Ingredients
1 tube refrigerated biscuit dough (like Pillsbury’s Buttermilk or Southern-style)
2 packages cream cheese, softened
1 can sweetened condensed milk
1 tsp. vanilla extract
1 qt. strawberries
1 tbsp. sugar
1 c. heavy cream
2 tbsp. sugar
Preparation
Step 1Make the Crust: Preheat the oven to 375 degrees F. Grease a 9" springform cake pan, then add a circle of parchment paper to the bottom of the pan, and a strip along the edge. Open biscuit dough and flatten it onto the bottom of the pan. Bake until crust is golden, 20 to 22 minutes. Use a measuring cup or large wooden spoon to flatten out the dough once it’s out of the oven (it will have puffed up while baking). Remove crust from pan and set aside to cool thoroughly.Step 2Make the Filling: In a large mixing bowl, combine cream cheese, sweetened condensed milk, and vanilla extract. Beat with electric mixer until light and fluffy, about 2 to 3 minutes. Set aside.Step 3Make the Whipped Cream Topping: Combine heavy cream and sugar in a large mixing bowl. Beat until stiff peaks form, about 2 to 3 minutes. Set aside.Step 4Assemble: Take 4 to 5 of the prettiest strawberries—all roughly the same size—and cut into slices. Place another strip of parchment paper around the edge of the springform pan, then line it with strawberry slices (that’s what gives it that cool strawberry border). Pour cheesecake filling onto crust; it will hold the berries in place. Top with whipped cream, making sure to cover all strawberries along the border. (If you’re using large berries, you may need a double-batch of whipped cream.) Refrigerate overnight, at least 6 hours. Dice remaining strawberries and toss with sugar, set aside for at least 20 minutes. Just before serving, top cheesecake with diced strawberries.
