Add the vegan cream cheese, powdered sugar, and vanilla extract to a mixing bowl and use a hand mixer to beat until smooth.

Mash 1 cup of strawberries into a chunky jam-like mixture and add it to the cream cheese mixture, along with the vegan whipped cream. Carefully fold all ingredients together to combine.

Pour the strawberry cream filling into the pre-baked, cooled pie crust.

Add the strawberry jam in an even layer on top of the filling.

Cut the remaining fresh strawberries in halves or quarters and place them on top of the filling and jam.

Heat the vegetable oil on medium heat and add the remaining whipped cream on top of the strawberries if preferred. Refrigerate for 4 hours or overnight before serving. Store leftovers in an airtight, food-safe container in the fridge for up to 5 days.