Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan. In a large bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, mix the wet ingredients: vegetable oil, buttermilk, egg, vanilla extract, red food coloring, and white vinegar until smooth. Gently combine both mixtures and pour the batter into the prepared pan. Bake for 25–30 minutes until a toothpick comes out clean, then cool on a wire rack.

Lower the oven temperature to 325°F (160°C) and grease an 8-inch springform pan. In a mixing bowl, beat the cream cheese and sugar together until creamy and smooth. Add the eggs one at a time, mixing in vanilla extract after each addition to ensure even blending. Pour the cheesecake mixture into the prepared springform pan and smooth the top. Bake for 40–45 minutes until set but still slightly jiggly in the center. Let it cool to room temperature before chilling in the refrigerator for at least 2 hours.

Once both layers are fully cooled, place the red velvet cake on a serving platter as your base. Gently remove the cheesecake layer from the springform pan and place it carefully on top of the red velvet cake. Warm the strawberry preserves slightly to make spreading easier and drizzle it over the cheesecake layer. Use fresh strawberries to decorate the top, arranging them in a lovely pattern for an eye-catching finish.

To meld all the flavors, cover the assembled Red Velvet Strawberry Cheesecake loosely with plastic wrap and chill it in the refrigerator for 1–2 hours. When ready to serve, slice the cheesecake carefully and garnish with whipped cream if desired.