For the crust:

1. Preheat oven to 350º F.
2. Combine flour, butter, and pecans until well mixed.
3. Press into a greased or parchment-lined 9×9-inch baking pan.
4. Bake in a preheated oven for 10 minutes, until no longer wet-looking.
5. Remove from oven and let cool.

For the filling:

1. While the crust is baking, combine cornstarch and sugar together and stir into strawberry puree/mash.
2. Heat over medium heat, stirring until thick and translucent.
3. Remove from heat and set aside to cool.
4. Whip ¾ cup cream until stiff peaks form.
5. In a separate bowl, beat half cup of powdered sugar and cream cheese together until smooth.
6. Fold in whipped cream and spread over cooled crust.
7. Spread cooled strawberry filling over cream cheese layer.
8. Arrange sliced strawberries over filling.
9. Refrigerate.

For whipped topping:

1. Beat heavy cream, powdered sugar, and if using, vanilla together until stiff peaks form
2. Remove dessert from refrigerator and spread whipped cream over the top
3. Place back in the refrigerator for 2-3 hours for best results, to let the cream cheese layer chill so it will slice nicely