Description
A delightful dessert combining rich red velvet cake, fresh strawberries, and smooth cream cheese filling, perfect for special occasions.
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, incorporating the vanilla extract if desired. Divide batter equally between the pans and bake according to package directions. Allow 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 allow the juices to release.
- In a small saucepan, combine diced strawberries, 1/3 cup sugar, and 1 tablespoon lemon juice. Cook over medium heat until the berries soften and release juices, about 5 minutes. Stir in the cornstarch slurry and continue simmering until the mixture thickens and turns glossy, about 2 to 3 minutes more. Remove from heat and allow it to cool completely.
- Using a stand mixer or hand mixer, beat the softened cream cheese until smooth. Add 1 cup sugar, lemon juice, and vanilla extract; mix until combined and creamy. In a separate bowl, beat the cold heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture, preserving its volume for a mousse-like texture. Keep this mixture chilled until ready to use.
- Arrange your 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 any 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 the macerated strawberry slices evenly on top of the cheesecake layer for 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 on top of the compote. Smooth the 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 the assembled cake and refrigerate for at least 4 hours, preferably overnight, so the cheesecake filling firms up and the layers meld.
- Slice with a sharp knife for clean layers when serving.
Notes
Store in the refrigerator for up to 3 days. Best enjoyed fresh but can be frozen in layers.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American