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Strawberry and Cream Pie
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5 from 4 votes

Strawberry and Cream Pie

A flaky and buttery pie shell is filled with a delicious cream cheese and whipped cream mixture, then topped with macerated strawberries to make this heavenly Strawberry and Cream Pie. This pie will become a stable summer pie on your menu for years to come.
Prep Time30 mins
Cook Time35 mins
Resting Time3 hrs 15 mins
Total Time1 hr 5 mins
Course: Dessert
Servings: 10 people
Author: Trang


For pie crust

  • 1 1/2 cup all-purpose flour
  • 2 rounded tablespoon granulated sugar
  • 1/4 rounded teaspoon kosher salt
  • 5 ounce unsalted butter - cold
  • 3 tablespoon cold water
  • Extra flour for rolling

For cream filling

  • 8 oz cream cheese - room temperature
  • 1 cup heavy whipping cream - cold
  • 1/3 cup granulated sugar
  • 1 teaspoon pure vanilla extract or almond extract

For fruit filling

  • 2 lbs fresh strawberries
  • 1/4 cup granulated sugar


Prepare the fruit filling

  • Wash and hull the strawberries. Quarter the big ones and halve the small ones. Toss strawberries with 1/4 cup of sugar in a large bowl, cover and refrigerate until needed.

Make the dough

  • Add flour, sugar and salt in a small bowl and mix thoroughly with a whisk. Then transfer to a food processor fitted with the dough blade.
  • Cube the cold butter and add to the flour mixture. Pulse several times until butter is about pea and bean size, variation in size is okay, but no smaller than a pea.
  • Turn the food processor to “on” position and drizzle cold water over the dough mixture through the water hole, as soon as the dough starts to pull together turn the food processor off. You may need to stop the food processor in between and get a spatula to get the flour at the bottom to mix up.
  • Turn the dough out on the counter or cutting board and shape into a disk. Wrap in plastic and rest in the refrigerator for an hour.

Prepare and bake crust

  • Take pie dough out of the fridge and roll into a circle about 2” larger than your pie dish. Use extra flour to keep dough from sticking to the counter and roller.
  • Carefully place the dough over the pie dish, lightly press the dough into the bottom and side of the pie dish, let the excess dough hang over the side.
  • Trim some of the excess dough if necessary to create an even edge, but leave enough to fold under and flute the edge.
  • Cover the prepared pie dough with plastic wrap and freeze for 10 - 15 minutes.
  • Preheat the oven to 425°F.
  • Take the frozen pie crust out of the freezer and poke holes with a fork on the bottom and side.
  • Line the frozen pie crust with parchment paper, large enough to cover the crust completely.
  • Add pie weights or dry bean on top of the parchment paper, enough to fill to the top.
  • Bake pie crust for 20 minutes.
  • Remove pie weights or bean, and bake for another 10 - 15 minutes until golden brown.
  • Remove from the oven and let cool completely on a wire rack, about 2 hours.

Prepare the cream filling

  • In the stand mixer bowl, beat the heavy whipping cream to stiff peak. Transfer to another bowl and set aside.
  • In the same stand mixer bowl, cream the cream cheese with sugar and vanilla (or almond) extract until smooth.
  • Add the whipped cream back in, and set the mixer on “stir” or fold by hand using a spatula until thoroughly mixed. Cover and refrigerate until needed.

Assemble the pie

  • Spoon the cream mixture into the cool crust; level out the top. Then spoon the strawberries on top of the cream using a slotted spoon.
  • Drizzle the strawberry juice over the top or reserve the juice to drizzle over pie when served.
  • Keep refrigerated.


  1. If using premade frozen pie crust, bake according to instruction that comes with the dough.
  2. Adapted from Pillsbury.