If you’re craving a dessert that feels like summer captured in a slice, this Strawberry Shortcake Pie Recipe is exactly what you need. It combines the buttery richness of pound cake, the velvety smoothness of cream cheese, and the sweet freshness of ripe strawberries all nestled inside a flaky deep-dish crust. Every bite carries that fantastic balance of textures and flavors that make it impossible to resist. Whether it’s for a family gathering, a special occasion, or just because you deserve a treat, this pie will quickly become your new favorite indulgence.
Ingredients You’ll Need
This Strawberry Shortcake Pie Recipe calls for straightforward, easy-to-find ingredients that come together beautifully. Each component plays an important role in creating the perfect blend of creaminess, sweetness, and fresh fruit vibrancy that makes this pie so irresistible.
- 10-inch deep-dish pie crust: A sturdy, pre-baked crust is essential to hold all those luscious layers without getting soggy.
- 1 16 oz Sara Lee All-Butter Pound Cake: Thinly sliced for a rich, buttery base that adds softness and flavor.
- 6 oz cream cheese (softened): This adds a silky texture and tangy depth that balances the sweetness perfectly.
- 1 cup confectioner’s (powdered) sugar: Sweetens and smooths the cream cheese filling effortlessly.
- 1 cup chopped white chocolate or melting chips (melted): Brings a subtle creamy sweetness and luxurious mouthfeel.
- ¼ teaspoon almond extract: Adds a delicate, nutty aroma to awaken the senses.
- ½ teaspoon vanilla extract: Enhances the flavor complexity and ties everything together.
- 1 cup prepared whipped topping: Light and fluffy, this adds airiness and creaminess to the filling.
- 2 pints fresh strawberries (washed, hulled, and sliced): Vibrant and juicy, they are the star fruit that brightens the entire pie.
- 16 oz tub strawberry glaze: Gives the strawberries a shiny finish and locks in freshness and flavor.
How to Make Strawberry Shortcake Pie Recipe
Step 1: Prepare the Cream Cheese Mixture
Start by beating the softened cream cheese until it’s smooth and fluffy. Gradually add the powdered sugar, then the melted white chocolate, almond extract, and vanilla extract, mixing well after each addition. This mixture forms the rich, creamy filling that will cushion the pound cake slices and strawberries perfectly.
Step 2: Layer the Pound Cake and Cream Cheese Filling
Place the baked and cooled deep-dish pie crust on your work surface. Arrange a single layer of the thinly sliced pound cake evenly across the bottom of the crust. Next, gently spread about half of the cream cheese mixture over the pound cake, ensuring an even coating to create a luscious base for the berries.
Step 3: Add Fresh Strawberries and Glaze
Now it’s time for the star ingredient. Toss the sliced fresh strawberries in the strawberry glaze until they’re beautifully coated. Layer the glazed strawberries over the cream cheese filling. Top with the remaining cream cheese mixture and finish with more pound cake slices if desired. Chill the pie in the refrigerator for at least two hours to let the flavors meld and the texture to set.
How to Serve Strawberry Shortcake Pie Recipe
Garnishes
To elevate the pie’s presentation, add dollops of whipped cream or extra prepared whipped topping around the edges. You can also drizzle melted chocolate or white chocolate over the top for added elegance. A few fresh strawberries and fresh mint leaves scattered on top will make it feel fresh, festive, and irresistible.
Side Dishes
This pie pairs wonderfully with a scoop of vanilla bean ice cream or a refreshing glass of sparkling lemonade. Light fruit salads, like a simple citrus medley or a bowl of mixed berries, enhance the fruity theme without overwhelming the palate.
Creative Ways to Present
Try serving individual slices in clear dessert dishes to showcase the beautiful layers, especially the vibrant strawberry filling. You could also cut the pie into small squares to create bite-sized treats for parties or potlucks. For a rustic summer gathering, set the whole pie on a wooden board surrounded by fresh strawberries and edible flowers for a charming presentation.
Make Ahead and Storage
Storing Leftovers
After enjoying your pie, store any leftovers in an airtight container in the refrigerator. Because of its fresh strawberry topping and dairy ingredients, it keeps best for 2 to 3 days. The crust may soften slightly but will still maintain great flavor.
Freezing
Freezing this pie is possible but not recommended due to the fresh strawberries and glaze, which can become watery once thawed. If you do decide to freeze, skip the strawberry topping and glaze — add those fresh just before serving.
