Strawberry Cream Pie

If you’re looking for a dessert that’s light, creamy, and bursting with fresh strawberry flavor, this Strawberry Cream Pie is about to become your new favorite. With a buttery graham cracker crust, luscious cream cheese filling, and juicy strawberries in every bite, it’s a sweet treat that’s as easy to make as it is beautiful to serve. Best of all, it’s no-bake and make-ahead friendly—perfect for busy days or special occasions.

Print Recipe

Homemade Strawberry Cream Pie

Why You'll Love This Strawberry Cream Pie Recipe

• No oven required: Perfect for hot days when you don’t want to heat up the kitchen

• Make-ahead friendly: Prepare it the night before and have dessert ready to go the next day

• Family favorite: Light, creamy, and sweet—appeals to kids and adults alike

• Simple ingredients: Uses everyday items you can find at any grocery store

• Beautiful presentation: The pink filling and strawberry garnish make it table-ready with no extra effort.

• Perfect for gatherings: Ideal for potlucks, holidays, or casual get-togethers

• Stress-free dessert: Foolproof recipe that always comes out delicious!

Baking Tips & Tricks

• Chill your mixing bowl and beaters before whipping the cream to help it stay fluffy

• Press the crust firmly into the pie pan to prevent crumbling when slicing

• Don’t overmix once you fold in the whipped topping—this keeps the filling light and airy

• Let it chill completely (minimum 4 hours, overnight is best) for the perfect set

• Garnish right before serving so strawberries stay fresh and vibrant

Strawberry Cream Pie Recipe

Ingredients:

Graham Cracker Crust

• 9 graham crackers

• 3 T. sugar

• 1/4 tsp. salt

• 6 T. butter

Strawberry Cream Filling

• 16 oz. fresh strawberries, chopped into small pieces

• 1/4 c. sugar

• 8 oz. cream cheese, softened

• 1/2 c. powdered sugar

• 1/2 tsp. vanilla extract

• 8 oz. Cool Whip topping

Let's Get Started!

Graham Cracker Crust

1. Crush the graham cracker, then in a large bowl combine the crushed graham crackers, sugar, salt, and melted butter with a fork until evenly coated. Pour the graham cracker crumb mixture into a 9-inch pie plate. Chill the crust for about 1 hour.

*Store bought graham cracker crust can be used instead of homemade.

Strawberry Cream Filling

1. Rinse the strawberries, then chop into small pieces and place in a medium bowl.

2. Save a few berries for garnishing. Add the sugar to the strawberries and let them sit for 10 minutes to draw out the juices.

3. In a large mixing bowl, use a hand mixer to beat the softened cream cheese with the powdered sugar and vanilla extract until smooth. Add in the strawberries with all the juices. Blend together until the strawberries are broken up in the mixture. Gently fold the whipped cream into the strawberry mixture.

4. Spoon the strawberry cream filling into the prepared graham cracker crust. Smooth it out evenly. Slice the remaining strawberries in half lengthwise and place them on top of the pie. Chill for at least 4 hours or overnight before serving.

5. Top with additional whipped cream before serving (optional)

How to Serve

• Chill before slicing: For clean, firm slices, ensure the pie has chilled at least 4 hours or overnight

• Use a sharp, thin knife: Wipe the blade between slices for neat presentation

• Add a dollop of whipped cream: Extra whipped topping makes it look bakery-perfect

• Garnish just before serving: Add fresh strawberry halves, mint leaves, or a light dusting of powdered sugar for a fresh touch