• Prepare and blind-bake a 9-inch pie pastry. Cool completely before filling.

To make the pie filling:

• Add frozen strawberries to a deep large saucepan. Cook over medium-low until some of the berries start to melt and release some juice, about 3 minutes. Increase the heat to medium-high and cook the strawberries, stirring frequently, until thick and gemlike, about 25 minutes. IMPORTANT: Measure the cooked filling, you should have only 2 cups. If you have more, return the filling to the saucepan and continue cooking until it is reduced to exactly 2 cups.
• While the filling is cooking down, combine the gelatin, lemon juice and water in a small bowl. Set aside until gelatin is softened and the mixture is thick, about 5-minutes.
• Add the softened gelatin mixture to the hot reduced strawberry mixture along with the sugar and pinch of salt. Return the berry mixture to a simmer. Cook for 2 minutes, the remove from the heat and transfer hot filling to a clean heat-proof bowl to cool, about 45 minutes.
• (OPTIONAL) If topping with whole strawberries, place the 12 clean, dry strawberries in a small bowl. Spoon ¼ cup of the cooked and cooled strawberry mixture over the berries. Toss gently to coat. Remove the whole berries to a plate, flat side-down like they will be on top of the pie. Refrigerate until ready to serve. Return any extra filling back into the remaining mixture.
• Fold the fresh sliced strawberries into the filling and spread evenly in the prepared pie crust. Refrigerate overnight or up to 24 hours. Add the whole strawberries in a circle in the middle just before serving.

To make the topping:

• Combine the cream cheese, sugar and vanilla in a small bowl. Beat with an electric mixer for about 30 seconds. With the mixer running, add the cream and beat until stiff peaks form, about 2 minutes. Pipe around the outside edge of the pie if desired. Alternatively, double the topping recipe and dollop on top of each slice of pie when serving.