Fresh Strawberry Cream Pie features a tender pie crust filled with luscious vanilla cream and topped with vibrant, juicy strawberries—a refreshing and elegant dessert perfect for warm-weather gatherings.

Why You’ll Love This Recipe

This pie offers a harmonious blend of flavors and textures: the crisp crust, smooth vanilla cream, and sweet-tart strawberries combine beautifully for an indulgent yet light dessert. Easy to assemble and visually stunning, it’s sure to impress at picnics, brunches, or special occasions.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Pie crust (homemade or store-bought)
Whole milk or half-and-half
Heavy cream (optional, for extra richness)
Granulated sugar
Cornstarch
Egg yolks
Vanilla extract or vanilla bean
Fresh strawberries
Powdered sugar (for garnish)

Directions

Prebake the crust: Preheat oven to 375 °F (190 °C). Line a 9-inch pie pan with your crust, blind-bake with parchment and pie weights for 15 minutes. Remove weights and bake 5 minutes more until golden. Cool completely.
Make the cream filling: In a saucepan, whisk together sugar, cornstarch, and a pinch of salt. Gradually stir in milk (and heavy cream, if using). Cook over medium heat, stirring constantly, until mixture thickens and comes to a gentle boil.
In a small bowl, whisk egg yolks. Temper by slowly adding a small amount of the hot cream mixture, whisking constantly. Return this to the saucepan and cook for another minute. Remove from heat, stir in vanilla.
Let the cream cool slightly, cover surface with plastic wrap to prevent a skin, and chill until fully cooled.
Assemble the pie: Pour cooled cream into the prebaked crust.
Top with strawberries: Arrange halved or sliced fresh strawberries evenly over the cream.
Chill and finish: Refrigerate the pie for at least 2 hours to set. Right before serving, optionally dust strawberries with powdered sugar for sparkle.

Servings and timing

Yield: 8–10 slices
Prep time: 25 minutes (plus crust prep if homemade)
Bake time: 20 minutes (for crust)
Chill time: At least 2 hours
Total time: About 2½–3 hours

Variations

Strawberry glaze: Brush berries with a thin strawberry jam glaze thinned with water for a shiny finish.
Mixed berries: Use raspberries, blueberries, or blackberries alongside strawberries.
Lemon cream: Add 1–2 tsp lemon zest or juice to the cream for a citrus note.
Chocolate drizzle: Add a drizzle of melted dark or white chocolate over the berries before serving.

Storage/Reheating

Refrigeration: Store covered in the refrigerator for up to 3 days.
Freezing: Not recommended—cream and fruit can become watery or separate.
Serving: Serve chilled; bring to room temperature for 10 minutes if a softer texture is preferred.

FAQs

What type of crust works best?

A buttery, flaky pie crust complements the creamy filling. You can use graham cracker crust for a more casual twist.

Can I use low‑fat milk instead of whole?

Yes, but the texture will be less rich. For best results, use at least 2% milk and add a small amount of cream.

How do I prevent a skin on top of the cream?

Press plastic wrap directly onto the surface of the warm cream to block air exposure until it cools completely.

Can I make this ahead of time?

Yes—prepare and assemble up to 1 day ahead, then cover and refrigerate. Garnish fresh before serving.

Are the strawberries cooked?

No—fresh berries are used raw to maintain their brightness and fresh flavor.

Can I substitute frozen strawberries?

Freeze-thawed strawberries may be soggy. Use only if well-drained and dried, but results may vary.

Can I add gelatin to the filling?

It’s not necessary—chilled cornstarch cream sets well. Gelatin can be added if your cream is too loose.

How do I clean strawberries quickly?

Wash, gently pat dry, hull, and slice just before topping to avoid moisture seeping into the cream.

Can I freeze this pie?

Freezing not recommended; strawberries turn watery and cream may separate upon thawing.

How do I get a glossy finish?

Brush berries with a simple glaze made by warming equal parts strawberry jam and water, then cool before brushing.

Conclusion

Fresh Strawberry Cream Pie offers an elegant, refreshing dessert experience with layers of crisp crust, silky vanilla cream, and luscious berries. It’s easy to make ahead, stunning to serve, and perfect for celebrating any occasion with fresh-sweet elegance.

Fresh Strawberry Cream Pie

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Fresh Strawberry Cream Pie features a tender, prebaked crust filled with smooth vanilla cream and topped with juicy fresh strawberries—a refreshing and elegant dessert ideal for warm-weather events.

Author: Emma Harper
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 2.5 to 3 hours
Yield: 8–10 slices 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 375 °F (190 °C). Line a 9-inch pie pan with crust, line with parchment, and fill with pie weights. Blind-bake for 15 minutes.
Remove weights and parchment, bake for an additional 5 minutes until golden. Let crust cool completely.
In a saucepan, whisk together sugar, cornstarch, and salt. Gradually stir in milk (and cream if using).
Cook over medium heat, stirring constantly until thickened and just beginning to boil.
In a bowl, whisk egg yolks. Slowly add some hot cream mixture to the yolks while whisking (tempering). Return to saucepan.
Cook 1 more minute, remove from heat, and stir in vanilla. Let cool slightly.
Cover surface of cream with plastic wrap and chill until fully cooled.
Pour cooled cream into the baked crust and smooth the top.
Top with halved or sliced fresh strawberries, arranged evenly.
Refrigerate for at least 2 hours to set. Dust with powdered sugar before serving, if desired.

Notes

Use a butter-based flaky crust for best texture and flavor.
Cover cream with plastic wrap directly on the surface to prevent skin formation.
For extra elegance, brush strawberries with a jam glaze or add a drizzle of chocolate.
Refrigerate pie for up to 3 days; freezing not recommended.
Best served chilled but can rest at room temp for 10 minutes before serving.

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 18g
Sodium: 110mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 4g
Cholesterol: 90mg