Simple, Scrumptious Strawberries and Cream Pie

strawberries and cream pieIt's been pretty warm here in New York the past few days, and I'm not gonna lie, it's got spring on my mind. Big time. It's still a little too early for spring clothes and spring activities, like barbecues and whatnot, but it's not too early for spring food -- like Strawberries and Cream Pie. No, no, no. It's never too early for Strawberries and Cream pie. So, let's hit up the farmer's market (or regular ol' market) and make ourselves one. Yum!




Strawberries and Cream Pie


  • 1 cup cold heavy cream, divided
  • 8 ounces cream cheese, softened
  • 1/3 cup (2.33 ounces) sugar
  • 1/4 to 1/2 teaspoon almond extract
  • 1 pie crust for a 1-crust pie, completely baked and cooled
  • 2 pints fresh whole strawberries, hulled
  • 2 ounces bittersweet chocolate, finely chopped (optional)


1. In a medium bowl (or the bowl of a standing mixer fitted with the whisk attachment), beat 1 cup minus 1 tablespoon of the cream on medium speed. When the cream is frothy, increase the speed to high and whip until the cream holds firm peaks.

2. In a separate large bowl (or the bowl of a standing mixer fitted with the paddle attachment), beat the cream cheese on medium speed until it’s soft and creamy. Add the sugar and extract and continue beating until combined.

3. Fold about 1/3 of the whipped cream into the cream cheese to lighten the mixture, then add the remaining cream and continue folding until it’s incorporated. Evenly spread the cream mixture in the pie crust. Arrange the strawberries, pointed side up, over the filling.

4. Melt the chocolate with the remaining 1 tablespoon cream over very low heat, stirring constantly, or in the microwave on medium power, or in a double boiler. Drizzle the chocolate over the strawberries. Refrigerate the pie until set, about 1 hour.


Image via Visit Hillsborough/Flickr

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