I was first served this Strawberry Pie Dessert decades ago at my bridal shower, and I’ve made it numerous times since that first taste! Glazed strawberries and a light whipped cream and cream cheese filling top a buttery shortbread crust for an unforgettable dessert.
Fresh Strawberry Pie Dessert
When I spot gorgeous, ripe strawberries in the market, I yearn for a slice of this dessert. First served at that bridal shower a zillion years ago, this Strawberry Pie Dessert is now a family favorite.
A layered dessert, the process starts with a buttery shortbread crust. Next it’s topped with a combination of softened cream cheese, whipped cream, fresh lemon juice and sugar, quite like a no-bake cheesecake filling. So if you’re a fan of cheesecake, you’ll adore this strawberry dessert.
The star of the show, luscious fresh berries, are lined up whole, halved or sliced, then glazed with some melted currant jelly. Add as many strawberries as you like!
Tips for Making This Strawberry Cheesecake Dessert
This is one dessert that’s hard to mess up, unless you burn the crust! But you won’t! It’s simple mixing, baking and layering. And each time you recreate it (I’m sure you’ll love it enough to create an encore version), the process will become even easier. Just wait until you can find aromatic, unblemished strawberries, so the berries really shine with every bite.
- I’ve decorated the top of this strawberry dessert with blueberries and strawberries for the Fourth of July, making stripes out of the red strawberries and a corner of blueberries lined up to resemble stars on the American flag.
- And as you can see from the above and below photos, sometimes I stand the berries upright and other times, I slice them in half and line them up cut side down.
- PRO-Tip: You can easily cut this recipe in half if you don’t want all that creamy temptation in your refrigerator. Divide all the ingredients in half and proceed with the recipe in an 8 x 8 or 9 x 9-inch pan instead of a 9 x 13. You may need to reduce the baking time for the crust.
- FYI: Half of 1/3 cup of sugar is 2 tablespoons plus 2 teaspoons.
- I use my fingers to pat down the bottom crust, then use the bottom of a measuring cup to smooth and level the surface.
- An offset spatula is my tool of choice for spreading and smoothing out the light cheesecake filling.
- Currant jelly is perfect for glazing. It’s not overly sweet like some jellies. I gently heat in a saucepan to melt the jelly, then let it cool a bit so the strawberries don’t “cook” from an overly hot glaze.
- PRO-Tip: Use room temperature cream cheese so it blends smoothly into the sugar and whipped cream. Set it out on the counter an hour or two before you start mixing.
- Chill your bowl before whipping the cream to stabilize the finished product. Have your heavy cream well chilled before whipping.
Image circa 2010; Post and images updated in 2019.
More Strawberry Recipes You’ll Love
This strawberry cheesecake dessert is perfect for all your spring and summer entertaining, or any time you see fresh, ripe and aromatic strawberries in the market. It’s perfect for Easter, Mother’s Day, bridal showers, baby showers, pitch in meals and more!
- 2 cups flour
- 1/3 cups sugar
- 1 cup (2 sticks) cold butter
- 6 ounces cream cheese, at room temperature
- 1 cup sugar
- 1-2 tablespoons fresh lemon juice
- 1 pint (two cups) whipping cream
- 20-24 whole, fresh strawberries
- Small jar of red currant jelly, 10 oz
- To make the crust, mix the first three ingredients until crumbly like pie crust. Pat into a greased 9 x 13-inch pan. Bake at 350º for 15-20 minutes until light brown.
- To make the filling, beat the cream cheese, sugar, and lemon juice until smooth. Fold in well-whipped cream. Spread evenly on cooled crust.
- Top with whole or sliced strawberries. Melt jelly and pour or spoon over strawberries (allow the jelly to cool slightly after melting). Chill at least 2 hours before serving.
- To make half this recipe, just eyeball the sugar amount for the crust in a 1/3 cup measuring cup and make in a 9 x 9 pan.