There are some recipes that become part of your family story, and this Strawberry Cream Pie is one of those recipes for us.
Our family’s favorite way to enjoy ripe, fresh strawberries is nestled into a naturally sweet strawberry gelatin mixture and layered over a creamy combination of cream cheese and whipped cream. The result is a cool, refreshing, creamy pie that tastes like summer in every bite.
This is the perfect spring or summer dessert because there’s no baking involved in the filling. You do need to bake the crust, but that can easily be done ahead of time—or you can use a store-bought crust when you need dessert on the table a little faster. My Tangy Sourdough Pie Crust is my favorite choice for this recipe because its slight tang balances the sweetness of the strawberries and creamy filling beautifully.
The 80’s:
I remember this pie fondly from childhood. A good friend of our family, Sako, brought it to a dinner we shared together, and of course my mom immediately asked if she would share the recipe. Over the years, we’ve made this pie for celebrations, potlucks, summer gatherings, and anytime someone asks us to bring dessert.
Now I’m passing along Sako’s recipe with a few little tweaks of my own.
Being a child of the 80s, we didn’t think twice about the red dye in the JELL-O that was traditionally used in this recipe. These days, I prefer making my own strawberry mixture using real strawberry puree, gelatin, and less sugar. The result is still every bit as delicious, but the bright strawberry flavor really gets to shine.
And because this recipe makes two pies, it’s perfect for sharing. Make one for your family and bring the other to a summer barbecue, potluck, or dinner with friends.
Thank you, Sako, for sharing this recipe with my family all those years ago. It’s still one of my favorites.
So put on your Apron First and let’s get baking!
Why You’ll Love This
- Fresh strawberries are the star of the show
- Creamy, cool, and refreshing for spring and summer
- No-bake filling once your crust is prepared
- Made with real strawberry puree instead of boxed gelatin
- Makes two 9-inch pies, making it perfect for sharing
- Can be prepared ahead of time
- Family-tested and crowd-approved
Ingredients
Pie Crust
2, 9-inch pie crusts or 1 large deep-dish crust (10–12 inches)
I love using my Tangy Sourdough Pie Crust because the slight sourdough tang balances the sweet strawberry and creamy layers. A store-bought crust works beautifully when you need a shortcut.
Creamy Filling
Cream Cheese (8 oz | 113g) – Creates the rich, creamy cheesecake-like base.
Whipping Cream (1 cup) – Adds lightness and helps create a fluffy filling. You can whip it first or add it as liquid and allow the mixer to whip everything together.
Powdered Sugar (½–1 cup) – Adjust to your preferred sweetness. I usually start with ½ cup.
Vanilla Extract (2 tsp) – Adds warmth and rounds out the creamy filling.
Strawberry Glaze & Fruit
Gelatin (¾–1 oz total) – About 3–4 standard ¼-ounce envelopes. This helps the strawberry mixture set.
Fresh Strawberries (1–2 pints, plus additional berries as needed) – The star of the pie! Hull and cut the berries into halves or quarters.
Strawberry Puree/Juice (4 cups total) – You’ll reserve 1 cup for blooming the gelatin and use 3 cups in the saucepan. You can add a little water to the puree if needed to reach the correct consistency.
Sugar (½ cup) – Sweetens the strawberry mixture while allowing the fresh berry flavor to shine.
Cornstarch (4–5 tbsp) – Helps thicken the strawberry mixture.
Fruit Variations
This same method can be adapted for other fruits. Try peaches, blueberries, or raspberries with the juice or puree suggestions below.
{All ingredients listed below with exact amounts needed.}
Equipment
Stand mixer or hand mixer with whisk attachment
Saucepan
Mixing bowls
Measuring cups
Whisk
Silicone spatula
2 9-inch pie plates or 1 large deep-dish pie plate
Blender or immersion blender
Ice-water bath
All of the items I’ve linked are things I personally use and love in my own kitchen and home. While colors, styles, and models can change over time, I’ve done my best to find the closest match to what I have. I hope these links make it a little easier for you to find something you’ll love, too! ❤️
*** I independently review everything I recommend. When you purchase products through my links, I may earn a small commission. As an Amazon Associate, I earn commission from qualifying purchases. Thank you for supporting me through this adventure!***
Steps: 1. Prepare the Pie Crusts
Fully blind bake two pie crusts according to the instructions for my Tangy Sourdough Pie Crust.
The crusts can be prepared a day or two ahead of time. Allow them to cool completely before assembling the pie.
Important: The crust must be completely cool before adding the creamy filling.
Steps: 2. Prepare the Strawberries
Rinse the strawberries and remove the hulls.
Set aside about half of the strawberries and cut them into halves or quarters. Cover and refrigerate them while you prepare the strawberry puree.
Use the remaining strawberries to make the puree.
Steps: 3. Make the Strawberry Puree
Puree enough strawberries to make 4 cups of strawberry liquid.
If your puree is very thick, add a little water until it has the consistency of a thin smoothie rather than thick jam.
Measure out:
- 1 cup strawberry puree into a small bowl
- 3 cups strawberry puree into a saucepan
Set the 1 cup of puree aside for the gelatin.
Steps: 4. Bloom the Gelatin
Sprinkle the gelatin evenly over the 1 cup of cold strawberry puree.
Do not stir immediately.
Allow the gelatin to sit for about 5 minutes. This is called blooming, and it allows the gelatin to absorb the liquid and soften before it is added to the hot mixture.
Steps: 5. Cook the Strawberry Mixture
In a saucepan, combine:
- 3 cups strawberry puree
- ½ cup sugar
- 4–5 tbsp cornstarch
Whisk together over medium heat.
