In the bowl of a food processor, pulse together the flour, sugar, and salt until combined. Add the butter, and pulse until very crumbly, about 30 seconds.

Drizzle in the ice water, and pulse a few times until the mixture is crumbly but sticks together when pressed. Turn the dough out onto a lightly floured surface and shape it into a disk. Wrap in plastic wrap and refrigerate for 1 hour or up to 2 days.

Preheat oven to 400°F.

Roll out the chilled dough into a 13-inch circle and transfer to a 10-inch tart pan. Press the dough into the pan and trim excess. Poke the bottom with a fork, line with parchment, and fill with pie weights.

Bake for 20 minutes until edges are dry and golden; remove weights and bake for an additional 5-8 minutes until the bottom is dry. Let cool completely.

In a large bowl, beat the whipping cream on medium-high speed until stiff peaks form, about 2 minutes.

In another bowl, beat the cream cheese until smooth and fluffy, about 2 minutes. Add sugar, lemon juice, and vanilla, beating until smooth. Gently fold in whipped cream and spoon mixture into the cooled crust.

Arrange strawberries on top of the filling in concentric circles.

Microwave the jam and water until bubbling, about 30 seconds. Brush over the strawberries. Refrigerate for 1 hour before serving.