Description
A delightful layered dessert of red velvet cake, creamy cheesecake, and fresh strawberries, perfect for celebrations or treating yourself.
Ingredients
- 1 box red velvet cake mix
- Eggs, oil, and water as called for on cake mix box
- 1 teaspoon vanilla extract (optional)
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2 cups heavy cream, cold
- 2 cups fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar
- 2 cups strawberries, diced
- 1/3 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- Fresh sliced strawberries for topping
- Whipped cream for piping (optional)
- Cream cheese frosting (optional)
Instructions
- Preheat the oven as indicated on the cake mix package. Grease and line two cake pans with parchment paper.
- Make the cake batter using the ingredients listed on the cake mix box, including the optional vanilla extract.
- Divide the batter equally between the prepared pans and bake according to package directions. Allow the cakes to cool for 10 minutes in the pans, then turn them onto a wire rack to cool completely. Once cooled, level the tops with a serrated knife for even stacking.
- Place sliced strawberries in a bowl, sprinkle with 2 tablespoons of sugar, and toss lightly. Let them sit at room temperature for 10 to 15 minutes to release their juices.
- In a small saucepan, combine diced strawberries, 1/3 cup of sugar, and 1 tablespoon of lemon juice. Cook over medium heat until the berries soften and release juices, about 5 minutes. Stir in the cornstarch slurry and continue to simmer until the mixture thickens and becomes glossy, about 2 to 3 minutes. Remove from heat and let cool completely.
- Using a stand mixer or hand mixer, beat the softened cream cheese until smooth. Add 1 cup of sugar, lemon juice, and vanilla extract; mix until combined and creamy.
- In a separate bowl, beat cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, maintaining volume for a mousse-like texture. Keep the mixture chilled until ready to use.
- Arrange the cooled cake layers, cheesecake filling, macerated strawberries, and strawberry compote at your station. Use a springform pan or place the first cake layer on a flat serving board.
- Place one cake layer on the serving board or inside the springform pan. Brush away loose crumbs.
- Spread a thick, even layer of cheesecake filling—about 1/3 to 1/2 inch—over the cake layer using an offset spatula.
- Evenly distribute the macerated strawberry slices on top of the cheesecake layer for balanced texture.
- Spoon and spread a thin, glossy layer of strawberry compote over the strawberries for added moisture and flavor.
- Add another thick layer of cheesecake filling atop the compote and smooth the surface gently.
- Place the remaining cake layer on top and press lightly to set the layers.
- Cover the top cake layer with a final layer of cheesecake filling. Garnish with fresh sliced strawberries and more strawberry compote, if desired. You can pipe whipped cream around the border or add decorative cream cheese frosting if using.
- Cover the assembled cake and refrigerate for at least 4 hours, preferably overnight, so the cheesecake filling firms up and the layers meld together. Slice with a sharp knife for clean layers when serving.
Notes
Use room temperature ingredients for easier mixing. Level your cake layers well to ensure stability. Don’t skip chilling the cake after assembling.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American