Every spring, I go on and on about strawberries. I think I get so excited because they’re so beautiful and cheap and, like the first really great watermelon in summer or the first sweet, crisp apple in the fall, or juicy orange in the winter, sweet, fat strawberries are one of the first signs of spring.
I realized recently that we don’t have a strawberry pie recipe on our blog. Problem is, as gorgeous as those pies loaded with shiny glazed strawberries are, I don’t really like the strawberry glazes or junkets–they often taste a little artificial or have weird textures to them. Instead, I love this pie that still showcases the beautiful berries, but the glaze is replaced with sweetened whipped cream and cream cheese. Then the strawberries are drizzled in chocolate because that is how strawberries were intended to be eaten. Promise.
Plus, it’s super easy. Easy as pie. Oh, Kate, that was lame.
You’ll need a quart of fresh, beautiful strawberries (pick out the prettiest ones of all sizes–the rest will be doomed to live the remainder of their lives with low self-esteem in a jam jar), whipping cream, powdered sugar, a little brown sugar (which I forgot in the picture), cream cheese, almond or vanilla extract, and about 1-2 ounces of chocolate (roughly 1 regular candy bar), and a graham cracker crust.
In a medium bowl, mix the cream cheese, vanilla extract, and brown sugar together until light and fluffy. In a separate bowl, mix the heavy cream with the powdered sugar until medium peaks form. Add about a cup of the whipped cream mixture to the cream cheese mixture and beat until it’s smooth and combined. Add the remaining whipped cream mixture, mixing until just combined.
Place the whipping cream/cream cheese mixture in the graham cracker crust
and spread it out evenly. Isn’t it magical how this exact amount of whipped cream and cream cheese perfectly fill a graham cracker crust? It’s like it was meant to be…
Pop that bad boy into the refrigerator for a few minutes while you slice the stems off the strawberries. Make sure the strawberries are as dry as possible–you don’t have to get crazy here, just whip out a paper towel and gently blot the un-cut surfaces.
Arrange the strawberries, cut side down, on the whipped cream mixture. You can press them way down if you want (and even add another layer of berries if you feel the urge) or just have them sticking out like I do here. Because they’re just so pretty.
Break the chocolate into chunks and place it in a small, heavy-duty Ziploc bag. Microwave for 45 seconds-1 minute, stopping every 20 seconds or so to mash the bag around. You don’t want the bag to get hot, you just want the chocolate to melt. When the chocolate is melted, snip a corner off the bag and drizzle the chocolate over the berries.
Refrigerate the pie for at least 3 hours before serving. Wonder if Kate will ever again post a recipe that’s not a dessert. Know that I will. I promise. But until then, you’ve got pie…
Chocolate-Drizzled Strawberries and Cream Pie 1 quart fresh strawberries (frozen’s not gonna cut it here. If you use them and then leave a comment telling us how gross this recipe is, we’ll cut you. Just kidding. But seriously peeps, don’t use frozen strawberries.) In a medium bowl, beat the softened cream cheese, brown sugar, and vanilla until light and fluffy. In a separate large bowl, beat the whipping cream and powdered sugar until medium peaks form. Add about 1 c. of the whipping cream mixture to the cream cheese mixture. Beat until smooth and well-combined. Add the remaining whipping cream mixture and mix until just combined. Spread in the graham cracker crust and refrigerate for a few minutes while you prepare the strawberries. Wash the strawberries and cut off the stems. Blot dry with a paper towel and then gently press, cut side down, into the whipped cream mixture. Set aside. If using a chocolate bar, break it into equal pieces and place in a small Ziploc bag. Microwave for 1-1 1/2 minutes, stopping the microwave every 20 seconds to mash the bag. You want the chocolate to be melted but not hot at all. When the chocolate is melted, snip a corner off the bag and drizzle it over the strawberries. Refrigerate for at least three hours before serving. Serves 8.
Recipe by Our Best Bites
1 8-oz. package cream cheese at room temperature (light is fine)
1/2 tsp. vanilla extract
1/4 c. packed light brown sugar
1 c. heavy whipping cream
1/4 c. powdered sugar
1 9″ graham cracker crust (store-bought or homemade)
1-2 ounces chocolate
Also, make sure you mark your calenders for some upcoming book signings!
