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Strawberry Cream Pie Recipe

Strawberry Cream Pie Recipe

Learn how to make the best homemade strawberry cream pie with this easy baking recipe! Fresh strawberries rest on a cloud of vanilla-scented whipped cream in a buttery homemade crust. The perfect balance of sweet berries and cool creaminess makes this the ultimate summer dessert that everyone will request again and again.
Difficulty:
Intermediate
Prep Time:
40 mins
Cook Time:
25 mins
Serves:
1 pie (8 slices)
An overhead shot captures a perfectly sliced strawberry cream pie on a white ceramic cake stand, with one slice partially pulled away revealing layers of crimson strawberries nestled in billowy cream against a golden brown crust. Natural window light highlights the glossy glazed strawberries arranged in concentric circles atop the pie, their vibrant red color contrasting with swirls of piped whipped cream rosettes around the edge. Scattered fresh strawberries and mint leaves adorn the rustic wooden table, while a vintage silver pie server rests nearby, ready to serve another slice of this summer classic.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pie crust:</li><li class="ingredients-single-item">200g all-purpose flour</li><li class="ingredients-single-item">25g granulated sugar</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">115g unsalted butter, cold and cubed</li><li class="ingredients-single-item">3-4 tbsp ice-cold water</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">500g fresh strawberries, divided</li><li class="ingredients-single-item">100g granulated sugar, divided</li><li class="ingredients-single-item">2 tbsp cornstarch</li><li class="ingredients-single-item">60ml water</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">400ml heavy cream (35% fat)</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">125g cream cheese, softened (optional, for a sturdier filling)</li><li class="ingredients-single-item">Fresh mint leaves for garnish (optional)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Food processor (optional, for crust)</li><li class="equipment-single-item">Pie weights or dried beans</li><li class="equipment-single-item">Stand mixer or hand mixer</li><li class="equipment-single-item">Pastry brush</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pie crust. In a food processor (or large bowl), combine the flour, sugar, and salt with a few pulses. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs with some pea-sized pieces remaining. The cold butter creates steam pockets during baking, resulting in a flaky crust.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Gradually add the ice-cold water, one tablespoon at a time, pulsing briefly between additions, just until the dough begins to come together. You might not need all the water - stop when the dough holds together when pinched. Cold water prevents the butter from melting, which is crucial for a flaky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface and gently form into a disc without overworking it. Wrap in plastic and refrigerate for at least 1 hour or up to 2 days. This resting period allows the gluten to relax and the moisture to distribute evenly.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 190°C (375°F). Roll the chilled dough on a floured surface into a circle about 30cm (12 inches) in diameter and 3mm (1/8 inch) thick. Carefully transfer to your pie dish, gently pressing it into the corners without stretching the dough. Trim the excess, leaving a 2cm overhang, then fold under and crimp decoratively.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove the weights and parchment and bake for another 8-10 minutes until lightly golden. Cool completely on a wire rack. Blind baking ensures your crust won't become soggy once filled.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the crust cools, prepare the strawberry glaze. Hull and quarter about 200g of the strawberries (the less perfect ones) and place in a saucepan with 75g sugar. Cook over medium heat until the strawberries break down and release their juices, about 5 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>In a small bowl, mix the cornstarch with water until smooth, then stir into the strawberry mixture. Add lemon juice and bring to a boil, stirring constantly until thickened and clear, about 2 minutes. The acid in the lemon juice brightens the strawberry flavor and helps set the glaze.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Strain the mixture through a fine-mesh sieve into a bowl, pressing with a spatula to extract all the juice. Discard the solids and let the glaze cool to room temperature, stirring occasionally to prevent a skin from forming.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>For the cream filling, beat the heavy cream with the remaining 25g sugar and vanilla extract until firm peaks form. If using cream cheese for a sturdier filling, beat it separately until smooth, then gently fold into the whipped cream until fully incorporated.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Spread the cream mixture evenly into the cooled pie crust, creating a slight well in the center. Refrigerate for 30 minutes to set the cream layer.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Hull and slice the remaining 300g strawberries. Arrange them decoratively over the cream layer, starting from the outside and working inward. For the most beautiful presentation, choose strawberries of similar size and slice them to an even thickness.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Using a pastry brush, gently coat the arranged strawberries with the cooled glaze. The glaze not only adds shine but preserves the berries and prevents them from releasing juice into the cream.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Refrigerate the pie for at least 2 hours or up to 6 hours before serving. This chilling time allows the flavors to meld and the pie to set properly for clean slicing.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Just before serving, garnish with fresh mint leaves if desired. For the cleanest slices, dip your knife in hot water and wipe dry between cuts. This pie is best enjoyed the day it's assembled, but will keep refrigerated for up to 2 days.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Strawberry Cream Pie?

