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First, start with the strawberry filling.
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In a small pan, combine water, sugar, and cornstarch on medium high heat.
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While whisking, bring to a simmer.
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Once simmering, add strawberry Jell-O, whisk to combine.
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Remove from heat and cool slightly, then chill.
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Chop and hull 2 cups strawberries. Refrigerate until ready to use.
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For the shortbread crust-
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Preheat oven to 350 degrees.
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In a small bowl, combine butter, powdered sugar, vanilla, milk or cream, and egg yolk.
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Add flour and mix until just combined (dough will be crumbly)
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Press into the bottom of a lined and greased 8x8 square pan or 8-9 in round pan.
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Bake for 10-12 minutes or until edges begin to brown.
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Remove from oven and cool for 15 minutes.
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To make the cream cheese layer beat cold heavy whipping cream in a clean bowl until stiff peaks form. Set aside.
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In a medium sized bowl, beat cream cheese, powdered sugar, and vanilla together until smooth.
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Carefully fold heavy whipping cream into the cream cheese mixture.
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Spread mixture over cooled shortbread crust.
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Assemble strawberries onto cream cheese layer, then pour glaze over strawberries.
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Chill for 30-1 hour then slice and serve! Enjoy!