Strawberry Cream Pie

One of the best things about summer is the arrival of local grown strawberries. They will appear at farm markets and at local farms where you can pick your own. I have picked them a couple of times and that is really hard work.

Strawberries are available year around here in the USA, thanks to California. But I really prefer the Michigan strawberry. The local berries are smaller and sweeter than the ones produced by California. (That is my opinion, obviously.) I have two favorite strawberry desserts that I make and usually only make them when local strawberries are available.

Strawberries have been around for a long time. The University of Illinois Extension has an interesting article about the strawberry, facts and lore, such as:

“The first documented botanical illustration of a strawberry plant appeared in 1454.

The ill-fated Queen Anne Boleyn, the second wife of King Henry VIII had a strawberry shaped birthmark on her neck. Supposedly, this proved she was a witch.

The American Indians were already eating strawberries when the Colonists arrived.”

I found this wonderful recipe for Strawberry Cream Pie just last year. It is exactly the kind of pie I had been wanting to make over the years. It has a whipped cream and cream cheese filling beneath the glazed strawberries. And what I especially like about it, the glaze is made from all natural ingredients, not red jello or a pouch from the local grocery store.

This recipe is from Leigh Anne who has a very interesting blog, Your Home Based Mom. Her blog has more than just recipes. She blogs about Parties, Crafts, and Home Décor. Be sure to visit her web site.  The recipe on her web site includes directions for homemade pie crusts to go with this pie. 

Strawberry Cream Pie

  • Servings: 6
  • Difficulty: easy
  • Print

1 Frozen Deep Dish Pie Crust 

1 cup strawberries, mashed
1 cup sugar
3 Tbsp cornstarch
½ cup water

Cream Filling
8 ounces cream cheese, softened
½ cup sugar
1 tsp vanilla
1 cup heavy cream, whipped
4 cups whole strawberries

Prepare pie crust as directed on package for one-crust baked shell. Set aside until completely cooled.


Crush 1 cup strawberries. Combine 1 cup sugar and cornstarch in small saucepan. Add water and crushed strawberries. Cook and stir over medium heat to boiling, stir constantly until clear and slightly thickened.

Cream Filling
Blend cream cheese and sugar. Stir in vanilla. Fold in whipped cream. Spread evenly in cooled crust. Refrigerate for a few minutes.  Place whole strawberries stem side down on top of creamed filling, pressing slightly.  Spoon glaze over the berries. Chill for 3 hours.

  Be sure to make this pie a summertime tradition.

I pressed the cooked glaze mixture through a fine mesh strainer in order to have a more smoother glaze and allowed it to cool slightly before spooning over the berries.



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