Preheat oven to 350 degrees F. Spray a 8x8 or 9x9-inch baking pan with non-stick spray.
In a large bowl, combine the flour and confectioner's sugar; mix well. Cut butter into chunks and add to flour mixture. Cut in butter, as if you were making a pie crust--you can use a pastry blender, 2 knives or your hands. The mixture should look like small peas.
Press crust into prepared pan. Bake at 350 degrees F for 20-25 minutes or until crust begins to brown around edges. Remove from oven and cool completely.
Prepare cream filling: Place cream/milk in a heatproof container. Sprinkle unflavored gelatin on cream/milk. Let sit for 5 minutes to soften.
Beat cream cheese and confectioner's sugar until well blended.
Heat cream mixture in microwave until very hot--about 20 seconds. Stir until gelatin is completely dissolved.
Beat cream/gelatin mixture into cream cheese mixture. Pour on top of crust. Chill while preparing strawberry topping.
Strawberry topping: In a small bowl, mix strawberry gelatin with the hot water; stir until gelatin is dissolved. Add cold water. Place bowl in refrigerator and chill until gelatin just begins to mound. It should look like congealed stock.
Add the sliced strawberries and stir well to distribute. Pour on top of cream cheese layer of dessert. Chill until very firm--about 4 hours.
When ready to serve, let dessert sit at room temperature about 5-10 minutes. Cut with a wet knife. Serve with whipped cream or whipped topping.