This strawberry cream pie is our favorite summertime dessert! It’s easy to make with a flaky crust, creamy cheesecake filling, fresh strawberries and a strawberry glaze.
We love strawberry dessert recipes from strawberry shortcake trifle recipe, to no-bake strawberry icebox cake or strawberry lasagna, seasonal berries are the best.
Strawberry Pie with Cream Cheese
Summer berry recipes are so delicious and have the best flavor. This strawberry cream cheese pie is one of the first strawberry recipes I make, along with homemade strawberry jam, strawberry crumb bars and this strawberry shortcake recipe! Yum!
This is a fun spin on my classic strawberry pie recipe. The richness of the cream cheese filling gives it that perfect creamy texture and pairs amazingly with the sweet strawberry flavor. It’s the ultimate combination!
Ingredients Needed
- Pie crust: If you’re in a hurry, you can always use a pre-made pie crust for a no-bake dessert, however I love to use this easy pie crust recipe or butter pie crust recipe. The dough is so flaky and delicious!
- Cream cheese: Make sure it’s at room temperature so that it’s creams together smoothly without any lumps. Learn how to soften cream cheese quickly.
- Sugar: Granulated sugar is needed for the cheesecake filling, as well as to make the strawberry gelatin glaze.
- Whipping cream: Full-fat heavy cream will give you the best flavor and results.
- Vanilla: A high quality pure vanilla extract is best.
- Lemon zest: This is optional, although I do love the bright tartness it adds to to the cream layer. Learning how to zest a lemon is easy and will come in handy in so many recipes!
- Strawberries: The bigger and juicer the strawberries, the better! Make sure to wash, hull and dry them before using.
- Cornstarch: Used as a thickening agent for the gelatin glaze.
- Strawberry gelatin: Adds more strawberry flavor and is used as a glaze on top of the fresh berries.
Variations
Easily make this pie your own by making a few small substitutes. Instead of a traditional pie crust, try using a graham cracker crust, salty pretzel crumb crust or Oreo pie crust for a hint of chocolate flavor.
You can also boost the lemon flavor by adding 1/2 teaspoon lemon extract or lemon juice in the cream mixture with the lemon zest. This pie would also taste delicious with fresh raspberries and raspberry gelatin!
How to Make Strawberry Cream Pie
This pie is made with 3 delicious layers – a flaky pie crust, creamy cheesecake filling and fresh glazed strawberries with gelatin.
- Pie crust. Bake your pie crust in the oven according to instructions and let cool. It needs to be completely cooled before adding in the other layers. You can do this a few hours in advance before getting started with the rest of the recipe.
- Cream filling. Beat the cream cheese and 3/4 cup sugar with an electric mixer until smooth. Then mix in whipping cream and vanilla on medium-high speed until a peak forms. If desired, sprinkle in some freshly grated lemon zest. Then spread the cream cheese mixture onto the bottom of the cooled pie crust.
- Fresh strawberries. Place the fresh strawberries on top of the cream layer.
- Strawberry glaze. Heat water, sugar and cornstarch in a saucepan over medium heat until boiling. Cook until the mixture is clear and thick then remove from heat and mix in the strawberry gelatin until it dissolves. Pour the glaze evenly on top of the fresh strawberries.
- Chill the pie. Place strawberry cream pie in the refrigerator for about 2 to 4 hours, or until the gelatin has set. Keep stored in the fridge until serving. Slice and enjoy!
Tips for the Best Results
- Fresh strawberries. Use fresh, ripe strawberries. You want them to be red and juicy.
- Thick pie crust. For a thicker crust, use my homemade pie crust recipe. I cut it in half.
- Freeze your beaters. Before making the cream layer, I like to freeze my bowl and beaters. It speeds up the process.
- Layering the berries. I like to layer two rows of sliced strawberries and one row of whole strawberries, however you could add all sliced to make it easier.
