Preheat the oven to 350°F. Line a 9- or 9½-inch round cake pan with parchment paper and grease it lightly with cooking spray. Set aside. In a bowl, whisk together the flour, baking powder, baking soda, and salt, then set this dry mixture aside. Melt the butter gently in a small saucepan over low heat and allow it to cool. Pour the melted butter into a large mixing bowl and, using an electric mixer on low speed, beat in the sugar (it will appear grainy). Next, add the egg, milk, Greek yogurt, and vanilla extract, mixing until combined. Gradually add the dry ingredients into the wet mixture and continue mixing on low speed just until incorporated. Pour the batter evenly into the prepared pan and bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, place the cake onto a serving plate and carefully position the ring from a 9- or 9½-inch by 3-inch springform pan around the cake. Dissolve 1½ teaspoons of gelatin in 2 tablespoons of cold water and let it sit for a few minutes. Then, either microwave briefly or place the gelatin mixture in a hot water bath until fully dissolved. Set aside to cool. Beat the cream cheese until it becomes light and fluffy. In a separate bowl, whip the heavy cream until soft peaks form, gradually adding the powdered sugar and continuing to beat until stiff peaks develop. Fold in the vanilla extract and the cooled dissolved gelatin, then gently mix in the cream cheese until smooth. Spread this cheesecake filling evenly over the cooled cake and refrigerate for 30 minutes. Prepare the strawberry Jello by dissolving the gelatin mix in 2 cups of boiling water; set aside to cool to room temperature. Wash, hull, and slice the strawberries in half lengthwise.

Arrange the strawberry halves around the edges of the cheesecake layer, lining them up closely. Continue placing additional rows of strawberries, slightly overlapping each row to cover the entire cheesecake surface. Pour the room-temperature Jello slowly over the strawberries—make sure the Jello is not too warm to prevent melting the cream cheese layer. Refrigerate the assembled cake until the Jello is fully set. Before serving, run a thin knife around the edge of the cake to loosen the springform pan ring, then carefully remove the ring and serve.