Strawberry Cream Pie requires fresh strawberries, heavy cream, sugar, vanilla extract, and a buttery pie crust made from flour, butter, sugar, and salt. Optional ingredients include cream cheese for a sturdier filling, lemon juice for brightness, and fresh mint for garnish.

How to cook Strawberry Cream Pie at home?

Learn how to cook Strawberry Cream Pie by blind baking a buttery homemade crust until golden, creating a silky whipped cream filling with vanilla notes, and topping with fresh strawberries glazed with a homemade strawberry sauce. The process combines baking the crust with no-bake filling elements for a perfect summer dessert that balances sweet berries with cool creaminess.

Can I make the strawberry glaze without straining out the solids?

Yes, you can skip straining for a more rustic pie with strawberry bits in the glaze. However, straining creates a smoother, clearer glaze that showcases the fresh strawberries more elegantly and prevents the pie from becoming soggy from fruit chunks releasing additional moisture.

How do I prevent my whipped cream filling from becoming runny?

For a stable whipped cream filling, ensure all ingredients and equipment are thoroughly chilled before whipping, beat to firm peaks, and consider folding in 125g of softened cream cheese as suggested in the recipe. Store the pie in the refrigerator until just before serving.

What's the best way to arrange strawberries for a professional-looking presentation?

Select strawberries of similar size, slice them to uniform thickness, and arrange in concentric circles starting from the outside edge and working inward. For maximum visual impact, brush with glaze to create a glossy finish and consider alternating the direction of slices in each circle.

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The glaze not only adds shine but preserves the berries and prevents them from releasing juice into the cream." }, { "@type": "HowToStep", "name": "Chill pie", "text": "Refrigerate the pie for at least 2 hours or up to 6 hours before serving. This chilling time allows the flavors to meld and the pie to set properly for clean slicing." }, { "@type": "HowToStep", "name": "Garnish and serve", "text": "Just before serving, garnish with fresh mint leaves if desired. For the cleanest slices, dip your knife in hot water and wipe dry between cuts. This pie is best enjoyed the day it's assembled, but will keep refrigerated for up to 2 days." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Sophie Bennett", "datePublished": "2024-04-15", "reviewBody": "Perfect summer dessert! The balance between the fresh strawberries and creamy filling is divine. My guests couldn't stop raving about it, and it disappeared in minutes. The detailed instructions made it easier than I expected.", "name": "Summer Perfection", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Marco Rossi", "datePublished": "2024-04-12", "reviewBody": "I made this for my family gathering and it was the star of the dessert table! The buttery crust paired so well with the light cream filling. I've been asked to make it again for our next event already.", "name": "Family Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Priya Patel", "datePublished": "2024-04-18", "reviewBody": "What a brilliant way to use seasonal berries! I was worried the cream filling wouldn't hold up, but following the instructions precisely gave me perfect results. The optional cream cheese addition made it sturdy and delicious.", "name": "Berry Brilliance", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lars Johansson", "datePublished": "2024-04-20", "reviewBody": "I'm not an experienced baker but managed to create this beautiful pie! The step-by-step instructions were very clear. The texture contrast between the flaky crust and silky cream was absolutely perfect.", "name": "Beginner Success", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Olivia Chen", "datePublished": "2024-04-16", "reviewBody": "This pie is worth every calorie! I've tried several strawberry pie recipes and this one is superior - the glaze keeps the berries fresh and vibrant, and the cream filling is perfectly sweetened. Better than any bakery version I've had.", "name": "Best Strawberry Pie Ever", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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