There’s no shortage of fresh berry flavor packed into this scrumptious Strawberry Cream Pie! A flaky butter pie crust is paired with a light and creamy filling, sliced strawberries, a sweet strawberry glaze and fluffy homemade whipped cream.
Heavenly Strawberry Cream Pie with Strawberry Glaze
I don’t think I could ever get tired of eating strawberries and cream. There are very few combinations that compare! A single bite of this homemade strawberry cream pie is enough to get you hooked for life.
The creamy no-bake filling with the buttery crust and the strawberry topping – it’s downright drool-worthy! The light and fluffy whipped cream on top adds the perfect finishing touch to tie it all together. I couldn’t dream of a better dessert for spring and summer.
Every time I make this pie, my family loves it. The last time I made it, the hubs sat down with the pie plate and a spoon and ate so much he thought he might explode. But it’s just so good you can’t stop!
What You’ll Need
I like to use my Flaky All-Butter Pie Crust as the foundation for this fruity treat. The recipe makes two crusts, so you can halve it.
For the Strawberries and Cream Filling
- Cream Cheese: Room temperature.
- Sugar: Stick with regular granulated sugar for the filling and the glaze.
- Vanilla: Use a high-quality extract for the best flavor.
- Heavy Whipping Cream: Keep this in the fridge so it stays cold until you’re ready to use it.
- Fresh Strawberries: Sliced or chopped.
For the Strawberry Glaze
- Cornstarch: To thicken the glaze.
- Pureed Strawberries: Puree your washed and dried berries in a food processor or blender, then strain the puree through a fine mesh sieve to remove the seeds.
For the Whipped Cream Topping
- Heavy Whipping Cream: Cold.
- Powdered Sugar: For some sweetness and to keep the whipped cream from wilting.
- Vanilla Extract
- Halved Strawberries: To top off the pie.
How Do You Make a Strawberry Cream Pie?
I really dig how simple this pie is – not only in terms of ingredients, but also when it comes to preparation. Let’s go over each step in detail.
- Blind Bake Pie Crust: Place the pie crust into a 9-inch pie pan and crimp the edges, then blind bake it. Use pie weights to keep it from puffing up too much while it cooks. Remove the pie weights when the crust starts to brown, then bake it for an additional 3-5 minutes. Set it aside to cool.
- Beat Cream Cheese & Sugar: Add the cream cheese and sugar to a large mixer bowl and beat until the mixture is well combined and smooth. Add the vanilla extract and mix until well combined. Set the mixture aside.
- Beat Heavy Cream: Add the heavy whipping cream to a large mixer bowl and whip it on high speed until stiff peaks form.
- Add to Cream Cheese Mixture: Carefully fold about 1/3 of the whipped cream into the cream cheese mixture, then add the remaining whipped cream and gently fold the two mixtures together.
- Spread Filling Into Crust: Spread the filling evenly into the cooled pie crust. Set it in the fridge while you make the glaze.
- Combine Glaze Ingredients: Combine the sugar and cornstarch in a medium-sized saucepan. Add the strawberry puree and stir to combine.
- Cook & Let Cool: Cook the glaze over medium heat, stirring constantly until it begins to thicken and come to a boil. Allow the glaze to boil for 1 minute, then remove it from the heat and let it cool until it’s just above room temperature. It should be pudding like in thickness.
- Add Strawberries to Pie: Gently stir the strawberries into the glaze, then spoon the glaze on top of the cream filling and spread into an even layer.
- Chill: Refrigerate the pie for 4-6 hours, or until it’s completely chilled.
- Make Whipped Cream: Add all of the whipped cream ingredients to a large mixer bowl, whipping on high speed until stiff peaks form.
- Pipe Onto Pie: Pipe the whipped cream onto the outer edge of the pie and top it with the halved strawberries.
- Enjoy! Keep your pie in the fridge until you’re ready to cut and serve it.
Can I Make This Ahead of Time?
Yes, feel free to prepare the crust and filling up to two days in advance if desired. Keep them well covered in the fridge. It’s best to add the fresh berries, glaze and whipped cream closer to serving so that the strawberries stay fresh (remember, the filling must chill for 4-6 hours).
Tips for Success
Do your strawberry cream pie justice by following the tips and tricks below. Deliciousness awaits!
- Use Fresh Berries: I don’t recommend using frozen and thawed strawberries in this pie. They are often quite soft, so they won’t slice or hold up well.
- Don’t Forget the Pie Weights: It’s always a good idea to utilize pie weights when you’re blind baking a pie crust. If you don’t have pie weights, you can use dry rice or beans instead. I like to put parchment paper underneath the pie weights so I can remove them with ease when the time comes. For more tips on blind baking a pie crust, check out this helpful guide.
