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Strawberry Shortcake Cream Pie Recipe

Strawberry Shortcake Cream Pie Recipe

Learn how to make the best homemade Strawberry Shortcake Cream Pie with this easy baking recipe. A buttery shortbread crust topped with clouds of vanilla-flecked whipped cream and glazed fresh strawberries creates a showstopping summer dessert that's surprisingly simple to prepare.
Difficulty:
Beginner
Prep Time:
25 mins
Cook Time:
18 mins
Serves:
1 pie (8 slices)
An overhead shot of a perfectly sliced Strawberry Shortcake Cream Pie, with a single slice slightly pulled away to showcase the distinct layers - golden shortbread crust, pillowy white cream filling, and vibrant red strawberry topping. Captured in soft natural light on a distressed white wooden table, the pie rests on a vintage milk glass cake stand. Fresh strawberries and scattered mint leaves surround the base, while a light dusting of powdered sugar catches the light. The contrast between the crimson berries, pristine cream, and buttery crust creates a stunning visual, with visible flecks of vanilla bean throughout the cream layer.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Shortbread Crust:</li><li class="ingredients-single-item">225g all-purpose flour</li><li class="ingredients-single-item">75g granulated sugar</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">170g cold unsalted butter, cubed</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">For the Cream Filling:</li><li class="ingredients-single-item">500ml heavy cream (35% fat content)</li><li class="ingredients-single-item">60g powdered sugar</li><li class="ingredients-single-item">1 tsp vanilla extract (or seeds from 1 vanilla pod)</li><li class="ingredients-single-item">200g cream cheese, softened</li><li class="ingredients-single-item">For the Strawberry Topping:</li><li class="ingredients-single-item">500g fresh strawberries, hulled and sliced</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">2 tbsp strawberry jam</li><li class="ingredients-single-item">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">Stand mixer or electric hand mixer</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">Parchment paper</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F). Lightly grease a 23cm (9-inch) pie dish with butter and set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the shortbread crust, combine the flour, sugar, and salt in a food processor (or large bowl if mixing by hand). Add the cold cubed butter and vanilla extract, then pulse until the mixture resembles coarse breadcrumbs. The cold butter creates pockets of steam during baking, resulting in a tender, flaky crust.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Press the mixture firmly and evenly into the prepared pie dish, bringing it up the sides about 4cm. Use the bottom of a measuring cup to compact the crust - this prevents a crumbly texture after baking. Prick the bottom several times with a fork to prevent the crust from puffing up.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then carefully remove the weights and parchment and bake for an additional 10-12 minutes until the crust is golden. The perfect crust should be lightly browned but not dark. Allow to cool completely on a wire rack.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>While the crust cools, prepare the cream filling. In a large mixing bowl, beat the softened cream cheese until smooth and fluffy. This step is crucial for preventing lumps in your final cream filling. Set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>In another bowl, whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Be careful not to overwhip, which can cause the cream to become grainy. The powdered sugar contains cornstarch that helps stabilize the whipped cream, allowing it to hold its shape longer.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Gently fold the whipped cream into the cream cheese in three additions, using a large spatula and a light hand. Folding rather than stirring maintains the air incorporated during whipping, keeping your filling light and mousse-like.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Spread the cream filling evenly in the cooled crust, creating a slight dome in the center. Refrigerate for at least 1 hour to set while you prepare the strawberry topping.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>For the strawberry topping, place half the sliced strawberries in a bowl with the sugar and lemon juice. The acid in the lemon juice helps draw out the strawberry juices while the sugar creates a glossy syrup. Let stand for 15 minutes until juicy.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>In a small saucepan, warm the strawberry jam until it becomes liquid. Fold this into the macerated strawberries along with the remaining fresh strawberry slices. This combination gives you both glazed berries and fresh berries for the best texture and flavor contrast.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Remove the pie from the refrigerator and arrange the strawberry topping over the cream filling, starting from the outside and working your way in for a professional appearance. Be gentle to avoid pressing into the cream layer.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Refrigerate the completed pie for at least 2 hours, or ideally overnight, to allow the flavors to meld and the pie to set completely. The patience will be rewarded with clean, beautiful slices!</li><li class="MethodStepper"><h4 class="step-title">Step 13</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. Serve chilled within 24 hours for the best texture and flavor. The pie is at its most delicious when enjoyed on the same day it's completed.</li></ol>

FAQs

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

What ingredients are used in Strawberry Shortcake Cream Pie?

