Print
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tbsp cocoa powder
- 1 cup vegetable oil
- 1 cup buttermilk (room temperature)
- 2 large eggs (room temperature)
- 2 tbsp red food coloring
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 16 oz cream cheese (softened)
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup fresh strawberries (pureed, about 8–10 strawberries)
- 1 cup heavy whipping cream
- Fresh strawberries (halved)
- Whipped cream (optional)
Instructions
- Preheat the oven to 350°F and prepare a 9-inch springform pan.
- Mix the dry ingredients in one bowl and the wet ingredients in another bowl.
- Combine the wet and dry mixtures until just combined.
- Pour the batter into the pan and bake for 25–30 minutes.
- Cool the cake completely in the pan.
- Beat cream cheese with powdered sugar and vanilla until smooth.
- Fold in pureed strawberries and whipped cream.
- Spoon the cheesecake mixture over cooled cake and refrigerate for at least 4 hours.
- Garnish with fresh strawberries and serve.
Notes
Use room temperature ingredients for a smoother batter.
Do not overmix to keep the cake light and fluffy.
Refrigerate overnight for enhanced flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 410
- Sugar: 24
- Sodium: 310
- Fat: 30
- Saturated Fat: 18
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 2
- Protein: 5
- Cholesterol: 105