Place the 2 tablespoons of water in a small, microwavable bowl and evenly sprinkle the gelatin powder over the surface of the water. Let the mixture stand for 5 minutes before microwaving until the gelatin has dissolved. Set aside.
Combine the cream cheese and sugar in a food processor and blend until the mixture is smooth. Add the yogurt and blend until incorporated. Add the heavy cream and blend until smooth. Blend in the lemon juice and dissolved gelatin.
Line the inner perimeter of the pan with the halved strawberries, cut side facing outwards. Try to arrange the strawberries as close to one another as possible. Pour the batter into the pan. Refrigerate the cake overnight.
The next day, let the cake sit at room temperature for 15 to 30 minutes before unmolding the cake. Decorate with more strawberries, if desired; serve.