Cheesecake Filling
  • 1 1/2 Teaspoons vanilla extract, divided
  • 1/2 Cup granulated sugar
  • 3 Packages (8 ounces) cream cheese, room temperature
  • 1 Cup heavy cream
  • 1/2 Cup confectioners’ sugar
  • 1 Package (16 ounces) Driscoll’s Strawberries, divided
  • 1 Package (16 ounces) Driscoll's Strawberries, divided
  • 3/4 Cup granulated sugar
  • 2 Tablespoons cornstarch
  • 1/2 Cup water
  • 1/4 Tsp. vanilla extract
  • 2-3 drops red food coloring (optional)
  • 1/4 Cup confectioners' sugar
  • 1/2 Cup heavy cream
  • 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, cut into cubes
  • 3/4 Cup plus 2 tablespoons heavy cream
  1. Preheat oven to 375°F.
  2. Grease the inside of a 9-inch springform cake pan with cooking spray. Cut a 9-inch circle of parchment paper and fit it into bottom of pan. Spray with cooking spray.
  3. Into the bowl of a food processor, add flour, sugar, baking powder, baking soda, and salt. Pulse 2-3 times to mix. Add butter and pulse until mixture resembles coarse crumbs. Continue to pulse while slowly adding heavy cream. Pulse just until dough is moistened and still crumbly and loose. Empty dough onto lightly floured surface and gather into a ball. Gently knead until smooth, about 5 turns. Press dough evenly into bottom of prepared springform pan. Bake for 18-20 minutes or until edges are golden brown. Open springform pan and allow shortcake to cool completely (do not remove shortcake from bottom of pan).
Cheesecake Filling
  1. In a large bowl, beat cream cheese with an electric mixer until smooth. Add granulated sugar and 1 teaspoon vanilla extract. Continue to beat until ingredients are incorporated. Set aside.
  2. In a separate large bowl, beat heavy cream with an electric mixer until it begins to bubble and thicken. Add confectioners’ sugar and ½ teaspoon vanilla extract. Continue to beat until soft peaks form.
  3. Fold in whipping cream until fully combined. Set aside.
  4. Line the inside of the original springform pan with a collar of parchment paper, making sure the parchment paper sticks above the edges of the pan about 2 inches. Carefully close the springform pan and paper collar around the cooled shortcake.
  5. Remove stems from 6 large strawberries and cut berries into ¼-inch vertical slices. Press the prettiest slices side-to-side against the inside of the springform pan. Spread about 1 cup cheesecake filling around sliced berries and over shortcake, carefully filling in any gaps.
  6. Remove stems from remaining strawberries and place cut side down on top of cake. Spread remaining cheesecake filling evenly over top of the strawberries, carefully filling in any gaps. Cover loosely and refrigerate until firm, about 4–5 hours or overnight.
  1. Remove stems from 7-9 strawberries and mash in a small bowl to make about ¾ cups of strawberry puree. In a small saucepan, mix granulated sugar and cornstarch together. Add water and strawberry puree. Cook over medium heat, stirring constantly. When mixture begins to boil, cook for an additional minute while stirring. Remove from heat. Add 2-3 drops of food coloring if a deeper red color is desired. Allow strawberry sauce to cool completely.
  2. In a large bowl, beat heavy cream with an electric mixer until it begins to bubble and thicken. Add confectioners’ sugar and vanilla extract and continue to beat until stiff peaks form. Spread whipped cream evenly over top of cheesecake. Carefully open springform pan and remove parchment collar.
  3. Remove stems from remaining strawberries, cut into quarters, and arrange on top of cake. Pour strawberry sauce over berries.
  4. Serve immediately or refrigerate for up to several hours before serving.
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