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
- 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
- Prepare red velvet cake according to box instructions, adding optional vanilla. Bake and cool completely, then level tops.
- Macerate sliced strawberries with sugar for 10–15 minutes.
- Cook diced strawberries with sugar, lemon juice, and cornstarch slurry to make compote. Cool completely.
- Beat cream cheese with sugar, lemon juice, and vanilla until smooth. Whip cold heavy cream to stiff peaks and fold into cream cheese mixture.
- Assemble layers: cake, cheesecake filling, macerated strawberries, compote, repeat, and top with cheesecake filling.
- Garnish with fresh sliced strawberries and optional whipped cream or cream cheese frosting.
- Refrigerate at least 4 hours or overnight before slicing and serving.
Notes
- Use high-quality vanilla extract for richer flavor.
- Ensure cream cheese is fully softened for smooth filling.
- Refrigerate overnight to meld flavors.
- Use fresh strawberries for garnish to enhance presentation.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Dessert, Layer Cake
- Method: Bake, Assemble
- Cuisine: American