Preheat oven to 350 degrees F. For crust, combine the flour and the melted butter; stir in pecans. Pat evenly in the bottom of an ungreased 3-quart rectangular baking dish. Bake about 20 minutes or until golden brown around edges. Cool in pan on a wire rack.
Meanwhile for strawberry topping, in a medium saucepan combine granulated sugar, the 1/4 cup flour, and strawberry-flavored gelatin; stir in water. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Remove from heat. Cover surface and chill about about 30 minutes or until partially set (consistency of unbeaten egg whites).
In a large mixing bowl gradually add powdered sugar to cream cheese, beating with an electric mixer on medium speed until combined. Add whipped topping by spoonfuls; beat until smooth. Spread over cooled crust. Arrange sliced strawberries on top.
Spoon gelatin mixture over strawberries. Cover and chill for 4 to 24 hours. Cut into squares.