Strawberries and Cream Dream Layer
A delightful dessert featuring layers of moist red velvet cake, cream cheese filling, and fresh strawberries, perfect for any occasion.
Ingrédients
For the Cake
- 1 box red velvet cake mix
- Eggs, oil, and water as called for on the cake mix box
- 1 teaspoon vanilla extract (optional)
For the Cream Cheese Filling
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2 cups heavy cream, cold
For the Strawberry Layers
- 2 cups fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar
- 2 cups strawberries, diced
- 1/3 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- Fresh sliced strawberries for topping
- Whipped cream for piping (optional)
- Cream cheese frosting (optional)
Instructions
Preparation
- Gather all ingredients.
- Preheat the oven as directed on the cake mix box and prepare cake pans.
- Mix the cake batter as per package instructions, adding optional vanilla extract.
- Bake until a toothpick comes out clean, about 30-35 minutes. Allow cakes to cool.
Macerate Strawberries
- Sprinkle sliced strawberries with 2 tablespoons of sugar and let sit for about 15 minutes.
Make Filling
- Beat softened cream cheese with 1 cup of sugar until smooth. Add lemon juice and vanilla.
- Whip heavy cream until stiff peaks form and fold into the cream cheese mixture.
Cook Diced Strawberries
- Combine diced strawberries with 1/3 cup sugar and lemon juice in a saucepan.
- Cook over medium heat for about 5 minutes, then add cornstarch slurry and cook until thickened.
- Remove from heat and let cool.
Assembly
- Once cooled, cut each cake into two layers.
- Layer cream cheese filling and macerated strawberries between the cake layers.
Chill and Decorate
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- Top with whipped cream and fresh sliced strawberries before serving.
Serve
- Slice and serve chilled, enjoying the delightful layers.
Notes
Store in an airtight container in the refrigerator for 3 to 5 days.