Preheat oven to 350°F. Pulse flour, powdered sugar and salt in a food processor. Add cold butter; pulse until mixture resembles coarse breadcrumbs. Press firmly into a greased 9×13″ pan. Bake 25–28 minutes until edges turn golden. Cool completely.

Evenly scatter diced strawberries over the cooled crust.

Beat cream cheese, granulated sugar and vanilla until smooth. In a separate bowl, whip heavy cream and powdered sugar to stiff peaks. Gently fold whipped cream into the cream cheese mixture.

Spread half of the cheesecake mixture over the berries. Chill 15 minutes.

Stir strawberry gelatin and lemon juice into the remaining cheesecake mixture until no streaks remain. Spread over the first layer and chill 10 minutes.

Top with whipped topping, smoothing into corners. Cover and refrigerate at least 4 hours or overnight. Garnish with extra berries before serving.