Make the cake mix according to package instructions (but fold in the 2 teaspoons of vanilla pean paste). Bake it according to the box instructions and allow it to cool. I then used a round biscuit cutter (you could also use a pairing knife or a round container top) to cut out the cake in rounds. Set aside.

Meanwhile, add the cut strawberries, wine, honey, and lemon juice to a bowl and allow to macerate for at least 15 minutes.

To make the cheesecake filling, combine the whipped cream cheese, vanilla bean paste, honey, powdered sugar, lemon juice and zest and salt and beat until light and fluffy, about 2-4 minutes. Gently fold in the whipped cream. Set aside.

To build the parfaits, in a small jar or glass, layer the cake rounds, mousse, and strawberries until the glass is full. Top with extra whipped cream and strawberries.