Introduction
There are desserts that feel indulgent, and then there are desserts so visually stunning and so decadently layered that they become memorable from the very first bite. The Strawberries and Cream Dream Layer Cheesecake Cake belongs to the second category—an impressive, bakery-style showstopper where luscious no-bake cheesecake meets tender layers of moist cake, fresh strawberries, and a glossy strawberry compote. This dessert is not only beautiful to slice, but it also balances richness with freshness, texture with creaminess, and sweetness with the subtle tartness of berries.
Unlike many layered cake-cheesecake hybrids that require several hours of baking, cooling, and chilling, this version simplifies the process by using a no-bake cheesecake filling. This approach results in a smoother and lighter texture that contrasts beautifully with the cake layers. If you’re looking for a dessert to serve at celebrations, holidays, birthdays, or any gathering where you want jaws to drop when the first slice is revealed, this recipe is designed for exactly that.
The combination of strawberries, cream, and velvety cheesecake layers creates a dessert that appeals to everyone—classic, nostalgic, yet elevated. The best part is how customizable it is. You can choose your cake layer flavor (the version inspired by the image uses red velvet, but vanilla, white cake, lemon, or chocolate all work). You can use fresh strawberries, macerated berries, or a store-bought strawberry glaze, and you can assemble it as tall or as simple as you like.
This article will guide you step-by-step through the entire process: baking the cake layers, preparing the no-bake cheesecake filling, creating the strawberry components, assembling the layers tightly, chilling for the perfect slice, and storing leftover portions so they remain fresh and beautiful. By the time you finish reading, you will feel fully confident to build this multilayer masterpiece in your own kitchen.
Ingredients
For the Cake Layers
1 box red velvet cake mix (or your preferred flavor)
Ingredients required on the box (usually eggs, oil, and water)
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.
Storage Instructions
Refrigerator:
The cake keeps well in the refrigerator for up to four days. Cover tightly to prevent the cheesecake layers from absorbing refrigerator odors.
Freezer:
This cake freezes surprisingly well. Wrap individual slices in plastic wrap and place in an airtight container. Freeze for up to two months. Thaw in the refrigerator before serving.
Tips for Success
Use completely cooled cake layers to avoid melting the cheesecake filling.
Whip the cream to stiff peaks for maximum stability.
Chill the assembled cake before slicing for clean, bakery-style layers.
Level cake layers for a tall, even appearance.
Use fresh, bright strawberries for the best flavor and color contrast.
Avoid overmixing the cheesecake filling once the whipped cream is added.
Variations
Vanilla Berry Cheesecake Cake: Replace red velvet layers with vanilla cake for a lighter flavor.
Lemon Strawberry Cake: Add lemon zest to the filling and use lemon cake layers.
Chocolate Strawberry Cheesecake Cake: Use chocolate cake for a chocolate-covered-strawberry effect.
No-Bake Version: Replace cake layers with two thick graham crust bases.
Troubleshooting Guide
The cake is sliding:
Chill longer. The cheesecake filling firms significantly after several hours.
The filling is runny:
Your whipped cream was not stiff enough. Whip more firmly next time.
Strawberries are leaking juice:
Pat them dry slightly before layering, or spread compote first as a barrier.
Layers look uneven:
Use a springform pan to build the cake for straight, uniform layers.
Serving Suggestions
Serve chilled with a drizzle of strawberry sauce on the side. A dollop of whipped cream or a scoop of vanilla ice cream makes this dessert even more indulgent.
Nutritional Estimate (Per Slice, 12 slices)
Approximate values:
Calories: 420–520
Fat: 27g
Carbohydrates: 48g
Sugar: 35g
Protein: 6g
