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A piece of homemade berry pie on a plate with the remaining pie behind it

Strawberry Cream Pie

  • Author: Lindsay
  • 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.


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
  • 67 strawberries, halved


  1. 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.
  2. 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.
  3. 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.
  4. Spread the filling evenly into cooled pie crust. Set in the fridge.
  5. Combine the sugar and cornstarch in a saucepan. Add the strawberry puree and stir to combine.
  6. 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.
  7. Once cooled, gently stir the sliced strawberries into the glaze, spoon the glaze over the cream cheese filling and spread the glaze evenly.
  8. Refrigerate 4-6 hours or until completely chilled.
  9. 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