Make the pie crust. Combine flour, sugar, and salt. Cut in cold butter and shortening until the mixture resembles pea-sized crumbs. Add ice water a tablespoon at a time, tossing with a fork, until the dough just holds together. You won't use all the water. Form into a disk, wrap, and chill 30 minutes. Roll out and fit into a 9-inch pie plate. Trim and crimp edges. Blind bake at 375°F: line with parchment and fill with pie weights, bake 15 minutes. Remove weights and bake another 8–10 minutes until golden. Cool completely.
Make the cream cheese layer. Whip heavy cream and sugar until stiff peaks form. In a separate bowl, beat cream cheese until completely smooth, then fold in the whipped cream and vanilla. Spread evenly into the cooled pie shell. Refrigerate while you make the strawberry layer.
Make the strawberry layer. Combine chopped strawberries, sugar, and cornstarch in a medium saucepan. Cook over medium heat, stirring frequently, until the mixture thickens and bubbles, about 8–10 minutes. Remove from heat. Stir in the Jell-O powder, lemon juice, and butter until fully dissolved. Let cool to room temperature — don't pour it warm or it will melt the cream layer.
Assemble. Pour the cooled strawberry mixture over the cream cheese layer and spread gently. Refrigerate for at least 2 hours until fully set.
Serve. Slice and serve with lightly sweetened whipped cream.
💡 Method was "continued" in the source — reconstructed from the ingredients. The Jell-O acts as a glaze and set agent for the strawberry layer — it's what gives it that classic diner-style sheen. Let the strawberry mixture cool fully before layering or the cream cheese won't hold.
