The spark for this cake showed up on a Sunday afternoon that didn’t go as planned. The grocery run took longer than expected, the kids were restless, and the calendar on the fridge quietly reminded me of a birthday coming up that I hadn’t prepared for.
No big party, no crowd, just the four of us and a desire to mark the moment with something that felt a little extra. Standing in the kitchen, unloading strawberries onto the counter, I knew a simple sheet cake wouldn’t quite cover it.
Earlier that week, strawberries had been on sale at the local market, the kind that smell sweet even before you slice into them. A block of cream cheese sat unopened in the fridge, and a red velvet cake mix waited in the pantry from a bake sale that never happened.
The pieces were already there. It became less about baking something fancy and more about stacking familiar flavors into a dessert that looked like intention, even if it was built between laundry loads and half-finished conversations.
As the layers came together, the kitchen shifted gears. The kids leaned in to sneak strawberry slices, my husband claimed quality control duties, and the mood softened. By the time the cake went into the fridge, it felt like we had quietly created our own small occasion. That’s how this Strawberries And Cream Dream Layer Cheesecake Cake was born, not from a celebration on the calendar, but from a need to make an ordinary day feel complete.
Short Description
Strawberries And Cream Dream Layer Cheesecake Cake is a layered dessert made with tender red velvet cake, fluffy cheesecake filling, fresh strawberries, and a glossy strawberry compote, chilled until creamy and sliceable.
Key Ingredients
For the Cake Layers
- 1 box red velvet cake mix
- Eggs, oil, and water as listed on the box
- 1 teaspoon vanilla extract
For the Cheesecake Filling
- 16 ounces full fat cream cheese, softened
- ¾ cup granulated sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup cold heavy cream
For the Strawberry Layers
- 2 cups fresh strawberries, sliced
- ¼ cup granulated sugar
For the Strawberry Compote
- 1½ cups fresh strawberries, diced
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 1 tablespoon water
For Topping
- Whipped cream or cream cheese frosting
- Extra fresh strawberries for garnish
Tools Needed
- Two 9 inch round cake pans
- Stand mixer or hand mixer
- Mixing bowls
- Offset spatula
- Saucepan
- Cooling racks
Cooking Instructions
Step 1: Prepare the Cake Layers
Preheat the oven to 350°F. Grease and line two 9 inch round cake pans with parchment paper. Prepare the red velvet cake batter according to the box instructions, adding vanilla if using. Beat until smooth. Divide evenly between pans and smooth the tops.
Bake for 25 to 30 minutes, until a toothpick comes out clean. Cool 10 minutes in pans, then transfer to racks to cool completely. Level the tops once cooled.
Step 2: Macerate the Fresh Strawberries
Place sliced strawberries in a bowl and sprinkle with sugar. Toss gently and let sit for 15 minutes until softened and juicy.
Step 3: Cook the Strawberry Compote
Combine diced strawberries, sugar, and lemon juice in a saucepan over medium heat. Cook for about 5 minutes until juicy. Stir in the cornstarch slurry and cook 1 to 2 minutes until thick and glossy. Cool completely.
Step 4: Whip the Cheesecake Filling
Beat cream cheese until smooth. Add sugar, lemon juice, and vanilla, then beat until creamy. In a separate chilled bowl, whip the heavy cream to stiff peaks. Fold gently into the cream cheese mixture until mousse like. Refrigerate until needed.
Step 5: Set Up for Assembly
Arrange all components on the counter. Place one cake layer on a serving plate or cake board.
Step 6: Build the First Layer
Spread a thick layer of cheesecake filling over the cake, smoothing evenly to the edges.
Step 7: Add Strawberries and Compote
Arrange macerated strawberries over the filling. Spoon the compote on top, spreading carefully without overflowing.
Step 8: Add the Second Cheesecake Layer
Spread another generous layer of cheesecake filling over the strawberries and compote.
Step 9: Top with Final Cake Layer
Place the second cake layer on top and press gently to level. Spread the remaining cheesecake filling over the top and decorate as desired.
Step 10: Chill and Set
Cover and refrigerate for at least 4 hours, preferably overnight, until firm and sliceable.
Why You’ll Love This Recipe
Combines cake and cheesecake in one dessert
Uses a boxed mix for convenience without sacrificing flavor
Fresh strawberries keep it light and balanced
Can be made ahead for gatherings or busy weekends
Feels celebratory while staying approachable
Mistakes to Avoid & Solutions
Overmixing the Cake Batter
This can cause dense or uneven cake layers.
