Prepare the Cream Layer:
In a large mixing bowl, combine the softened cream cheese and 3/4 cup of granulated sugar. Beat until smooth and creamy.
Add the heavy whipping cream and vanilla extract. Beat on medium-high speed until stiff peaks form.
If desired, fold in the lemon zest for added freshness.
Spread the cream mixture evenly onto the bottom of the cooled pie crust.
Add the Strawberries:
Arrange the strawberries on top of the cream cheese layer. For a pretty presentation, layer two rows of sliced strawberries and one row of whole strawberries. Alternatively, you can add all sliced strawberries to make it easier.
Prepare the Strawberry Glaze:
In a small saucepan, combine 1 cup of water, the remaining 3/4 cup of sugar, and 2 tablespoons of cornstarch. Cook over medium heat, stirring constantly.
Once the mixture reaches a boil, continue cooking for an additional 1-2 minutes, until the mixture becomes thick and clear.
Remove the saucepan from heat and stir in the strawberry gelatin. Stir for 1 minute, or until the gelatin is fully dissolved.
Allow the glaze to cool slightly (about 5-10 minutes), then pour it evenly over the strawberries, ensuring they are all coated.
Refrigerate and Serve:
Place the pie in the refrigerator for 2 to 4 hours, or until the filling has set.
Store the pie in the refrigerator until ready to serve. Slice and enjoy!