1. Add the chopped strawberries, granulated sugar, and lemon juice to a medium saucepan and cook over medium heat, stirring often, until the berries release their juices and start to simmer.

2. Stir together the cornstarch and water in a small bowl, then drizzle it into the bubbling berries while stirring constantly until the sauce thickens and looks glossy. Remove from the heat and let the strawberry sauce cool completely.

3. In a large mixing bowl, beat the softened cream cheese with the powdered sugar, vanilla extract, and sea salt until smooth, creamy, and free of lumps.

4. In a separate chilled bowl, whip the cold heavy cream to stiff peaks, being careful not to overbeat.

5. Gently fold the whipped cream into the cream cheese mixture in two or three additions until you have a light, fluffy cheesecake cream.

6. Quickly dip each ladyfinger into the cold milk and arrange them in a snug single layer across the bottom of a 9×13 inch pan, breaking a few if needed to fill gaps.

7. Spoon about half of the cooled strawberry sauce over the ladyfingers, then scatter the sliced strawberries evenly over the top.

8. Spread half of the cheesecake cream over the berries, smoothing it all the way to the edges of the pan.

9. Add a second layer of dipped ladyfingers on top of the cream, followed by the remaining strawberry sauce and another layer of sliced strawberries if you like extra fruit.

10. Spread the rest of the cheesecake cream over the top, then swirl a little strawberry sauce across the surface and sprinkle with crushed graham cracker or cookie crumbs.

11. Cover the pan tightly and refrigerate the cake for at least 4 hours, or overnight, until the layers are fully set and the ladyfingers are soft and cake-like.

12. Just before serving, garnish with whole strawberries and slice the chilled cake into squares using a sharp knife wiped clean between cuts.