Solution: Mix just until smooth and stop as soon as ingredients are combined.
Using Cold Cream Cheese
Cold cream cheese creates lumps in the filling.
Solution: Let cream cheese sit at room temperature for 30 minutes before beating.
Runny Strawberry Compote
Thin compote can slide between layers.
Solution: Cook until thick enough to coat a spoon and cool completely before using.
Skipping Chill Time
Warm filling will not hold clean slices.
Solution: Chill at least 4 hours so layers can fully set.
Serving and Pairing Suggestions
Serve chilled with clean, warm knife slices
Pair with coffee, black tea, or sparkling water
Works well plated for dinner parties or served family style
Add extra berries on the side for color and freshness
Storage and Reheating Tips
Store covered in the refrigerator for up to 4 days
Keep slices in an airtight container to prevent drying
Do not freeze fully assembled cake as texture may change
Serve straight from the fridge for best structure
FAQs
1. Can I make this cake a day ahead?
Yes, chilling overnight improves structure and flavor.
2. Can I use frozen strawberries?
Fresh works best, but frozen can be used for compote only.
3. How do I get clean slices?
Use a sharp knife wiped clean between cuts.
4. Can I substitute another cake flavor?
Yes, vanilla or chocolate cake mixes work well.
5. Is this cake overly sweet?
The lemon and strawberries balance the sweetness nicely.
Tips & Tricks
Chill your mixing bowl before whipping cream for better volume
Use a cake collar or springform ring for cleaner assembly
Level cake layers carefully to prevent leaning
Recipe Variations
Chocolate Strawberry Cheesecake Cake: Swap red velvet mix for chocolate cake mix. Assemble the same way. The cocoa flavor pairs deeply with the berries.
Lemon Strawberry Cheesecake Cake: Use lemon cake mix and add extra lemon zest to the cheesecake filling for a brighter finish.
No Bake Cheesecake Layer Cake: Skip cake layers and use graham cracker crusts pressed into pans. Chill longer for structure.
Final Thoughts
This cake has a way of fitting into real life. It doesn’t ask for perfect timing or silence in the kitchen, and it doesn’t demand complicated techniques to earn its place on the table. It’s layered, yes, but practical at heart, built with shortcuts that still lead to a dessert people pause for. When it’s sliced, you can see every choice that went into it, from the berries to the creamy center.
I’ve learned that desserts like this don’t need a big audience to matter. Sometimes they’re just for the people already sitting at your table, forks ready, waiting for that first slice. And honestly, that’s where this cake feels most at home.
Strawberries And Cream Dream Layer Cheesecake Cake
Ingredients
For the Cake Layers
- 1 box red velvet cake mix
- Eggs oil, and water as listed on the box
- 1 teaspoon vanilla extract
For the Cheesecake Filling
- 16 ounces full fat cream cheese softened
- ¾ cup granulated sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup cold heavy cream
For the Strawberry Layers
- 2 cups fresh strawberries sliced
- ¼ cup granulated sugar
For the Strawberry Compote
- 1½ cups fresh strawberries diced
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 1 tablespoon water
For Topping
- Whipped cream or cream cheese frosting
- Extra fresh strawberries for garnish
Instructions
- Preheat the oven to 350°F, grease and line two 9 inch pans, prepare the red velvet cake batter, divide evenly, and bake 25 to 30 minutes until a toothpick comes out clean; cool completely and level.
- Toss sliced strawberries with sugar and let sit 15 minutes until juicy.
- Cook diced strawberries with sugar and lemon juice for 5 minutes, stir in cornstarch slurry, cook until thick, then cool.
- Beat cream cheese until smooth, add sugar, lemon juice, and vanilla, and beat until creamy.
- Whip cold heavy cream to stiff peaks and gently fold into the cream cheese mixture; chill.
- Place one cake layer on a serving plate and spread a thick layer of cheesecake filling on top.
- Arrange macerated strawberries evenly over the filling.
- Spoon the cooled strawberry compote over the strawberries.
- Spread another layer of cheesecake filling, then add the second cake layer and press gently.
- Frost the top, decorate as desired, and refrigerate at least 4 hours or overnight until set.
