Strawberry Cream Pie Recipe

There’s just something about a strawberry cream pie that feels like summer in a slice. Cool, creamy, and bursting with sweet strawberry flavor, this pie is a showstopper that’s surprisingly easy to make. It’s the kind of dessert that brings everyone to the table with big smiles and second helpings.

This pie has it all: a buttery graham cracker crust, a smooth and lightly sweetened cream cheese filling, and a glossy, vibrant strawberry topping that tastes like fresh-picked berries. It’s perfect for warm-weather gatherings, backyard BBQs, or anytime you need a make-ahead dessert that looks impressive but comes together with minimal effort.

The first time I made this pie, it was for a family get-together. I needed something simple I could make the night before, but I wanted it to feel a little special. This strawberry cream pie hit every note—it was easy, delicious, and everyone raved about it. Now it’s my go-to when strawberries are in season and I want something light and creamy that still satisfies that sweet tooth.

Let’s get into how to make this dreamy dessert.

Why You’ll Love This Strawberry Cream Pie

• No-bake option: The crust can be baked or left no-bake—either way, it’s buttery and delicious.
• Fresh and fruity: The strawberry topping is loaded with real strawberries and just the right amount of sweetness.
• Creamy and dreamy: The filling is smooth, tangy, and light—thanks to whipped cream folded into the cream cheese mixture.
• Make-ahead friendly: Perfect for prepping the day before your event so dessert is one less thing to worry about.
• Crowd-pleaser: This pie disappears fast. Everyone from kids to grandparents loves it.

Imagine biting into a crisp crust, sinking your fork into that cloud-like cream layer, and topping it off with jammy, glistening strawberries. It’s as good as it sounds.

Preparation Time and Servings

• Prep Time: 20 minutes
• Chill Time: At least 4 hours (or overnight for best results)
• Total Time: About 4.5 hours
• Servings: Serves 8
• Calories per serving: 360
• Protein: 4g | Carbs: 34g | Fat: 23g

Ingredients

For the Crust:

• 1½ cups graham cracker crumbs (about 10 full sheets)
• ⅓ cup granulated sugar
• 6 tablespoons unsalted butter, melted

For the Cream Filling:

• 8 oz cream cheese, softened
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream (cold)

For the Strawberry Topping:

• 2½ cups fresh strawberries, hulled and sliced
• ½ cup granulated sugar
• 2 tablespoons cornstarch
• ¼ cup water
• 1 teaspoon lemon juice

Optional Garnishes:

• Fresh whipped cream
• Extra sliced strawberries
• Mint leaves

Step-by-Step Instructions

Step 1: Make the Crust

• In a medium bowl, mix together graham cracker crumbs, granulated sugar, and melted butter until the mixture looks like wet sand.
• Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.
• You can:
  • Bake it at 350°F for 8 minutes for a firmer crust. Let cool completely.
  • Or leave it no-bake and chill in the fridge while you prep the filling.

Step 2: Make the Cream Filling

• In a large bowl, beat the softened cream cheese with powdered sugar and vanilla until smooth and fluffy.
• In a separate bowl, whip the heavy cream to stiff peaks using a hand or stand mixer.
• Gently fold the whipped cream into the cream cheese mixture until fully combined. Be careful not to deflate it.
• Spread the cream filling into the cooled or chilled crust. Smooth the top with a spatula and place the pie in the fridge while you make the topping.

Step 3: Make the Strawberry Topping

• In a small saucepan, combine 1 cup of the sliced strawberries, sugar, cornstarch, water, and lemon juice.
• Cook over medium heat, stirring frequently, until the mixture thickens and turns glossy (about 5–7 minutes). It should look like a strawberry jam.
• Remove from heat and let cool to room temperature.
• Once cooled, fold in the remaining 1½ cups of fresh sliced strawberries.

Step 4: Assemble the Pie

• Spoon the strawberry topping over the cream filling and spread evenly.
• Chill the pie for at least 4 hours (or overnight) to allow it to set.

Step 5: Serve and Enjoy

• When ready to serve, garnish with whipped cream, fresh strawberries, or mint if desired.
• Slice with a sharp knife and serve chilled.

