Rinse and hull the strawberries. In a food processor, puree enough strawberries to equal 1 cup and halve the rest. Set aside.
In a heavy bottomed saucepan, cook together the granulated sugar, water and pureed strawberries. Bring to a boil stirring constantly until the sugar has dissolved. Lower the temperature to medium-high.
Dissolve the cornstarch in 2 Tbsp cold water, a little more if needed, and whisk into the strawberry sauce. Continue to cook for 1-2 minutes until thickened. Once thickened, remove from the heat and stir in ¼ tsp almond extract then set aside to cool.
Adjust the color by adding a few drops of red food coloring, if desired.
Using a hand mixer, beat together the cream cheese, powdered sugar, heavy cream, lemon juice and vanilla until fully combined. Spread onto the bottom of the cooled pie shell.
Arrange the halved berries in rows starting at the center of the pie. Pour the glaze on top. Chill for at least 2-3 hours or until set.
Serve with whipped cream.
The amount of sugar in the glaze can be adjusted according to the sweetness of the strawberries.