Strawberry Shortcake Pie Recipe

Introduction

Strawberry Shortcake Pie is a delightful twist on the classic dessert, featuring layers of creamy vanilla and strawberry fillings nestled in a buttery Nilla wafer crust. Topped with a crunchy crumb mix and fresh whipped cream, this pie is perfect for warm-weather gatherings or any time you crave a fruity treat.

Ingredients

• 1 ½ cup Nilla wafer crumbs
• ⅓ cup granulated sugar
• 5 Tablespoons butter, melted
• 1 cup heavy cream
• 1 ½ cup powdered sugar, divided
• 1 teaspoon vanilla
• 12 ounces cream cheese, softened
• 1 (3 oz) box strawberry gelatin mix, dry
• ⅓ cup boiling water
• 1 (3 oz) package vanilla instant pudding mix, dry
• 1 (3 oz) package strawberry gelatin mix, dry (for topping)
• ½ cup softened butter, divided
• 1 cup all-purpose flour, divided

Instructions

1. Step 1: Make the crust by combining Nilla wafer crumbs, granulated sugar, and melted butter in a medium bowl using a fork. Press the mixture evenly into the bottom and up the sides of a 9-inch pie plate. Refrigerate while preparing the fillings.
2. Step 2: Whip the heavy cream with ½ cup powdered sugar and vanilla in a chilled bowl on high speed until stiff peaks form. Transfer whipped cream to a clean bowl.
3. Step 3: Beat cream cheese and the remaining 1 cup powdered sugar with a paddle attachment until smooth. Reserve half of this mixture in a separate bowl.
4. Step 4: Fold half of the whipped cream into the cream cheese mixture remaining in the mixer. Spread this vanilla cream layer evenly over the crust.
5. Step 5: Dissolve strawberry gelatin mix in boiling water. Add this gelatin mixture to the reserved cream cheese and beat until smooth, scraping the bowl sides as needed to prevent solidifying.
6. Step 6: Gently fold the rest of the whipped cream into the strawberry cream cheese mixture. Pour this strawberry filling over the vanilla layer, smoothing the surface. Refrigerate for at least 6 hours or overnight.
7. Step 7: Preheat oven to 350ºF and line a cookie sheet with parchment paper. For the crumb topping, mix vanilla pudding mix, 4 tablespoons butter, and ½ cup flour with a fork until crumbly. In a separate bowl, combine strawberry gelatin mix, 4 tablespoons butter, and ½ cup flour similarly.
8. Step 8: Spread both crumbles evenly on the cookie sheet. Bake for 10 minutes, stirring halfway through. Let cool completely.
9. Step 9: Sprinkle the cooled crumb topping evenly over the pie. Pipe fresh whipped cream dollops around the pie’s edge. Slice and serve.

Tips & Variations

• For extra stability, chill the pie overnight before serving to allow the layers to set firmly.
• Substitute fresh strawberries on top for added freshness and texture.
• Use gluten-free cookies and flour if you prefer a gluten-free version.

Storage

Store the pie covered in the refrigerator for up to 3 days. The crumb topping may soften over time, so enjoy the pie within the first day for the best texture. If stored longer, let the pie sit at room temperature for about 10 minutes before serving to soften slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, it’s best to prepare the pie at least 6 hours ahead, preferably overnight, to let the fillings firm up and the flavors meld beautifully.

What can I use if I don’t have Nilla wafers?

You can substitute graham cracker crumbs or digestive biscuits for the crust in an equal amount. Just adjust the sugar if your substituted cookies are sweeter.

Strawberry Shortcake Pie Recipe

Pin Recipe

Print Recipe

★★★★★

4.8 from 107 reviews

This Strawberry Shortcake Pie is a delightful layered dessert featuring a crisp Nilla wafer crust, smooth vanilla and strawberry gelatin cream fillings, and a crunchy baked crumb topping. It combines creamy textures and fruity flavors perfect for any occasion or summer treat.

• Author: Maya
• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Total Time: 6 hours 35 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crust:

• 1 ½ cups Nilla wafer crumbs
• ⅓ cup granulated sugar
• 5 tablespoons butter, melted

Vanilla and Strawberry Filling:

• 1 cup heavy cream
• 1 ½ cups powdered sugar, divided
• 1 teaspoon vanilla extract
• 12 ounces cream cheese, softened
• 1 (3 oz) box strawberry gelatin mix, dry
• ⅓ cup boiling water

Crumb Topping:

• 1 (3 oz) package vanilla instant pudding mix, dry
• 1 (3 oz) package strawberry gelatin mix, dry
• ½ cup softened butter, divided (4 tablespoons each portion)
• 1 cup all-purpose flour, divided (½ cup each portion)

Instructions

1. Make the Crust: Using a fork, toss the Nilla wafer crumbs, granulated sugar, and melted butter together in a medium bowl until evenly combined. Press this mixture firmly into the bottom and up the sides of a 9-inch pie plate. Refrigerate the crust while preparing the fillings to allow it to set.
2. Make the Fillings: In the chilled bowl of a stand mixer fitted with a whisk attachment, whip the heavy cream on high speed until soft peaks form. Add ½ cup of powdered sugar and vanilla extract, then continue whipping until stiff peaks form. Transfer the whipped cream to another bowl and set aside. Replace the whisk attachment with the paddle attachment on your mixer. Beat the softened cream cheese with the remaining 1 cup powdered sugar until smooth and creamy. Pour half of this cream cheese mixture into a separate bowl and set it aside. Add half of the whipped cream to the cream cheese mixture remaining in the bowl and beat gently until combined. Pour this vanilla filling into the prepared crust, smoothing it into an even layer.
3. Make the Strawberry Filling: Take the reserved cream cheese mixture and combine it with the dry strawberry gelatin mix dissolved in boiling water, stirring until completely smooth. Use the mixer to beat this mixture until fully combined, scraping down the bowl sides to prevent any gelatin from solidifying there. Remove the bowl from the mixer and gently fold in the remaining whipped cream by hand. Pour this strawberry cream layer over the vanilla layer in the crust, smoothing the top with a spatula. Refrigerate the pie for at least 6 hours or overnight to set properly.
4. Make the Crumb Topping: Preheat your oven to 350ºF (175ºC) and line a cookie sheet with parchment paper. In a small bowl, combine the vanilla instant pudding mix with 4 tablespoons softened butter and ½ cup all-purpose flour. Mix with a fork until a crumbly mixture forms. In another bowl, combine the strawberry gelatin mix with 4 tablespoons softened butter and ½ cup flour, mixing similarly until crumbly. Spread both the vanilla and strawberry crumbles evenly across the prepared cookie sheet. Bake in the oven for 10 minutes total, removing the crumb topping halfway through to stir for even browning, then return it to finish baking. Allow the crumbs to cool completely before using.
5. Assemble the Pie: Once the pie is chilled and set, sprinkle the cooled crumb topping evenly over the surface. Pipe dollops of freshly whipped cream around the pie’s border for decoration if desired. Slice the pie into servings and enjoy this delicious, creamy, and crunchy strawberry shortcake dessert.

Notes

• Refrigerating the crust before adding fillings helps to prevent sogginess.
• Make sure to soften the cream cheese to avoid lumps in the filling.
• Whip the cream to stiff peaks for best texture in the fillings.
• Stir gelatin mixture until fully dissolved to avoid grainy texture.
• The crumb topping can be stored in an airtight container once baked and cooled.
• Allow the pie to chill overnight for the best set and flavor melding.

Keywords: Strawberry Shortcake Pie, no-bake pie, creamy strawberry dessert, layered pie, summer dessert