- Make the crust: In a mixer fitted with paddle attachment, combine flour, salt, butter, and shortening on low speed until it resembles a cornmeal texture. Add vinegar, egg, and cold water and mix until a dough forms. Add more flour if dough is too wet or more water if it is too dry. Wrap dough in plastic wrap and let chill for an hour. Once chilled, roll dough out on a floured surface, place in a pie pan, and crimp the edges. Place shell in freezer for at least 30 minutes. Line pie shell with parchment paper and pie weights. (You can substitute dry beans or rice for the pie weights.) Bake at 350 degrees for 20 minutes or until shell is fully cooked and golden brown. Remove pie weights and set shell aside to cool.
- Make the cream cheese filling: Combine powdered sugar, cream cheese, vanilla, and salt in a bowl and mix until smooth. Fold in whipped cream. Spoon into pie shell and refrigerate.
- Make the strawberry filling: Add 2 cups strawberries to a small pot with sugar and place on medium-low heat. Mix together lemon juice, water, and cornstarch so there are no lumps and add to the strawberries. Cook while stirring continuously until the strawberry mixture has thickened. Pour mixture into a bowl and then fold in remaining strawberries. Once mixture is cooled completely, spoon over cream cheese filling and place pie back in refrigerator.
- Make the lemon cream: In a mixer fitted with whisk attachment, combine all ingredients and mix at medium speed until soft-to-medium peaks form. Spoon over pie before serving.