Sara will be in Provo next week, at two locations- make sure to go say hello! You’ll also see dates below for two signings in Boise, ID and also one in Seattle, WA!
Provo, UT
April 28th (next Thursday!)
BYU Bookstore
1:30-3:30
Provo, UT
U Village Deseret Book
Thursday April 28th 5-7 pm
Boise, ID
Friday May 6th
Deseret Book on Eagle Road
5-7 pm
Boise, ID
Saturday May 7th
Nampa Costco
noon-1:30 pm
Seattle, WA
Friday June 10th
Deseret Book, Bellevue
5-7 pm
Questions & Reviews
I made this for an Easter dessert, as well. Oh, wow. First thing I’ve tried off your website, but now I’ll be trying more, for sure! I made my mother’s home-made rolls for dinner, which took hours, but this pie (which was so easy!) was the hit of the night. I drizzled a Cadbury bar on top, which was bad because it pushed it over the top and made me want to eat half a pie myself! Thanks!
This will be my new Easter dessert! Super easy and super yum! Thanks
I made this today for Easter dessert–beautiful and, I think, a good fit for Easter, but I was a little disappointed with the taste. It didn’t taste bad by any means, it just wasn’t that amazing either. Also, mine was in the fridge for about 6 hours, but it still fell apart when we cut/served it. Overall, I would probably make it again, but not because it was my favorite flavor-wise–it was just so darn pretty! (FYI–I have loved every other recipe I have ever tried on this site so far–thanks for all your work! I want your cookbook!)
Made this tonight for Easter dessert (like we needed more sugar, right?) Fantastic. I used an Oreo crust because I like chocolate that much. Amazing. Thanks for a super easy one! (Easy as pie, even.)
Made this to go with our Easter dinner today. It turned out even yummier than I had expected. Then again, so does every recipe that I make off of your website. I did forget to dry my strawberries well, my pie turned out just a bit watery on top. But it was oh-so-delicious. Thanks!
Made this for Easter dinner – fantastic!! I made it this morning and refrigerated until dinner time. I melted dark chocolate chips for the chocolate drizzle. I may never have strawberry shortcake again – this is too good.
This is absolutely wonderful! I bought way too much Easter candy and so I melted the milk chocolate eggs that I had on hand. Next is to make the strawberry syrup with the leftover strawberries. Yum!
So will you guys ever make it to southern utah for a book signing? Would love it if you came to Cedar City or St. George!!!
Easter dessert, not desert 🙂
I just made this for Easter desert…I added a layer of ganache on the bottom of the crust and let it set up before adding the whipped cream mixture. Then drizzled ganache on the top. Oh.my.goodness.
A little slice of heaven!
HAHA thanks for the info Kate-and about those caramel chocolate pb bars, don’t trip. My family iis Polynesian, maybe you should take on our policy-when you get full or its bad for you, just push it down and eat more! Theres a reason people say fat and happy! HAHA…im kinda kidding…
So during the refrigeration process, do the strawberries get mushy? I don’t like that frozen strawberry taste and was wondering if this has that. It looks SO good!
Nope, not mushy at all. For the very best (berry best? Again, laaaaaaame… 🙂 ) results, I wouldn’t refrigerate the berries longer than 24 hours, but even if you do, you’re a long way off from freezer berries.
Thanks! Good to know.
This is so pretty! I have definitely bookmarked it Happy Easter!
I made this for dessert tomorrow, and I didn’t beat the cream cheese mixture enough, so the cream base of the pie wasn’t as light and airy. It tastes great, and I am hoping it will set up nicely overnight. Woopsies!
When will you come out to NY/NJ to do a signing? That would be the best awesomest thing! Especially if you came this Wednesday for my birthday :0)
I wish!!! 🙂 Tell Deseret Book you want us there. And bat your eyes and smile sweetly. 🙂
We totally need a Deseret Book out here. I miss it (we moved from Utah). Thanks for this recipe. I made it today for Easter and it was delish. . made an Oreo crust. . Mm-mm good! You can’t go wrong with chocolate, strawberries, cream cheese and whipped cream.
