Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper.

In a large mixing bowl, combine the softened butter and granulated sugar. Beat until creamy and light, about 2–3 minutes. Gradually add the flour to form a soft dough.

Press approximately ¾ of the shortbread dough evenly into the bottom of the prepared baking pan. Bake for 15 minutes or until edges are lightly golden.

In a clean bowl, beat the softened cream cheese until creamy. Gradually add sour cream, eggs, and vanilla extract, blending until smooth.

Pour the cheesecake filling over the baked shortbread crust. Spread evenly and sprinkle the diced strawberries on top.

Crumble remaining shortbread dough over the cheesecake layer. Return to the oven and bake for an additional 30 minutes.

After baking, let the bars cool for about 30 minutes at room temperature. Then chill in the refrigerator for at least 1 hour.

Once chilled, lift the bars out of the pan using the parchment overhang, slice, and serve.