In a sauce pan add about 3/4s of the strawberries, ¼ cup sugar, 1 tablespoon flour and 1 teaspoon vanilla extract. Cook on medium, stirring occasionally until the mixture starts to boil and thicken, about 5 minutes) then remove from heat. Allow to cool for 10 minutes while making the cream layer.

In a bowl with a hand mixer cream together the cream cheese, granulated sugar and vanilla extract. Having the cream cheese at room temperature keeps it from clumping, so make sure the cream cheese is not cold. Cream until smooth (about 2 minutes) then add in the cooled whipped topping and beat until smooth and fluffy.

Spoon strawberry mixture from the sauce pan into the bottom of the pie dish, next spoon and smooth the cream mixture on top of the strawberries. Lastly add the remaining fresh strawberries as decoration on top. Refrigerate the pie 4 hours or overnight, then slice and enjoy!