Preheat the oven as indicated on the cake mix package. Grease and line two cake pans with parchment paper. Prepare the cake batter using the ingredients listed on the cake mix box, incorporating the vanilla extract if desired. Divide the batter equally between the prepared pans and bake according to the package directions. Once baked, allow the cakes to cool in the pans for 10 minutes before turning them onto a wire rack to cool completely. After cooling, level the tops with a serrated knife to ensure even stacking.
In a bowl, place the sliced strawberries and sprinkle with 2 tablespoons of sugar. Toss lightly and let them sit at room temperature for 10 to 15 minutes to allow the juices to release.
In a small saucepan, combine the diced strawberries, 1/3 cup of sugar, and 1 tablespoon of lemon juice. Cook the mixture over medium heat until the berries soften and release their juices, which should take about 5 minutes. Stir in the cornstarch slurry and continue to simmer until the mixture thickens and turns glossy, approximately 2 to 3 minutes more. Remove from heat and allow to cool completely.
Using a stand mixer or hand mixer, beat the softened cream cheese until smooth. Add 1 cup of sugar, lemon juice, and vanilla extract, mixing until combined and creamy. In a separate bowl, beat the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, preserving volume for a mousse-like texture. Keep the mixture chilled until ready to use.
Arrange the cooled cake layers, cheesecake filling, macerated strawberries, and strawberry compote at your station. Use a springform pan or place the first cake layer on a flat serving board.
Set one cake layer on the serving board or inside the springform pan. Brush away any loose crumbs.
Spread a thick, even layer of cheesecake filling, about 1/3 to 1/2 inch thick, over the top of the cake layer using an offset spatula.
Evenly distribute the macerated strawberry slices on top of the cheesecake layer to create a balanced texture across the cake.
Spoon and spread a thin, glossy layer of strawberry compote over the strawberries to enhance moisture and flavor.
Add another thick layer of cheesecake filling on top of the compote and smooth the surface gently.
Place the remaining cake layer on top and press very gently to set the layers.
Cover the top cake layer with a final layer of cheesecake filling. Garnish with fresh sliced strawberries and additional strawberry compote if desired. Optionally, pipe whipped cream around the border or add decorative cream cheese frosting.
