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 pie in previous years. It is a favorite in our family. My question is: Is there any reason you think this couldn’t be frozen? I just picked a ton of strawberries and while making our Father’s Day pie, I’d like to make one for a church family for next weekend. Have you tried freezing it?
I’m glad to hear it’s a favorite. I have not tried freezing this recipe, so I’m unsure how it would freeze with the cream. If you tried it, let me know how it goes!
Yes, I made it yesterday, was very good and simple, which is a big plus for me, but was a bit too sweet and I have a huge sweet tooth, so when I repeat it, I may use sugar free jello and cut the sugar amount to half or 2/3, plus I only needed about 1/2 the glaze amount as it started running over the edges!
Thanks for your comment, Rochelle! Yes you could always use a little less sugar next time or try sugar free jello :)
This is such an easy pie to make . Love the pudding like filling. It was a great hit .. this 1 is a keeper. Thanks again for posting it.
I’m so happy to hear that you love the recipe! Thanks for the comment and review, Rebekah :)
Where does the second half of the sugar go?
Half goes into the cream cheese filling (step #1) and the other half is used to make the strawberry gelatin (step #3).
My 14 year old son made this pie with me as his foray into desserts. WOW! Brings new meaning to the saying, “easy as pie”. The lemon zest is a must.
Dip strawberries in your extra glaze and devour as you wait for the pie to chill.
I wish I could send photos of how perfect it turned out on the first try. Thank you for such an incredible recipe.
I’m so happy to hear this! Thanks so much for your nice comment. I’ll have to try dipping the strawberries in the extra glaze next time :)
I beat the cream cheese sugar mixture , in a separate chilled bowl whip cream and then fold cream into cream cheese.
Sounds like a great idea!
I was wondering how I could get the cream cheese filling to set. I followed the directions for this part exactly and let the pie refrigerate for about 7 hours and it never got very firm. I used a canned fruit topping instead of this one because I don’t like anything with a Jell-O consistency. Help, please? Thanks in advance!
Hi Stephanie! It’s hard to say without being there, but my guess is that it wasn’t whipped long enough. When beating you’ll want a peak to form (when lifted from a spoon it doesn’t drop). One trick is to chill the bowl and beaters to help things stay cold.
I am going to try for Christmas
The flavor of this pie is excellent- but the cheesecake layer did not set up. I did beat it until it made stiff peaks. I am wondering if the hot gelatin glaze made this happen?
Hi Shelley! Did you let the glaze sit for 10 minutes to cool?
Sure didn’t- and that would explain it! I will definitely try again! Thanks.
This is such an amazing recipe!
This is absolutely amazing! :)
How much Cool Whip should be used to replace the 1/2 cup of whipping cream?
I don’t think you would get the same consistency with cool whip unfortunately!
This strawberry pie is perfect! Super easy to make and I loved it!! Thanks for the recipe!
This strawberry pie is perfect! Super easy to make and I loved it!!
This is absolutely delicious! I love that it’s such a crowd pleaser for the whole family
can we use wafers instead of the pie crust?
Sure! :)
I have made this recipe twice.
Both times came out delicious
and pretty. Next time we have a
event at church I’m gonna bring a
few pies.
Thank you
Sincerely,
Angela Anderson
I’m so glad to hear you love this recipe! Thanks for your kind comment Angela! :)
This is the best pie! I have been making it since I saw it. The only change I make is I used Frozen whipped topping (that comes in a white tub). It keeps it shape better than whipped cream. Still, it is delicious!!!!
I’m so glad you love this recipe! Thanks for sharing your substitution. I’ll have to give that a try next time!