1) Preheat the oven to 350°F. Lightly grease a 9" square pan.
2) For the crust: Mix the softened butter with the remaining ingredients, beating until cohesive. The mixture will seem very dry at first; it may take up to 3 minutes beating at medium-high speed to bring it together. If it just won't come together, drizzle in a bit of milk, a teaspoon at a time, until it does.
3) Pat the dough into the bottom of the prepared pan, and prick it all over with a fork. Bake the crust for 10 minutes, then reduce the heat to 300°F and bake 15 to 20 minutes longer, until golden. Remove the crust from the oven, and let it cool completely.
4) To make the filling: Hull the strawberries, but don't bother slicing them. Place them in a food processor or blender, along with the lemon juice and granulated sugar.
5) Place the 1/3 cup cold water in a microwave-safe bowl or very small saucepan. Add the gelatin, stirring to combine; the mixture will become stiff and jelly-like.
6) Heat gently, in the microwave or over a low burner, just until the gelatin dissolves, and the mixture liquefies.
7) Add the liquefied gelatin to the strawberries in the food processor, and process until the berries are puréed.
8) Refrigerate the purée until it thickens enough to mound on a spoon, about 45 minutes. Stir it every 15 minutes, so it thickens consistently throughout; you want to avoid as much lumpiness as possible.
9) Whip the 2 cups cream until stiff. Fold in the strawberry purée gently but thoroughly.
10) Spoon the filling over the crust in the pan, smoothing the top. Refrigerate until ready to serve.
11) Cut in squares, and serve with fresh sliced berries, and/or crushed/sweetened berries. Refrigerate any leftovers, well wrapped.
Yield: about 16 servings.