Bring the mixture slowly to a boil while stirring constantly. Once it reaches a boil, continue cooking for about 2 minutes, stirring the entire time.
Remove the saucepan from the heat.
Add the bloomed gelatin mixture and whisk until completely dissolved and incorporated.
6. Cool the Strawberry Mixture
Place the saucepan into an ice-water bath and stir frequently.
You want the mixture to cool and thicken until it is cool and beginning to set, but still pourable.
This is an important step. You don’t want the strawberry mixture hot enough to melt the cream layer, but you also don’t want it completely set before assembling the pie.
7. Fold in the Fresh Strawberries
Remove the reserved cut strawberries from the refrigerator.
Gently fold them into the cooled strawberry mixture until they are evenly coated.
Set aside while you prepare the cream layer.
Fruit Variation Ideas
The strawberry mixture can easily become a different fruit pie!
Peach Cream Pie
Use peach or apricot puree and add 1 tbsp lemon or lime juice for brightness.
Blueberry Cream Pie
Use blueberry puree or substitute pomegranate, blackberry, or grape juice. Add 1 tbsp lemon juice.
Raspberry Cream Pie
Use raspberry puree, or combine raspberry fruit with blueberry, pomegranate, blackberry, or grape juice.The goal is to keep the fruit puree flavorful while adding enough acidity to balance the sweetness.
Steps: 8. Make the Creamy Filling
In a stand mixer fitted with the whisk attachment, beat together:
- 8 oz cream cheese
- ½ cup powdered sugar
Beat on high until smooth and creamy.
Add the vanilla and mix to incorporate.
Pour in the whipping cream.
Whip on high until the mixture becomes light and fluffy.
Shortcut: If you’ve already whipped your cream separately, simply fold it into the cream cheese mixture instead.
Steps: 9. Assemble the Pie
Place the cooled, baked pie crusts on your counter.
Divide the cream cheese mixture between the crusts and spread it into an even layer.
Next, gently spoon the strawberry mixture over the cream layer.
The strawberries should mound slightly above the crust rather than spreading into a completely flat layer.
Cover loosely with plastic wrap.
Refrigerate for at least 1 hour, or until completely set.
For the best texture and easiest slicing, I prefer making the pie several hours ahead of serving.
Steps: 10. Slice & Serve
Once chilled and set, slice the pie and serve cold.
This pie is best within the first 24 hours, although it can be refrigerated for up to 3 days.
Because this recipe makes two pies, we usually take one to share at a potluck and keep one at home for later.
And honestly, the second pie rarely lasts very long.
Happy Birthday to Me!
Table Conversation Starter:
What’s your favorite way to eat fresh strawberries?
If you could only eat one summer dessert all season, what would you choose?
What’s a recipe from your childhood that you still make today?
Who taught you how to make your favorite family recipe?
Tips and Tricks
- Make the Crust Ahead
- The pie crust can be blind baked a day or two ahead. Just make sure it is completely cool before assembling.
- Start with ½ Cup Powdered Sugar
- You can always add more sweetness, but you can’t take it away. Start with ½ cup and taste the cream mixture before adding more.
- Don’t Skip Blooming the Gelatin
- Allowing the gelatin to hydrate in the cold strawberry puree first helps it dissolve evenly into the hot mixture.
- Cool, But Don’t Fully Set
- The strawberry mixture should be cool enough that it won’t melt the cream layer, but still loose enough to pour and spread.
- Use Very Fresh Strawberries
- Because the berries are such a big part of the finished pie, ripe, flavorful strawberries make a noticeable difference.
- Make Two & Share One
- This recipe is especially wonderful for summer gatherings because it makes two pies. One for your family, one for a friend!
You might also like these:
- Vanilla ice cream
- Fresh whipped cream
- Fresh berries
- Iced tea
- Homemade lemonade
- A summer barbecue or potluck
Troubleshooting
Why didn’t my strawberry mixture set?
The most common culprit is not using enough gelatin or not allowing enough time for the pie to chill. Make sure the gelatin is fully bloomed and dissolved into the warm strawberry mixture.
Why is my strawberry layer sliding off the cream?
The strawberry mixture may have been too warm when it was poured over the cream layer. Allow it to cool and thicken first.
Why is my crust soggy?
Make sure your crust is fully blind baked and completely cooled before adding the cream filling. A partially baked or warm crust can soften underneath the filling.
Why did my cream layer become runny?
Make sure the cream cheese is well beaten and the whipping cream is whipped until the mixture becomes light and fluffy. Chilling the assembled pie also helps it firm up.
Why is my pie difficult to slice?
Give it more refrigerator time. For especially clean slices, chill the pie for several hours or overnight.
Strawberry Cream Pie
Ingredients
Equipment
Method
- Fully blind bake the pie crusts and allow them to cool completely.
- Hull the strawberries. Cut about half into pieces and refrigerate.
- Puree enough strawberries to make 4 cups of liquid.
- Reserve 1 cup puree in a bowl and sprinkle gelatin evenly over the top. Allow to bloom for 5 minutes.
- Add the remaining 3 cups puree, sugar, and cornstarch to a saucepan.
- Bring to a gentle boil over medium heat, stirring constantly. Boil for 2 minutes.
- Remove from heat and whisk in the bloomed gelatin until dissolved.
- Cool the strawberry mixture in an ice-water bath until cool and slightly thickened but still pourable.
- Fold in the cut strawberries.
- Beat cream cheese and powdered sugar until smooth. Add vanilla and whipping cream and whip until light and fluffy.
- Divide the cream filling between the cooled crusts.
- Spoon the strawberry mixture over the cream layer.
- Cover and refrigerate for at least 1 hour, preferably several hours, until set.
- Slice and serve chilled.
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