- Strawberry glaze. You can buy a premade strawberry glaze from the grocery, however I prefer the homemade version. Make sure to evenly coat all of the berries with glaze as you pour it on. It’s also important to let the glaze sit for 10 minutes to cool before pouring it on top of the cream layer.
Decorations
The pie is beautiful on it’s own with the vibrant red color and glossy finish from the strawberry glaze. However to take it up a notch with presentation, add a a few dollops of homemade whipped cream (or stabilized whipped cream for a sturdier finish).
I used a 1M star tip and piped the cream in a circle around the crust edges, as well as a few dollops in the center of the pie. You could even add a piece of fresh mint on top for some extra color!
FAQs
It’s best to use fresh strawberries in the recipe. Frozen strawberries will become too wet and make the crust soggy.
Sure! That’s an easy substitution to make if you’re looking to cut back on sugar a bit in this recipe.
It may not have been whipped long enough. The cream won’t get as solid like a cheesecake would, but it should be firm enough to hold shape.
When beating, it’s important that a peak forms (when lifted from a spoon, it doesn’t drop). One trick is to chill the bowl and beaters to help things stay cold. It’s also important not to over-mix this layer, causing the cream to lose it’s peak.
Cover and store in the refrigerator. It will stay fresh in the fridge for about 2 to 3 days. I would not suggest freezing this recipe.
More fresh dessert recipes for summer include banana cream pie, no-bake banana split dessert and lemon icebox pie.
More Strawberry Dessert Recipes
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Strawberry Cream Pie
Video
Ingredients
- 1 baked pie crust (completely cooled)
- 8 ounce package cream cheese , softened
- 1 ½ cups granulated sugar , divided
- ½ cup heavy whipping cream
- ½ teaspoon vanilla extract
- Zest from 1/2 lemon , optional
- 2 pounds strawberries (washed, hulled and dried)
- 1 cup water
- 2 Tablespoons cornstarch
- 3 ounce package strawberry gelatin
Instructions
- Combine the cream cheese and 3/4 cup sugar in a large bowl. Beat until smooth. Add the whipping cream and vanilla and beat on medium-high speed until a peak forms. Add freshly grated lemon zest if desired. Spread onto the bottom of the cooled pie crust.
- Place the strawberries on top of the cream cheese layer. I like to layer two rows of sliced strawberries and one row of whole strawberries, however you could add all sliced to make it easier.
- In a small sauce pan, heat the water, sugar and cornstarch over medium heat. Stir constantly. Once it has come to a boil, cook an additional 1-2 minutes, or until it has become clear and thick. Remove from heat and stir in gelatin. Stir for one minute, or until the gelatin has dissolved. Allow to cool slightly (about 5-10 minutes), then pour evenly over the top of the strawberries, making sure they all get coated with the glaze.
- Refrigerate for 2 to 4 hours, or until it has set. Store in the refrigerator until ready to serve. Slice and enjoy!
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: 4th of July, American, Desserts, Fruit Desserts, Nut-Free, Pies + Tarts, Thanksgiving, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
I have made this recipe twice now and LOVE it! It is easy to make and delicious! A summer time favorite for certain.
I love to make it in the summertime, too! Thanks for the review!
I love this recepie because it’s so easy to make. So refreshing using the fresh strawberries.
So glad you enjoyed the strawberry cream pie!
This is delicious! Save to my favorites!
This is the most delicious pie EVER! Love the lemon and the glaze is not too sweet or runny and the cream cheese filling is very smooth and creamy which I love. This will definitely be a favorite and made often.
I’m so happy to hear this! Thanks for your comment and review, Susanna :)
First time I made it didn’t let the gel cool enough, but it was still yummy. Next time I made the gel first turned out much better! Thank you for posting.
You are so welcome! Glad to hear you enjoyed the recipe, Denise. Thanks for your comment and review :)
Hi, could frozen strawberries be used instead of “fresh”?
I haven’t tried. I’m worried the frozen strawberries would become too wet and make the crust soggy.