Allow butter to come to room temperature. Beat butter and flour until combined. Add pecans, mix until combined. Press into lightly greased pie plate and bake 20 minutes at 350. Cool.
Clean, hull and slice berries, combine with gel.
In mixer, beat cream cheese until smooth. Add sugar and beat until combined. Add Cool Whip and beat until combined and fluffy.
Into cooled pie crust layer, 1/2 of cream filling, all strawberry filling, top with remaining cream filling. Garnish with sliced strawberries (optional). Cover and refrigerate at least 2−3 hours. Slice and serve. Yum! Yum!