Layered Dessert Bliss (Printable Version)

A fancy layered dessert mixing a red velvet cake bottom, smooth cheesecake, and fresh strawberries stacked on top. Ideal for festive moments.

# Ingredients:

→ Red Velvet Cake Base

01 - 1/4 tsp salt
02 - 1 cup white sugar
03 - 1/2 cup oil (like vegetable)
04 - 1/2 cup buttermilk
05 - 1 large egg
06 - 1 tsp vanilla flavor
07 - 1 tbsp red coloring (liquid or gel)
08 - 1 tbsp cocoa powder (unsweetened)
09 - 1 1/2 cups plain flour
10 - 1 tsp baking powder
11 - 1/2 tsp soda for baking
12 - 1/2 tsp white vinegar

→ Cheesecake Filling

13 - 2 blocks of cream cheese, softened (totaling 2 cups)
14 - 1 tsp vanilla extract
15 - 1 cup sour cream
16 - 1 cup powdered sugar
17 - 1 tbsp plain flour
18 - 2 eggs (large)

→ Strawberry Topping

19 - 1 cup sliced strawberries (fresh)
20 - Optional: 2 tbsp sugar for macerating the fruit

# Steps:

01 - Turn on your oven to 325°F (163°C). Get a 9-inch springform pan ready by greasing it lightly and also placing a piece of parchment paper at its base to prevent sticking for later ease.
02 - Mix the cocoa powder, baking soda, salt, baking powder, sugar, and flour in a medium bowl. In another mixing bowl, whisk together the liquids: vinegar, vanilla, food color, buttermilk, oil, and egg. Add the dry ingredients into the wet ones, stirring until smooth. Pour the batter into the prepped pan, spreading it out evenly. Bake in the oven for 20-25 minutes. It’s done when a toothpick in the middle comes out dry. Leave it to cool in the pan.
03 - Get a large mixing bowl. Using an electric mixer, beat the softened cream cheese until it’s completely smooth. Add powdered sugar, sour cream, and vanilla. Mix well. Add one egg, give it a good mix, then add the other egg and repeat. Toss in the flour last, and beat until the filling is creamy.
04 - When the cake layer is totally cooled down, pour the cheesecake batter on top, spreading it evenly with a spatula across the red velvet base.
05 - Put the pan back in the oven and bake for 50 minutes to 1 hour or so. The edges should set, but the middle will still jiggle a bit. Once baking’s done, keep it in the hot oven (turned off) for another hour, with the door cracked open slightly. Chill it in the fridge for a minimum of 4 hours—or even better, leave it overnight.
06 - If you’d like juicy strawberries, sprinkle sugar over the cut slices, and let them sit about 15 minutes to draw out some of their natural juices.
07 - Take the cooled cheesecake out of the pan gently. Lay the strawberries (with their juices if using) across the top right before serving. Cut into slices and enjoy!

# Notes:

01 - This indulgent dessert with red velvet and strawberries is great for celebrations like birthdays, anniversaries, or just a weekend treat.
02 - Make prepping easy by finishing the cheesecake the night before. The chilling time will make slicing easier.
03 - Switch out regular flour for gluten-free options or look for dairy-free substitutes if needed.
04 - This dish clocks in at roughly 350 calories for each serving.
05 - It tastes amazing served cold alongside coffee, tea, or sparkling water.

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