Strawberries and Cream Pie

When it's blazing hot outside, the last thing you want is a heavy, overly sweet dessert. Fortunately, summer is strawberry season! This dessert is so light, yet filling, delicious, but not too sweet. I was asked to make this two nights in a row!

This recipe was originally written to make a pie. The filling ingredients can be doubled to make a deep dish pie. Because I don't have access to graham cracker crusts, I used chocolate lined waffle cone bowls. The filling made exactly enough for four, fairly large bowls (sized about 3 inches in diameter and 1.5 inches deep). You can buy a pre-made graham cracker crust (no turning on the oven in the heat!) or make your own crust, but we loved the waffle cone bowls!

This recipe is totally adaptable with the fruit, as well. Blueberries or peaches could be substituted for the strawberries. No matter what fruit or crust you choose, this is an amazing summer dessert. Enjoy!

Strawberries and Cream Pie

Yields one pie


  • Pre-made graham cracker crust, waffle cone bowls, or make your own crust
  • 1-8 ounce (226 g) block of cream cheese, room temperature
  • 1 cup + 1/2 tablespoon (250 mL)) heavy cream
  • 1/3 cup (67 g) sugar
  • 1 teaspoon vanilla extract
  • 1 carton strawberries, sliced into thirds or halves
  • 1/4 cup (60 mL) chocolate chips (optional)


In a medium bowl, use an electric mixture to beat your cream until it holds firm peaks. Set aside. In a separate, larger bowl, mix cream cheese, vanilla, and sugar until smooth and creamy.

Fold about 1/3 of the whipped cream into your cream cheese mixture to lighten it, then add the rest. Gently fold until evenly incorporated and smooth. Spoon filling into your pie crust or bowls, and spread it out in an even layer.

Layer sliced strawberries in an overlapping rows around the top of the cream.

Optional: Melt chocolate + 1 tbsp cream, and stir until smooth and liquid. Drizzle melted chocolate over the top of the strawberries. Chocolate chips folded into the filling would be great as well!

Stick the pie in the fridge for a few hours to allow the creamy filling to firm up. Slice and serve immediately. (Enjoy within 3-5 days)

Adapted from

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