Ingredients:

  • 1 pre-baked 9-inch graham cracker crust
  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 4 oz whipped topping
  • 2 cups (240g) granulated sugar
  • 3 tbsp cornstarch
  • 1/4 cup water
  • 1 tbsp lemon juice
  • 1 pinch salt
  • 2 lbs fresh strawberries, hulled and sliced

Instructions:

  1. Beat the softened cream cheese and powdered sugar until the mixture is smooth and velvety.
  2. Fold in the vanilla and whipped topping until no streaks remain.
  3. Spread this mixture evenly across the bottom of the pre-baked crust, smoothing the top with a spatula.
  4. Combine sugar, cornstarch, water, lemon juice, and salt in a saucepan.
  5. Bring to a simmer over medium heat, whisking constantly.
  6. Continue to cook until the mixture thickens and becomes clear and translucent, resembling a thick syrup.
  7. Remove from heat and let it cool slightly.
  8. Arrange the sliced strawberries in a tight, overlapping circular pattern on top of the cream layer.
  9. Pour the warm glaze over the berries, using a spatula to ensure every strawberry is completely coated.
  10. Chill in the refrigerator for at least 2 hours to set the structure.