There’s just something magical about that first bite of strawberry cream pie. I made this one afternoon when the weather was warm and I wanted something sweet that didn’t require turning on the oven. One chilled slice later, I was hooked — velvety cream filling, juicy strawberries, and a buttery graham cracker crust. My kids called it “strawberry cloud pie” and honestly? That’s exactly what it tastes like.

Ingredients

For the crust:

• 1 ½ cups graham cracker crumbs

• 6 tbsp melted butter

• 2 tbsp sugar

For the filling:

• 1 (8 oz) package cream cheese, softened

• 1 cup powdered sugar

• 1 tsp vanilla extract

• 1 ½ cups heavy whipping cream

For the topping:

• 2 cups fresh strawberries, halved or sliced

• Optional: 2 tbsp strawberry jam, warmed (for a glossy finish)

Instructions

1. Make the crust: Mix graham cracker crumbs, melted butter, and sugar until combined. Press into a 9-inch pie dish. Chill in the fridge while you prep the filling.

2. Whip the cream in a separate bowl until stiff peaks form.

3. In another bowl, beat cream cheese, powdered sugar, and vanilla until smooth and creamy.

4. Fold whipped cream into the cream cheese mixture until light and fluffy.

5. Spread filling into chilled crust and smooth the top.

6. Top with strawberries, arranging them however you like. Brush with warmed jam if desired.

7. Chill for at least 3 hours (overnight is best) before slicing and serving.

Sarah’s Tips

• Use very cold cream to whip faster and fluffier!

• Don’t skip chilling — it helps everything set up beautifully.

• For extra strawberry flavor, add finely chopped berries into the cream filling.

• Try with a chocolate cookie crust for a decadent twist!

Nutrition (Per Serving):

• Calories: 360

• Protein: 3g

• Carbs: 28g

• Fat: 27g

• Fiber: 2g

• Sugar: 19g