Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan with butter or cooking spray, then line the bottom with parchment paper.

In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and cocoa powder.

In a separate bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar.

Gradually pour the wet mixture into the bowl with the dry ingredients, mixing gently until just combined.

Pour the batter into the prepared springform pan and smooth the top.

Bake for 25–30 minutes or until a toothpick comes out clean. Allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

In a mixing bowl, beat the cream cheese until smooth and creamy, then gradually add the powdered sugar and vanilla extract.

Gently fold in the pureed fresh strawberries.

In another bowl, whip the heavy cream until stiff peaks form, then fold it into the strawberry cheesecake mixture in batches.

Once the red velvet cake is cooled, spread the cheesecake filling evenly over the top.

Chill the assembled cheesecake in the refrigerator for at least 4 hours.

Serve chilled, sliced into wedges, and garnish with fresh strawberries and whipped cream.