Preparation

• Begin by preparing the crust. In a mixing bowl, combine the all-purpose flour, melted butter, and chopped pecans until well mixed. Press this mix evenly into the bottom of a baking dish.
• Bake the crust briefly until set but not overly browned. Let it cool.
• In a mixing bowl, whip heavy whipping cream and powdered sugar until soft peaks form. Set aside.
• Beat the softened cream cheese in a separate bowl until smooth.
• Incorporate the mashed or pureed strawberries into the cream cheese, mixing gently.
• Combine cornstarch, granulated sugar, and water in a saucepan over low heat, stirring until thickened. Allow it to cool before folding it into the strawberry cream cheese mixture.
• Gently fold the whipped cream into the strawberry cream cheese mixture.
• Spread the creamy filling evenly over the cooled crust.
• Slice fresh strawberries and arrange them on top of the creamy layer.
• Whip the remaining heavy cream with powdered sugar and optional vanilla extract until soft peaks form. Spread on top of sliced strawberries.
• Refrigerate for a few hours, ideally overnight.