Strawberry Cheesecake cake from cake mix
Cake Ingredients:
• 1 box white cake mix (15.25 oz)
• 1 box cheesecake instant pudding mix (3.4 oz)
• 5 egg whites, room temperature
• 1 c Greek yogurt or sour cream, room temperature
• 1 tsp vanilla extract
• 1/3 c vegetable oil
• ¼ c melted butter
• 1 c milk
Chantilly Frosting Ingredients:
• 8 oz cream cheese, room temperature
• 8 oz mascarpone, room temperature
• 1 tbsp vanilla bean paste
• ¼ tsp almond extract
• 1 ½ - 2 c powdered sugar, sifted
• 2 c whipping cream
Additional topping:
• 1 pint strawberries
Instructions:
To make cake:
1. In a bowl combine all cake ingredients, mix until smooth. Cover bowl with plastic wrap and sit for 15-45 minutes to hydrate batter. While hydrating, preheat oven to 350, grease a 10 cup bundt pan.
2. Give batter one final mix by hand then pour into prepared cake pan. Bake for 35 - 40 minutes or until toothpick inserted into the center comes out mostly clean. Let cake cool in pan for 15 minutes, then remove and place on wire rack.
3. While cake cools, make Chantilly frosting and slice strawberries:
a. Frosting Instructions - make whipped cream from whipping cream and set aside. Combine cream cheese, mascarpone, vanilla bean paste, almond extract, powdered sugar and mix until smooth, fold in whipped cream until well combined.
b. Slice 3 strawberries in half for cake topping, cut the remaining strawberries into slices
4. Once cake is cool cut in half horizontally, remove top half of cake and set aside. On the bottom half of the cake pipe frosting, add strawberry slices on top. Place the top half of the cake on top of the strawberries. Pipe more frosting on top of the cake, place strawberry halves.
To make frosting:
1. Make whipped cream from whipping cream and set aside.
2. Combine cream cheese, mascarpone, vanilla bean paste, almond extract, powdered sugar and mix until smooth.
3. Fold in whipped cream until well combined.
4. Place in fridge to set at last 2 hours before piping.
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