Ingredients

• 1 9–10" graham cracker crust, prepared and baked

• 5–6 cups (840 g) quartered strawberries, stems removed, divided
• ½ cup (100 g) sugar
• 2 Tbsp cornstarch
• 1 Tbsp lemon juice

• 8 oz (225 g) cream cheese, softened
• ½ cup (65 g) powdered sugar
• ½ teaspoon vanilla extract
• 1 cup (235 ml) heavy cream

Instructions

1. In a small saucepan over medium-low heat, combine 2 cups (280 g) of the strawberries with the sugar, cornstarch, and lemon juice. Stir often as the berries begin to release their juices.
2. Mash the strawberries with a potato masher until mostly broken down, leaving a few small pieces if desired.
3. Raise the heat to medium-high and bring the mixture to a boil, stirring continuously. Let it boil for 1 minute while stirring, then remove from heat. Transfer to a heatproof container and allow it to cool while preparing the filling.
4. In a medium bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth and fully combined.
5. In a separate clean bowl, whip the heavy cream until stiff peaks form.
6. Gently fold the whipped cream into the cream cheese mixture until thick and airy.
7. Spread the filling evenly into the prepared graham cracker crust. Place the crust in the refrigerator to chill while the strawberry mixture cools completely.
8. Once the cooked strawberry mixture has cooled, stir in the remaining strawberries until evenly coated.
9. Spoon the strawberry topping over the chilled cream cheese layer, piling more toward the center.
10. Refrigerate for at least 4 hours, or preferably overnight, before slicing and serving.

• Be sure the graham cracker crust is baked and fully cooled before adding the filling.