Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan.

Sift all-purpose flour, cocoa powder, baking powder, baking soda, and salt in a bowl. In another bowl, blend vegetable oil, granulated sugar, eggs, buttermilk, red food coloring, vanilla extract, and white vinegar until smooth. Combine wet and dry mixtures, then pour into the prepared pan.

Bake for 25-30 minutes. Check for doneness with a toothpick; it should come out clean.

Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

In a bowl, beat cream cheese until smooth. Gradually mix in sifted powdered sugar and vanilla extract. Fold in pureed strawberries.

In a separate bowl, whip heavy cream until stiff peaks form. Fold whipped cream into the strawberry mixture.

Pour the cheesecake filling over the cooled red velvet cake. Spread evenly to the edges.

Cover with plastic wrap and chill in the refrigerator for at least 4 hours, preferably overnight.

Garnish with fresh strawberries and whipped cream before serving. Slice with a warm knife.