Step 1: For the crust, combine flour, granulated sugar, and salt in a food processor; pulse to mix.
Step 2: Add cold, cubed butter and pulse until mixture resembles coarse meal with pea-sized butter pieces.
Step 3: Gradually add ice water, 1 tablespoon at a time, pulsing until dough just comes together. Do not overmix.
Step 4: Form dough into a disk, wrap in plastic, and refrigerate for 30-60 minutes.
Step 5: Preheat oven to 375°F (190°C). Roll dough into a 12-inch circle and transfer to a 9-inch tart pan with a removable bottom. Press firmly into place and trim excess.
Step 6: Prick bottom of crust with a fork, line with parchment paper, and fill with pie weights. Bake for 15 minutes. Remove weights and parchment, then bake for another 8-10 minutes, or until golden. Cool completely.
Step 7: For the filling, beat softened cream cheese and powdered sugar in a large bowl until smooth and creamy.
Step 8: Beat in vanilla extract until just combined.
Step 9: In a separate chilled bowl, whip cold heavy cream until stiff peaks form.
Step 10: Gently fold the whipped cream into the cream cheese mixture until just combined, being careful not to overmix.
Step 11: Once crust is cool, spread cream cheese filling evenly into the baked tart shell.
Step 12: Arrange sliced fresh strawberries decoratively over the cream cheese filling.
Step 13: (Optional glaze): Gently heat strawberry or apricot jam with a teaspoon of water until melted, then brush over the strawberries for shine.
Step 14: Refrigerate the tart for at least 2 hours before serving to allow flavors to meld and the filling to set.