Ingredients
- All-purpose flour: 1 1/2 cups
- Granulated sugar: 1 1/2 cups
- Unsweetened cocoa powder: 2 tablespoons
- Baking soda: 1 teaspoon
- Buttermilk: 1 cup
- Red food coloring: 2 tablespoons
- Cream cheese (softened): 24 ounces
- Fresh strawberries: 1 pound
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- Step 2: In a large bowl, whisk together flour, sugar, cocoa powder, and baking soda. In a separate bowl, combine buttermilk, oil, eggs, vinegar, and red food coloring.
- Step 3: Add the wet ingredients to the dry ingredients and mix until just combined. Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Let cool completely.
- Step 4: While the cake is cooling, beat the softened cream cheese with sugar until smooth. Fold in whipped cream.
- Step 5: Once the cake is cooled, gently slice in half horizontally. Spread half of the cream cheese mixture on the bottom layer, arrange sliced strawberries on top, and top with the remaining cream cheese mixture. Place the top layer of the cake over cream cheese and strawberries.
- Step 6: Refrigerate for at least 4 hours before serving. Garnish with additional fresh strawberries.
Notes
- Store leftovers tightly covered in the refrigerator for up to 3 days to maintain the cheesecake's texture.
- This cheesecake is best served cold, but letting it sit at room temperature for 10-15 minutes before serving will enhance the flavor and soften the texture slightly.
- Garnish each slice with a drizzle of white chocolate sauce for an extra touch of sweetness and visual appeal.
- For a richer red velvet flavor, bloom the cocoa powder in the warm buttermilk before adding it to the dry ingredients.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American