1-Prepare Crust: Start by preheating your oven to 375°F and preparing a 9-inch springform pan for the shortcake crust. Mix the dry ingredients for the base, then add butter and cream to form a dough, pressing it into the pan before baking for about 20 minutes until golden.

2-Make Sauce: Once the crust cools, make the strawberry sauce by combining sugar, cornstarch, water, and strawberry puree in a saucepan. Cook over medium heat until it thickens, then let it cool completely. This sauce will add a fresh, fruity layer to your dessert.

3-Whip Filling: For the cheesecake filling, beat the cream cheese and sugar until smooth, then fold in whipped cream made from heavy whipping cream, powdered sugar, and vanilla extract. Layer the filling with fresh strawberries in the pan, lining the edges for a beautiful presentation. Refrigerate for 4-5 hours until firm, allowing the flavors to meld.

4-Chill and Serve: To assemble, place the baked shortcake crust in the pan and line the sides with sliced strawberries. Add the cheesecake filling, incorporating more strawberries for texture, then chill as directed. Before serving, pipe whipped cream around the edges, arrange sliced strawberries on top, and drizzle with the homemade sauce.