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
Scale
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.
