Strawberry Shortcake Cheesecake

Graham Cracker Crust

Cream Cheese Filling

Victoria Sponge

12 tablespoons unsalted butter softened
3/4 cup self-rising flour self-rising flour substitute: Combine 1 cup of all-purpose flour with 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt.
3/4 cup caster sugar
3 large eggs lightly beaten
1 teaspoon vanilla extract

Whipped Cream

Servings: 4

Graham Cracker Crust

Cream Cheese Filling

Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth.
Beat in the condensed milk a little at a time, scraping the sides of the bowl as necessary.
Beat in the lemon juice and vanilla.
Arrange strawberry halves around sides of spring-form pan and add ½ Cream Cheese Filling. Chill.
Chill remainder of filling until assembly

Victoria Sponge

Pre-heat the oven to 350°F.
Grease and line cake tins with nonstick baking paper.
In a large mixing bowl, cream together the butter, vanilla extract and sugar using an electric hand held whisk until light and fluffy.
Add the lightly beaten egg a tablespoon at a time, beating well between additions, until fully incorporated.
Carefully fold the flour in using a large metal spoon and spoon the batter evenly into the two prepared cake tins.
Bake for 25-30 minutes until springy to the touch and a cake tester comes out clean when inserted into the centre of the cakes.
Remove and allow the tins to cool on a wire rack for 5 minutes before turning out and peeling away the nonstick baking paper.

Whipped Cream

Using a stand mixer fitted with the whisk attachment, add the heavy cream, sugar and vanilla to the bowl.
Beginning at low speed and slowly increasing the speed to high, whip the mixture together until slightly stiff peaks form.

Once all the components are made here is how to layer your cake:

Cut strawberries into halves & slices