- Let the Crust Cool Completely: Make sure your pie crust is completely cooled before you pour in the filling – you don’t want it to melt.
- Avoid Overcooking the Glaze: You should only let your glaze boil for about 1 minute. Overcooking it will cause the cornstarch to break down, making it a less effective thickener.
Keep this pie well covered in the fridge for up to 3 days. Keep in mind that as the strawberries sit in the glaze, they will release moisture. I don’t suggest freezing it, as it simply won’t be the same after it thaws.Print
Strawberry Cream Pie
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Total Time: 5 hours 30 minutes
- Yield: 10
- Category: Dessert
- Method: Stove
- Cuisine: American
There’s no shortage of fresh berry flavor packed into this scrumptious Strawberry Cream Pie! A flaky butter pie crust is paired with a light and creamy filling, chopped strawberries, a sweet strawberry glaze and fluffy homemade whipped cream.
- One pie crust (you only need half of the recipe for one crust)
For the Filling
- 8 oz cream cheese, room temperature
- 1/2 cup (104g) sugar
- 1 tsp vanilla extract
- 3/4 cup (180ml) heavy whipping cream, cold
For the Glaze
- 3/4 cup (155g) sugar
- 5 tbsp cornstarch
- 1 cup (240ml) strawberry puree, strained to remove seeds (you need about 2 cups (280g) chopped strawberries)
- 3 cups (380g) whole strawberries, sliced
For the Whipped Cream
- 3/4 cup (180ml) heavy whipping cream, cold
- 6 tbsp (63g) powdered sugar
- 3/4 tsp vanilla extract
- 6–7 strawberries, halved
- Place the pie crust in a 9-inch deep dish pie pan, crimp the edges and prick the sides and bottom with a fork. Blind bake the pie crust. Use pie weights to keep the crust from puffing up too much when baking. Set aside to cool.
- Add the cream cheese and sugar to a large mixer bowl and beat until well combined and smooth. Add the vanilla extract and mix until well combined. Set aside.
- Add the whipping cream to a large mixer bowl and whip on high speed until stiff peaks form. Carefully fold about 1/3 of the whipped cream into the cream cheese mixture, then add the remaining whipped cream and gently fold together.
- Spread the filling evenly into cooled pie crust. Set in the fridge.
- Combine the sugar and cornstarch in a saucepan. Add the strawberry puree and stir to combine.
- Cook over medium heat, stirring constantly until it begins to thicken and come to a boil. Allow to boil for 1 minute, then remove from heat and allow to cool until just warmer than room temperature. It should have a pudding-like consistency.
- Once cooled, gently stir the sliced strawberries into the glaze, spoon the glaze over the cream cheese filling and spread the glaze evenly.
- Refrigerate 4-6 hours or until completely chilled.
- Prior to serving, make the whipped cream. Add all the ingredients to a large mixer bowl and whip on high speed until stiff peaks form. Pipe the whipped cream onto the outer edge of the pie and top with strawberry halves.
- Makes 8-10 slices.
- Store pie well covered in the fridge for up to 3 days. I don’t suggest freezing it.
- You will need at least 2 pints of strawberries, possibly a third.
- Serving Size: 1 Slice
- Calories: 458
- Sugar: 52.6 g
- Sodium: 138.6 mg
- Fat: 18.8 g
- Carbohydrates: 71.9 g
- Protein: 3 g
- Cholesterol: 38.6 mg
Keywords: strawberry pie with cream cheese, strawberry glaze, strawberry filling for pie
More Strawberry Treats to Try
Loving this strawberry cream pie? The desserts below are just as delightful!
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It was a long process but it was all worth it! The end result visually is very colorful. It is very colorful. Wish I could send you a picture to show. Thanks Lindsay!
Awesome! So glad you enjoyed it!
It looks like you changed the recipe! I have made your original recipe for years, it’s my husband favorite. Can you add the original recipe to the notes maybe?
I’m sorry, I have been updating a lot of old recipes lately. I have been saving the original one when there are comments from people telling me that they like it but this one didn’t really have any. That said, it isn’t that terribly different from the original. I believe the original one had half the amount of cream cheese filling and the strawberry layer used whole strawberries. Sorry for the inconvenience!
I wasn’t sure if whip topping was 1/2cup whipped or 1/2 cup before whipping
Delicious! I doubled the filling as i thought it may not be enough and so happy I did! A glass of proseco complimented perfectly.
How do I puree the strawberries I do not have a food processor
A blender would work, if you have one of those.
I’ve made this pie twice now, and my husband and I love it! So delicious! I’ve also tried it with a graham cracker pie crust, and it’s also amazing that way! Thanks for sharing!
Awesome! I’m so glad you both enjoy the pie!