Strawberry Shortcake Pie

Our strawberry shortcake pie recipe takes two simple summer desserts and reimagines them as one fresher adaptation. You’ll find all the components of a strawberry shortcake layered in a deep-dish pie crust: a sweetened cream filling, real pieces of pound cake, and an abundance of glazed strawberries. Finish it with a dollop of homemade whipped cream and a generous amount of leftover pound cake crumbles, and your strawberry shortcake pie will be a willing contestant for the best potluck dessert.

Ingredients for Strawberry Shortcake Pie

• Deep-dish pie crusts: Before you reach for your usual premade pie crusts, make sure you’re buying ones that are specifically labeled “deep-dish.” Normal pie crusts aren’t tall enough to hold this pie’s three different layers of filling.
• Cream cheese: Soften the cream cheese to room temperature so it blends out smoothly. You don’t want any lumps in your filling!
• Confectioners’ sugar: Sweeten the cream cheese filling with confectioners’ sugar. Its powdery texture dissolves without heat, which is what you need for a no-bake filling. Regular granulated sugar would leave the filling gritty and heavy.
• White baking chips: Spring for the best white chocolate chips if you can. Good white chocolate melts nicely and has a balanced flavor and creamy texture. Many white chocolate chips are too sweet, but good white chocolate has notes of caramel and cream.
• Whipped topping: Find whipped topping in the frozen section and let it thaw for a few hours in the fridge before using it.
• Pound cake: This recipe keeps things easy with a store-bought frozen pound cake. Thaw it first, then slice it into 1/4-inch slices. Feel free to bake your own pound cake from scratch, though!
• Strawberry gelatin: The fresh strawberries are coated in a strawberry glaze. This pretty finish makes them a little sweeter and plays up the pie’s strawberry flavor.
• Strawberries: Clean the strawberries and rinse them thoroughly before slicing them up for this pie. These berries often carry dirt, debris and even bugs!

Directions

Step 1: Blind-bake the pie crusts

Bake the two deep-dish pie crusts according to the package directions. Let the pies cool completely to room temperature before starting the next step, or the filling will melt into the crust.

Step 2: Make the filling

In a large bowl, use a hand mixer or stand mixer to beat the softened cream cheese until it’s completely smooth. Add in the confectioners’ sugar, the melted and cooled white chocolate, and the vanilla extract until they’re combined. Fold in 1 cup of the thawed whipped topping.

Step 3: Assemble the pie

Divide the filling between the two blind-baked crusts. Top the filling with the thinly sliced pound cake, breaking it into pieces to form an even layer. Save the remaining slices for the topping.

Step 4: Cook the gelatin mixture

In a small saucepan, whisk together the sugar, cornstarch and water until they’re smooth. Bring the mixture to a boil, and cook and stir until the mixture thickens, about two minutes. Remove the mixture from the heat and stir in the strawberry gelatin until it has dissolved. Let the mixture stand until it’s slightly cooled, 15 to 20 minutes.

Step 5: Pour the gelatin over the pie

Meanwhile, arrange the fresh strawberries in the two crusts. Pour the gelatin mixture evenly over the strawberries. Refrigerate the pies until the filling and gelatin mixtures are set, about two hours.

Step 6: Add toppings

Cut the remaining slices of pound cake into cubes or break them into crumbles. If desired, serve the strawberry shortcake pies with whipped cream and the remaining pound cake. Enjoy!

Recipe Variations

• Use a crumb crust: Want more texture in your pie? Make a graham cracker crust big enough to fill a deep-dish pie pan. You can also use other crumb crust ingredients like Nilla wafers, nuts or shortbread.
• Try another fruit: Go beyond strawberries and use blueberries, raspberries or peaches instead. Just make sure the Jell-O matches the fruit.
• Layer in a different cake: No need to stick with pound cake here. Feel free to add a lighter type of cake, like genoise or standard yellow cake.

How to Store Strawberry Shortcake Pie

Store strawberry shortcake pie in the fridge for up to three days. The filling can easily absorb any lingering fridge smells, so cover the pie with storage wrap, or transfer it to airtight containers.

Can strawberry shortcake pie be made ahead of time?

Strawberry shortcake pie can be made ahead of time, but only up to the night before. Any longer and the crust will start to get soggy. Assemble the entire pie just before bed and cover it completely so it doesn’t absorb lingering fridge smells. The next day, add the reserved pound cake and homemade whipped cream, if desired, and serve the pie.

Strawberry Shortcake Pie Tips

Can you make strawberry shortcake pie gluten free?

Yes, you can make strawberry shortcake pie gluten free. If you can find gluten-free deep-dish pie crusts at the grocery store, use those. Otherwise, make your own gluten-free pie crusts in deep-dish pie pans, doubling the batch as needed. You’ll also need to bake a gluten-free pound cake. Be sure not to use a baking spray, as those contain flour to prevent sticking.

How do you cut clean slices of strawberry shortcake pie?

To make clean, even slices of strawberry shortcake pie, first run a sharp chef’s knife under hot water to warm it up. Carefully wipe the knife dry, then make the first cut. Run the knife under hot water again to remove any food stuck to it, wipe it dry, then make the second cut. Keep doing these steps until the entire pie is divided into clean, precise slices.

How do you serve strawberry shortcake pie?

Serve the strawberry shortcake pie chilled, straight from the fridge. We recommend topping it with homemade whipped cream and crumbled pound cake for a little texture and a pretty garnish. Serve it with strawberry lemonade, chamomile tea, or a lighter dessert wine like late-harvest Riesling or ice wine.