Strawberry Pie Dessert

First served this Strawberry Pie Dessert decades ago, I’ve been making it ever since my first taste! Glazed strawberries and cream top a buttery shortbread crust for an unforgettable dessert.

Strawberry Pie Dessert

All the gorgeous, ripe strawberries in the markets make me yearn for a bite of this dessert. First served at my bridal shower a zillion years ago, this Strawberry Pie Dessert is now a family favorite. I’ve decorated the top with blueberries and strawberries for the Fourth of July, and I bet it would be just as good topped with other fruits. You can easily cut this recipe in half if you don’t want all that creamy temptation in your refrigerator. Just make in an 8 x 8  or 9 x 9-inch pan instead of a 9 x 13.

Image circa 2010

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Strawberry Pie Dessert

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A delectable berries and cream dessert recipe from my mom’s dear friend, Dee, circa 1986

• Author: Liz Berg
• Prep Time: 30 mins
• Cook Time: 20 mins
• Total Time: 50 mins
• Yield: 24 servings
• Category: Dessert
• Cuisine: American

Ingredients

For crust:

• 2 c flour
• 1/3 c sugar
• 2 sticks cold butter

For filling:

• 6 oz cream cheese
• 1 c sugar
• 2-3 T fresh lemon juice (juice of one lemon)
• 1 pint (two cups) whipping cream
• Strawberries
• Small jar of red currant jelly, 10 oz

Instructions

1. To make the crust, mix the first three ingredients until crumbly like pie crust. Pat into a 9×13 pan. Bake at 350º for 15-20 minutes until light brown.
2. To make the filling, mix the cream cheese, sugar, and lemon juice. 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.
3. 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.