How to Serve

• With a dollop of whipped cream on top
• Paired with iced tea, lemonade, or a fruity mocktail
• Alongside a scoop of vanilla or strawberry ice cream
• With a little dusting of powdered sugar right before serving for an extra-pretty finish

This pie is especially delicious on warm days when you want something sweet and light.

Additional Tips

1. Soften your cream cheese: Let it sit out for 30–60 minutes so it blends smoothly into the filling.
2. Use cold cream: Whipping cream whips best when it’s very cold—chill your bowl and beaters too if you can.
3. Make it the night before: The pie needs time to set, and it tastes even better the next day.
4. Don’t skip the lemon juice: It brightens up the strawberry topping and keeps it from being overly sweet.
5. Use ripe strawberries: Look for berries that are red all the way through, juicy, and fragrant for the best flavor.

Recipe Variations

• No-bake crust: Swap graham crackers for vanilla wafers, shortbread cookies, or even chocolate cookies for a twist.
• Gluten-free: Use gluten-free graham crackers or cookie crumbs for the crust.
• Chocolate cream pie version: Add a few tablespoons of melted white chocolate to the cream filling.
• Mixed berry topping: Use a combo of strawberries, raspberries, and blueberries for a patriotic twist.
• Lighter version: Use light cream cheese and swap half the cream for Greek yogurt.

Serving Suggestions

Here’s how to round out your dessert table with this pie front and center:

• Drinks:
  • Sparkling berry water
  • Hibiscus iced tea
  • Fresh mint lemonade
• Other Desserts:
  • Mini fruit tarts
  • Lemon bars
  • Strawberry shortcake (if you’re going for a berry theme)
• For kids:
  • Serve with mini whipped cream “clouds” or sprinkles for fun
  • Make in mini pie tins or jars for single servings

Freezing and Storage

• Refrigerate: Keep leftover pie covered in the fridge for up to 3 days. The crust may soften slightly over time, but it still tastes amazing.
• Freeze: You can freeze the pie without the fresh strawberry topping for up to 2 months. Wrap tightly and thaw in the fridge overnight. Add the topping just before serving.
• Make-ahead tip: The crust and filling can be made a day in advance. Just add the strawberry topping the day you plan to serve it.

Special Equipment

• 9-inch pie dish: Standard size works perfectly here.
• Hand or stand mixer: Helps whip the cream and beat the filling until smooth.
• Rubber spatula: For gently folding whipped cream into the filling.
• Small saucepan: For making that dreamy strawberry topping.

No fancy tools needed—just your basics.

FAQ

Can I use frozen strawberries?
For the cooked portion of the topping, yes. But for the best texture and flavor, use fresh berries for folding in after the glaze cools.

Can I make this a no-bake pie?
Yes! Chill the graham cracker crust instead of baking it. The filling and topping are already no-bake.

Can I use Cool Whip instead of whipped cream?
Absolutely. Use one 8-ounce tub in place of the whipped cream for an easier shortcut.

Can I use a store-bought crust?
Sure. A premade graham cracker crust works just fine and saves time.

Can I make this pie dairy-free?
You can use dairy-free cream cheese and whipped topping. Check your graham crackers too—they sometimes contain butter.

What if I don’t have powdered sugar?
You can make your own by blending granulated sugar in a food processor until fine, or use a bit less granulated sugar and taste-test the filling.

Can I use other fruits?
Definitely! Try blueberries, peaches, or raspberries in the same topping formula.

Can I double this recipe?
Yes, you can double the filling and topping for two pies—or make one taller pie in a deep-dish pan.

Why is my cream filling runny?
Most likely, the whipped cream wasn’t whipped to stiff peaks. Make sure your cream is very cold and fully whipped before folding in.

Do I need gelatin to make this pie set?
Nope! The cream cheese and whipped cream set beautifully in the fridge on their own.

Conclusion

Strawberry Cream Pie is one of those effortlessly elegant desserts that’s always a hit. It’s creamy, fresh, and loaded with real strawberry flavor—just the kind of thing that makes you pause and savor every bite. Plus, it’s simple enough for beginners and gorgeous enough for special occasions.

If you give it a try, I’d love to hear how it turns out! Drop a comment, leave a review, or tag me on social media with your beautiful pie creations. Whether you’re bringing it to a picnic, making it for a birthday, or just treating yourself, I hope it becomes a sweet little tradition in your kitchen too.

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