Preheat oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.

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

In another bowl, whisk together oil, buttermilk, eggs, food coloring, vanilla, and vinegar until smooth.

Gradually mix the dry ingredients into the wet ingredients until just combined.

Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

Cool the cake completely in the pan.

In a large bowl, beat cream cheese until smooth.

Add powdered sugar and vanilla extract; beat until well combined.

Stir in the pureed strawberries.

In a separate bowl, beat whipping cream to stiff peaks.

Gently fold whipped cream into the strawberry-cream cheese mixture until fluffy and light.

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

Reattach the springform ring around the cake to act as a mold.

Spoon the strawberry cheesecake mixture over the red velvet base, smoothing the top.

Refrigerate for at least 4 hours, preferably overnight, until fully set.

Once set, remove the springform ring and top the cheesecake with fresh halved strawberries.

Optional: Add whipped cream swirls or drizzle with chocolate sauce.

Slice with a sharp knife dipped in hot water for clean cuts.