Home » Southern Comfort Food » Strawberries And Cream Pie

Strawberries And Cream Pie

This Strawberries and Cream Pie is filled with freshly glazed strawberries sitting on top of a whipped cream cheese filling. Garnished with more whipped cream, it transforms into a summertime dessert that’s company worthy.

Strawberries and Cream Pie with Cheesecake Layer in a dish

Easy Strawberries and Cream Pie Recipe

Strawberries and whipped cream are one of those flavor combinations that’s a match so glorious it had to have been made in heaven. Sweet, luscious, red strawberries and fluffy clouds of fresh whipped cream can only be described in heavenly terms. When fresh strawberries begin to show-up in our market it’s sheer joy figuring out more ways to use them and strawberry pie is a given. How to make Strawberries and Cream Pie: (Scroll down for full printable recipe.)

  • Pie Shells – Blind bake a 9 inch pie shell, then cool.
  • Strawberries – Rinse and hull the strawberries. In a food processor puree enough strawberries to equal 1 cup and halve the rest. Set aside.
  • Make Strawberry Sauce – In a heavy bottomed saucepan, cook together the granulated sugar, water and pureed strawberries. Bring to a boil stirring constantly until the sugar has dissolved. Lower the temperature to medium-high.
  • Thicken – Dissolve the cornstarch in cold water whisking into the strawberry sauce. Continue to cook for 1-2 minutes until thickened. Once thickened, remove from the heat and stir in 1/4 tsp almond extract then set aside to cool.
  • Food coloring – Adjust the color by adding a few drops of red food coloring, if desired.
  • Whipped Cream Filling – Using a hand mixer, beat together the cream cheese, powdered sugar, heavy cream, lemon juice and vanilla until fully combined. Spread onto the bottom of the cooled pie shell.
  • Arrange the halved berries in rows starting at the center of the pie. Pour the glaze on top. Chill for at least 2-3 hours or until set.
  • Serve with whipped cream.
Strawberries and Cream Pie

How to Make the BEST Strawberries and Cream Pie

  • Ingredients you’ll need to make homemade Strawberries and Cream Pie: One 9 inch deep dish pie crust baked and cooled, one quart fresh strawberries, granulated sugar, water, cornstarch, pure almond extract, red food coloring, plain cream cheese, powdered sugar, heavy cream, fresh lemon juice, pure vanilla extract and sweetened fresh whipped cream for serving
  • Kitchen tools you’ll need: 9 inch pie pan, saucepan, food processor, measuring cups and spoons, sharp knife and cutting board, strawberry huller and offset spatula.
  • Choose premium berries that don’t have any soft or bruised spots. The stems should be bright green and there should be no signs of mold.
  • When making the cornstarch slurry it’s fine to use a little more water if necessary. It’s important that you use cold water and stir it until the cornstarch is completely dissolved.
  • Store Strawberries and Cream Pie chilled in the refrigerator for up to 3 days.
Fresh Strawberries and Cream Pie on pie stand

More Strawberry Desserts to Make

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Strawberries And Cream Pie

Prep Time20 minutes
Chill time2 hours
Course: Dessert, Pie
Cuisine: American, Southern
Keyword: strawberries-and-cream-cheese-pie, strawberry-pie-recipe
Servings: 8 pieces
Calories: 397kcal
Author: Melissa Sperka

Ingredients

  • 1 9 inch deep dish pie crust baked and cooled
  • 2 quart fresh strawberries divided
  • 2/3-3/4 cup granulated sugar See Cook’s note
  • 1/2 cup water plus 2 Tbsp
  • 2 Tbsp cornstarch
  • 1/4 tsp pure almond extract
  • Few drops red food coloring
  • 1 8 oz cream cheese softened
  • 1/3 cup powdered sugar
  • 1/4 cup heavy cream
  • 1 Tbsp fresh lemon juice
  • 1 tsp pure vanilla extract
  • Sweetened fresh whipped cream for serving

Instructions

  • Blind bake and cool a 9 inch deep dish pie shell. Set aside to cool.
  • Rinse and hull the strawberries. In a food processor puree enough strawberries to equal 1 cup and halve the rest. Set aside.
  • In a heavy bottomed saucepan cook together the granulated sugar, water and pureed strawberries. Bring to a boil stirring constantly until the sugar has dissolved. Lower the temperature to medium-high.
  • Dissolve the cornstarch in 2 Tbsp cold water, a little more if needed, until dissolved. Whisk into the strawberry sauce. Continue to cook for 1-2 minutes until thickened. Once thickened, remove from the heat and stir in 1/4 tsp almond extract then set aside to cool.
  • Adjust the color by adding a few drops of red food coloring, if desired.
  • Using a hand mixer, beat together the cream cheese, powdered sugar, heavy cream, lemon juice and vanilla until fully combined. Spread onto the bottom of the cooled pie shell.
  • Arrange the halved berries in rows starting at the center of the pie. Pour the glaze on top. Chill for at least 2-3 hours or until set.
  • Serve with whipped cream.

Notes

The amount of sugar in the glaze can be adjusted according to the sweetness of the strawberries.

Nutrition

Serving: 1piece | Calories: 397kcal | Carbohydrates: 57g | Protein: 5g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 30mg | Sodium: 211mg | Potassium: 397mg | Fiber: 5g | Sugar: 33g | Vitamin A: 138IU | Vitamin C: 140mg | Calcium: 49mg | Iron: 2mg
Tried this recipe?Mention @melissassk or tag #melissassk!

4 Comments

  1. This is so pretty! My grandmother always made the best strawberry pies. I never thought of adding a cream cheese layer, but now I’m definitely going to have to do it! Thanks for the idea!

  2. I can’t wait to try this! I’ll probably replace most of the sugar with Splenda (the hubs and I are diabetic)and just use the confectioner’s sugar with the cream cheese mixture. This looks and sounds so good!

    Dee

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