Starting with the strawberry topping, in a small saucepan add in 2 cups of the strawberries, sugar, cornstarch, and lemon juice. Place on medium-low heat.
Stir until the strawberries start to release juice. Mash the strawberries using a spoon or potato masher.
Increase the heat to medium- high and bring to a boil.
Allow to boil for 1 minute making sure to consistently stir so it doesn’t burn.
Once the strawberries have been boiling for 1 minute, remove from the heat and set aside and allow to cool.
Start on the cream cheese layer. In a mixing bowl, add in the cream cheese and beat until smooth. Add in the powdered sugar and vanilla extract and mix until smooth.
In a separate bowl, add in the heavy cream and beat until stiff peaks form.
Gently fold in the heavy cream into the cream cheese mixture until fully combined.
Once completely mixed, pour the cream cheese filling into the pie crust, and spread evenly. Set aside.
To finish the strawberry topping, pour in the remaining 3 cups of strawberries into the cooked strawberries. Mix until the fresh strawberries are fully coated in the glaze.
Pour the strawberry topping over the cream cheese filling and spread evenly.
Cover and place in the refrigerator to chill for at least 4 hours.
Cut and serve!
Notes
Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
I don't recommend using frozen berries. Use ripe yet firm strawberries for best results.
Make sure you cook the strawberry topping long enough so it doesn't get too watery and is thickened.
Leftovers should be stored in a container and kept in the fridge for up to 4 days. Don't try to freeze this pie it won't thaw well.