Reheating
This dessert is best served chilled, so no reheating is necessary. If you prefer, allow slices to sit at room temperature for 10 to 15 minutes before serving to let the flavors shine and soften the texture just a bit.
FAQs
Can I use frozen strawberries for this recipe?
Fresh strawberries are ideal for the best texture and flavor, but if fresh aren’t available, make sure to thaw frozen strawberries completely and drain any excess liquid before mixing with the glaze to prevent sogginess.
Is it okay to substitute the store-bought pie crust?
Absolutely! Using a store-bought crust saves time and works perfectly in this recipe. Just be sure to bake and cool it first to avoid a soggy bottom.
Can I make the pie vegan?
This recipe is naturally rich in dairy and eggs, especially with cream cheese and pound cake, but you could experiment with vegan cream cheese, dairy-free whipped topping, and a vegan pound cake alternative while keeping the fresh strawberries front and center.
How long should I chill the pie before serving?
For best results, chill the pie for at least two hours. This allows the cream cheese filling to firm up and the flavors to meld perfectly.
Can I prepare this pie a day ahead?
Definitely! Making this Strawberry Shortcake Pie Recipe a day ahead is a fantastic idea for hassle-free entertaining. Just keep it covered and chilled, and add any fresh garnishes right before serving for maximum freshness.
Final Thoughts
This Strawberry Shortcake Pie Recipe is an absolute crowd-pleaser that brings light, creamy, and fruity joy to your dessert table. It’s so easy to make but feels like a total showstopper every time. I hope you give this delightful pie a try — it just might become your new go-to recipe whenever strawberries are in season!
Print
Strawberry Shortcake Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes plus chilling time
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
This Strawberry Shortcake Pie is a delightful dessert that layers tender pound cake slices inside a buttery pie crust with a creamy white chocolate and cream cheese filling, topped with fresh strawberries and a shiny strawberry glaze. It’s an elegant twist on the classic strawberry shortcake, perfect for summer gatherings or any special occasion.
Ingredients
Pie and Cake
- 1 10-inch deep-dish pie crust (baked and cooled, store-bought is fine)
- 1 (16 oz) Sara Lee All-Butter Pound Cake, cut into ¼-inch slices
Filling
- 6 oz cream cheese, softened
- 1 cup confectioner’s (powdered) sugar
- 1 cup chopped white chocolate or white chocolate melting chips, melted
- ¼ teaspoon almond extract
- ½ teaspoon vanilla extract
- 1 cup prepared whipped topping
Topping
- 2 pints fresh strawberries, washed, hulled, and sliced
- 16 oz tub strawberry glaze
Optional Garnishes & Decorations
- Whipped cream or whipped topping
- Melted chocolate or melted white chocolate
- Fresh strawberries
- Mint leaves
Instructions
- Prepare the Pie Crust and Pound Cake: Pre-bake the 10-inch deep-dish pie crust according to package instructions if using store-bought, and allow it to cool completely. Slice the Sara Lee All-Butter Pound Cake into ¼-inch slices, enough to line the bottom of the pie crust.
- Make the Filling: In a mixing bowl, beat the softened cream cheese with the confectioner’s sugar until smooth and creamy. Gradually add the melted white chocolate while continuing to mix, then blend in the almond and vanilla extracts. Gently fold in the prepared whipped topping to create a light, fluffy filling.
- Assemble the Pie: Arrange a layer of pound cake slices in the bottom of the cooled pie crust. Spread a generous layer of the cream cheese and white chocolate filling over the cake. Add a second layer of pound cake slices if desired, then cover with the remaining filling to the top of the pie crust.
- Add Strawberries and Glaze: Evenly distribute the sliced fresh strawberries over the filling layer. Carefully spoon the strawberry glaze over the strawberries, ensuring a shiny, even coat that seals the fruit and adds a beautiful finish.
- Chill and Serve: Refrigerate the assembled pie for at least 2 hours, until firm and flavors melded. Before serving, optionally garnish with additional whipped cream, melted chocolates, whole strawberries, and mint leaves for an elegant presentation.
Notes
- Use a chilled bowl for whipping the cream topping for better volume and stability.
- The strawberry glaze helps keep the fruit fresh and adds a glossy finish.
- For best results, use fresh, ripe strawberries.
- The pie can be made a day in advance and refrigerated to allow flavors to develop.
- Store leftover pie covered in the refrigerator for up to 3 days.
