Whisk 3/4 cup of the sugar, cornstarch and water together in a saucepan. Bring to a boil and cook, stirring constantly, for about 2 minutes or until thick and clear. Remove from heat and add gelatin. Whisk until dissolved. Let stand for about 20 minutes at room temperature. Whisk in the lemon juice

While syrup stands, beat the remaining tablespoon of sugar with cream cheese and vanilla. Spread the cream cheese mixture across bottom of the pie shell

Pick out about 15-20 (depending on size) nice strawberries that are close in size. Set them aside. Slice the remaining strawberries cross-wise to make flat slices. Layer strawberry slices over cream cheese, covering it completely.

Trim stems off the reserved strawberries and arrange them artfully, pointy side up, over the layer of flat strawberries.

By this time your strawberry syrup should be fairly cool. Pour it over the strawberries. I left about 2 tablespoons of sauce behind so I’d have a higher strawberry to sauce ratio, but you can use your own judgement.

Chill the pie for about 4 hours or until set.