Let’s take a day to celebrate our favorite super heroes. Ben’s is Superman. Mine is a pie. Strawberry Super Pie to be specific.

A slice of strawberry super pie on a white plate

I shared this recipe a year ago, but the single photo snapped with my iPhone did no measure of justice to the luscious combination of vanilla whipped cream cheese, fresh strawberry topping, and buttery/amazing/take-me-now pecan shortbread cookie crust that is Strawberry Super Pie. Today’s photos don’t adequately convey the “I might pass out this tastes so incredible” sensation of eating Strawberry Super Pie either, but we are closer.

Strawberry Super Pie is a treasured family recipe and one of my Grammy’s specialties. It is so delectable that my family was not content to call it merely “Strawberry Pie,” “Fresh Strawberry Cream Pie,” or even “Really, Really Outrageously Good Strawberry Pie with the Insane Whipped Cream Cheese Layer and Flavor Bomb Pecan Shortbread Cookie Crust.” This is Strawberry Super Pie.

Two slices of strawberry pie on plates with forks

Strawberry Super Pie // Well-Plated

Since we are discussing super heroes today, it’s a lovely opportunity for me to reveal a few lesser-known details about Ben. A highly intelligent and frequently mature adult, Ben:

  • Dreams that he’s saving the planet on a tri-weekly basis.
  • Speaks wistfully of his life’s greatest Halloween costume, Superman. He turned 19 the year he wore it.
  • Used a Superman comforter all four years of college.
  • Searched the internet exhaustively for the same comforter in a Queen size for our current bed. (He never found one, hallelujah.)
  • Ate 2/3 of Strawberry Super Pie in 48-hours.

Guess who handled the remaining ⅓? No need to thank me. I know; I’m a hero.

A slice of easy strawberry pie

{Side Note: Ben is currently miffed because I insisted that we spend time outside at the zoo last weekend instead of going to see Man of Steel. Somehow, I think his “miffed” status will increase now that I’ve told you that he spent ages 18-22 sleeping on Superman bedding}

Let’s discuss the essential components that make Strawberry Super Pie the superlative of the strawberry pie world. Each is special and amazing and deserves our separate attention. Once united, these bright, creamy layers will save the world.

First, berries. Berries are super-duper important for a super-duper Strawberry Super Pie. To ensure the strawberry flavor in Strawberry Super Pie is intensely fresh and berrilicious, it’s important to use the best fresh strawberries you can. The ones I found at the Madison Farmers Market over the weekend were so juicy and sweet, they exploded in my mouth in like little pockets of ripe red candy. Hello, super berries!

Boxes of fresh strawberries

The buttery, nutty pecan shortbread cookie crust takes 90 seconds stir together (and even less time that to devour.) This pecan shortbread cookie crust is so melt-in-your-mouth marvelous, Ben once requested that I bake a second one separate from the pie so that he could add more.

Ingredients to make tasty strawberry super pie

Whipped vanilla cream cheese filling is real-deal , from-scratch whipped cream, that we fold together with sweetened vanilla whipped cream cheese. Double the whip for double the smooth, luscious, and light-as-air filling that is the prefect side kick to our juicy fresh berries.

A colander of strawberries next to a pie crust

Finally, we complete our masterpiece with a bright, fresh strawberry topping. Very berry, creamy-dreamy, pecan-cookie crusted Strawberry Super Pie, you are my hero.

Strawberry topping in a saucepan next to the base for strawberry pie

Whether your favorite super hero is Superman, Quailman, or the guy who let you go ahead of him in the grocery line, you must treat yourself to Strawberry Super Pie. With layers of fresh strawberries, fluffy vanilla whipped cream cheese, and pecan shortbread cookie crust piled on our plates, villains may do their worst. We’ll be ready.

Or we can always just bribe them with pie. Whatever gets me to my second slice sooner.

One slice of strawberry super pie served on a white plate

Strawberry Super Pie

5 from 1 vote
A strawberry pie to save the world. Fresh strawberry pie topping layered over vanilla whipped cream cheese and a pecan shortbread cookie crust, Strawberry Super Pie is so extraordinary, we had to add “Super” to the name. This is the best fresh strawberry pie you will ever taste.
Though this recipe is not difficult, each layer must be sufficiently chilled before the pie can be assembled. For ease of preparation, I like to make the crust, cream filling, and strawberry topping the day before I serve, refrigerate them separately overnight, then assemble and chill the pie the next morning. The extra planning is more than worth it!

Prep: 4 hrs
Cook: 25 mins
Total: 4 hrs 25 mins

Servings: 1 10-inch pie, serves 6


For the Pecan Shortbread Crust:

  • 1 1/2 cups all-purpose flour
  • 1 tablespoon powdered confectioner’s sugar
  • 3/4 cup chopped pecans
  • 3/4 cup unsalted butter, melted (1 1/2 sticks)

For the Fresh Strawberry Topping:

  • 2 pounds fresh strawberries, divided and hulled (do not slice prior)
  • 1/2 cup water
  • 1 cup granulated sugar
  • 3 tablespoons cornstarch
  • Several drops red food coloring (about 5-7, depending on your berries)

For the Whipped Cream Cheese Filling:

  • 1 1/4 cups heavy whipping cream
  • 4 ounces cream cheese at room temperature (I used reduced fat Neufchatel. Just don’t use fat free.)
  • 3/4 teaspoons vanilla extract
  • 1/2 cup powdered confectioner’s sugar


  • Preheat oven to 375 degrees F. Butter a deep 10-inch pie dish and set aside.
  • Make the crust: In a medium bowl, stir together flour, powdered sugar, and pecans. Pour in melted butter and mix by hand until combined. Press into the prepared dish. Bake 25 minutes or until golden brown. Allow to cool completely to room temperature, so as not to melt the cream filling. 
  • Fresh Strawberry Topping: Mash enough strawberries to make 1 cup (I found it helps to slice them into fairly small pieces first. The mash will be a little chunky, but the berries should be fairly well broken down. Do not puree.) Place mashed berries in a small saucepan with the water. In a small, separate bowl, mix sugar and cornstarch, then add all at once to berries. Bring to a boil over medium high heat, stirring constantly. Boil for 1-2 minutes, until the mixture thickens. Add the food coloring a few drops at a time, until you reach a nice strawberry hue (mashing the berries dulls their color, and the food coloring makes for a more appealing finished product). Remove from heat and set aside to cool completely. (Again, you will melt the cream layer if you rush it).
  • Cut tops off of remaining strawberries. The top of each berry will be flat and the rest of the berry should be left whole, allowing the berry to “stand” on its top with the tip up. Set aside.
  • Make the Whipped Cream Cheese Filling: Whip the heavy cream in a large mixing bowl until stiff peaks form. Transfer to a smaller bowl and set aside. Place the cream cheese in the now empty larger bowl (no need to wash it), and beat gently until smooth. Add the powdered sugared a few tablespoons at a time and incorporating after each, then add vanilla. Continue to beat until completely smooth. Carefully fold in whipped cream. Spread in the cooled pecan shortbread crust and refrigerate for a half hour.
  • When crushed berry topping is cool and the crust and cream filling have chilled, arrange the reserved berries with the cut-sides down and tips pointing upward on top of the cream layer. The berries will look like they are “standing” on the cream filling. Start at the outside and place berries side by side in a circle, moving inward, until the cream surface is covered (some cream will show through.)
  • Carefully spoon the cooled fresh strawberry topping over pie, using a small spoon to dribble it between each berry. The cream layer should be completely covered, but do not overfill, as extra topping will simply slop over the side. Save any leftover topping for toast, waffles, ice cream, or go at it with a spoon.
  • Chill at least two hours or overnight. Slice, serve, and save the world!


Pie will keep in the refrigerator covered in plastic wrap for five days, though the crust will soften somewhat.

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. I stumbled across your recipe and feel compelled to give credit where it’s due.  This may be a treasured family recipe, but I’m pretty sure that your grandmother got it from “Dying For Chocolate,” by Diane Mott Davidson, published in 1992.  Except for the food coloring, it is ingredient for ingredient and step by step identical- even to the name Strawberry Super Pie.  Sorry-

    1. Christina, that is definitely possible! I got the recipe from an old recipe card, but who can say for certain where it came from prior? Regardless, it’s a wonderful pie, and I’m grateful to have it in my summer life!

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