Ingredients:

  • 1.5 cups all-purpose flour
  • 0.5 tsp salt
  • 1 tbsp granulated sugar
  • 0.5 cup unsalted butter, chilled and cubed
  • 4 tbsp ice water
  • 8 oz cream cheese, softened
  • 0.25 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream, chilled
  • 2 lbs fresh strawberries, hulled and halved
  • 0.75 cup granulated sugar
  • 3 tbsp cornstarch
  • 1 tbsp lemon juice

Instructions:

  1. Combine flour, salt, and sugar in a bowl.
  2. Work the chilled butter into the flour until it resembles coarse crumbs with some pea-sized pieces remaining.
  3. Add ice water one tablespoon at a time until the dough just holds together.
  4. Roll out dough to fit a 9-inch deep-dish pie plate. Prick the bottom with a fork and bake at 375°F (190°C) for 20–25 minutes until edges are golden brown. Let the crust cool completely to room temperature.
  5. Cream the softened cream cheese and sugar until smooth and airy, then stir in the vanilla extract.
  6. In a separate bowl, whip the heavy cream to stiff peaks.
  7. Gently fold the whipped cream into the cream cheese mixture until velvety and spread evenly into the cooled crust.
  8. In a saucepan, whisk together sugar, cornstarch, and lemon juice. Stir in 1 cup of the sliced strawberries.
  9. Heat over medium until the mixture bubbles and turns translucent and thick. Remove from heat.
  10. Fold in the remaining fresh strawberries, stirring gently until coated in the glaze.
  11. Pour the strawberry mixture over the cream base and smooth the top with a spatula.
  12. Refrigerate for at least 4 hours before slicing.