Strawberry-Shortcake Cheesecake

To prepare shortcake crust: Preheat oven to 425°F. Lightly coat a 9-inch springform pan with cooking spray. Whisk flour, 3 tablespoons sugar, baking powder and salt together in a medium bowl. Add sour cream and butter; stir with a fork until a shaggy dough forms.

Spoon the dough into the prepared springform pan; using a small offset spatula, spread into an even layer. Bake until a wooden pick comes out with moist crumbs clinging to it, 12 to 14 minutes. Let cool completely in the pan on a wire rack, about 30 minutes.

Meanwhile, prepare the filling: Whisk 1/2 cup whipping cream in a medium bowl until stiff peaks form, 1 to 2 minutes. Set aside. Beat cream cheese, 1/2 cup sugar and salt in the bowl of a stand mixer fitted with a paddle attachment on medium speed until smooth and creamy, about 4 minutes. Beat in vanilla and lemon juice. Add the whipped cream in 2 additions, folding gently with a spatula to combine.

Line the sides of the springform pan with parchment paper, slipping the parchment between the crust and the pan sides to reach the bottom of the pan. Trim the paper flush with the top edge of the pan. Arrange strawberry slices, cut-side out and pointed ends facing up, in a single layer around the sides of the pan, pressing them firmly against the paper. Reserve any remaining strawberry slices for garnish. Add the cream cheese mixture to the pan; spread into an even layer using a small offset spatula. Chill, uncovered, until set, at least 8 hours.

To prepare topping: Whisk whipping cream and sugar in a medium bowl until soft peaks form, 1 to 2 minutes. Carefully remove the sides of the springform pan and peel off the parchment paper. Spread the topping over the top of the cheesecake, leaving a 1-inch border. Garnish the cheesecake with the reserved strawberry slices and additional strawberries as desired.