Prepare the Shortcake Base:

• Preheat your oven to 375°F (190°C). Line a 9-inch springform pan with parchment paper and grease the sides.
• In a food processor, combine flour, sugar, baking powder, and baking soda. Add butter and pulse until the mixture resembles coarse crumbs.
• Gradually add heavy whipping cream and pulse until the dough is just moistened.
• Knead gently on a non-stick surface and press into an even layer in the springform pan.
• Bake for 20 minutes or until edges are golden. Let cool completely.

2. Make the Strawberry Sauce:

• In a saucepan, combine sugar, cornstarch, and water. Add strawberry puree and cook over medium heat, stirring constantly until thickened.
• Remove from heat and let cool to room temperature.

3. Prepare the Cheesecake Filling:

• Beat cream cheese and sugar in a large bowl until smooth.
• In another bowl, whip cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
• Gently fold the whipped cream into the cream cheese mixture until fully combined.

4. Assemble the Layers:

• Place the cooled shortcake base in the springform pan.
• Spread a layer of cheesecake filling over the shortcake, followed by a layer of sliced strawberries and a drizzle of strawberry sauce.
• Repeat layers, finishing with a layer of cheesecake filling on top.

5. Make the Whipped Cream Topping:

• Whip heavy cream, powdered sugar, and vanilla extract until soft peaks form.
• Spread or pipe the whipped cream over the top layer of cheesecake.

6. Garnish and Chill:

• Garnish with fresh strawberries or remaining strawberry sauce.
• Chill in the refrigerator for 4–6 hours or overnight for best results.