For the Shortcake Crust

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract

This crust is inspired by traditional strawberry shortcake. It’s tender, lightly sweet, and sturdy enough to support the creamy cheesecake layer.

For the Cheesecake Filling

• 16 oz cream cheese, softened (2 blocks)
• 3/4 cup granulated sugar
• 2 large eggs, room temperature
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch

The filling is rich and smooth, with just enough tang to balance the sweetness of the strawberries and shortcake base.

For the Strawberry Layer

• 2 1/2 cups fresh strawberries, hulled and sliced
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch + 2 tablespoons water (slurry)