Diner-style Strawberry Refrigerator Cake from Cook's Country

I transcribed this recipe while watching Cook's Country. This is, without a doubt, the best strawberry pie. Follow the directions carefully and you can't go wrong. My first two tries were not too successful, but the third was an absolute hit.

Cook 2 lbs. of frozen strawberries in a pot on medium low heat to reduce and thicken while stirring constantly (which will take about 20 to 25 minutes). Increase heat and continue stirring. Pour the mixture into a measure cup when the mixture looks very jam-like making sure that it is exactly 2 cups. Pour mixture back into the pot.

Remove pot from heat and add 1 cup of sugar and a pinch of salt. Mix and put the pot back on heat then add 1 tbsp. unflavored gelatin (that has been bloomed for 5 minutes in 2 tbsp. of water and 2 tbsp. of fresh lemon juice) and stir. Remove from heat and transfer mixture into a glass bowl. Cool for 30 minutes.

After it has cooled, add 1 lb. of sliced fresh strawberries. Place into prebaked gluten-free pie crust.

Refrigerate uncovered for 4 hours then serve with cream cheese topping.

In a mixer using the whisk attachment, mix 4 oz. softened cream cheese, 3 tbsp. sugar. and 1/2 tsp. vanilla. Slowly add 1 cup heavy cream and whip to stiff peaks.