o make the crust:

Cream butter and sugar on medium speed for 4-5 minutes. Add the egg and vanilla, mix until combined.
Add flour and salt; mix until a soft dough forms. Turn out on a lightly floured surface, fraisage several times, form into a disc, wrap in plastic, and chill for 1-2 hours or overnight.
Preheat oven to 350°F. Lightly spray a 9-inch tart pan with baking spray. Roll out the dough to ¼” thickness, transfer to the pan, trim excess, dock the bottom, and chill for 30 minutes to 1 hour.
Par bake with pie weights on a sheet pan for 20 minutes. Remove weights and parchment after cooling slightly.
To make the filling:

Puree strawberries and water in a blender. Cook the puree with sugar and gelatin over medium heat until dissolved.
Stir cornstarch and water, add to the strawberry mix, cook until thickened. Cool in the fridge.
Whip cream cheese in a mixer, add cream gradually until stiff peaks form, then mix in the strawberry sauce.
Layer half the strawberry mix in the crust, chill. Top with whipped cream mix, chill for 2-3 hours or overnight.
Garnish with fresh strawberries, pineberries, meringue cookies, or whipped cream.