Directions
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Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This is the perfect temperature for producing a luxurious red velvet base.
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Prepare the Pans: Grease and line two 9-inch round cake pans with parchment paper. This will ensure that your cake comes out of the pans seamlessly.
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Mix the Cake Batter: Prepare the red velvet cake batter according to the package directions. However, do not forget to add the teaspoon of vanilla extract for extra flavor.
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Bake the Cakes: Pour the cake batter evenly into the prepared pans. Bake for approximately 25–30 minutes or until a toothpick inserted into the center comes out clean. A tremendous aroma will fill your kitchen at this stage!
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Cool the Cakes: Once baked, allow the cakes to cool completely in the pans. After cooling, carefully level the top of each cake layer with a knife to ensure they will stack nicely later.
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Prepare the Strawberries: In a medium bowl, toss the sliced strawberries with 1/4 cup of granulated sugar. Let them sit for about 15 minutes so they can release their natural juices.
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Cook the Compote: In a saucepan over medium heat, combine the diced strawberries, the remaining 1/4 cup of granulated sugar, and the tablespoon of lemon juice. Cook for around 5 minutes until the mixture is bubbly and the strawberries are tender.
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Thicken the Compote: Stir in a cornstarch slurry made by mixing 1 tablespoon of cornstarch with 1 tablespoon of water. Cook until the mixture thickens, then remove it from the heat and allow it to cool completely.
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Make the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese until it is smooth. Gradually add the 3/4 cup of granulated sugar, lemon juice, and 1 teaspoon of vanilla extract, mixing until creamy.
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Whip the Cream: In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture, being careful to maintain its fluffy texture. Chill this mixture for about 20 minutes.
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Assemble the Cake: Place one layer of the cooled red velvet cake on a serving plate. Spread a generous layer of cheesecake filling on top, followed by the sugared strawberries. Spoon the strawberry compote over the fresh strawberries for added sweetness.
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Add More Cheesecake and the Second Layer: Spread another layer of cheesecake filling over the compote. Gently place the second layer of red velvet cake on top and press down slightly.
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Final Frosting and Garnishing: Frost the top and sides of the cake with whipped cream or cream cheese frosting. Garnish with extra fresh strawberries for a stunning presentation.
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Chill Before Serving: For best results, refrigerate the cheesecake cake for at least 4 hours, or ideally, overnight. This allows the flavors to meld beautifully.
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