This delightful pie requires all-purpose flour, sugar, butter and vanilla for the shortbread crust; heavy cream, powdered sugar, vanilla and cream cheese for the filling; and fresh strawberries, sugar, lemon juice and strawberry jam for the topping.

How to cook Strawberry Shortcake Cream Pie at home?

Learn how to cook Strawberry Shortcake Cream Pie by first baking a buttery shortbread crust until golden, then filling it with a stabilised whipped cream and cream cheese mixture. Top with fresh strawberries macerated in sugar and lemon juice, mixed with warmed strawberry jam for a glossy finish. Chill thoroughly before serving.

Can I make this strawberry pie ahead of time?

Yes, you can prepare this pie up to 24 hours in advance. The shortbread crust can be baked a day ahead, and the assembled pie keeps well refrigerated overnight. For best results, add the strawberry topping within a few hours of serving to maintain optimal freshness.

Why is my whipped cream filling not holding its shape?

Your whipped cream may be collapsing because it wasn't whipped to stiff peaks, the cream wasn't cold enough, or you didn't include the powdered sugar which contains cornstarch to stabilise the cream. Make sure to use high-fat (35%) cream and fold it gently into the cream cheese.

What's the best way to slice this cream pie cleanly?

For perfect slices, refrigerate the pie until thoroughly chilled (at least 3 hours), then use a sharp knife dipped in hot water and wiped clean between each cut. This prevents the filling from sticking to the knife and creates clean, professional-looking slices.

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Allow to cool completely on a wire rack." }, { "@type": "HowToStep", "name": "Prepare Cream Cheese", "text": "In a large mixing bowl, beat the softened cream cheese until smooth and fluffy. Set aside." }, { "@type": "HowToStep", "name": "Whip Cream", "text": "In another bowl, whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Be careful not to overwhip." }, { "@type": "HowToStep", "name": "Combine Cream Filling", "text": "Gently fold the whipped cream into the cream cheese in three additions, using a large spatula and a light hand to maintain the airy texture." }, { "@type": "HowToStep", "name": "Fill the Crust", "text": "Spread the cream filling evenly in the cooled crust, creating a slight dome in the center. Refrigerate for at least 1 hour to set." }, { "@type": "HowToStep", "name": "Prepare Strawberry Topping", "text": "Place half the sliced strawberries in a bowl with the sugar and lemon juice. Let stand for 15 minutes until juicy." }, { "@type": "HowToStep", "name": "Make Strawberry Glaze", "text": "In a small saucepan, warm the strawberry jam until liquid. Fold this into the macerated strawberries along with the remaining fresh strawberry slices." }, { "@type": "HowToStep", "name": "Top the Pie", "text": "Remove the pie from the refrigerator and arrange the strawberry topping over the cream filling, starting from the outside and working your way in." }, { "@type": "HowToStep", "name": "Chill", "text": "Refrigerate the completed pie for at least 2 hours, or ideally overnight, to allow the flavors to meld and the pie to set completely." }, { "@type": "HowToStep", "name": "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. Serve chilled within 24 hours." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "158" }, "review": [ { "@type": "Review", "author": "Isabella Martinez", "datePublished": "2024-06-02", "reviewBody": "This pie tastes like summer on a plate! The contrast between the buttery crust and fresh strawberries is divine. I've already made it twice this month for family gatherings.", "name": "Summer Perfection", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Henrik Nielsen", "datePublished": "2024-06-05", "reviewBody": "I made this for a weekend dessert during strawberry season and it was absolutely perfect! The cream filling holds its shape beautifully and doesn't get soggy, even overnight.", "name": "Weekend Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Priya Sharma", "datePublished": "2024-06-08", "reviewBody": "This recipe is so much easier than it looks! I'm a beginner baker and was nervous about the shortbread crust, but the instructions were clear and everything turned out perfectly.", "name": "Beginner Friendly", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Luca Romano", "datePublished": "2024-05-30", "reviewBody": "I impressed my in-laws with this dessert! The cream cheese in the filling gives it just enough structure without being heavy. Will definitely make again for summer gatherings.", "name": "In-Law Approved", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mei-Ling Chen", "datePublished": "2024-06-10", "reviewBody": "This pie is better than any bakery version I've tried! The shortbread crust has the perfect texture - not too hard or crumbly. The vanilla bean specks in the cream make it look so professional too!", "name": "Bakery Quality", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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