Add ginger cookies to food processor and pulse until crumbs are coarse (and you have 1½ cups). Add pecans and pulse until fine.
Transfer crumb mixture to medium-sized bowl. Stir in sugar and melted butter. Combine well.
Divide evenly between 6 jars (12 ounce) and press lightly to form a crust base. Refrigerate.
Meanwhile, add cream to food processor (or use bowl and hand mixer) and blend until it starts to thicken. Add powdered sugar and Greek yogurt, and pulse until incorporated (about 30 seconds).
Add cream cheese, lemon zest and juice. Combine until smooth.
Spoon mixture evenly over top crust layer of each jar. Return to refrigerator for at least 30 minutes (or overnight).
Before serving, whip cream, along with powdered sugar and vanilla extract until stiff peaks form.
Top each prepared jar with a layer of whipped cream followed by strawberries. Serve immediately for best results or refrigerate covered up to 1 day.