Strawberry Cream Cheese Pie Recipe

The Best Kind of Summer Day

I think summer tastes like strawberries. They are so sweet and red. This pie is like a cool summer day in a dish.

It is very easy to make. You do not even need to turn on the oven. That is my favorite kind of baking on a hot day. What is your favorite summer fruit to eat? I would love to know.

A Little Story About My First Pie

The first time I made this, I was so nervous. I was worried the filling would not set. I kept opening the fridge to check on it.

My grandson saw me and laughed. He said, “Nana, a watched pie never sets!” I still laugh at that. It turned out perfectly, of course. This matters because cooking should be fun, not scary. It is okay to be a little curious.

Making Your Sweet Cloud Filling

First, let your cream cheese get soft. This is the most important step. If it is cold, you will get lumpy filling.

Mix it until it is smooth like silk. Then add the sugar and lemon juice. The lemon is the secret. It makes the sweet things taste even sweeter. Doesn’t that smell amazing? Finally, fold in the fluffy whipped topping. Be gentle so it stays light and airy.

The Shiny Strawberry Hat

Now for the beautiful hat. Toss your sliced berries in the melted jam. This makes them all shiny and pretty.

*Fun fact*: The shiny jam glaze helps keep the strawberries from drying out. It locks in their freshness. I like to arrange them in a spiral. But you can just pile them on too. It will taste wonderful either way. Do you like your desserts to look fancy or cozy?

The Hardest Part of All

Now comes the hardest part. You must wait. The pie needs at least four hours in the cold fridge.

This waiting time matters. It lets all the flavors become friends. They get to know each other. It makes the pie slice perfectly. I know it is difficult to be patient. But it is so worth it.

Your Turn in the Kitchen

This pie is perfect for a family dinner. It is also great for just because. You do not need a special reason to make something delicious.

I hope you try it. Will you make it for a special someone? Tell me who you would share your first slice with. I love hearing your stories.

Ingredients:

Ingredient	Amount	Notes
Graham cracker crust	1	Pre-made
Cream cheese	1 (8-ounce) block	Softened
Lemon juice	1 tablespoon
Powdered sugar	1/3 cup
Frozen whipped topping	1 (8-ounce) container	Thawed (like Cool Whip)
Fresh strawberries	1 (16-ounce) container	Washed, hulled, and sliced
Strawberry jam or jelly	1/4 cup	Melted and cooled

A Sweet Slice of Sunshine

Hello, my dear. Come sit with me for a moment. I want to tell you about my Strawberry Cream Cheese Pie. It tastes like a sweet slice of sunshine. I first made it for my grandson’s birthday. He said it was better than any store-bought cake. That just made my heart sing.

This pie is so simple to make. You don’t even need to turn on the oven. It’s perfect for a warm day. The creamy filling is cool and smooth. The strawberries on top are shiny and bright. Doesn’t that sound lovely?

Let’s get our bowls ready. I will walk you through it. Just follow these easy steps. You will have a beautiful pie in no time. I still laugh at the first time I made it. I was so proud I took a picture.

• Step 1: Take your softened cream cheese. Put it in a big, comfortable bowl. Use a mixer to beat it until it’s perfectly smooth. No little lumps allowed. It should look like a soft, white cloud. This is the most important part.
• Step 2: Now, add the lemon juice and powdered sugar. The lemon gives it a little happy zing. Mix it all together until it’s just right. Doesn’t that smell amazing? It’s a fresh, creamy dream.
• Step 3: Time for the fluffy whipped topping. Add it gently to the bowl. Fold it in with a soft touch. (This is my hard-learned tip: don’t mix too hard! You want it light and airy.) Now, spread this lovely fluff into your crust.
• Step 4: Let’s prepare the strawberries. Wash them and cut off their green tops. Then slice them up. Put them in another bowl. Pour the melted, cooled jam right over them. Gently toss them until they glisten.
• Step 5: Carefully place the shiny berries on top of the cream. You can make a pretty pattern if you like. Then, the hardest part begins. You must be patient. The pie needs to rest in the cold for at least four hours. What’s your favorite summer fruit to bake with? Share below!

Cook Time: 4–6 hours
Total Time: 4 hours 15 minutes
Yield: 8 servings
Category: Dessert, Pie

Three Berry Fun Twists

This pie is a wonderful friend. It loves to get dressed up in new ways. You can change its outfit for any season. I like to play with different flavors. It keeps things exciting in the kitchen.

• Mixed Berry Bonanza: Use raspberries and blueberries with the strawberries. It becomes a rainbow pie. The colors are just so cheerful.
• Chocolate Dream: Add a layer of chocolate sauce under the cream. You can also add some mini chocolate chips. It’s a rich and happy surprise.
• Lemon Zing: Add a little lemon zest to the cream cheese filling. It makes the whole pie taste brighter and sunnier. Perfect for a picnic.

Which one would you try first? Comment below!

Serving Your Masterpiece

When your pie is set, it’s time for the fun part. Cutting the first slice is a special moment. I love to see everyone’s faces light up. It’s a treat that brings people together.

For a fancy touch, add a tiny mint leaf on each plate. A little dollop of extra whipped cream is always welcome. Serve it on your prettiest plates. It deserves to look as good as it tastes.

This pie pairs beautifully with a cup of hot tea. For a colder drink, try a glass of iced lemonade. If it’s a grown-up party, a sweet rosé wine is lovely. Which would you choose tonight?

Keeping Your Strawberry Pie Happy

This pie loves the cold. It must live in your fridge. Cover it tightly with plastic wrap. This keeps it fresh for up to five days.

You can also freeze this pie for later. Wrap the whole thing well. It will keep for about a month. Thaw it in the refrigerator overnight.

I once left a slice out too long. The creamy filling got much too soft. Now I always put it back right away. This matters because a cold pie holds its shape beautifully.

You can make the filling a day early. Just keep it in a bowl in the fridge. Assemble your pie the next day. This makes a busy day feel simpler. Have you ever tried storing it this way? Share below!

Simple Fixes for Pie Problems

Is your cream cheese too lumpy? Make sure it is very soft first. I leave mine on the counter for an hour. This makes a smooth, creamy filling every time.

Are your strawberries sliding off the pie? The melted jam is your best friend. It acts like a tasty glue. I remember when my first pie was a slippery mess.

Did your filling not get firm? It needs a full four hours to chill. Do not rush this waiting time. This matters because a set pie is easier to slice. Fixing small problems builds your cooking confidence. Which of these problems have you run into before?

Your Pie Questions Answered

Q: Can I make this gluten-free? A: Yes! Just use a gluten-free graham cracker crust. They are easy to find at the store.

Q: How far ahead can I make it? A: You can assemble the whole pie one day early. The flavor is even better the next day.

Q: What can I use instead of lemon juice? A: A little orange juice works nicely. It still gives a nice little zing.

Q: Can I make a bigger pie for a party? A: Absolutely. Just double all the ingredients. Use a bigger, deep-dish pie crust.

Q: Any other fun topping ideas? A: Try adding a few blueberries for a red, white, and blue look. Fun fact: Strawberries are the only fruit with seeds on the outside! Which tip will you try first?

A Note From My Kitchen to Yours

I hope you love making this sweet pie. It always reminds me of summer days. Sharing food is one of life’s great joys.

I would love to see your creation. Your beautiful pie might inspire another young baker. Have you tried this recipe? Tag us on Pinterest! You can find me at Elowen’s Kitchen. I can’t wait to see what you make.

Happy cooking! —Elowen Thorn.