Add mashed strawberries, sugar, water, lemon juice, and cornstarch to a small saucepan and stir to combine.
Bring the mixture to a boil over medium heat and let simmer for 4-5 minutes, or until mixture is very thick. Stir in vanilla and set aside to fully cool.
In a small bowl, microwave the white chocolate chips for 30-45 seconds, or until fully melted.
While filling cools, spoon the melted chips onto the bottom of the cooled pie shell and spread into an even layer. Let cool.
Stir the remaining strawberries into the cooked filling and transfer to the prepared pie shell.
Refrigerate pie for 6-8 hours or overnight to fully set.
Serve chilled with whipped cream.
