Can I use frozen strawberries instead of fresh?

Fresh strawberries really shine in this pie because they keep their shape and don’t weep. Frozen berries tend to release too much liquid, which can make the filling runny and the crust soggy. For best results, stick with fresh.

Is it possible to make this pie a day ahead?

Absolutely! In fact, making the pie ahead and letting it chill overnight helps the flavors meld and makes for cleaner slices. Just add whipped cream right before serving.

Can I use a homemade pie crust?

Yes, go for it if you have the time! A homemade crust adds a personal touch and extra flakiness. Just bake thoroughly and cool before filling.

What if I don’t have a hand mixer?

A sturdy whisk—and a little elbow grease—will work to blend the cream cheese, sugar, and vanilla. Ensure the cream cheese is very soft for easier mixing.

Charlotte's Eats & Sweets Strawberry Cream Cheese Pie Recipe

Description

This Strawberry Cream Cheese Pie is a delightful dessert featuring a buttery pie crust filled with a creamy, lightly sweetened vanilla cream cheese layer and topped with juicy strawberries coated in strawberry jam. Finished with a dollop of whipped cream, this easy-to-make pie is perfect for spring and summer gatherings or when you want a show-stopping, fresh fruit dessert.

Ingredients

Units Scale

Pie Crust

1 store-bought pie crust, defrosted

Cream Cheese Filling

8 ounces cream cheese, room temperature
1/4 cup powdered sugar
1/2 teaspoon vanilla extract

Strawberry Topping

2 pounds fresh strawberries, cored (hulled)
1/2 cup strawberry jam

Garnish

Whipped cream, for garnish

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Instructions

Bake the pie crust: Preheat your oven and prepare the pie crust by setting it into a 9-inch pie pan. Bake according to the package directions until golden and fully cooked. Allow the crust to cool completely before using it as a base for your pie.
Prepare the cream cheese filling: In a mixing bowl, beat together the cream cheese, powdered sugar, and vanilla extract. Whip the mixture at medium speed for 2 to 3 minutes until smooth and lump-free. This creamy mixture will be the first layer of your pie.
Mix the strawberries and jam: In a separate bowl, combine the hulled strawberries with the strawberry jam. Mix gently to coat all the berries evenly with the jam, creating a glossy, flavorful topping.
Assemble the pie: Spread the prepared cream cheese filling evenly into the bottom of the cooled pie crust. Arrange the coated strawberries over the filling, piling them generously for a dramatic, eye-catching look.
Chill (optional for clean slices): For a cleaner cut, place the pie in the refrigerator and allow it to chill for at least an hour. Chilling helps set the cream cheese and makes slicing easier.
Garnish and serve: Before serving, top individual slices or the whole pie with whipped cream. Slice, serve, and enjoy your homemade strawberry cream cheese pie!

Notes

Chilling the pie before slicing helps maintain clean, defined layers.
Use only fresh, firm strawberries for best texture and flavor.
You can substitute homemade pie crust if desired.
For extra shine and flavor, gently warm the strawberry jam before tossing with strawberries.
Pie is best eaten the day it’s made but can be refrigerated for up to two days.

Nutrition

Serving Size: 1 slice (1/8 of pie)
Calories: 320
Sugar: 18g
Sodium: 220mg
Fat: 16g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 2g
Protein: 4g
Cholesterol: 40mg