Step 1: Bake the Cake Layers

Preheat oven according to the cake mix instructions.

Prepare the red velvet cake batter using the box directions, adding 1 teaspoon vanilla extract.

Divide batter evenly between prepared round cake pans.

Bake as directed until a toothpick inserted in the center comes out clean.

Cool cakes completely, then level the tops if needed.

Step 2: Prepare the Strawberry Layers

Add sliced strawberries and ¼ cup sugar to a bowl.

Toss gently to coat and let sit for 20–30 minutes until juicy.

Set aside for layering.

Step 3: Make the Strawberry Compote

Add diced strawberries, sugar, and lemon juice to a saucepan over medium heat.

Cook until strawberries soften and release juices, about 5–7 minutes.

Stir in the cornstarch slurry.

Cook until thickened, stirring constantly.

Remove from heat and cool completely.

Step 4: Prepare the Cheesecake Filling

Beat softened cream cheese until smooth and creamy.

Add sugar, lemon juice, and vanilla extract; beat until fully combined.

In a separate bowl, whip cold heavy cream to stiff peaks.

Gently fold whipped cream into the cream cheese mixture until light and fluffy.

Chill briefly if needed for easier layering.

Step 5: Assemble the Cake

Place one red velvet cake layer on a serving plate.

Spread a thick layer of cheesecake filling evenly on top.

Spoon over some macerated strawberries.

Add the second cake layer and repeat with cheesecake filling and strawberries.

Spoon strawberry compote over the top, allowing it to drip slightly down the sides.

Step 6: Decorate

Pipe or spread whipped cream or cream cheese frosting around the edges.

Garnish with fresh strawberries.

Chill at least 2 hours before slicing.