In a small saucepan over medium-high heat, add the strawberries, sugar, water, lemon juice, and a pinch of salt. Stir semi-frequently until the sugar dissolves and is no longer grainy. Reduce the heat to low and cook until strawberries soften and disintegrate—about 30 minutes. As the water evaporates, the strawberries will thicken into a syrup consistency; continue cooking until it can just coat the back of a spoon. Transfer to a bowl and allow to cool to room temperature in the refrigerator.

In a medium mixing bowl, mix together the toasted pecans, toasted oats, sugar, salt, and warm, melted butter. Let the mixture sit for 10 minutes (to hydrate the oats), then press into the bottom of a 9x13’’ pan. Refrigerate or freeze.

In a small mixing bowl, beat the whipping cream to stiff peaks and set aside in the refrigerator.

In a medium mixing bowl, using an electric mixer, combine the cream cheese, sweetened condensed milk, lemon juice, lemon zest, vanilla, and a pinch of salt. Beat until smooth, then, using a spoon, gently fold in the cold whipped cream—make sure to lift rather than press down, to keep the filling fluffy.

Using a sharp knife that has been warmed under running water, cut the bars into 9-12 squares. The bars defrost quite fast and will change from a dense, creamy texture to a light, creamy one. Store any leftovers in the freezer.