Description
A delightful dessert combining layers of red velvet cake, no-bake cheesecake, fresh strawberries, and strawberry compote, perfect for indulging your sweet tooth.
Ingredients
Scale
- 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 oven as indicated on cake mix package. Grease and line two cake pans with parchment paper. Make cake batter using ingredients listed on cake mix box, incorporating the vanilla extract if desired. Divide batter equally between pans and bake according to package directions. Allow cakes to cool 10 minutes in pans, then turn onto 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 sugar and toss lightly. Let sit at room temperature for 10 to 15 minutes to allow juices to release.
- In a small saucepan, combine diced strawberries, 1/3 cup sugar, and 1 tablespoon lemon juice. Cook over medium heat until berries soften and release juices, about 5 minutes. Stir in the cornstarch slurry and continue simmering until mixture thickens and turns glossy, 2 to 3 minutes more. Remove from heat and allow to cool completely.
- Using a stand mixer or hand mixer, beat softened cream cheese until smooth. Add 1 cup sugar, lemon juice, and vanilla extract; mix until combined and creamy. In a separate bowl, beat cold heavy cream to stiff peaks. Gently fold whipped cream into the cream cheese mixture, preserving volume for a mousse-like texture. Keep mixture chilled until ready to use.
- Arrange cooled cake layers, cheesecake filling, macerated strawberries, and strawberry compote at your station. Use a springform pan or place 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—approximately 1/3 to 1/2 inch—over the cake layer using an offset spatula.
- Distribute macerated strawberry slices evenly on top of the cheesecake layer to achieve balanced texture across the cake.
- Spoon and spread a thin, glossy layer of strawberry compote over the strawberries to enhance moisture and flavor.
- Add another thick layer of cheesecake filling atop the compote. Smooth surface gently.
- Place the remaining cake layer on top and press very gently 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. Pipe whipped cream around the border or add decorative cream cheese frosting, if using.
- Cover assembled cake and refrigerate at least 4 hours, preferably overnight, so the cheesecake filling firms and the layers meld. Slice with a sharp knife for clean layers when serving.
Notes
- For a richer flavor, use high-quality vanilla extract.
- Make sure the cream cheese is fully softened to avoid lumps in the cheesecake filling.
- Refrigerating overnight allows the flavors to meld beautifully.
- Use fresh strawberries for garnishing to enhance presentation.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking and No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg