Strawberry Cheesecake Cake Recipe

Beat cheesecake filling mix and milk together in a bowl with an electric mixer on low speed for 30 seconds. Increase speed to medium and beat until thick about 3 minutes.

Chill until firm at least 2 hours.

Meanwhile preheat the oven to 350 degrees F (175 degrees C). Spray two 9-inch cake pans with cooking spray.

Beat white cake mix water eggs canola oil and vanilla extract together in a bowl with an electric mixer on medium speed for 2 minutes. Divide batter evenly between the prepared cake pans.

Bake in the preheated oven until a toothpick inserted into the center of each cake layer comes out clean 29 to 33 minutes. Remove from the oven and allow to cool in the pans on a wire rack for 5 to 10 minutes. Turn the cakes onto waxed paper-covered racks and let them cool completely.

Place 1 cooled cake layer on a serving plate and spread with a generous layer of cheesecake filling. Slice 1/2 of the strawberries and place on top. Top with the second cake layer. Frost the entire cake with vanilla buttercream. Garnish the top with whole or sliced strawberries.