Strawberry Icebox Pie

Jennifer, Bake or Break

Strawberries and whipped cream are an always delightful combination. This beautiful layered pie takes full advantage of that duo.

A thin cream cheese layer that’s not too sweet adds a bit of tartness that works perfectly with the berries and the sweetened whipped cream.

This is a dessert best made in stages. I usually make it over a couple of days. Not because it’s difficult, but because I like to allow each part ample time in the refrigerator. Your patience will be rewarded with a soft, creamy, cool, delicious dessert.

Strawberry Icebox Pie
By Jennifer
Makes 8 to 10 servings


For crust:
1 1/2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/3 cup granulated sugar
pinch salt

For filling:
4 ounces cream cheese, softened
1/2 cup + 1 1/2 tablespoons granulated sugar, divided
2 tablespoons cream
1 pound strawberries, hulled
1 1/2 tablespoons cornstarch

For whipped cream:
2 cups heavy whipping cream
3 tablespoons confectioners’ sugar
1 teaspoon vanilla extract


Preheat oven to 350°F.

Mix all crust ingredients until well-combined. Press firmly onto the bottom and up the sides of a 9-inch pie pan.

Bake 10 minutes. Set pan on wire rack to cool.

Using an electric mixer on medium speed, beat cream cheese, 1 1/2 tablespoons sugar, and 2 tablespoons cream until thoroughly mixed. Mixture should be thick but spreadable. If necessary, add more cream, a teaspoonful at a time, until spreadable.

Spread cream cheese mixture onto bottom of cooled crust. Cover and refrigerate.

Chop about half of the strawberries into 1/2-inch pieces. Set aside.

Place remaining strawberries in a medium saucepan. Use a fork or potato masher to crush berries. Add 1/2 cup sugar and cornstarch. Cook over medium-low heat until mixture comes to a boil.

Remove from heat and stir in remaining chopped strawberries. Cool completely.

Spread cooled strawberry mixture over cream cheese layer in pie pan. Refrigerate.

To make the whipped cream, place cream, confectioners’ sugar, and vanilla in a chilled mixing bowl. Whip until firm peaks form. Spread over strawberry layer in pie pan. Serve immediately or chill overnight.

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2 thoughts on “Strawberry Icebox Pie

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  1. Kara said:

    Can this be done with blueberries? Would there be any changes because they are a ‘drier, not as juicy’ fruit?
    Thanks! Want to try it, but have one that is allergic to strawberries!

    • realbutter said:

      We think blueberries would be great with this!