Ingredients
12
12 servings
- •1 (11 ounce) package no-bake instant cheesecake mix
- •2 cups cold milk
- •1 serving cooking spray
- •2 (18.25 ounce) packages white cake mix
- •2 ½ cups water
- •5 large eggs
- •⅔ cup canola oil
- •1 teaspoon vanilla extract
- •1 (16 ounce) package vanilla buttercream frosting
- •4 cups fresh strawberries
Instructions
- 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.
Nutritional Facts
Per 12 servings
- Calories: 812
- Carbohydrate: 105g
- Fat: 34g
- Fiber: 2g
- Protein: 9g
- Sugar: 88g
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