Grease the inside of a 9-inch springform cake pan with cooking spray. Place a circle of parchment paper into the bottom of the cake pan and spray top of the parchment paper.
Combine flour, sugar, baking powder, baking soda, and salt in the bowl of a food processor, pulse 2- 3 times. Add cubed butter, pulse until combined and mixture resembles coarse crumbs. Slowly add heavy cream and pulse in the food processor until just moistened. Gather dough into a ball, mixture will still be crumbly and loose. Gently knead dough on a non-stick surface until just smooth, about 5 turns. Press dough into an even layer in the springform cake pan. Bake the shortcake for about 18-20 minutes or until edges is golden brown. Remove shortcake from oven and let it rest for about ten minutes. Remove shortcake from the bottom of the springform pan and allow to cool completely on a wire rack before removing parchment paper.
Freeze a metal bowl in freezer for 15 minutes. Remove bowl from freezer. Add 1 cup of heavy cream and beat with an electric mixer on medium high speed for a few minutes. Cream will initially bubble a bit, then start to thicken. As the cream starts to thicken, gradually add ½ cup of powdered sugar and ½ teaspoon of vanilla extract. Whip until soft peaks form, for about 5 – 7 minutes. Make sure not to over mix, set whipped cream aside.
Add cream cheese to a large bowl and beat with an electric mixer until smooth. Add 1 teaspoon vanilla extract and ½ cup granulated sugar and beat until smooth.
Fold in whipping cream until fully combined. Set aside.
Freeze a metal bowl in freezer for 15 minutes. Remove bowl from freezer. Add ½ cup of heavy cream and beat with an electric mixer on medium-high speed for a few minutes. Cream will initially bubble a bit, then start to thicken. As the cream starts to thicken, gradually add ¼ cup of powdered sugar and ¼ teaspoon of vanilla extract. Whip until soft peaks form, for about 5 – 7 minutes. Make sure not to over mix. Set whipped cream aside.
In a small bowl mash enough strawberries to make ¾ cup of strawberries. In a 2-quart saucepan, mix sugar and cornstarch. Gradually stir in ½ cup of water and mash strawberries (optional add 2-3 drops of food coloring if a deeper red color is desired). Cook over medium heat, stirring constantly until mixture boils and thickens; cool completely about 15-20 minutes.
Slice about 6 strawberries into thin strawberries to be used around the outside edge. Set aside. Line the same 9-inch springform pan used for the shortcake with parchment paper, making sure the parchment paper sticks above the edges of the pan overlapping about 2 -inches.
Carefully place shortcake in the bottom of the pan. Line the sides of the pan with the sliced strawberries, using the prettiest slices. Add about ½ cup of the cheesecake filling on top of the shortcake and spread into a thin layer, filling any gaps around the shortcake and sliced berries.
Cut about 12-15 strawberries in half. Place the strawberries, cut side down on top of the cheesecake filling. Use all the strawberries.
In spoonful's, spread the remaining cheesecake filling evenly over the top of the strawberries making sure it fills in all the spaces. Next, spread the whipping cream evenly over the top of the cheesecake filling. Cover loosely and refrigerate until firm, about 4 – 5 hours or overnight.
Once firmed, remove cheesecake from springform pan. Carefully, pull parchment paper away from the cheesecake. Gently put cheesecake on a serving platter. Cut remaining strawberries in quarters. Spread a layer of strawberry sauce in the middle of the cheesecake filling and place fresh strawberries cut side down on top of the strawberries sauce. Drizzle a little extra strawberry sauce on top of the fresh strawberries. Refrigerate or serve immediately.