Take your refrigerated pie crusts out of the box and let them sit at room temperature for about 15 minutes. Gently unfold one pie crust and lay it on a lightly floured surface. Using a rolling pin, roll it out slightly to make it a little thinner and more rectangular. Repeat with the second pie crust.

Preheat your oven to 375°F (190°C). Place the pastry rectangles on a baking sheet lined with parchment paper. Prick them all over with a fork. Bake for 12-15 minutes, or until they are golden brown. Let the pastry cool completely on the baking sheet.

In a large bowl, put the softened cream cheese, granulated sugar, and vanilla extract. Use an electric mixer to beat these ingredients together until they are smooth and creamy.

In a separate clean bowl, pour in the heavy cream. Using an electric mixer, beat the heavy cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture in two or three additions, folding gently with a spatula until everything is just combined.

Once the pastry is completely cool, carefully place one pastry rectangle on a serving plate or platter. Spread the cream cheese filling evenly over the top of the pastry.

Arrange the sliced strawberries over the cream filling in a nice pattern.

If desired, gently place the second baked pastry rectangle on top of the strawberries.

Chill in the refrigerator for about 30 minutes to an hour before serving.