pre heat oven to 350℉
whisk flour, icing sugar, salt and lemon zest in a large bowl.
cut cold butter into cubes and drop into flour mixture, pinch butter into flour mixture with the tips of your fingers until mixture can be molded into a ball when squeezed.
pour mixture into an 8x8 pan lined with parchment paper and using the back of a measuring cup press down and pack the mixture into a crust evenly on the bottom of the pan.
bake in the oven for 15-20 min until slightly golden brown on the edges
dice strawberries until you have about a cup worth and add them to a medium sized sauce pan.
add sugar, lemon juice and lemon zest then place pot over medium heat stirring occasionally.
cook for about 5 or more minutes until a sauce begins to form. simmer on low until it begins to thicken up.
scrape the bottom of the pan occasionally to prevent it from burning.
remove pot from the heat and allow to cool. additionally you can mash with a for, blend with an emersion blender or leave it as it. personal preference.
in a large bowl add softened cream cheese, lemon zest, egg, sugar and vanilla, using a hand beater whip everything together until it is all blended and fluffy.
spread the cream cheese mixture over the baked crust layer
spoon dollop of the strawberry sauce on top of the cheese mixture and using a small knife give it a quick swirl but do not mix together.
bake in the oven 350℉ for 20-25 min until the edges are cooked but the center is still a bit jiggly.
allow to cool completely before slicing.
