In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. This ensures the dry ingredients are evenly distributed and helps create a smooth batter later.
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. This step is important because it incorporates air into the mixture, giving your cake a soft and tender texture.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and red food coloring until the batter turns a rich, vibrant red.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix gently until just combined — avoid overmixing to keep the cake tender.
Finally, stir in the vinegar. Divide the batter evenly between the prepared pans and smooth the tops.
Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Step 2: Making the Cheesecake Layer
Reduce the oven temperature to 325°F (160°C). Line the bottom of an 8-inch springform pan with parchment paper and lightly grease the sides.
In a large bowl, beat the cream cheese and sugar together until completely smooth and creamy. Make sure there are no lumps.
Add the eggs one at a time, mixing slowly after each addition. Stir in the vanilla extract, sour cream, and heavy cream. Mix just until smooth — do not overmix, as this can cause cracks in the cheesecake.
Pour the cheesecake batter into the prepared pan and smooth the top.
Bake for 40–45 minutes, or until the center is slightly set but still slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door slightly open for about 1 hour. This helps prevent cracking.
After cooling, refrigerate the cheesecake for at least 4 hours, preferably overnight, until completely firm.
Step 3: Preparing the Strawberry Topping
In a saucepan over medium heat, combine the sliced strawberries, sugar, and lemon juice. Stir occasionally and cook until the strawberries begin releasing their natural juices.
Add the cornstarch mixture and continue stirring until the sauce thickens. This should take about 2–3 minutes.
Remove from heat and allow the strawberry topping to cool completely before assembling the cake.
Step 4: Assembling the Cake
Place one red velvet cake layer on a serving plate or cake stand.
Carefully remove the cheesecake from the springform pan and place it gently on top of the first cake layer.
Add the second red velvet cake layer on top of the cheesecake.
If using cream cheese frosting, frost the top and sides of the cake smoothly for a clean finish.
Spoon the cooled strawberry topping over the top of the cake, allowing some of the sauce to drip slightly down the sides for an elegant look.
Refrigerate the assembled cake for at least 1 hour before slicing to ensure clean, beautiful layers.
