• 1 3/4 Cups all-purpose flour
  • 1/4 Cup granulated sugar
  • 1 1/2 Teaspoons baking powder
  • 1/2 Tsp. baking soda
  • 1/8 Tsp. salt
  • 5 Tablespoons unsalted butter, cold and cut into cubes
  • 3/4 Cup plus 2 tablespoons heavy cream
  • 3 Packages (8 ounces each) cream cheese at room temperature
  • 1/2 Cup granulated sugar
  • 1 1/2 Teaspoons vanilla extract, divided
  • 1 Cup heavy cream
  • 1/2 Cup powdered sugar
  • 1 Package (16 ounces) Driscoll’s Strawberries, divided
  • 3/4 Cup granulated sugar
  • 2 Tablespoons cornstarch
  • 1 Package (16 ounces) Driscoll's Strawberries, divided
  • 1/2 Cup water
  • 1/2 Cup heavy cream
  • 1/4 Cup powdered sugar
  • 1/4 Tsp. vanilla extract
  1. PREHEAT oven to 375°F.
  2. SPRAY with cooking spray the inside of a 9-inch or 10-inch springform pan.
  3. CUT a circle of parchment paper and FIT it into bottom of pan.
  4. SPRAY parchment circle with cooking spray.
  5. PLACE 1 ¾ cups all-purpose flour into the bowl of a food processor.
  6. ADD 1/4 cup granulated sugar.
  7. ADD 1 ½ teaspoons baking powder.
  8. ADD 1/2 teaspoon baking soda.
  9. ADD 1/8 teaspoon salt.
  10. PULSE to combine.
  11. ADD 5 tablespoons cubed cold unsalted butter.
  12. PULSE until mixture resembles coarse crumbs.
  13. PULSE and slowly ADD 3/4 cup plus 2 tablespoons heavy cream.
  14. PULSE just until dough is moistened and still crumbly and loose. Do not over mix.
  15. TURN OUT dough onto a lightly floured surface.
  16. GATHER dough into a ball and KNEED gently about 5 turns or until smooth.
  17. PRESS dough evenly into bottom of prepared pan.
  18. BAKE 18 – 20 minutes or until edges are golden brown.
  19. OPEN springform pan and do not remove shortcake from pan and ALLOW shortcake to cool completely.
  1. PLACE 3 packages cream cheese into a large bowl or the bowl of a stand mixer fitted with paddle attachment.
  2. BEAT until smooth and SCRAPE DOWN beater and sides of bowl as needed.
  3. ADD 1/2 cup granulated sugar and ADD 1 teaspoon vanilla extract.
  4. BEAT until ingredients are incorporated.
  5. SET ASIDE cream cheese mixture.
  6. POUR 1 cup heavy cream into a large bowl or the bowl of a stand mixer fitted with whisk attachment.
  7. BEAT until cream becomes bubbly and somewhat thickened.
  8. ADD 1/2 cup powdered sugar and ADD remaining 1/2 teaspoon vanilla extract.
  9. BEAT until soft peaks form.
  10. FOLD whipped cream into cream cheese mixture. Do not over mix.
  11. SET ASIDE cheesecake filling.
  12. CUT a piece parchment about 5 inches by 13 inches.
  13. LINE inside of springform pan with parchment piece to FORM a collar and CLOSE springform pan around cooled shortcake.
  14. REMOVE stems from 6 large strawberries and SLICE vertically into 1/4-inch slices.
  15. PRESS prettiest slices side-to-side against inside of parchment collar.
  16. SPREAD about 1 cup cheesecake filling over shortcake and around sliced berries and FILL IN any gaps.
  17. CORE remaining strawberries and thinly SLICE and ARRANGE on top of cake.
  18. SPREAD remaining cheesecake filling evenly over top of cake.
  19. COVER loosely and CHILL until firm, 4–5 hours or overnight.
  1. PLACE 3/4 cup granulated sugar into a small saucepan.
  2. ADD 2 tablespoons cornstarch.
  3. WHISK thoroughly to combine.
  4. SET ASIDE sugar mixture.
  5. CORE 7 –9 strawberries and TRANSFER to a blender or food processor.
  6. ADD 1/2 cup water.
  7. PUREE mixture and POUR into saucepan.
  8. COOK over medium heat, stirring constantly, until mixture begins to boil and continue COOKING for an additional minute while STIRRING.
  9. SET ASIDE strawberry sauce to COOL completely.
  10. POUR 1/2 cup heavy cream into a large bowl or the bowl of a stand mixer fitted with whisk attachment.
  11. BEAT until cream becomes bubbly and somewhat thickened.
  12. ADD 1/4 cup powdered sugar and ADD 1/4 teaspoon vanilla extract.
  13. BEAT until stiff peaks form.
  14. SPREAD whipped cream evenly over top of cheesecake.
  15. OPEN springform pan and PEEL AWAY parchment collar.
  16. CUT and QUARTER remaining strawberries and ARRANGE on top of cake.
  17. CUT cake into slices and DRIZZLE strawberry sauce over slices.
  18. REFRIGERATE any remaining cake until needed.
Calories 850.60
Total Fat 62.62 g
Saturated Fat 37.24 g
Cholesterol 209.92 mg
Sodium 780.33 mg
Total Carbohydrates 65.44 g
Dietary Fiber 2.57 g
Protein 10.12 g