Directions

• Preheat your oven to 350°F. Line a 10 x 15 inch baking sheet with parchment paper or lightly spray it with cooking oil to prevent sticking.
• Spread the sugar cookie dough evenly on the greased pan. Use a little oil on your hands to make it easier to press the dough down into the corners.
• Bake for 17-18 minutes, or until the crust just starts to turn a light golden brown around the edges. Let the cookie cool on the pan for about 15 minutes.
• Combine cream cheese and butter in a mixing bowl, and cream together with an electric mixer on medium speed until smooth. Gradually add 1 cup of powdered sugar and vanilla, mixing well. Add the remaining cup of powdered sugar, blending until fully smooth.
• Spread the cream cheese frosting evenly over the cooled cookie crust, ensuring it's nice and thick for that rich flavor.
• Prepare the strawberries by dicing 4 medium ones and smashing them in a bowl. Slice the remaining strawberries into ¼ inch thick pieces for topping later.
• Cook the strawberry glaze by combining gelatin, water, sugar, cornstarch, and the smashed strawberries in a medium saucepan over medium heat. Continuously stir for about 5 minutes until a thick glaze forms. Remove from heat and let it cool for about 15 minutes.
• Layer a thin coating of the strawberry glaze over the cream cheese frosting. Arrange the sliced strawberries artistically on top, then spoon any leftover glaze over them for an extra touch of sweetness.
• Chill in the fridge for about 20 minutes until the sauce sets. After that, slice into pieces and serve.