Preheat oven to 350°F. Line a 10 x 15 inch baking sheet pan with parchment paper or grease pan generously with cooking spray. 
Rub a teaspoon of oil onto your hands and spread cookie dough out evenly on the greased pan. This will keep the dough from sticking and make it easier to spread. 
Bake cookie dough 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, about 15 minutes. 
While the sugar cookie cools, cream together cream cheese and butter until smooth. Add a cup of the powdered sugar and the vanilla, then beat with an electric mixer until smooth. Add the second cup of powdered sugar to the mixture and again mix until fully smooth. Spread the cream cheese frosting evenly on the cookie crust once the cookie is cool to the touch. 
Dice up four medium strawberries (about 1/2 cup) and place them in a large bowl. Smash the strawberries with a large spoon or the back of a measuring cup. 
In a medium saucepan, add gelatin, water, sugar, smashed strawberries, and cornstarch over medium heat. Mix well until combined and it begins to thicken; about 5 minutes. Remove from heat and cool for about 15 minutes. It should still be warm but not hot. 
Slice strawberries lengthwise to about ¼ inch thick, removing any stems. Add sliced strawberries to the strawberry glaze a little at a time, and layer strawberries on top of the frosting. Place any slices seed side down for a prettier look. Spoon any remaining glaze over all the strawberries. 
Place the entire pan in the fridge for 20 minutes to chill or until the glaze sets. Then slice and enjoy! 
Notes:
Use fresh strawberries for best texture; frozen strawberries can get mushy. Store in an airtight container in the refrigerator for up to 3 days. 
Prep Time: 20 minutes | Cook Time: 20 minutes | Cooling Time: 35 minutes | Total Time: 1 hour 15 minutes
Kcal: 344 | Servings: 16 pieces
