Description
A vibrant dessert with a rich red velvet crust, a silky strawberry mousse, and a creamy cheesecake layer. Velvety textures and bold summer flavors unite in a visually striking, no-pork, no-alcohol treat perfect for special occasions.
Ingredients
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 cup granulated sugar
1/2 cup milk (non-dairy or dairy)
1/4 cup apple cider vinegar
1/2 cup unsalted butter, softened
12 oz fresh or frozen strawberries
1 1/4 cups heavy cream
1/4 cup granulated sugar (for mousse)
1/4 tsp vanilla extract
4 oz cream cheese, softened
1/4 cup granulated sugar (for cheesecake)
1 large egg
1 tsp vanilla extract
1/2 tsp baking powder
Instructions
Preheat oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper.
Mix flour, cocoa, 1 cup sugar, baking powder, milk, and vinegar in a bowl. Gently fold in softened butter until crumbly. Press into the pan and bake for 15 minutes. Cool completely.
In a separate bowl, blend strawberries with 1/4 cup sugar and vanilla. Whisk 1 1/4 cups cream until soft peaks form. Fold into strawberry mixture. Spread over the cooled crust and freeze for 1 hour to set.
Beat cream cheese with 1/4 cup sugar until smooth. Add egg, 1 tsp vanilla, and 1/4 cup milk. Fold gently. Spread over frozen strawberry layer. Chill for 4-6 hours or overnight.
Once set, remove from the freezer 30 minutes before serving. Release the springform and slice with a hot knife for clean layers.
Notes
Substitute non-dairy milk for full vegan adaptation.
Use frozen strawberries but thaw and drain excess liquid first.
Serve with fresh strawberry slices on top for garnish.
Store in the freezer for up to 3 days in an airtight container.
- Prep Time: 45
- Cook Time: 15
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of the cake)
- Calories: 320
- Sugar: 32g
- Sodium: 85mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg