Wash, hull and slice the strawberries. Set aside. Reserve 1 for garnish if desired.
Cream the butter, powdered sugar, milk and vanilla until well combined and smooth.
Fold in 4 oz (or half) of the cool whip.
To assemble the pie, spread a little less than half of the creamy filling onto the bottom of the pie crust.
Top with half of the fresh strawberries.
Spread the remaining creamy filing onto the strawberries.
Top the creamy filling, once again, with the fresh strawberries.
Spread the remaining cool whip on top of the strawberries and garnish with the reserved strawberry if desired.
Store in the refrigerator. Enjoy!