You know those summer afternoons when it’s too hot to bake but you still want something that looks like you tried? This strawberry cream pie has become my secret weapon for exactly that. It’s sweet, a little tangy, and ridiculously easy to pull off. I’ve made it for last-minute barbecues, awkward family gatherings, and even that one time when I forgot I signed up for the PTA dessert table. Oops. What makes this pie stand out isn’t just the fresh strawberries—though they absolutely carry their weight—it’s that dreamy combo of fluffy whipped cream and cool, creamy pudding nestled inside a buttery graham cracker crust. No oven, no stress, and very few dishes. It’s the kind of dessert that gets scraped clean before dinner is even done. I’ll walk you through how I throw this together (hint: it involves a lot of store-bought magic and zero guilt), plus share a few tips I’ve picked up after making this more times than I’d like to admit. If you’ve got a sweet tooth and zero patience, this is your pie. Let’s make it.

1) Key Takeaways
2) Easy Strawberry Cream Pie Recipe
3) Ingredients for Strawberry Cream Pie
4) How to Make Strawberry Cream Pie
5) Tips for Making Strawberry Cream Pie
6) Making Strawberry Cream Pie Ahead of Time
7) Storing Leftover Strawberry Cream Pie
8) Try these Desserts next!
9) Strawberry Cream Pie
10) Nutrition

1) Key Takeaways

Made with fresh strawberries and a creamy pudding base.
No oven needed — perfect for hot days.
Chill time brings out the best flavor and texture.
Can be made ahead and stores beautifully.

2) Easy Strawberry Cream Pie Recipe

I’ve made a lot of desserts over the years, but this strawberry cream pie holds a top spot in my heart and my fridge. It’s cool, soft, a little tart, and completely fuss-free. The first time I whipped this up, I was standing barefoot in my kitchen in July with the fan pointed straight at me, trying not to melt. I didn’t want to touch the oven, and I definitely didn’t want to deal with baking anything. That’s when this pie happened. And it’s been happening ever since.

This recipe nails that perfect mix between indulgent and refreshing. The graham cracker crust holds up well even after a night in the fridge, and the filling is basically a fluffy pudding cloud. Oh, and strawberries. Fresh ones. Loads of them. They shine here, both visually and flavor-wise. You could use frozen, but fresh strawberries make this feel like a summer celebration even if it’s January.

If you’ve got a fridge, a whisk, and a little bit of time, you’re good to go. This is one of those strawberry dessert recipes easy enough for beginners, yet lovely enough to take center stage at any gathering.

3) Ingredients for Strawberry Cream Pie

Pre-made Graham Cracker Crust: Saves time, adds buttery crunch, and tastes like summer. If you’re a DIY crust lover, go for it, but store-bought works beautifully here.

Instant Vanilla Pudding Mix (3.4 oz): This gives the filling its body and a touch of nostalgic flavor. Go with your favorite brand and make sure it’s instant, not cook-and-serve.

Cold Milk (1 1/2 cups): Helps set the pudding quickly. Straight from the fridge is best — no one wants a warm pie mix.

Heavy Whipping Cream (1 cup): Adds a rich, airy texture to the pudding layer. This is where that soft cloud feeling comes from.

Powdered Sugar (1/4 cup): Sweetens the cream just enough to keep things from veering into bland territory. Skip it, and you’ll notice.

Vanilla Extract (1 teaspoon): Rounds out the flavor. Just a splash, but it makes everything taste homemade, even if it’s not.

Fresh Strawberries (2 cups, sliced): Juicy, sweet, and the whole reason you’re here. Go for berries that smell like strawberries. If they don’t, skip ‘em.

Optional Extra Whipped Cream: For topping. Because when isn’t that a good idea?

4) How to Make Strawberry Cream Pie

Step 1. In a bowl, whisk together the instant pudding mix and cold milk. Whisk fast and steady until it thickens, which takes about two minutes. Set it aside to rest.

Step 2. In another bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until it forms soft peaks. If it starts looking like butter, you went too far. No big deal — just start over.

Step 3. Gently fold two-thirds of the whipped cream into the pudding mixture. Don’t stir too hard or you’ll lose that airy texture.

Step 4. Pour the creamy mix into your graham cracker crust and smooth it out with the back of a spoon. Think pie spa day.

Step 5. Arrange the strawberry slices over the top. You can line them up neatly or go full “happy chaos.” Both taste great.

Step 6. Add extra whipped cream on top if you’re feeling bold, artistic, or just love whipped cream. Chill the whole thing for at least three hours.

Step 7. When it’s set and ready, slice, serve, and watch it vanish. This easy summer dessert recipe is one that disappears fast.

5) Tips for Making Strawberry Cream Pie

Fresh strawberries are your best friend. That sounds obvious, but don’t grab the dull ones. Look for deep red berries with green caps and a sweet smell. That’s the ticket to a pie that tastes as good as it looks.

If you’re new to folding whipped cream into pudding, go slow. Use a spatula and gently turn the mixture over itself. You’re trying to mix without flattening all that whipped air. Think of it like keeping a cloud puffy.

And don’t forget to chill. I once got too impatient and served the pie after only an hour. It was more like strawberry pudding soup. Three hours minimum — overnight if you’re prepping for a gathering. This is how dessert recipes easy healthy and quick win hearts.

6) Making Strawberry Cream Pie Ahead of Time

Want to prep this strawberry cream pie the night before? Please do. In fact, I’d say it’s better that way. Everything has time to set and the flavors settle in like they were meant to be there all along.

Just wait to add the strawberries on top until a few hours before you serve it. Otherwise, they might soften too much or lose that bright red shine. You still want them to pop on the plate.

Chill the pie in a cake carrier or loosely cover it with foil or plastic wrap. A pie this good deserves a little breathing room. This trick works for other easy pudding pie recipes too, so tuck that tip away for later.

7) Storing Leftover Strawberry Cream Pie

If you somehow don’t eat the whole pie in one sitting (which has literally never happened in my house), cover the leftovers tightly and keep them in the fridge. It’ll stay good for up to three days.

The crust softens a bit over time, but that creamy filling? Still dreamy. I’ve even eaten it straight from the pie tin with a fork while standing at the fridge. No regrets.

If you’re into strawberry dessert recipes easy enough to eat cold at midnight while hiding from your kids, this is your pie.

8) Try these Desserts next!

9) Strawberry Cream Pie