1-First, preheat your oven to 375°F (190°C) and prepare a 9-inch springform pan by lining the bottom with parchment paper and greasing the sides. This sets the stage for a smooth baking process and prevents any sticking issues.

2-Next, for the shortcake, blend 1 3/4 cups all-purpose flour, 1/4 cup sugar, 1 1/2 teaspoons baking powder, and 1/2 teaspoon baking soda in a food processor. Add 5 tablespoons salted butter and pulse until it looks like coarse crumbs, then gradually add 3/4 cup plus 2 tablespoons heavy whipping cream until the dough forms.

3-Shape the dough into a ball, knead it gently five times on a non-stick surface, press it evenly into the pan, and bake for about 20 minutes until the edges turn golden. Let it cool completely on a wire rack before moving on.

4-For the sauce, mix 1/4 cup sugar and 3/4 teaspoon cornstarch in a saucepan, then stir in 1/4 cup strawberry puree and 1 tablespoon water. Cook over medium heat, stirring constantly, until it thickens and boils. Let it boil for one minute, then cool it thoroughly. This step adds a fresh berry touch that enhances the overall flavor.

5-Now, prepare the cheesecake filling by spraying the springform pan with non-stick spray, placing the cooled shortcake at the bottom, and lining the inner edge with parchment paper. Slice 6 to 10 strawberries and stand them upright around the edge.

6-Beat 24 ounces cream cheese with 1/2 cup sugar until smooth, then whip 1 cup cold heavy whipping cream with 1/2 cup powdered sugar and 1 tablespoon vanilla extract until stiff peaks form. Fold the whipped cream into the cream cheese mixture in two parts and spread 1/2 cup over the shortcake base.

7-Arrange 18 to 24 strawberries, tops down, over the filling, then spread the rest of the mixture over them. Refrigerate for 4 to 5 hours until set. For the final assembly, remove from the pan, pipe whipped cream around the top, add sliced strawberries inside the border, and drizzle with sauce.