Step 1: Preheat and Prep
Let’s get going—crank your oven to 350°F (175°C) and feel the kitchen hum with promise. Grab a 9-inch springform pan—grease it well with butter or spray, then line the bottom with parchment (I love that extra slip!). Take a sec to breathe—this is gonna be a stunner, and you’re already rocking it.

Step 2: Mix the Dry Base
In a big bowl, sift together 1 ½ cups all-purpose flour, 1 cup granulated sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt, and 1 tablespoon cocoa powder—give it a quick stir (I love that cocoa dust cloud!). It’s all dry and ready—set it aside and feel the red velvet vibes starting. This is the foundation of our cake, and I’m pumped!

Step 3: Whisk the Wet Magic
In another bowl, whisk 1 cup vegetable oil, 1 cup room-temp buttermilk, 2 room-temp large eggs, 2 tablespoons red food coloring, 1 teaspoon vanilla extract, and 1 teaspoon white vinegar—mix until it’s smooth and that gorgeous red shines through (I grin every time I see it!). Keep going until it’s a happy, vibrant swirl—my heart’s racing already. This is where the cake gets its soul!

Step 4: Combine and Pour
Gradually add your dry mix to the wet, stirring gently with a spatula until just combined—don’t overmix, just let it come together (I love watching that red batter bloom!). Pour it into your prepped springform pan—smooth the top with a spatula and admire that vibrant sea (it’s so pretty!). Pop it in the oven for 25-30 minutes—check with a toothpick ‘til it’s clean, then cool it completely in the pan—I’m drooling just thinking about it!

Step 5: Beat the Cream Cheese
In a big mixing bowl, grab 16 oz softened cream cheese and beat it with a mixer until it’s smooth and creamy—take your time (I love that velvety feel under the beaters!). Slowly mix in 1 cup powdered sugar and 1 teaspoon vanilla extract—keep going ‘til it’s all fluffy and sweet (I sneak a taste here, don’t judge!). This is the creamy heart of our cheesecake, and it’s looking divine.

Step 6: Add the Strawberry Bliss
Puree 1 cup fresh strawberries (about 8-10) in a blender or processor—blend ‘til it’s a pink dream (I love that fresh berry smell!). Stir that puree into your cream cheese mix—blend it well ‘til it’s all rosy and gorgeous (my kitchen’s singing with strawberry vibes!). Set it aside for a sec—you’re halfway to cheesecake heaven, and I’m cheering you on.

Step 7: Whip and Fold
In a separate bowl, pour 1 cup heavy whipping cream and whip it with your mixer ‘til stiff peaks form—watch it fluff up like a cloud (I’m always tempted to dive in!). Gently fold that whipped cream into your strawberry cream cheese mix—use a spatula with soft swoops ‘til it’s light and fluffy (I feel like an artist here!). This is the airy magic that makes it irresistible.

Step 8: Assemble the Layers
Once your red velvet cake’s cool, pop it out of the springform pan—place it on your serving dish and admire that vibrant base (it’s so pretty!). Spread your strawberry cheesecake filling over the top—smooth it out with a spatula and let it mound up nice and even (I get all giddy seeing those layers!). Pop it in the fridge to chill for at least 4 hours—let it set into creamy perfection (I’m counting the hours!).

Step 9: Garnish and Serve
Pull that beauty from the fridge—look at those layers, all red, creamy, and dreamy! Top it with halved fresh strawberries—arrange them pretty or scatter them wild (I go for a little of both!). Add a dollop of whipped cream if you’re feeling extra—slice it up and serve chilled; that first bite’s gonna melt your heart, I swear—it’s pure love on a plate!