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Strawberry Cream Pie

Course: Dessert


  • 1 Pie Crust or Graham Cracker Crust
  • 8 oz package of cream cheese, softened
  • 1 ½ cups sugar; divided
  • 1 tsp vanilla extract
  • 1 cup heaving whipping cream, whipped
  • 5 cups strawberries; divided 4 cups remain whole with stems removed, 1 cup strawberries will be smashed
  • 3 tbsp corn starch
  • ½ cup water


  • Prepare pie crust as necessary and allow to cool

Cream Filling

  • Blend together the cream cheese and ½ cup of sugar
  • Add Vanilla extract
  • In a separate bowl, whip the whipping cream until stiff peaks form
  • Gently fold the whipped cream mixture into the cream cheese mixture
  • Spread mixture into the cooled pie crust and place the four cups of whole strawberries, stems cut and cut side down on top of the cream filling and refrigerate while making the strawberry glaze.

Strawberry Glaze

  • Mash 1 cup of strawberries and place in a saucepan
  • Add 1 cup of sugar and the cornstarch to the saucepan with strawberries
  • Add water
  • Cook and stir over medium heat until boiling; stir constantly until thickened.
  • Remove from saucepan to cool in a separate bowl
  • Spoon glaze over the top of the cream mixture with the strawberries on top and refrigerate for four hours.