Prep your pan. Line an 8x8-inch square pan with parchment, leaving overhang for easy lifting. Lightly grease the sides so the filling doesn’t stick.

Make the crust. In a bowl, mix almond flour, shredded coconut, powdered sweetener, and salt. Stir in melted butter and vanilla until the mixture resembles damp sand.

Press and chill. Firmly press the crust into the pan in an even layer. Use the bottom of a measuring cup to compact it. Chill while you make the filling.

Beat the cream cheese. In a mixing bowl, beat softened cream cheese with powdered sweetener until smooth and fluffy, about 1–2 minutes. Add vanilla and lemon juice; mix again.

Whip the cream. In a separate bowl, whip the cold heavy cream to medium-stiff peaks. Don’t overbeat.

Fold and spread. Gently fold the whipped cream into the cream cheese mixture until no streaks remain. Spread evenly over the chilled crust. Return to the fridge.

Make the strawberry layer. In a small saucepan, combine chopped strawberries, sweetener, and lemon juice. Cook over medium heat for 3–5 minutes, stirring and lightly mashing, until juicy and slightly thickened.

Optional gelatin step. If you want a firmer top, sprinkle gelatin over 2 tablespoons water and let it bloom for 5 minutes. Stir the bloomed gelatin into the warm strawberry mixture until dissolved.

Cool and top. Let the strawberry mixture cool until just warm, not hot. Spoon over the cream layer and spread gently.

Chill to set. Refrigerate for at least 3 hours, or until fully set. Overnight is best for clean slices.

Slice and serve. Lift out by the parchment, cut into 12–16 bars, and garnish with extra strawberries, mint, and a tiny pinch of flaky sea salt if you like.