2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup butter, softened
1 1/2 cups white sugar
1 pint heavy whipping cream
2 tablespoons whole milk
2 egg yolks
1 1/2 teaspoons vanilla extract
1 egg
Preheat oven to 350 degrees F (175 degrees C). Place flour in food processor or blender. Place butter and sugar in large bowl, beating until smooth. Stir in whipping cream, milk and egg yolks. Beat mixture with electric mixer or hand until blended. Pour into 9-inch or 12-inch crust.
Bake in preheated oven for 1 to 1/2 hours, until toothpick inserted in center comes out clean.
Set aside crust for 30 minutes to allow crust to cool. Top crust with remaining sliced strawberries, cream cheese, cream cheese mixture and whipped cream.
Return crust to oven for 45 minutes, or until bubbly and lightly browned. While crust is baking, mix together sugar, egg yolks, vanilla and egg. Spread over custard while it is baking. Chill until firm enough to insert knife. Sprinkle with whipped cream.