I absolutely love strawberry season! It’s the most delicious fruit – so fresh, sweet and beautiful. Strawberries are a great addition to desserts and cakes, and I love creating strawberry recipes.
This strawberry cream cheese pie is easy and delicious. It’s made of a short crust pastry filled with cream cheese and topped with beautiful strawberries arranged in a fan. To make it shine and even more pretty – I glaze it with a little strawberry jam, and this strawberry cream cheese pie is definitely an eye catcher!
Strawberry Cream Cheese Pie
Servings 24 cm round pie pan or baking ring
For the crust:
- 120 grams (1 stick) cold butter cut into cubes
- 180 grams (1 1/4 cup) all-purpose flour
- 40 grams (4 tbsp.) sugar powder
- 1 tsp. vanilla extract
- Pinch of salt
- 1 large egg yolk
- 2 tbsp. milk as needed
Cream cheese filling:
- 225 grams (1 pack) cream cheese at room temperature
- Zest of 1 lemon
- 70 grams (7 tbsp.) sugar powder
- 1 tsp. vanilla extract
- 250 ml. (1 cup) cold whipping cream
- Sliced strawberries for decoration
- 2-3 tbsp. smooth strawberry jam
- 2-3 tbsp. boiling water
Crust: in a food processor with a steel blade put flour, butter, powdered sugar, vanilla and salt and process until mixture is crumbly.
Add egg yolk continue to blend just until large clumps of dough form. If needed, add a little milk gradually.
Transfer the dough chunks on a lightly floured work surface and form a disc-shape with your hands.
Wrap in plastic wrap and refrigerate for about an hour.
Roll out the dough on a floured work surface about 3-4 mm thick and line the pie pan. It is important to create a right angle between the sides and the base of the crust, which will ensure the edges remain high when baking.
Pierce the bottom of the crust with a fork. Freeze the crust for about an hour.
Preheat oven to 175c degrees.
Blind baking: put a sheet of heat-resistant plastic wrap or baking paper on the frozen crust and fill with dry beans or special weights for baking.
Bake for about 12-15 minutes.
Remove the weights and the plastic wrap and continue to bake the crust for about 12-20 minutes or until golden brown.
Cool at room temperature.
Cream cheese filling: in a bowl of a mixer whip cream cheese, lemon zest, sugar powder and vanilla until smooth.
Add in the cream in a thin stream while whipping until stable cream is formed.
Pour the cream over the crust and flatten the top.
Arrange strawberry slices overlapping on top of the cream.
Mix strawberry jam and boiling water and gently brush the strawberries.
- Keep the pie in the refrigerator for 4-5 days.
- You can use raspberries or cherries instead of strawberries.