Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. In a large mixing bowl, combine the red velvet cake mix, eggs, vegetable oil, and water. Stir until smooth and evenly combined. Pour the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the layers cool completely on a wire rack.

While the cake layers are cooling, slice fresh strawberries and place them in a medium bowl. Sprinkle with granulated sugar and toss gently to coat. Allow the strawberries to macerate for 10-15 minutes until they soften and release juices.

In a small saucepan over medium heat, combine diced strawberries, sugar, and lemon juice. Cook for about 5-7 minutes, stirring until the strawberries are soft and the mixture is bubbling. Create a slurry by mixing cornstarch with a little water, then add it to the saucepan. Stir continuously for 2-3 minutes until the compote thickens. Remove from heat and let it cool completely.

In a large mixing bowl, beat cream cheese with granulated sugar, lemon juice, and vanilla extract using an electric mixer until smooth and creamy. In another bowl, whip heavy cream to stiff peaks. Carefully fold the whipped cream into the cream cheese mixture until well combined.

On a serving plate, place one cooled layer of red velvet cake as the base. Spread a layer of cheesecake filling on top, followed by a layer of macerated strawberries. Repeat with the second layer of cake, cheesecake filling, and another layer of strawberries. Finish with a final layer of compote on top.

Cover the assembled dessert with plastic wrap and chill in the refrigerator for at least 4 hours or overnight. When ready to serve, slice through the layers and enjoy chilled.