1. Preparing the Red Velvet Cake Layers

The first step is preparing the red velvet cake. I start by preheating my oven to 350°F (175°C) and greasing two 9-inch cake pans. Then, I sift together the flour, sugar, baking soda, salt, and cocoa powder in a large bowl. In another bowl, I whisk together the oil, buttermilk, eggs, food coloring, vanilla, and vinegar.

Gradually, I combine the wet and dry ingredients, mixing just until smooth. Once the batter is ready, I divide it evenly between the pans and bake for about 30 minutes. After baking, I let the cakes cool completely on a wire rack.

2. Making the Cheesecake Layer

While the cakes bake, I move on to the cheesecake layer. Using my electric mixer, I beat the cream cheese until it’s fluffy. Then, I add the sugar, eggs, sour cream, and vanilla, mixing until smooth. I pour this mixture into a springform pan lined with parchment paper and bake it at 325°F (163°C) for about 45 minutes. Once it’s done, I let the cheesecake cool completely before chilling it in the fridge for at least 4 hours.

3. Preparing the Strawberry Topping

For the strawberry topping, I combine the sugar, cornstarch, and water in a saucepan over medium heat. When the mixture begins to thicken, I stir in the lemon juice and sliced strawberries. After cooking for a few more minutes, I set the topping aside to cool.

4. Assembling the Cheesecake

When all the components are ready, it’s time to assemble the dessert. I start with one layer of red velvet cake as the base, followed by the cheesecake layer. Then, I place the second red velvet layer on top. Finally, I spread the cooled strawberry topping over the top layer, arranging fresh strawberry slices for a decorative finish. After assembly, I refrigerate the cake for at least 2 hours to let the flavors meld together.