Preheat oven to 400 degrees.

Grease 10” springform pan and set aside.

In the bowl of your mixer, cream together the softened butter and sugar on medium speed for about 1-2 minutes.

Using a spatula, scrape the sides of the bowl, then add the vanilla extract. Mix on low speed just until combined.

Slowly add in the flour and mix on medium speed until it forms a dough. You will know it is done when it starts to form a ball and pull away from the sides of the bowl.

Scoop the shortbread dough into the greased 10” springform pan and gently press the dough down evenly into the bottom of the pan.

Bake 10-12 minutes or until the crust is light brown.

Let the crust cool in the pan. While it’s cooling, prepare the cream cheese filling.

In the bowl of your mixer, beat the softened cream cheese.

Add in powdered sugar, and mix together until smooth.

Add 1/4 cup heavy whipping cream and 1 teaspoon vanilla extract. Mix together on medium-high speed until it is light and fluffy.

Remove the shortbread crust from the pan. (Pro tip: It should slide right off the bottom of the pan easily; but if you are having trouble, you can pop it in the freezer for a couple minutes to firm up a little. Then it should come out easily).

Spread the cream cheese filling evenly over the shortbread crust. Slice the berries and arrange on top of the filling. You can either arrange the berries in a design or just evenly spread them on top of the filling.

Refrigerate if not eating right away. If making ahead of time, wait to add the filling and berries until right before serving to prevent it form getting soggy.