Combine dry ingredients, cut in butter until it resembles cornmeal. You can do this in a food processor or use a pastry blender.
Press into a lightly greased 9x13 pan. Bake at 350° for 10 minutes.
Combine flour and sugar of filling ingredients. Whisk in cream and eggs. Stir in strawberries.
Pour filling over crust and bake at 350° for 40-45 minutes until set. Centre can be wobbly but not runny, edges will be slightly browning. Allow to cool while preparing whipped topping.
Beat cream cheese with sugar and vanilla. Whip cream until stiff peaks form. Fold into cream cheese mixture, incorporating well without deflating cream. Spread over cooled filling. Refrigerate to allow topping to set, about an hour, before serving.