Ingredients

1 box red velvet cake mix (or your preferred flavor)

Optional: 1 teaspoon vanilla extract for deeper flavor

For the No-Bake Cheesecake Filling
24 ounces cream cheese, softened (3 bricks)

1 cup granulated sugar

1 tablespoon lemon juice

1 teaspoon vanilla extract

2 cups heavy cream, cold

For the Fresh Strawberry Layer
2 cups fresh strawberries, hulled and sliced

2 tablespoons sugar (to lightly macerate the berries)

For the Strawberry Compote or Glaze Layer
2 cups diced strawberries

1/3 cup sugar

1 tablespoon lemon juice

1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

For Topping and Decoration
Fresh sliced strawberries

Optional: whipped cream for piping (homemade or stabilized)

Optional: cream cheese frosting touches for decoration

Tools Needed
Two 8-inch or 9-inch cake pans

Hand or stand mixer

Large mixing bowls

Rubber spatula

Parchment paper

Springform pan (optional but helps with assembly)

Offset spatula for spreading

Serrated knife for leveling cake layers

Step-by-Step Instructions

Step 1: Bake the Cake Layers
Prepare the cake batter according to your boxed mix instructions, adding the optional vanilla extract if you want an extra boost of flavor. Preheat your oven as indicated. Grease and line your cake pans with parchment circles for easy release.

Divide the batter evenly between the two pans, then bake until a toothpick comes out clean. Allow the cakes to cool in the pans for ten minutes before turning them out onto a cooling rack to cool completely. For a neater stack, level the tops with a serrated knife once fully cooled.

Step 2: Prepare the Fresh Strawberry Layer

Place the sliced strawberries in a bowl and sprinkle with sugar. Toss lightly and allow them to sit for ten to fifteen minutes. This maceration softens the berries and releases a little natural juice, which helps the layers come together without being watery.

Step 3: Make the Strawberry Compote
In a small saucepan, combine the diced strawberries, sugar, and lemon juice. Cook over medium heat until the strawberries release their juices and soften. Stir occasionally and let the mixture simmer for five to seven minutes. Add the cornstarch slurry and continue stirring until the compote thickens. Remove from heat and allow to cool fully before using.

The compote should be glossy and thick enough to spread without running.

Step 4: Prepare the No-Bake Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese until smooth and free of lumps. Add the sugar, lemon juice, and vanilla extract, mixing until fully incorporated.

In a separate bowl, whip the cold heavy cream to stiff peaks. Fold the whipped cream gently into the cream cheese mixture in batches. The goal is to maintain the airy structure while creating a smooth mousse-like cheesecake filling. Once fully combined, refrigerate while you prepare the assembly.

Step 5: Prepare Your Assembly Station
Lay out your cooled cake layers, cheesecake filling, macerated berries, strawberry compote, and any additional decorations. If using a springform pan, add your first cake layer to the bottom to help create sharp, clean layers. If not, place your cake on a flat serving board or plate.

Assembly Instructions

Step 6: First Cake Layer
Place the first cake layer onto your serving board or inside the springform pan. If the cake produces crumbs, lightly brush them away before moving on.

Step 7: Add Cheesecake Filling
Spread a thick, even layer of the no-bake cheesecake filling on top of the cake. The cheesecake layer should be substantial—about one-third to one-half an inch thick—for a dramatic layered effect.

Step 8: Add Fresh Strawberries

Arrange the sliced macerated strawberries over the cheesecake filling. Try to distribute them evenly so the texture is balanced in every slice.

Step 9: Add Strawberry Compote
Spoon and spread a thin but vibrant layer of the strawberry compote over the strawberries. The glossy compote adds moisture, sweetness, and rich berry flavor.

Step 10: Second Cheesecake Layer
Add another generous layer of cheesecake filling on top of the strawberries and compote. Smooth the surface with an offset spatula.

Step 11: Second Cake Layer
Carefully place the second cake layer on top. Press very gently to settle the layers without squeezing out the filling.

Step 12: Frosting and Final Layers
Spread another layer of cheesecake filling over the top cake layer. Add additional fresh sliced strawberries on top, followed by more strawberry compote if desired. You may pipe whipped cream around the borders for decoration.

Step 13: Chill the Cake
Cover the cake and refrigerate for at least four hours, or preferably overnight. This step firms the cheesecake filling, enhances the layering, and ensures the slice holds together beautifully when cut.