Strawberry Cheesecake Cake

1. 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.

2. Chill until firm, at least 2 hours.

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

4. 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.

5. 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.

6. 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.

Cook's Notes:

Prepare white cake mix and no-bake cheesecake mix according to individual package instructions.

If you don't have 9-inch pans, 8-inch pans will also work. Use any batter to make cupcakes for a later date. They freeze very well.

If there is a dome on either of the cake layers, slice off with a long serrated knife and store in the freezer for a snack or to make cake truffles.

Another alternative is to add the remaining cheesecake filling to the top of the cake and frost only the sides with the buttercream frosting.

Editor's Note:

Nutrition data for this recipe includes the full amount of cheesecake mix. Save the crust mixture and topping for another use.