Description
A delightful dessert combining rich red velvet cake with creamy cheesecake and fresh strawberries, perfect for any occasion.
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 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. 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 for 2 to 3 minutes until mixture thickens. 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.
- Place one cake layer on the serving board or inside the springform pan. Spread a thick, even layer of cheesecake filling over the cake layer using an offset spatula.
- Distribute macerated strawberry slices evenly on top of the cheesecake layer.
- Spoon and spread a thin layer of strawberry compote over the strawberries.
- Add another thick layer of cheesecake filling atop the compote. Smooth the surface gently.
- Place the remaining cake layer on top and press gently to set the layers.
- Cover the top cake layer with 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.
- Slice with a sharp knife for clean layers when serving.
Notes
Ensure all ingredients are at room temperature before starting. For a more intense flavor, consider using vanilla beans instead of extract. Level the cakes evenly for stable layers when stacking.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 34g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg