Strawberry Cream Cheese Pie is our most-lored family dessert. We refer to it as “Strawberry Super Pie” or even just “The Pie.”
With its pecan shortbread cookie crust, luscious sweet cream cheese layer, and jammy topping of fresh strawberries and strawberry glaze, it is truly out of this world!
This strawberry cream pie recipe has reached such an elevated status that whenever someone mentions they are going to make it, the entire family spends weeks anticipating it.
Like a true hero, this fresh strawberry pie never disappoints.
You’ll need to do a little planning to make this strawberry cream pie—the shortbread crust needs to bake and cool, the cream needs to be whipped and folded into the cream cheese, the strawberries arranged on top—but the steps are straightforward.
And the reward? Magnificent.
I’ve had numerous friends make this strawberry cream pie for family occasions and now their own families insist they bake it every year too.
Between the nutty crust, creamy filling, and bursting berry top, this strawberry cream pie will make you a legend too!
5 Star Review
“I just made your pie last night and we had it after dinner today….absolutely delicious! My husband was a big fan and is on his way to the fridge for another piece!”
— Poonam —
How to Make Strawberry Cream Pie
Let’s discuss the essential components that make this strawberry cream pie the superlative of the strawberry pie world.
Each is remarkable on its own, but once united, these dreamy layers are nothing short of supernatural.
Keys to the Most Supreme Strawberry Cream Pie
- Fresh Strawberries. To make strawberry pie filling from scratch, you need just four ingredients: fresh strawberries, sugar, water, and cornstarch (to thicken the pie and make sure it isn’t runny). Cook them together on the stove, then let cool.
Tip!
For the best-tasting, most intensely fresh, and berry-licious pie, be sure to use top-quality strawberries. They make the pie shine! If you can find some homegrown at the farmers market, snatch them up to make this beauty.
- Whipped Vanilla Cream Cheese Layer. This tucks underneath the strawberry layer and features real-deal, from-scratch whipped cream, folded together with sweetened cream cheese. It. Is. EPIC. A 1,000% upgrade from strawberry cream pie with sweetened condensed milk or strawberry cream pie with vanilla pudding.
- Pecan Shortbread Cookie Crust. 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 crust on top.
The Directions
- For the crust: Stir the crust dry ingredients together, then pour in the butter.
- Mix the crust ingredients together with a fork.
- Press the mixture into a buttered pie dish. Bake at 375 degrees F for 25 minutes.
- Let cool completely.
- Make the from scratch strawberry filling in a saucepan on the stove.
- Boil for 1 to 2 minutes, then slowly add the food coloring (if you like). Remove from the heat.
- For the whipped cream cheese layer: Whip the heavy cream in one bowl then gently fold into the beaten sweetened cream cheese.
- Spread the whipped cream cheese into the crust and refrigerate for 30 minutes.
- Arrange fresh strawberries over the cream cheese filling. Spoon the strawberry glaze over the top.
- Refrigerate for at least 2 hours. DIG IN!
Storage Tips
- To Store. Cover and refrigerate the pie for up to 5 days (it never lasts that long).
- To Freeze. Wrap the pie tightly in plastic wrap, and freeze it for up to 2 months. Let thaw overnight in the refrigerator before serving. The strawberries may be a little liquidy once thawed, but the pie will still taste delicious.
Make Ahead Tip
Each layer of this pie must be sufficiently chilled before the pie can be assembled.
For ease of preparation, make the crust, cream filling, and strawberry topping the day before, refrigerate them separately overnight, then assemble and chill the pie the next morning.
Recommended Tools to Make this Recipe
- Pie Dish. Ideal for making this strawberry pie.
- Saucepan. A must-have kitchen tool.
- Mixing Bowls. This set of stackable bowls are dishwasher-safe.
The Best Cast Iron Skillet
Whether you’re making sweet or savory pie, this beautiful pie dish is the perfect vessel.
Please do yourself a favor and treat yourself to this supreme strawberry cream pie as soon as you can get your hands on the season’s juicy fresh strawberries.
A slice will make you feel like you have super powers of your own!
Strawberry Cream Cheese Pie
Ingredients
For the Pecan Shortbread Crust:
- 1 ½ cups all-purpose flour
- 1 tablespoon powdered confectioner’s sugar
- ¾ cup chopped pecans
- ¾ cup unsalted butter, melted (1 ½ sticks)
For the Fresh Strawberry Topping:
- 2 pounds fresh strawberries, divided and hulled (do not slice prior)
- ½ 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 ¼ cups heavy whipping cream
- 4 ounces cream cheese at room temperature (I used reduced fat Neufchatel. Just don’t use fat free.)
- ¾ teaspoons vanilla extract
- ½ cup powdered confectioner’s sugar
Instructions
- 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.
- 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 the whipped cream cheese filling into 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 the 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 for at least two hours or overnight. Slice, serve, and enjoy!
Notes
- TO STORE: Cover and refrigerate the pie for up to 5 days.
- TO FREEZE: Wrap the pie tightly in plastic wrap, and freeze it for up to 2 months. Let thaw overnight in the refrigerator before serving. The strawberries may be a little liquidy once thawed, but the pie will still taste delicious.
Nutrition
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Such a perfect way to celebrate strawberry season!
Thank you so much Jen! I can’t resist baking it every year to make the most of those juicy red berries :)
This is simply amazing!
Thanks lady!! It is so good, it’s dangerous, and I would not have it any other way!
Ha! This pie has super powers indeed. I need to action this bad boy ASAP!
Please come over and pry my fork out of my hand. I’m covered in berry juice and whipped cream and could use your assistance!
Yeeeowzer! That looks like a dangerous dessert, the kind that you get one to many seconds. Sounds delicious!
Happy Blogging!
Happy Valley Chow
It is soooooooo deadly, but I wouldn’t have it any other way. Be careful not to stand near the dish wish a fork if you care to exercise any measure of self control :)
Hello gorgeous! This pie looks super duper amazingly good.
Thanks so much Nicole! Super duper is right :) Wish I could send you a slice!
This pie looks super amazing! I just bought a huge container of strawberries and I think I just found a great use for them! I’m really excited about the pecan shortbread crust! Great recipe!
Yay for too many strawberries! I can’t think of anything I’d rather do with mine. Hope you love the pie!
I just drooled a little bit.
:) Exactly what I was going for Elizabeth. Now If only I could get this pie in front of you!
I love strawberry desserts but this crust is also out of this world!
Thanks so much Cassie! And you got it right–the crust is totally where it’s at with this pie!
I love strawberry pie and can’t wait to try this!
Thanks so much! Hope you love every berrilicious bite :) Happy summer!
What a pie! Strawberries, strawberries, strawberries!!! Then toss in the pecan shortbread crust….how divine!
Thanks so much Dalila! You described it perfectly :)
This is like the perfect summer pie! Can’t beat strawberries!
Couldn’t agree more Steph! I’ve eaten my body weight in berries this week and have no intention of stopping anytime soon.
I just made a fresh strawberry pie (also sans gelatin, what whaaaat) and made a crust very similar to this – I can’t get enough of that pecan cookie-ish situation. Like, seriously. Marry me now, pecan crust.
MMMM MMMM girl, I want a slice! And really, that crust and I are in a serious relationship. So serious, there is absolutely none of it left…
This looks delicious! It reminds me of a “strawberry salad” dish that my husband loves, which has pretzels on the bottom, a cream cheese layer, and strawberries & jello on top. I actually think this looks even better, and I will definitely be making it for him. Thanks!
Trisha, I’ve tried that same “strawberry salad” before, and I LOVED it. The salty-sweet gets me everytime. I might just have to hunt down a recipe myself. Thanks for the reminder and for your kind comment!
Looks fantastic Erin! Wish I could try a slice with you! Happy summer my dear! xoxo
I wish you could too Begem! Wishing you a happy, fresh-fruit, fro-yo, and CA sunshine filled summer as well!
Oh good lordy, look at that HUGE pile of strawberries on top of your slices! I think I would just die with a plate of this in front of me. Amazing recipe using my favorite berries! Thanks for sharing, Erin!
Thank YOU Georgia. And the more berries, the merrier! Strawberry is a good favorite to have, though I might have to fight you for the last slice. Share it? ;-)
I love strawberry ANYTHING so this recipe is right up my alley. I love that you made a shortbread crust, extra delicious.
Thanks so much Natalie! And I’m obsessed with this crust. Crazy delicious AND no rolling. Winner!
this is such a unique crust recipe. strawberry toppings look deliciouss
Thanks so much! And the crust is definitely what takes this pie wayyyyy over the top :)
Great syling, great writing, and beautiful looking pie. All that adds up to a great post!! Of course the fact that it has summer written all over it only puts it over the top, thanks for sharing!
Thank you so much Dan!! That really means a lot. I hope you enjoy every bite of summer that comes your way :)
I just made your pie last night and we had it after dinner today….absolutely delicious! My husband was a big fan (also a lawyer :)) and is on his way to the fridge for another piece! The only thing that didn’t work too well was the crust. I think I messed something up and it came out really thick. I ended up using a store-bought crust, but the rest of your recipe turned out amazing. Thanks so much, can’t wait to make it again!
Hi Poonam! I am so excited that you liked the pie!! As far as having bunches of crust, the recipe does make an amount suitable for a fairly deep pie dish. If you were using a smaller one, I could see it winding up fairly thick. We are crust lovers (especially since this one tastes like a giant pecan shortbread cookie, lol) but you can definely only put the amount of crust “batter” into the dish that you prefer. Thank you so much for sharing your review, and I’m glad you all loved it (and reading through this now makes me want to bake it again myself.) Have a great day!
This looks wonderful – thank you! The print button doesn’t work for me, sadly, but I was able to copy it to a Word document instead, so I hope that was all right..
Oh no Jane! I’m so sorry the ‘print’ button didn’t work for you, and it’s absolutely ok that you copied it into word. I’m so excited you are trying this pie–it’s to die for!
This recipe is SO delicious! Like all the recipes of Erin’s I’ve made – it was easy! Take her advice and make the crust. It was one of the things that I heard my family talk about loving so much. It definitely compliments the pie so well. This is a great pie to make any time but especially a nice summer treat. My family went back for seconds and thirds! You will not need to worry about leftovers – totally obliterated – no crumbs left!
I’m SO happy that you enjoyed it, Rachel! Thank you for sharing this kind review!
I have a question Erin! I really want to make this today ahead of our weekend getaway to the lake. Is there a way to store it after I make it to make sure it doesn’t go bad? Or should I prep everything and wait to make it when I get to the Lake on Friday?
Hi Laura! If you’ll have access to a cooler, this pie can be made and refrigerated or frozen in advance if you don’t want to prepare it once you arrive. You’ll just want to make sure it stays very cold. I hope you love the pie!
Oh no! My cream came out super soft and not thick when I mixed in the cream cheese and cream. What do you think I did wrong?!
Hi Laura! Unfortunately, it’s so hard to say what might’ve gone wrong without being in the kitchen with you. Did the mixture become soft when you added the whipped cream to the cream cheese and powdered sugar? I hope the refrigeration time helped it firm back up!
This was good. A lot of work, but good! If I had to change one thing…it would be salt in the crust. There was no salt anywhere in the dish and it could have used salt to balance the sweetness.
Thanks for trying the recipe and sharing your results, Rachel! I’m happy you enjoyed it overall!