Name: Strawberries and Cream Dream Layer
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
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)

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Why Make This Recipe

Strawberries and Cream Dream Layer is a delightful dessert perfect for any occasion. This cake combines the rich flavor of red velvet with creamy cheesecake and fresh strawberries, making it a captivating treat. It’s not overly complicated to make, and its layers create a stunning presentation that will impress your guests. Whether it’s for a birthday party, holiday celebration, or just a sweet indulgence, this cake is sure to please.

How to Make Strawberries and Cream Dream Layer

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)

Directions:

Preheat oven as indicated on the 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 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 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 the 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 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—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 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 and the layers meld. Slice with a sharp knife for clean layers when serving.

How to Serve Strawberries and Cream Dream Layer

Serve this beautiful cake chilled, either as is or with added whipped cream on top. The layers of red velvet and cheesecake provide a perfect balance of flavors. You can also garnish each slice with extra strawberries or a drizzle of strawberry compote for an extra touch.

How to Store Strawberries and Cream Dream Layer

To store, keep the cake covered in the refrigerator. It will stay fresh for about 3 to 5 days. If you want to store it for a longer period, consider freezing it. Wrap it tightly in plastic wrap and then in aluminum foil to keep it protected. Thaw in the refrigerator before serving.

Tips to Make Strawberries and Cream Dream Layer

Make sure all ingredients are at room temperature before starting, especially the cream cheese.
For a more intense flavor, use vanilla beans instead of extract.
Level the cakes evenly to ensure stable layers when stacking.
If time allows, make the components a day ahead for easier assembly.

Variation

You can use a different cake mix, like chocolate or vanilla, if red velvet isn’t your preference. Additionally, try incorporating other berries into the filling or topping for a mixed berry version.

FAQs

Can I use frozen strawberries instead of fresh ones?

Yes, but fresh strawberries usually have better flavor and texture. If using frozen, thaw them completely and drain excess moisture before using.

Is it necessary to refrigerate the cake?

Yes, refrigeration is important to firm up the cheesecake filling and keep the cake fresh.

Can I make the cake in advance?

Absolutely! This cake can be prepared a day before serving, allowing the flavors to develop and meld together nicely.