Ingredients
Scale
- 1 box (15.25 oz) red velvet cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 2 tsp vanilla extract
- 1 cup sour cream
- 2 cups fresh strawberries, sliced
- Whipped cream (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
- In a large bowl, combine red velvet cake mix, eggs, oil, and water; stir until smooth.
- Pour batter into the prepared pan and bake for 25-30 minutes or until a toothpick comes out clean.
- While the cake cools, beat cream cheese and sugar in another bowl until fluffy. Add vanilla extract and sour cream; mix until well combined.
- Once cooled, slice the red velvet cake horizontally into two layers. Place one layer back in the springform pan.
- Spread half of the cheesecake mixture over the first layer, add sliced strawberries, then top with the second layer of cake followed by the remaining cheesecake mixture.
- Cover and chill for at least 4 hours or overnight before serving. Top with whipped cream and additional strawberries if desired.
Notes
- Use room temperature ingredients for a smoother batter.
- Consider adding other berries or citrus fruits for a twist on flavors.
- Store any leftovers in an airtight container in the fridge for up to five days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 290
- Sugar: 21g
- Sodium: 300mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg