Preheat the oven to 350°F (180°C). Lightly grease a 13×9-inch baking pan with baking spray that contains flour. Line the pan with parchment paper, allowing the edges to hang over the sides for easy removal later.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar on medium-high speed until the mixture is smooth and creamy, about 3 to 4 minutes, stopping once or twice to scrape the sides of the bowl. Add the egg and beat until fully incorporated. Gradually add the flour, salt, and vanilla extract, mixing until a dough begins to form. Firmly press three-quarters of the dough (555 grams) into the bottom of the prepared pan.

Bake for about 15 minutes, or until the edges are lightly golden brown. Let the crust cool completely in the pan. Keep the oven on.

Line a rimmed baking sheet with parchment paper. Crumble the remaining dough evenly onto the prepared sheet.

Bake for 8 to 10 minutes, or until the crumbles are golden brown. Allow them to cool completely.

While the crumbles cool, clean the bowl of the stand mixer and the paddle attachment. Using the paddle attachment, beat the softened cream cheese on medium-high speed until smooth. Lower the mixer speed to medium-low and gradually add the confectioners’ sugar, about ¼ cup (30 grams) at a time, mixing well after each addition. Transfer the cream cheese mixture to a large bowl and set it aside.

Clean the stand mixer bowl again and switch to the whisk attachment. Beat the heavy cream on medium-high speed until medium-stiff peaks form. Gently fold the whipped cream into the cream cheese mixture in two additions using a balloon whisk. Once combined, fold in the chopped fresh strawberries and spread the mixture evenly over the cooled crust.

If needed, crush the shortbread crumbles into smaller pieces and sprinkle them evenly on top of the cream cheese filling. Sprinkle with the crushed freeze-dried strawberries, then refrigerate the dessert uncovered for 2 hours, or up to overnight.

Once set, use the parchment paper overhang to lift the dessert out of the pan. Cut into bars and store in an airtight container for up to 3 days.