Ingredients
- Red Velvet Cake Mix: 1 box (prepared according to package directions)
- Cream Cheese: 8 ounces, softened
- Granulated Sugar: 1/2 cup
- Sour Cream: 1/2 cup
- Vanilla Extract: 1 teaspoon
- Large Eggs: 2
- Fresh Strawberries: 1 pound, sliced
- Whipped Topping: 8 ounces, thawed
Instructions
- Step 1: Prepare the red velvet cake according to the package directions. Let cool completely. Crumble half of the cake into the bottom of a 9×13 inch pan.
- Step 2: In a large bowl, beat the softened cream cheese and sugar until smooth. Beat in the sour cream and vanilla extract until well combined. Add the eggs one at a time, beating well after each addition.
- Step 3: Pour the cream cheese mixture over the crumbled red velvet cake in the pan.
- Step 4: Arrange half of the sliced strawberries evenly over the cream cheese layer.
- Step 5: Crumble the remaining red velvet cake over the strawberries. Top with the remaining sliced strawberries and dollops of whipped topping.
- Step 6: Cover and refrigerate for at least 2 hours before serving.
Notes
- Store any leftovers in the refrigerator, tightly covered, for up to 3 days to maintain the cake's moist texture.
- This dessert is best served chilled, so reheating isn't recommended – the cool temperature enhances the cheesecake flavor.
- Garnish with a dusting of cocoa powder or a few extra strawberry slices just before serving for an elegant presentation.
- For an even more vibrant flavor, macerate the sliced strawberries with a tablespoon of sugar for 30 minutes before adding them to the dessert.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American