Begin by melting unsalted butter in a microwave-safe bowl—ensure it's just melted and not hot. In a separate large bowl, crush the Golden Oreos and freeze-dried strawberries into fine crumbs using a food processor or rolling pin. Combine the crumbs with the melted butter and a pinch of salt. Press the mixture evenly into the bottom of a 9x13 inch pan, creating a solid crust, and refrigerate it while you prepare the cheesecake layers.

For the first cheesecake layer, add cold cream cheese to a mixing bowl. Using a hand mixer, whip it together with heavy cream, powdered sugar, and vanilla extract on medium speed until fluffy and well combined (about 3-4 minutes). Once smooth, spread this creamy mixture evenly over the chilled crust. Place the pan back into the refrigerator for at least 30 minutes to set.

Prepare the second layer by whipping heavy cream, mascarpone, and cream cheese in a clean mixing bowl. Gradually add powdered sugar while mixing until the mixture forms stiff peaks, about 4-5 minutes. Once whipped, slowly incorporate the homemade strawberry reduction until well blended. Gently spread this luscious strawberry cheesecake mixture over the first chilled layer and return it to the refrigerator.

In a chilled mixing bowl, whip together heavy cream, mascarpone, and powdered sugar on high speed until fluffy and smooth, about 4-5 minutes. The whipped topping should be thick and hold its shape well. Carefully spread this fluffy mixture over the last cheesecake layer for a beautiful finish.

Cover the entire pan with plastic wrap and refrigerate the No Bake Strawberry Lasagna for at least 4 hours, though overnight is preferred for the best results. For cleaner slicing, you may also place it in the freezer for 30 minutes before cutting to achieve those perfect and pretty pieces!

When ready to serve, remove the lasagna from the refrigerator and carefully slice it into squares. Garnish with fresh or freeze-dried strawberries on top for added flair and flavor.