Line an 8x8 inch baking pan with parchment paper, leaving overhang on two sides for easy removal.

In a medium bowl, combine almond flour, melted coconut oil, honey, and salt. Stir until the mixture resembles wet sand and holds together when pressed.

Transfer the mixture to the prepared pan and press firmly into an even layer using the bottom of a measuring cup. Place in the freezer while you make the filling.

Sprinkle gelatin over cold water in a small microwave-safe bowl. Let sit for 5 minutes until the gelatin absorbs the water and becomes spongy.

Microwave the bloomed gelatin for 15-20 seconds until completely dissolved and liquid. Set aside to cool slightly.

Add 1 1/2 cups of the strawberries to a blender or food processor and blend until smooth. You should have about 3/4 cup of puree.

In a large bowl, beat the softened cream cheese with an electric mixer until smooth, about 1 minute. Add Greek yogurt, honey, and vanilla extract. Beat until completely smooth and creamy.

Add the strawberry puree and dissolved gelatin to the cream cheese mixture. Beat on low speed until fully incorporated, scraping down the sides as needed.

Dice the remaining 1/2 cup of strawberries into small pieces. Gently fold them into the filling by hand.

Pour the filling over the chilled crust and spread into an even layer using an offset spatula or the back of a spoon.

Arrange sliced strawberries on top in a decorative pattern, pressing them gently into the filling.

Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until the filling is completely set and firm.

Use the parchment overhang to lift the bars from the pan. Cut into 12 squares using a sharp knife dipped in hot water for clean slices. Serve chilled.