Instructions: Wash, cap, and drain strawberries. Mash 2 cups strawberries in medium bowl; strain juice and add water if necessary to make 1 1/2 cups of juice. Stir together sugar and cornstarch in medium saucepan; gradually stir in strawberry juice. Bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low and cook for an additional 2 minutes, stirring constantly; cool to lukewarm. Soften cream cheese by blending with milk and carefully spread over bottom of pastry shell. Top with remaining whole berries. Pour cooled juice mixture over berries and chill. Serve with whipped cream, if desired.

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