For the Cheesecake Layer:
8 oz (225 g) cream cheese, softened
1/2 cup (100 g) granulated sugar
vanilla extract
1 cup (240 ml) heavy whipping cream
1/4 cup (30 g) powdered sugar
For the Strawberry Layer:
2 cups (300 g) fresh strawberries, hulled and sliced
2 tbsp granulated sugar
1 tbsp lemon juice
For the Shortcake Crust:
1 cup (120 g) shortbread cookies, crushed
4 tbsp unsalted butter, melted
1 tbsp granulated sugar
For Topping:
Whipped cream (optional)
Extra sliced strawberries for garnish
Fresh mint leaves for garnish
🌱 **Vegan Option**: Use plant-based butter and non-dairy milk to make this recipe vegan. 📦 **Storage**: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop with a splash of broth or milk. 🔥 **Reheating**: Reheat gently over low heat, stirring frequently. Add a splash of broth or milk if the sauce has thickened too much. Avoid boiling to prevent curdling. ⏰ **Make Ahead**: You can prepare the ingredients in advance and cook when ready to serve. 🍽️ **Serving Suggestions**: Pair with a fresh green salad, roasted vegetables, or crusty bread. 🔄 **Substitutions**: Feel free to swap vegetables based on what you have on hand. Herbs can be substituted with dried versions (use 1/3 the amount).