Graham Cracker Crust

1. Preheat the oven to 350F and grease and line the bottom and all sides of an 8×8 baking dish. 
2. Mix together all of the crust ingredients and press into the bottom of the baking pan.
3. Bake for 10 minutes.

Shortcake

1. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
2. In a large mixing bowl, mixing by hand or with an electric mixer, mix together the softened butter and sugar until smooth and lightened in color.
3. Then mix in the egg and vanilla.
4. Roughly mix in half of the dry ingredients, then the milk, then the rest of the dry ingredients. 
5. Spread the batter over the baked crust and bake for 25-30 minutes.

Strawberries

1. While the cake bakes, prep the strawberries. Cut the tops and slice the strawberries, then give them a good rinse.
2. Transfer the berries to a large saucepan and add the sugar.
3. Place over medium-low heat for gas or medium for electric and stir until the sugar is fully dissolved. 
4. Then allow the strawberries to heat for about 5 minutes or until bright red, slightly tender, and glossy.
5. Transfer the berries into a heat safe dish and store in the fridge.

Cheesecake

1. When the cake has cooled, make the cheesecake layer.
2. Mix together the cream cheese and powdered sugar either by hand or with an electric mixer.
3. Then mix in the vanilla, followed by the melted white chocolate. To melt, heat in the microwave in 30 second intervals until smooth.
4. Spread the cheesecake over the cooled cake and create deep swirls all over the surface. These swirls will create little cavities for the strawberries and juices to sit. 
5. Chill the cheesecake bars for at least 2 hours or until set. It can also chill overnight. 
6. To serve, remove the bars from the pan and slice into 9 squares.
7. Spoon a hefty amount of strawberries over a slice and enjoy!