Description
A decadent dessert with layers of moist red velvet cake, creamy cheesecake, and fresh strawberries.
Ingredients
Red Velvet Cake:
2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 tsp baking soda
1 tsp salt
1 cup vegetable oil
1 cup buttermilk, at room temperature
2 large eggs
2 Tbsp red food coloring
1 tsp vanilla extract
1 tsp white vinegar
Cheesecake Filling:
24 ounces cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
4 large eggs
Strawberry Topping:
2 cups fresh strawberries, hulled and sliced
1/4 cup granulated sugar
1 Tbsp lemon juice
Bonus Topping (Optional):
Whipped cream for extra decadence.
Instructions
1. Preheat oven to 350°F. Grease and flour two 9-inch cake pans.
2. Whisk together flour, sugar, baking soda, and salt.
3. Mix oil, buttermilk, eggs, food coloring, vanilla, and vinegar.
4. Combine wet and dry ingredients. Do not overmix.
5. Bake 25-30 minutes. Cool completely.
6. Beat cream cheese until smooth.
7. Add sugar and vanilla. Mix well.
8. Add eggs one at a time. Mix thoroughly.
9. Pour over red velvet cake. Bake at 325°F for 45 minutes.
10. Cool and layer with remaining cake.
11. Chill 2 hours in refrigerator.
12. Mix strawberries with sugar and lemon juice.
13. Top cake with strawberries and serve.
Notes
Best served chilled. Store leftovers in refrigerator up to 5 days.
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