Step 1

In a small saucepan, add 2 cups of the strawberries, the sugar, the cornstarch, and the lemon juice.

Step 2

Place the saucepan over medium-low heat and cook, stirring, until the strawberries start to release their juices, about 5 minutes.

Step 3

Mash the strawberries with a spoon or a masher.

Step 4

Increase the heat to medium-high and bring the mixture to a boil.

Step 5

Allow the mixture to boil for 1 minute, stirring consistently to ensure it does not burn.

Step 6

Transfer the saucepan from the heat and allow the strawberries to cool.

Step 7

In a mixing bowl, add the cream cheese and beat until it is smooth.

Step 8

Add the powdered sugar and the vanilla extract and mix until smooth.

Step 9

In a separate bowl, add the heavy cream and beat until stiff peaks form.

Step 10

Gently fold the heavy cream into the cream cheese mixture until fully-combined.

Step 11

Pour the cream cheese filling into the pie crust, spreading it out evenly.

Step 12

Pour the remaining 3 cups of the strawberries into the cooked strawberry mixture, mixing until the strawberries are fully coated.

Step 13

Pour the strawberry mixture over the cream cheese filling, spreading it out evenly.

Step 14

Cover the pie and refrigerate until it is fully set, at least 4 hours.

Step 15

Slice and serve topped with the extra fresh strawberries.