Preheat your oven to 350°F. Line a 9 x 13-inch baking pan with parchment paper, leaving some overhang for easy removal. Set the pan aside.

In a large mixing bowl, combine the brownie mix, eggs, vegetable oil, and water. Stir the ingredients together until smooth, being careful not to overmix. Pour the brownie batter into the prepared pan, spreading it out evenly.

In a separate medium-sized bowl, use a handheld mixer on low speed to beat the softened cream cheese and powdered sugar until smooth, about 1 to 2 minutes.

Add the vanilla extract, cold heavy cream, and all-purpose flour to the cream cheese mixture. Continue blending on low speed until fully combined.

Spoon dollops of the cream cheese mixture over the brownie batter, leaving spaces between the dollops for the strawberry pie filling.

Add spoonfuls of the strawberry pie filling in the spaces between the cream cheese dollops, ensuring some of the brownie batter remains visible.

Use a butter knife to gently swirl the cream cheese mixture and strawberry filling together. Be careful not to disturb the brownie layer underneath.

Bake the brownies in the preheated oven for 45 to 55 minutes, or until the center is set and a toothpick inserted into the brownie portion comes out with only a few moist crumbs. Avoid overbaking.

Allow the brownies to cool completely in the pan at room temperature. Then transfer the pan to the refrigerator and chill for at least 3 hours or overnight before slicing and serving.