Strawberry cream pie came into my life the day I needed a no-fuss dessert that still looked like it belonged in a bakery window. I had fresh strawberries on hand and a carton of cream cheese that was calling for something sweet. I didn’t want to bake a complicated cake, so I whipped up a cream filling and piled it high with glossy, ripe berries.

From the very first bite, I knew this one would be a keeper. The smooth cream filling, buttery crust, and fresh strawberry topping come together in a way that’s light, luscious, and completely irresistible. Now I make it every spring and summer when strawberries are at their best, and it never lasts more than a day in the fridge.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!
Graham cracker crust – Provides a buttery, crunchy base that pairs well with the creamy filling.
Cream cheese – Adds rich, tangy body to the creamy layer.
Powdered sugar – Sweetens the filling without a grainy texture.
Vanilla extract – Adds warmth and rounds out the creamy flavor.
Heavy cream – Whipped to add lightness and a silky texture to the filling.
Fresh strawberries – Juicy, sweet, and the star of the topping.
Strawberry glaze or jam – Gives the berries a glossy finish and keeps them fresh.

Tools You’ll Need

Pie dish or tart pan – Holds the crust and filling securely.
Mixing bowls – Used for blending the cream layer and preparing the glaze.
Hand or stand mixer – Makes whipping cream and blending filling quick and easy.
Rubber spatula – Great for folding and spreading the filling evenly.
Knife – For slicing the strawberries beautifully.
Spoon or pastry brush – Helps apply the glaze without damaging the berries.
Refrigerator – Chills the pie to set the filling perfectly.

Instructions

Step 1:

I start by preparing or unwrapping my graham cracker crust and setting it aside.

Step 2:

In a mixing bowl, I beat softened cream cheese until smooth, then I mix in powdered sugar and vanilla extract until everything is well combined.

Step 3:

In a separate bowl, I whip the heavy cream to stiff peaks, then gently fold it into the cream cheese mixture to keep the filling light and airy.

Step 4:

I spoon the creamy filling into the crust and spread it evenly with a spatula, smoothing the top.

Step 5:

After that, I refrigerate the pie for at least 2 hours to let the filling firm up and settle into the crust.

Step 6:

Right before serving, I slice fresh strawberries and arrange them beautifully over the chilled cream layer.

Step 7:

I warm a bit of strawberry glaze or jam and gently brush it over the strawberries to give them a glossy, fresh finish.

Tips

If you don’t have strawberry glaze, a little melted jam with a splash of lemon juice works perfectly. I also like to mix a few whole and halved strawberries for extra visual appeal. For a firmer filling, chill it overnight. And if you want to add a little crunch, sprinkle crushed graham crackers over the top just before serving.

Ways to Serve

This pie is best served cold and is perfect for backyard parties, brunches, or weeknight desserts. I love pairing it with iced tea or lemonade in the summer. Add a dollop of whipped cream on the side for an extra indulgent bite!

Frequently Asked Questions

Can I make Strawberry Cream Pie ahead of time?

Yes! Just assemble the cream filling and crust the night before, then add strawberries and glaze just before serving.

How long does Strawberry Cream Pie last in the fridge?

It stays fresh for up to 3 days, but the strawberries look best if added the same day.

Can I use frozen strawberries for Strawberry Cream Pie?

Fresh strawberries are best, but if using frozen, thaw and drain them well first to prevent sogginess.

See You in the Kitchen

I hope this strawberry cream pie brings as much joy to your kitchen as it does to mine. It’s simple, delicious, and always a crowd-pleaser. Don’t forget to snap a picture before it disappears—I’d love to see how you dress yours up!

Happy Cooking!