I am making this tonight to take to Easer lunch tomorrow. It looks so good. I was actually thinking of slicing the strawberries and putting them in a little sugar to make their own sweet juice. Then drizzling chocolate on them. I hope that works!! I think it will be super tasty even if it comes out a little “wrong.”
Thanks for your blog! I have made so many of your recipes and have loved them all.
I made this for dessert tonight and it was sooooo good! I had to have 2nds. Very easy to make too. I used semisweet chocolate chips for the drizzle and it was a nice contrast.
Hi there…I’m also making this for Easter tomorrow…I don’t know if you’ll have time to respond tonight but if you do, I’m going to make this tonight ahead of time…should I wait and put the strawberries on it tomorrow before serving? I’m thinking that might work out best. Thanks and Happy Easter 🙂
Either way. If you add the strawberries ahead of time, there’s a little more strawberry flavor and everything sets up nicely, but you run the risk of the strawberries drying out while they’re in the fridge. On the other hand, the berries will be prettier if you add them later, but then you run into the possibility that the whipping cream will be too set up and it will be hard to get the berries right where you want them. Maybe make the night before but make sure it’s well-covered so the berries don’t dry out? I don’t know. 🙂
This looks DELISH! And I love your site/book ladies! I use it all the time!
Question about this though: If I have unsweetened bakers chocolate, could I use that for the chocolate drizzle on top, or do you think that would be to bitter, even with all the other stuff?
I think it would probably be too bitter (the pie isn’t overwhelmingly sweet to begin with. Sweet yes, but not like those stupid caramel chocolate peanut butter bars that completely derailed my diet… 🙂 ). I know you can add sugar, I just don’t know how much or when or how. I’d look it up for you, but I’m tired. 🙂
I’m hoping to make this tomorrow for Easter as my contribution to a dinner I’m invited too. The host likes banana’s do you think I could substitute the strawberries for banana’s. I know it would be a sad day in the berry world or do half and half?
What is your thoughts? Thanks for sharing.
Melissa, you could definitely do it that way! 🙂 Either. Whatever. Can’t go wrong with chocolate and bananas. 🙂
This pie looks almost too beautiful to eat! Almost.
Question: The recipe calls for light brown sugar…is it okay if we use dark brown? Will that make a difference?
We are planning on making this for Easter tomorrow!
You can definitely use dark, the flavor will just be a little more pronounced. I actually prefer dark brown sugar. Shhhh. 🙂
This looks so yummy, and I don’t even like strawberries! Can you substitute cool whip for the whipping cream? Or should I brave going back to the store today?
Shauna–Sorry I’m getting back to you so late! I totally imagine that you could–probably 1 small container would cut it. And you wouldn’t need the powdered sugar (obviously. 🙂 )
oh yay ~ i too totally dislike those jello type strawberry pies. this one looks fabulous! i can’t wait to pick some strawberries and whip this up! thanks for sharing!
So I made these last night (in the individual crusts and they were so yummy!! Very pretty too.
Funny story:
I made the cream cheese mixture in my Kitchenaid and was getting ready to make the whipped cream. I accidentaly dumped the powdered sugar into the cream cheese mixture. ‘No problem,’ I thought, ‘It’s on top so I will just dump it out. A little extra sugar wont hurt.’ Well, I went to unlock the stand and instead releasing the latch I turned on the mixer. Powdered sugar went everywhere! I was still able to dump some out, and the tarts turned out great anyway.
Like many people who read this blog, this is going to make an appearance on our table this Easter! Yummy! We have one more quart of strawberries in the fridge from our CSA box this week so it’s great timing!
This pie looks delicious and I cannot wait to make it! Thanks!
Finally, a strawberry pie that actually looks delicious! I really need to make this for my daughter, who’s first word was “‘berry”, and first sentence was “more berry”. Strawberries plus whipped cream plus chocolate… be still my heart!
Gosh, any chance of coming a bit further south to SoCal for a book signing? We would LOVE to have you visit!!!!
You are so right. Those glazed strawberry pies are gorgeous, but often disappointing. Can’t go wrong with chocolate and strawberries, though. You have a winner here.