I love how this recipe combines three incredible textures in one stunning cake—moist red velvet, creamy cheesecake, and juicy strawberries. It’s a no-bake twist on classic cheesecake with the elegance of a layered cake. The strawberry compote gives it that bright, jammy punch that pairs so well with the richness of the filling and the soft cake. And since I can make it ahead, it’s low-stress when entertaining.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Cake Layers 1 box red velvet cake mix Eggs, oil, and water as directed on box 1 teaspoon vanilla extract (optional)
No-Bake Cheesecake Filling 24 ounces cream cheese, softened 1 cup granulated sugar 1 tablespoon lemon juice 1 teaspoon vanilla extract 2 cups heavy cream, cold
Strawberry Compote Layer 2 cups strawberries, diced 1/3 cup granulated sugar 1 tablespoon lemon juice 1 tablespoon cornstarch mixed with 2 tablespoons water
Topping and Decoration Fresh sliced strawberries Whipped cream for piping (optional) Cream cheese frosting (optional)
Directions
Bake the Cake Layers I preheat the oven as directed on the cake mix box, then grease and line two 9-inch round cake pans. I mix the red velvet batter as instructed, adding a splash of vanilla for depth. I divide the batter evenly, bake, and then let the layers cool for 10 minutes in the pans before turning them out onto a wire rack. Once cooled, I level the tops for even stacking.
Macerate the Strawberries I toss the sliced strawberries with 2 tablespoons of sugar and let them sit for 10–15 minutes. This softens the fruit and releases the juices.
Make the Strawberry Compote In a saucepan, I combine the diced strawberries, sugar, and lemon juice. I simmer for about 5 minutes until the berries soften. Then I stir in the cornstarch slurry and continue cooking for 2–3 minutes until thick and glossy. I cool this completely before using.
Prepare the Cheesecake Filling I beat the softened cream cheese until smooth. Then I mix in sugar, lemon juice, and vanilla. In a separate bowl, I whip the cold heavy cream to stiff peaks, then gently fold it into the cream cheese mixture to keep it airy and mousse-like.
Assemble the Cake I place the first cake layer on a board or inside a springform pan. I spread a thick layer of cheesecake filling, then add the macerated strawberry slices on top. A thin layer of strawberry compote follows, then another generous layer of cheesecake filling. I place the second cake layer on top and gently press it down to set the structure.
Top and Decorate I cover the top with more cheesecake filling, then garnish with sliced strawberries and a spoonful of compote. If I’m feeling fancy, I pipe whipped cream around the edges or add swirls of cream cheese frosting.
Chill Before Serving I cover the cake and refrigerate it for at least 4 hours (overnight is even better) so the filling sets and the layers come together beautifully. I slice with a sharp knife for clean, defined layers.
Servings and timing
This recipe makes 14 servings (one 9-inch double-layer cake). Prep Time: 45 minutes Cook Time: 30 minutes Total Time: 1 hour 15 minutes (plus chilling)
Variations
When I want to change it up, I swap the red velvet with chocolate or vanilla cake for a different base. I’ve also added a touch of almond extract to the cheesecake filling for extra depth. If strawberries aren’t in season, I’ve used frozen berries for the compote and it still works well. For a lighter version, I reduce the sugar slightly in the cheesecake layer.
Storage/reheating
I store the cake in the refrigerator, covered, for up to 3 days. Since the filling is no-bake and made with fresh cream, I don’t leave it out too long. It’s not suitable for reheating, but it tastes even better the next day after chilling.
FAQs
Can I make this cake ahead of time?
Yes, I usually assemble the cake the day before serving. Chilling it overnight gives the layers time to firm up and develop better flavor.
Can I use frozen strawberries?
Yes, especially for the compote. I just thaw and drain them before cooking. For the fresh layer, I prefer fresh strawberries for the best texture.
What can I use if I don’t have a springform pan?
I assemble the cake on a flat board or cake stand. I just work carefully when layering and use an offset spatula for clean edges.
Can I freeze the assembled cake?
I don’t recommend freezing the whole cake, as the cheesecake filling may change texture. However, leftovers can be frozen in slices and enjoyed later after thawing in the fridge.
Is the cheesecake filling stable enough for stacking?
Yes, after chilling. It firms up well and holds the layers together beautifully. I just make sure the cake is thoroughly chilled before slicing.
Conclusion
This Strawberries and Cream Dream Layer Cake is everything I love in a dessert—decadent, fruity, creamy, and visually stunning. It’s a true showstopper with balanced flavors and textures that make every bite memorable. Whether for a celebration or just because, it’s the kind of cake that brings smiles and second helpings.
