Line an 8x8 inch pan with parchment paper, leaving an overhang to use as a handle.
Place the cashews into a large food processor and pulse until broken down and crumble. Add in the dates and pulse until combined and the mixture begins to form a crumbly dough. With the food processor running, stream in the water until well mixed.
Press the crust firmly into the bottom of the prepared pan. You need to press it very thin, so really use your muscle and work it in there. Place into the freezer while you make the topping.
Drain the cashews and place them into a high-powered blender. Add all the remaining ingredients, except the strawberries, and blend until smooth and creamy, stopping to scrape down the sides as necessary.
Pour over the crust and smooth out evenly. Top with the sliced strawberries and freeze until firm, about 4-6 hours.