This homemade strawberry cream pie is made with a flaky crust, cheesecake filling and is bursting with fresh strawberries. One of our favorite Summer desserts!
Strawberry Pie with Cream Cheese
As soon as strawberries are in season, bring on all the baking! 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!
This recipe is one of the most perfect pies for Summer BBQ’s and I’ll even make it for Thanksgiving if I can find fresh strawberries. It’s a crowd favorite and is always the first dessert to go. Trust me, everyone always loves it!
- Pie crust: If you’re in a hurry, you can always use a pre-made pie crust, however I love to use this easy pie crust recipe or butter pie crust recipe if I have the time. 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.
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. It’s easy to make and oh so delicious. Scroll down for the printable recipe card below.
- 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.
- Strawberry glaze. Place the fresh strawberries on top of the cream layer. Then make the strawberry glaze by heating water, sugar and cornstarch in a saucepan over medium heat until boiling. Cook for 1 to 2 more minutes, or until the mixture is clear and thick. Remove from heat and mix in the strawberry gelatin. Stir until the gelatin dissolves, about 1 more minute. Then pour the glaze evenly on top of the fresh strawberries.
Chill the Pie
After you have assembled the strawberry cream pie, place in the refrigerator for about 2 to 4 hours, or until the gelatin has set. Keep stored in the fridge until serving. Then 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.
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!
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!
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 Summer Desserts
- Strawberry Lasagna: An easy, no-bake dessert filled with layers of deliciousness.
- Banana Cream Pie: A no-bake pie made with just 5 simple ingredients.
- No-Bake Strawberry Icebox Cake: Simple, sweet and so refreshing.
- No-Bake Banana Split Dessert: Perfect to cool off with this summer.
- Lemon Icebox Pie: No bake and chilled for cool creamy lemon perfection!
Strawberry Cream Pie
- 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
- 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!
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!