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Cookie crumb layer: Place the biscuits in a food processor and blitz to a fine crumb. Add the melted butter and blitz again until combined.
Pour crumbs into a large dish (mine measures 23cm x 33cm) and press down lightly. Place in the fridge while you make the other layers.
Cream cheese layer: In a stand mixer, whisk the cream cheese and icing sugar until smooth. Add the lemon zest and juice, then mix again.
Slowly pour in the cream, half a cup at a time, with the mixer running. Scrape down the sides as needed. Continue whipping until soft peaks form. Set aside.
Strawberry layer: In a large saucepan, combine the thawed strawberries and icing sugar. Pour in the boiling water and bring to a simmer. Cook for 10 minutes, stirring frequently, until the strawberries start to break down. Use a spoon to break up any large pieces.
Sprinkle in the jelly and stir to dissolve. Remove from heat and allow to cool.
To assemble: Remove the dish with the cookie crumb layer from the fridge. Spread the cream cheese mixture evenly over the crumbs.
Once the strawberry mixture has cooled for 10 minutes, carefully pour it on top of the cream cheese layer. Place the dish in the fridge to set overnight.