Strawberry Cream Pie

I’m not sure how many others out there get excited for certain seasons for the foods that come with them, but let me tell you, I am a seasons girl. And strawberry season has to be my absolute favorite season.

homemade strawberry cream pie

When we started picking fresh strawberries at a local u-pick in Washington, I needed more strawberry recipes! Let me tell you, its easy to get a bit carried away (just one more row my husband and I have been known to say to each other).

One of those first years after making jam and freezing plenty of berries for future use, I still had a lot left over. And because they are so fresh, they needed to be used quick.

I called my mom to ask about a pie recipe I distantly remembered from my childhood. She said my grandpa had two favorites: a strawberry cream pie and a plain strawberry pie. Give me the cream I said.

Why I get so excited for Strawberry Season

One reason is that you just can’t get strawberries in the store that are as good as farm fresh.

fresh u-pick strawberries
We usually picked 4-6 of these boxes each season!

If you have never been to a u-pick strawberry farm, I hope you get to go at your next chance.

The season usually isn’t too long, but oh, is it worth it.

Strawberries warm from the morning sun (must go in the morning unless you want to roast in the heat of the day) taste so much better.

Juice runs down my kids faces as they sneak berries in-between picking.

And we are in heaven. Just like that.

Ok – Back to the Pie Recipe

Start early in the day with this one. It has a few steps and needs time to chill.

fresh strawberry cream pie

The first step is to make the crust so that it can cool down. You can cheat and use a pre-made crust, but if you have the time, make your own. It is so much better. I have been making my grandmother’s pie crust recipe for over 25 years and every single time it is worth it. We are so spoiled to have it that it makes it hard to enjoy many other pies due to dull crusts. Hop over here for tips on how to make and pre-bake the pie crust for this recipe.

Then you will make a cream cheese and whip cream base. You spread this filling on the cooled pie crust. I always find there is a bit extra, but that’s ok, I just dip some berries in it and gobble it up.

cream filling for strawberry cream pie

Finally comes the berries and glaze.

cut up strawberries for strawberry cream pie

Let it sit in the fridge for a bit and its good to go by dinner time.

Strawberry Cream Pie

Summer in a pie. Fresh strawberries and a surprise cream layer make this pie a family favorite. 
Print Recipe

Ingredients
  

Prebaked pie crust

    Strawberry Glaze:

    • 1 C strawberries mashed
    • 1 C sugar
    • 3 Tbsp. cornstarch
    • 1/2 C water

    Cream Filling:

    • 8 oz. cream cheese softened
    • 1/2 C sugar
    • 1 tsp. vanilla
    • 1 C heavy cream/heavy whipping cream whipped

    4 C strawberries cut in half or fourths depending on size (can leave whole if desired)

      Instructions
       

      To Make the Strawberry Glaze:

      • Mash up 1 cup strawberries (a potato masher in a flat bottomed bowl works well).
      • Mix 1 cup sugar and cornstarch in small saucepan.
      • Add crushed strawberries and water, mixing to combine.
      • Turn heat to medium and cook until boiling, making sure to stir constantly until clear and slightly thickened.

      To Make the Cream Filling:

      • Blend the very soft cream cheese and sugar with a wooden spoon.
      • Add in vanilla.
      • Fold in whipped cream (that is already whipped).
      • Spread evenly in cooled crust.
      • Refrigerate while the glaze cools.
      • When the glaze has cooled, take the cut-up strawberries and place them on the cream filling layer.
      • You can arrange them nicely, but I like to pile them on rustically.
      • Spoon glaze over the berries.
      • Chill in the refrigerator for at least 3 hours.

      Notes

      Make sure you give enough time for the cream cheese to soften or the cream layer will be lumpy. Still tastes good, but you will thank yourself if you give it the time to soften all the way. 
      Along with taking time, make sure you let it sit in the fridge or it will go everywhere when cut if not.
      The pie can be stored covered with plastic wrap in the fridge if you do not finish it the first night. Though this pie is best fresh that day. I have made it a day ahead and it was fine, but not as good as the first day. 

      Some Things I can’t Live without When Making a Pie

      Disclosure: Some of the links in this post are affiliate links. This just means if you click on a link to make a purchase, Our Future Homestead may make a small commission at no extra cost to you.  You can read our full disclosure policy here.

      To make the crust I always have my pastry cutter and silicone baking mat. The baking mat was a gift from my sister and it is probably one of the most used items in my kitchen.

      I also like using a 9.5 inch Pyrex glass baking dish. I like the way it bakes in the glass and it doesn’t distract from how pretty the pie is.

      Other Pie Recipes

      My Grandmother’s Pie Crust Recipe

      Our Favorite Peach Cobbler Pie

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