Preheat your oven to 350°F (175°C). Prepare your cake pans by greasing and flouring them to prevent sticking.

In a large mixing bowl, beat together the softened cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract. Pour the mixture into a prepared 9-inch round cake pan.

Place the cheesecake in the preheated oven and bake for about 30 minutes or until set. Remove from oven and allow to cool completely on a wire rack.

In another mixing bowl, combine flour, baking powder, and sugar. Gradually add milk, mixing until smooth. Gently fold in chopped strawberries. Pour the batter into a separate greased 9-inch round cake pan.

Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow it to cool completely.

Place the cooled cheesecake layer on a serving plate. Top with the strawberry shortcake layer. Spread whipped cream over the top and garnish with sliced strawberries. Chill for at least one hour before serving.

Serve chilled slices with a side of fresh strawberries or a dollop of whipped cream for an added touch.

Cover and store any leftover cake in the refrigerator for up to three days. For longer storage, wrap slices individually in plastic wrap and freeze for up to one month.