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Double Layer Berry Cake

Featured in Irresistible Desserts.

This elegant layered dessert combines two favorites - red velvet cake and classic cheesecake - topped with fresh strawberries and preserves for a stunning special occasion treat.

Casey
Updated on Mon, 20 Jan 2025 20:06:20 GMT
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A slice of red velvet cheesecake topped with fresh strawberries, whipped cream, and a glossy red glaze on a black plate. Pin it
A slice of red velvet cheesecake topped with fresh strawberries, whipped cream, and a glossy red glaze on a black plate. | cookingwithcasey.com

Let me share my favorite twist on cinnamon rolls - these incredible Biscoff Cookie Butter Cinnamon Rolls! They're everything you love about classic cinnamon rolls but with the rich caramelized flavor of Biscoff cookies swirled throughout. The dough stays so soft and fluffy and that cream cheese Biscoff icing takes them over the top. Trust me you'll never want regular cinnamon rolls again!

Not Your Ordinary Cinnamon Roll

What makes these rolls so special is how that warm spiced Biscoff cookie butter adds such amazing flavor to both the filling and the icing. It's like having your favorite cookies and cinnamon rolls in one perfect package. They're just right for cozy weekend mornings or making any breakfast feel extra special.

What You'll Need

  • For the Dough: - All-purpose flour - A bit of sugar - Active dry yeast - Warm milk to wake up the yeast - Melted butter - One egg - Just a pinch of salt
  • For the Amazing Filling: - Creamy Biscoff cookie butter - Brown sugar - Ground cinnamon - Soft butter
  • For the Dreamy Icing: - Soft cream cheese - More Biscoff (because why not!) - Powdered sugar - Pure vanilla - A splash of milk

Let's Make Some Magic

Start with Yeast:
Wake up your yeast in warm milk with a pinch of sugar until it gets foamy.
Make Your Dough:
Mix your flour sugar salt then add yeast mixture butter water and egg until you get a soft dough.
Let It Rise:
Knead until smooth then let it get puffy for an hour.
Create the Filling:
Mix up that Biscoff with butter brown sugar and cinnamon until smooth.
Roll and Fill:
Roll out your dough spread with filling roll it up and slice.
Second Rise:
Let those beauties puff up again while your oven heats.
Bake to Golden:
About 25 minutes until they're perfect.
Add the Finishing Touch:
Whip up that cream cheese Biscoff icing and drizzle it all over while they're warm.

Make Them Perfect

These are best served warm when that icing is still a bit melty. Keep any leftovers covered in the fridge for up to 3 days. A quick warmup in the microwave makes them taste fresh-baked again.

My Best Tips

Make sure your milk is just warm not hot we don't want to hurt the yeast. And don't rush the kneading - that's what gives us that perfect fluffy texture. A warm spot for rising makes all the difference.

A slice of red velvet cheesecake is topped with strawberries and a glossy red strawberry sauce, resting on a black plate. Pin it
A slice of red velvet cheesecake is topped with strawberries and a glossy red strawberry sauce, resting on a black plate. | cookingwithcasey.com

Make Life Easier

Want to have fresh rolls for breakfast? Make them the night before let them do their second rise in the fridge then bake in the morning. Nothing better than waking up to the smell of fresh cinnamon rolls!

Frequently Asked Questions

→ Why did my cheesecake crack?

Avoid overmixing eggs and don't overbake. Let cool in oven with door cracked to prevent sudden temperature changes.

→ Can I make this ahead?

Yes, make components up to 2 days ahead. Assemble day of serving for best results.

→ How do I prevent layers from sliding?

Make sure both layers are completely cool before stacking. Use small amount of preserves between layers to help "glue" them.

→ Why isn't my red velvet layer red enough?

Use gel food coloring for more intense color. Liquid coloring might need more to achieve deep red.

→ How should I store this cake?

Keep refrigerated due to cheesecake layer. Bring to room temperature 30 minutes before serving.

Red Velvet Strawberry Cheesecake

A show-stopping dessert combining red velvet cake with creamy cheesecake, topped with fresh strawberries and preserves.

Prep Time
30 Minutes
Cook Time
70 Minutes
Total Time
100 Minutes
By: Casey


Difficulty: Intermediate

Cuisine: American

Yield: 8 Servings (1 cake)

Dietary: Vegetarian

Ingredients

01 1 1/4 cups all-purpose flour.
02 1 cup granulated sugar.
03 1 tablespoon cocoa powder.
04 1/2 teaspoon baking powder.
05 1/4 teaspoon baking soda.
06 1/4 teaspoon salt.
07 1/2 cup vegetable oil.
08 1/2 cup buttermilk.
09 1 large egg.
10 1 teaspoon vanilla extract.
11 1 tablespoon red food coloring.
12 1/2 teaspoon white vinegar.
13 16 ounces cream cheese, softened.
14 1/2 cup granulated sugar.
15 2 large eggs.
16 1 teaspoon vanilla extract.
17 1 cup fresh strawberries, sliced.
18 1/2 cup strawberry preserves.
19 Whipped cream for garnish.

Instructions

Step 01

Heat oven to 350°F (175°C).

Step 02

Mix all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt in a bowl.

Step 03

In a separate bowl, mix vegetable oil, buttermilk, egg, vanilla extract, and red food coloring.

Step 04

Mix wet and dry ingredients together until combined.

Step 05

Pour batter into an 8-inch pan.

Step 06

Bake for 25-30 minutes. Cool completely.

Step 07

Reduce oven to 325°F (160°C).

Step 08

In a bowl, beat cream cheese and granulated sugar together until smooth.

Step 09

Add eggs to the cream cheese mixture one at a time, beating after each addition.

Step 10

Stir in vanilla extract.

Step 11

Pour cheesecake mixture into a springform pan.

Step 12

Bake the cheesecake for 40-45 minutes. Let cool and refrigerate for 2 hours.

Step 13

Layer the red velvet cake and chilled cheesecake together.

Step 14

Heat strawberry preserves in a small saucepan until melted.

Step 15

Spread melted strawberry preserves over the top of the cake.

Step 16

Add sliced strawberries and whipped cream on top.

Step 17

Chill the cake for 1-2 hours before serving.

Notes

  1. A special occasion dessert that combines two classic cakes.
  2. Components can be made ahead and assembled the day of serving.

Tools You'll Need

  • 8-inch cake pan.
  • 8-inch springform pan.
  • Electric mixer.
  • Small saucepan.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy (cream cheese, buttermilk).
  • Wheat (flour).
  • Eggs.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 485
  • Total Fat: 28 g
  • Total Carbohydrate: 52 g
  • Protein: 8 g