Press both crust packets evenly into baking pan. Bake 8-10 minutes.
Pour lemon layer over hot crust. Bake 35-40 minutes. Remove from oven and allow to cool for 45 minutes then transfer to refrigerator and chill at least 2 hours.
Using a blender, blend fresh strawberries until pureed. In a mixing bowl, whisk lemon mix packets, water, eggs and strawberry mixture until well blended. Let sit.
Beat softened butter on medium speed with an electric or stand mixer for 3 minutes. Add cream cheese, powdered sugar, salt, lemon extract, and heavy cream, increase to high speed and beat for 3 minutes.
Spread an even layer over chilled bars. Cut into squares.