strawberry cream cake it is light, fruity and delicious. Layered pie crust, no-bake cheesecake, and sliced fresh strawberries topped with a sweet glaze.
I first posted this Strawberry Cream Pie recipe back in 2012. Since I was in the mood, I thought now would be a good time to update the photos and recipe.
Back then I used to use fresh whipping on everything, but now I like to use real sweetened whipping cream.
If there is one other thing I would change after making this recipe again, it would be not just halving the strawberries, but quartering or thinly slicing them.
The strawberries actually look pretty cut in half, but you’ll get more strawberries in each bite if you cut them smaller. However, it is certainly less work for only half of them.
strawberry cream cake
This beautiful Strawberry Cream Pie is delicious as long as you can get your hands on fresh strawberries.
There are three simple layers to make this cake.
- Cortex: For this recipe I prefer to use a classic tart. It can be homemade or store-bought dough. You will blind cook it and let it cool completely before stuffing it. You can also use a store-bought graham cracker crust to make it into a no-bake dessert.
- Filling: The filling is basically a no-bake cheesecake. The cream cheese layer is light, fluffy, and simply sweetened. You can use regular or light spreadable cheese. I almost always use Neufchatel cream cheese.
- packing: Fresh strawberries are sliced and stacked on top and passed through the glaze.
Strawberry Glaze is as bold as a coulis, but you can make it more compact like this Peach and Cream Dessert.
Simply add 1/2 package of plain gelatin to the sugar and cornstarch portion of the frosting. You can use the other half of the package to stabilize the whipped cream. (These notes will be included in the recipe card.)
I personally love the bold texture, but it’s a bit trickier to serve.
Can I use frozen strawberries?
You can use frozen strawberries for this strawberry cream pie, but you’ll need to thaw them beforehand to allow for the extra liquid.
To do this, strain the juice from the thawed strawberries. You can use this liquid instead of water for the frosting.
You can also slice or chop the strawberries, depending on how they hold up after thawing.
I can’t think of a more perfect combination of strawberries and cream cheese. This cream and strawberry cake is perfect for Valentine’s Day, Easter or for the summer holidays.
Do you want more desserts like this? Try these:
Pie crust, homemade or store-bought
dried beans or pie weights + parchment paper, for baking crust
Frosting and Garnish:
3 cups strawberries, (about 1-1.5 pounds) rinsed and peeled
1/3 cup of water
1 teaspoon lemon juice
3/4 cup granulated sugar
2 1/2 tablespoons cornstarch
Whipped cream: (to divide)
8 ounces cream cheese
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
- Preheat oven to 350 degrees Fahrenheit.
- CORTEX: Roll pie crust into a large circle, place in 9-inch deep pie pan, trim off excess, and fold in edges. Pin the bottom and sides of the raw pie crust with a fork to make holes for ventilation. Place dried beans on parchment paper to cover bottom of crust so they don’t shrink during cooking.
- Blind bake homemade pie crust at 350°F for 13-15 minutes. Remove the parchment paper with the beans and finish cooking for 7-8 minutes or until golden brown. Cool completely. NOTE: Store-bought refrigerated crusts may cook faster. Cook for 8-10 minutes, first remove the beans and cook another 4-5 minutes. If making a cake bought frozen, bake according to package directions.
- FROSTING AND COVERINGDirections: Puree 1 cup whole strawberries in a food processor or blender with water and lemon juice. Halve, slice, or chop the other 2 cups of strawberries and set aside.
- In a saucepan, mix the granulated sugar and cornstarch. Slowly add the strawberry puree. Turn the heat to medium and bring the sauce to a boil, stirring constantly. When it starts to boil, stir and cook for 3 minutes while it thickens. Remove from heat and cool completely.
- WHIPPED CREAM: Whip the whipped cream with the icing sugar with a planetary mixer until you get a foamy mixture. Set aside.
- FILLING: Beat the cream cheese with an electric mixer and beat until the mixture is fluffy and smooth. Add the icing sugar and vanilla. Mix well. Fold in half of the whipped cream, about 2 1/2 cups. Save the other half to serve.
- TO ASSEMBLE: Spread the cream cheese filling in the bottom of the cooled pie crust, then spread half the strawberry glaze, then layer the fresh strawberries. Finish by decorating with the remaining frosting. REFRIGERATORS for a minimum of 1 hour. Serve with the remains of whipped cream, pastry bag or sprinkle on top.
- Check out this tutorial for detailed photo instructions on how to blind bake a pie crust.
- For stiffer layers you can use 1 sachet (equal to 1 tablespoon) plain gelatin, divided as follows:
- For the strawberry layer, simply mix 1 1/2 teaspoons (half a packet) of plain gelatin with the sugar and cornstarch portion of the frosting and follow the rest of the recipe as written.
- Use the other half of the package for the whipped cream: put 2 tablespoons of water in a microwave-safe bowl. Sprinkle 1 1/2 teaspoons of plain gelatin over the water. Wait for it to solidify. Then microwave for 5-10 seconds until melted. Mix and cool slightly. Prepare the whipped cream until smooth peaks form, lower speed and slowly pour in gelatin mixture. Increase speed to medium and beat until stiff peaks form. Then continue with the recipe as written.
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