1-Prepare and bake the shortcrust pastry crust as instructed. Cool completely before filling; it can be made a day ahead and stored loosely covered at room temperature.

2-Combine chopped strawberries and ¾ cup granulated sugar in a saucepan. Bring to a boil over medium heat, cooking until berries soften and break down.

3-Puree the mixture in a blender until smooth. Strain through a fine mesh strainer to remove seeds and discard them.

4-Return the strained strawberry puree to the saucepan. Reduce heat to medium-low and simmer, stirring frequently, until reduced to 1 ¼ cups. Cover and refrigerate until completely chilled.

5-In a stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium speed until smooth and thick.

6-Add the chilled strawberry puree, 1 ½ teaspoons vanilla extract, 1 teaspoon orange extract (if using), and 1 teaspoon fresh orange zest (if using). Beat until smooth, scraping the bowl as needed.

7-Switch to the whisk attachment. Add 1 cup cold heavy whipping cream and whip on medium-high speed until the mixture is thick, fluffy, and holds its shape.

8-Spread the filling into the completely cooled crust. Refrigerate for 3 to 4 hours, or until the filling is chilled and set.

9-Decorate with sliced fresh strawberries and oranges before serving.