with it? A cold glass of milk is always a winner. For the grown-ups, a sweet sparkling rosé is lovely. It matches the pink color perfectly. A perfect pairing makes everything taste better. Which would you choose tonight?

Keeping Your Snack Cake Fresh

This dessert is best kept cold in the fridge. Cover it well with plastic wrap. It will stay delicious for up to three days. You can also freeze it for a month. Just wrap the whole cake tightly. Or you can slice it into individual pieces first.

This is perfect for batch cooking. Make one for now and freeze one for later. I once forgot to wrap a cake properly. It tasted like my freezer smelled. That is why a tight wrap matters so much. It keeps the flavor perfect.

Storing food well saves you time and money. You always have a sweet treat ready for surprise guests. Have you ever tried storing it this way? Share below!

Fixing Common Kitchen Hiccups

Is your cake layer too dense? Do not overmix the batter. Stir just until you no longer see flour. I remember when my first cake was like a brick. I learned to be gentle with the mix. This matters because a light hand makes a soft cake.

Is your cheesecake topping runny? Your cream cheese must be very soft. Also, make sure your heavy cream is whipped stiff. It should stand up in tall peaks. A runny topping will not set properly in the fridge.

Is the food coloring not bright enough? Try using a gel food color. The liquid kind can make the batter too wet. Getting the color right makes the cake more fun to eat. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Can I make this gluten-free?
A: Yes! Use your favorite gluten-free flour blend. It works just as well.

Q: How far ahead can I make it?
A: You can make it two days before serving. It needs that long to set.

Q: What can I use instead of buttermilk?
A: Add one tablespoon of vinegar to one cup of milk. Let it sit for five minutes.

Q: Can I make a smaller version?
A: Absolutely. Just cut all the ingredients in half. Use a smaller pan to bake it.

Q: Is the vinegar really needed?
A: Yes, it is my secret helper. It makes the red velvet cake extra tender. Fun fact: The vinegar reacts with the baking soda to give the cake a lift! Which tip will you try first?

A Sweet Note From My Kitchen

I hope you love making this pretty dessert. It always makes me smile. Sharing food is one of life’s greatest joys. I would love to see your creation.

Have you tried this recipe? Tag us on Pinterest! Your photos inspire me and other readers. Let’s build a community of happy bakers. Thank you for spending time with me in my kitchen today.

Happy cooking!
—Olivia Hartwell.