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Preheat the oven according to the cake mix instructions.
In a large bowl, combine the cake mix, water, oil, and eggs. Mix until smooth.
Pour into a greased 9x13 inch baking dish and bake as directed.
Allow the cake to cool fully.
Make the Cheesecake Filling:
Beat the cream cheese until smooth.
Mix in the sugar and vanilla.
Whip the cream separately until stiff peaks form, then fold it into the cream cheese mixture.
Poke and Fill the Cake:
Use the handle of a spoon to poke holes all over the cooled cake.
Spread the cheesecake filling over the cake, pressing into the holes.
Smooth the top and refrigerate for at least 2 hours.
Prepare the Strawberry Topping:
Toss strawberries with sugar and lemon juice. Let sit for 15 minutes.
Make the Whipped Cream Topping:
Whip the cream with powdered sugar and vanilla until soft peaks form.
Assemble and Serve:
Spread the strawberries over the cheesecake layer.
Top with whipped cream.
Chill, slice, and serve.
Serving and storage tips:
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