Step 1: Prepare the Red Velvet Cake

1. Preheat your oven to 350°F (175°C).

2. Grease and line a 9-inch springform pan with parchment paper.

3. In a large bowl, sift together flour, sugar, baking powder, baking soda, salt, and cocoa powder.

4. In a separate bowl, whisk oil, buttermilk, eggs, red food coloring, vanilla, and vinegar until smooth.

5. Gradually combine the dry ingredients with the wet mixture, stirring gently until just incorporated.

6. Pour the batter into the prepared pan and smooth the surface.

7. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

8. Let the cake cool completely in the pan before proceeding.

Step 2: Make the Strawberry Cheesecake Filling

1. In a large bowl, beat softened cream cheese until completely smooth and creamy.

2. Slowly add powdered sugar and vanilla extract, beating until well blended.

3. Stir in the strawberry puree until fully incorporated.

4. In a separate bowl, whip heavy cream until stiff peaks form.

5. Gently fold the whipped cream into the strawberry cream cheese mixture, creating a light, fluffy filling.

Step 3: Assemble the Cheesecake

1. Carefully remove the cooled red velvet cake from the springform pan and place it on your serving plate.

2. Spread the strawberry cheesecake filling evenly over the top.

3. Smooth the surface with a spatula.

4. Refrigerate the assembled cake for at least 4 hours, or preferably overnight, until fully set.

Step 4: Decorate and Serve

1. Just before serving, top the cheesecake with halved fresh strawberries.

2. Add swirls or dollops of whipped cream if desired.

3. Slice, serve chilled, and enjoy every heavenly bite!