Make the Pie Crust: In a large mixing bowl, whisk together 2 cups all-purpose flour, 1 tablespoon sugar, and 1 teaspoon salt. Cut 8 ounces of cold unsalted butter (cubed into small pieces) into the flour mixture using a pastry cutter or your fingertips. Work quickly so the butter stays cold. The mixture should look like coarse breadcrumbs with pea-sized pieces of butter visible. This takes about 5–7 minutes. Checkpoint: You should see no large streaks of butter and the texture should resemble sand.

Add Ice Water: Sprinkle 6 to 8 tablespoons of ice water over the flour mixture, 1 tablespoon at a time. Stir gently with a fork after each addition until the dough just begins to come together. Do not overmix. The dough should hold together when squeezed but not be sticky. This takes about 2–3 minutes. Checkpoint: When you squeeze a handful of dough, it should hold its shape without crumbling.

Chill the Dough: Shape the dough into a flat disk about 1 inch thick. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour, or up to 2 days. If your kitchen is warm, chill for the full 2 hours. Checkpoint: The dough should be cold and firm to the touch.

Preheat the Oven: Remove the dough from the refrigerator 10 minutes before rolling to let it warm slightly. Preheat your oven to 375°F (190°C) and position a rack in the lower third. This takes about 15 minutes.

Roll Out the Dough: On a lightly floured surface, roll the dough into a 12-inch circle, about 1/8 inch thick. Use light pressure and rotate the dough as you go to keep it even. If the dough tears, pinch it back together. Transfer the dough carefully to a 9-inch pie pan by rolling it onto your rolling pin, then unrolling it over the pan. This takes about 5 minutes. Checkpoint: The dough should fit the pan with about 1/2 inch overhang on all sides.

Prepare the Crust for Baking: Trim the dough to 1 inch overhang around the pan, then fold the edges under and crimp decoratively with your fingers or fork. Prick the bottom and sides of the crust all over with a fork to prevent puffing. Use about 20–25 fork pricks. This takes about 3 minutes.

Blind Bake the Crust: Line the crust with parchment paper and fill with pie weights or dried beans to weigh it down. Bake at 375°F for 12 minutes. Remove the weights and parchment, then bake for an additional 3–5 minutes until the bottom is set and very light golden brown. Do not overbake or the crust will become too dark. The interior should look pale golden and cooked through but not browned. Checkpoint: The crust should feel dry and crispy to the touch, not wet or doughy.

Cool the Crust: Remove the pie crust from the oven and let it cool on a wire rack at room temperature for at least 30 minutes. The crust must be completely cool before adding the cream filling, or the filling will melt. Checkpoint: The crust should feel cool to the touch.

Make the Cream Filling – Whip the Cream: Pour 2 cups of heavy whipping cream into a chilled large mixing bowl. Using an electric mixer on medium-high speed, beat the cream for about 2–3 minutes, watching carefully. The cream will go from thin to foamy to soft peaks (tips that flop over) to stiff peaks (tips that stand up straight). Stop beating when you reach stiff peaks; if you overbeat, you'll make butter. Transfer the whipped cream to a separate bowl and set aside in the refrigerator. Checkpoint: The whipped cream should hold its shape and look fluffy and cloud-like.

Prepare the Cream Cheese Mixture: Remove 8 ounces of cream cheese from the refrigerator 30 minutes before using so it's soft and spreadable. In a large mixing bowl, beat the softened cream cheese on medium speed for about 1–2 minutes until it's smooth and creamy, with no lumps. Add 1 cup granulated sugar gradually while beating, about 2 tablespoons at a time, and continue beating for another 2–3 minutes until light and fluffy. The mixture should look pale and airy. Add 2 teaspoons vanilla extract and beat for 30 seconds more. Checkpoint: The mixture should be light, fluffy, and completely smooth with no visible lumps of cream cheese.

Fold in the Whipped Cream – First Addition: Remove the whipped cream from the refrigerator. Add half (about 1 cup) of the whipped cream to the cream cheese mixture. Using a silicone spatula, gently fold it in by cutting down the center, scraping along the bottom, and folding the bottom up and over the top. Rotate the bowl and repeat this motion for about 1 minute until the mixture is about half combined. It's okay if some white streaks remain. This takes about 2–3 minutes. Checkpoint: The mixture should still have visible whipped cream streaks; this is correct.

Fold in the Whipped Cream – Second Addition: Add the remaining whipped cream and gently fold it in using the same technique for about 1–2 minutes until only faint streaks remain and the mixture is light and airy. Do not overfold or you'll deflate the whipped cream. The final filling should look fluffy and mousse-like. Checkpoint: The filling should be light, creamy, and no longer have visible streaks of white.

Fill the Pie Crust: Pour the entire cream filling into the cooled pie crust. Use a silicone spatula to spread it evenly, building it up to a slight mound in the center if desired. Smooth the top. This takes about 2–3 minutes. Checkpoint: The filling should reach just below the rim of the crust and be evenly distributed.

Prepare the Strawberry Glaze: In a small saucepan, combine 3 tablespoons cornstarch, 1 tablespoon fresh lemon juice, and 3 tablespoons water. Stir with a whisk or wooden spoon until the cornstarch is completely dissolved and the mixture is smooth with no lumps. This takes about 1–2 minutes. Checkpoint: The mixture should be thin and pourable with no visible cornstarch granules.

Cook the Glaze: Place the saucepan over medium heat. Stir constantly with a whisk for 2–3 minutes. The glaze will look thin and cloudy at first, then gradually become clear and thickened. When a path drawn through the glaze with your spoon holds for a second before closing, the glaze is done. Remove from heat immediately. The glaze should look translucent, glossy, and coat the back of a spoon. Checkpoint: The glaze should have gone from milky and opaque to clear and should coat the back of a spoon without dripping immediately.

Cool the Glaze Slightly: Let the glaze cool at room temperature for 5–10 minutes, stirring occasionally. It should still be pourable but no longer steaming. Do not let it cool so long that it gels up. This takes about 8 minutes. Checkpoint: The glaze should be warm to the touch, not hot, and should drip slowly when tilted.

Prepare and Glaze the Strawberries: While the glaze cools, hull and halve 2 pounds of fresh ripe strawberries. Place them in a large bowl. Pour the warm glaze over the strawberries and gently fold with a silicone spatula for about 1 minute until all the berries are evenly coated. The glaze should coat each berry and pool slightly at the bottom of the bowl. This takes about 2–3 minutes. Checkpoint: All strawberries should be glossy and evenly coated with the clear glaze.

Top the Pie: Using a slotted spoon, arrange the glazed strawberries over the cream filling in a single layer, placing them cut-side up. Start at the outer edge and work toward the center, arranging them close together but not overlapping. Drizzle any remaining glaze over the berries. If you have extra berries, create a second layer by stacking them gently. This takes about 5 minutes. Checkpoint: The strawberries should cover the filling completely and look glossy and jewel-like.

Chill Before Serving: Transfer the pie to the refrigerator and chill for at least 2 hours, or up to 8 hours. The filling must be fully set and cold before slicing. If chilling longer than 8 hours, cover loosely with plastic wrap to prevent it from absorbing odors. Checkpoint: The filling should be firm to the touch and the pie should feel completely cold.

Garnish (Optional): Just before serving, dust the top lightly with powdered sugar for a decorative finish using a fine-mesh sieve. This step is optional but adds visual appeal.

Slice and Serve: To slice, use a sharp knife dipped in hot water and wiped clean between each cut. Wipe the blade frequently to keep slices clean and prevent smearing. Each slice should have layers of crust, creamy filling, and glazed strawberries. Serve immediately on chilled plates.