Grease and line a 18cm x 28cm rectangular baking tin with baking paper and set aside.
Chop the butter into small chunks and place into the Thermomix bowl. Melt for 3 minutes, 80 degrees, Speed 2 (or until melted).
Add the biscuits to the Thermomix bowl and mix for 5 seconds, Speed 8. Scrape down the sides of the bowl and mix for a further 5 seconds (or until crushed and combined with the melted butter).
Press the biscuit base firmly into the prepared baking tin.
Place the strawberries into a clean Thermomix bowl. Cook for 2 minutes, 80 degrees, Speed 2. Place the strawberries into a sieve over a small bowl and press firmly with a spoon to get all of the strawberry juice out. Discard the strawberry pulp and pour the juice/puree back into the Thermomix bowl.
Add the softened cream cheese and icing sugar and mix for 15 seconds, Speed 5. Scrape down the sides of the bowl and repeat again until smooth and creamy. Spread evenly over the biscuit base in baking tin.
Place into the fridge for 6 hours or until completely set. Decorate with fresh strawberries (optional).
Cut into slices and serve. Store in an airtight container in the fridge for 5 days.