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.
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.
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.
More Strawberry Desserts to Make
- My Strawberries and Cream Poke Cake is dressed to impress.
- Black Bottomed Strawberry Cheesecake Pie has a surprise chocolate layer hidden inside.
- Easy Strawberry Layer Cake is pretty in pink.
- Easy Strawberry Parfaits are beautiful and delicious.
- Classic Strawberry Shortcake is one the whole family will love.
- Cool down on a summer day with no churn Strawberry Shortcake Ice Cream.
- Fresh Strawberry Coffee Cake is a spectacular treat with a cup of coffee or hot tea.
- Keto Cheesecake Stuffed Strawberries from All Day I Dream About Food.
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Helpful Kitchen Items:
Strawberries And Cream Pie
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.
The strawberry stand just opened last week! And now I know what I’m going to make! MMMmmm…
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!
Very pretty ! I ‘ll make this when we start getting our local strawberries , which won’t be to long now! Thanks Melissa!
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