Make the strawberry compote by cooking the strawberries and sugar until thick and jam-like. Stir occasionally and mash lightly as the fruit softens. Add lemon juice towards the end. Cool completely and refrigerate.

Prepare the pan by lining the bottom and sides with parchment paper. Wrap the outside with foil if using a cake ring.

Crush the biscuits into fine crumbs and mix with melted butter. Press firmly into the prepared pan and refrigerate until set.

Beat the cream cheese and powdered sugar until smooth and creamy. Add vanilla extract and salt and mix well.

Whip the chilled cream to soft or medium peaks. Do not overwhip.

Fold the whipped cream gently into the cream cheese mixture until smooth and airy.

Spread half of the filling over the chilled crust. Add spoonfuls of strawberry compote, leaving some space around the edges.

Spread the remaining filling on top and smooth lightly. Spoon the remaining compote over the surface and swirl gently with a toothpick or knife.

Cover and refrigerate until fully set, preferably overnight.

Remove from the pan, garnish with fresh strawberries and slice with a warm knife before serving.