There are desserts that feel special, and then there are desserts that feel unforgettable. This Strawberries and Cream Dream Layer Cheesecake Cake belongs firmly in the second category. I first made a version of this cake for a summer celebration, hoping it would be pretty enough for the table-and it ended up stealing the show. Layers of tender cake, fluffy no-bake cheesecake, and fresh strawberries come together in a way that feels indulgent yet beautifully balanced.
What makes this Strawberries and Cream Dream Layer Cheesecake Cake so magical is how it combines familiar favorites into one stunning dessert. It's perfect for birthdays, holidays, bridal showers, or anytime you want a "wow" dessert that still feels approachable and homemade. Every slice delivers cake, cheesecake, and fruit in one dreamy bite.
Why You'll Love Strawberries and Cream Dream Layer Cheesecake Cake
- Combines cake and cheesecake in one impressive dessert
- No-bake cheesecake filling keeps things light and creamy
- Fresh strawberries add brightness and natural sweetness
- Perfect make-ahead dessert for entertaining
- Customizable with different cake flavors
- Beautiful presentation with minimal decorating skills
Ingredients You'll Need
For the Cake Layers
- 1 box red velvet cake mix - Or use vanilla, white, or strawberry cake if preferred
- Ingredients listed on the box - Typically eggs, oil, and water
- 1 teaspoon vanilla extract (optional) - Enhances flavor depth
For the No-Bake Cheesecake Filling
- 24 ounces cream cheese, softened - Full-fat for best texture
- 1 cup granulated sugar - Sweetens without overpowering
- 1 tablespoon lemon juice - Balances richness
- 1 teaspoon vanilla extract - Adds warmth
- 2 cups heavy cream, cold - Whipped for lightness
For the Fresh Strawberry Layer
- 2 cups fresh strawberries, hulled and sliced
- 2 tablespoons sugar - Helps release juices
For the Strawberry Compote or Glaze Layer
- 2 cups diced strawberries
- ⅓ cup sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 2 tablespoons water
For Topping and Decoration
- Fresh sliced strawberries
- Optional whipped cream - Homemade or stabilized
- Optional cream cheese frosting touches
Step-by-Step Instructions
- Bake the cake layers
- Preheat the oven according to the cake mix instructions.
- Prepare the batter as directed, adding vanilla extract if using.
- Grease and line two 8-inch or 9-inch round cake pans with parchment circles.
- Divide batter evenly and bake until a toothpick inserted comes out clean.
- Cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
- Once cooled, level the tops with a serrated knife for even layers.
- Prepare the fresh strawberry layer
- Toss sliced strawberries with 2 tablespoons sugar in a bowl.
- Let sit for 10-15 minutes to macerate.
- This softens the berries and draws out flavorful juices.
- Make the strawberry compote
- In a saucepan, combine diced strawberries, sugar, and lemon juice.
- Cook over medium heat for 5-7 minutes until berries soften.
- Stir in the cornstarch slurry and cook until thick and glossy.
- Remove from heat and cool completely before using.
- Prepare the no-bake cheesecake filling
- Beat softened cream cheese until smooth and lump-free.
- Add sugar, lemon juice, and vanilla; mix until fully combined.
- In a separate bowl, whip cold heavy cream to stiff peaks.
- Gently fold whipped cream into the cream cheese mixture in batches.
- Chill until ready to assemble.
- Assemble the cake
- Place the first cake layer on a serving plate or inside a springform pan.
- Spread a generous layer of cheesecake filling evenly on top.
- Spoon the macerated strawberries over the filling.
- Place the second cake layer on top and cover with remaining cheesecake filling.
- Add the strawberry glaze and decorate
- Spread cooled strawberry compote evenly over the top.
- Decorate with fresh strawberries and optional whipped cream or frosting details.
- Chill and set
- Refrigerate for several hours or overnight.
- This allows the cheesecake layer to set and flavors to meld beautifully.
Serving and Storage Tips
This Strawberries and Cream Dream Layer Cheesecake Cake is best served chilled. For clean slices, use a serrated knife dipped in hot water and wiped dry between cuts. Serve it as the centerpiece dessert at celebrations, or enjoy smaller slices after a summer dinner.
Store leftovers covered in the refrigerator for up to 4 days. Because of the cheesecake filling, this cake should not be left at room temperature for extended periods. While freezing is possible, the texture of the cheesecake layer is best enjoyed fresh or refrigerated.
Helpful Notes
- Cool completely: Warm cake layers can melt the cheesecake filling.
- Springform pan trick: Using one helps keep layers neat and tall.
- Flavor swaps: Try vanilla cake, chocolate cake, or strawberry cake mix.
- Extra stability: Add 1 teaspoon gelatin (bloomed) to whipped cream if needed.
- Clean slices: Hot knife = bakery-style presentation.
Frequently Asked Questions
- Can I make this cake ahead of time?
Yes, it's ideal to make a day ahead so it sets fully. - Can I use frozen strawberries?
Fresh are best for layering, but frozen work well for the compote. - Do I need a springform pan?
No, but it makes assembly and removal easier. - Can I use homemade cake instead of box mix?
Absolutely-any sturdy cake recipe works. - How long does it need to chill?
At least 3-4 hours, but overnight is best.
Final Thoughts
This Strawberries and Cream Dream Layer Cheesecake Cake is the kind of dessert people remember long after the plates are cleared. I've tested it for gatherings big and small, and it never fails to earn compliments. With its creamy cheesecake layers, fresh strawberries, and tender cake, it's indulgent without being overwhelming. If you're looking for a showstopping dessert that's still approachable, this cake truly lives up to its dreamy name.
Strawberries and Cream Dream Layer Cheesecake Cake
Ingredients
Cake Layers
- 1 box red velvet cake mix or preferred flavor
- Ingredients listed on cake mix box eggs, oil, water
- 1 teaspoon vanilla extract optional
No-Bake Cheesecake Filling
- 24 oz cream cheese softened
- 1 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2 cups heavy cream cold
Fresh Strawberry Layer
- 2 cups fresh strawberries hulled and sliced
- 2 tablespoons sugar
Strawberry Compote / Glaze
- 2 cups diced strawberries
- ⅓ cup sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch + 2 tablespoons water
Topping
- Fresh sliced strawberries
- Optional whipped cream or cream cheese frosting
Instructions
- Prepare and bake cake layers according to package directions. Cool completely and level tops.
- Toss sliced strawberries with sugar and let macerate 10-15 minutes.
- Cook diced strawberries, sugar, and lemon juice over medium heat until softened. Stir in cornstarch slurry and cook until thick. Cool.
- Beat cream cheese until smooth. Add sugar, lemon juice, and vanilla.
- Whip heavy cream to stiff peaks and gently fold into cream cheese mixture. Chill briefly.
- Place first cake layer on serving plate or springform pan. Spread cheesecake filling and add macerated strawberries.
- Top with second cake layer and remaining cheesecake filling.
- Spread cooled strawberry compote on top and decorate as desired.
- Refrigerate several hours or overnight before slicing and serving.
Notes
- Allow cake layers to cool fully before assembling.
- Chill cake overnight for the cleanest slices and best texture.
- Use a hot, serrated knife for neat cuts.
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