Preheat oven to 350°F (180°F). Line a 9-inch square baking pan with foil, letting excess extend over sides of pan. Lightly spray foil with baking spray with flour.

For crust: In a medium bowl, whisk together all ingredients until well combined. Firmly press mixture into bottom of prepared pan.

Bake until set, 15 to 20 minutes. Let cool completely on a wire rack. Freeze crust until cold.

Meanwhile, for sauce: In a medium nonreactive saucepan, bring strawberries, granulated sugar, and lemon zest to a boil over medium-high heat, stirring occasionally until sugar dissolves. Using a potato masher, mash berries into small pieces. Cook, stirring frequently, until slightly thickened, 10 to 15 minutes.

In a small bowl, whisk together1 tablespoon (15 grams) cold water and cornstarch until smooth; whisk into strawberry mixture. Reduce heat to medium; cook, whisking constantly, until thickened, 2 to 4 minutes. Press mixture through a fine-mesh sieve, discarding solids. Let cool completely.

For filling: In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium speed until smooth, about 1 minute. Add confectioners’ sugar, lemon zest, and vanilla; beat at medium-low speed until smooth, stopping to scrape bottom and sides of bowl. Gradually add cold cream, beating until combined. Thoroughly scrape bottom and sides of bowl. Gradually increase mixer speed to high, and beat until stiff peaks form, 1 to2 minutes.

Spread one-third of filling (about368 grams) onto cold prepared crust.

Add cooled sauce and food coloring (if using) to remaining filling; beat at low speed just until combined. Gently spread onto filling in pan. Cover with plastic wrap, ensuring plastic does not touch filling. Refrigerate until cold and set, at least 6 hours, or up to overnight.

Using excess foil as handles, remove from pan, and top with sliced strawberries just before serving. Refrigerate in an airtight container for up to 3 days.