In stand mixer with a whisk attachment, beat heavy cream on medium low until thickened about 2-3 minutes. Reduce speed and slowly add in powdered sugar and vanilla. Increase mixing speed to medium-high and beat until stiff peaks form. Be sure to beat long until the peaks form as this is critical to ensure the pie sets.

In a separate bow, whisk together condensed milk and lemon juice. Gently stir in diced strawberries and your just completed whipped cream. Pour filling into pie crust.

Refrigerate until well chilled, a minimum of 4 hours or overnight is best. Top with additional strawberries if needed.