Name: Strawberry Shortcake Pie Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 6 h 40 min
Cuisine: American
Ingredients: 1 1/2 cup Nilla wafer crumbs; 1/3 cup granulated sugar; 5 Tablespoons butter, melted; 1 cup heavy cream; 1 1/2 cup powdered sugar, divided; 1 teaspoon vanilla extract; 12 ounces cream cheese, softened; 1 (3 oz) box strawberry gelatin mix, dry; 1/3 cup boiling water; 1 (3 oz) package vanilla instant pudding mix, dry; 1 (3 oz) package strawberry gelatin mix, dry; 1/2 cup softened butter, divided (4 Tablespoons for each crumble); 1 cup all-purpose flour, divided (1/2 cup for each crumble)

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Introduction

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

A slice of cake is placed on a white plate with a white marbled background. The cake has three layers: a crumbly light brown base, a thick creamy white middle layer, and a smooth pink top layer. The top is sprinkled with red and beige crumbs and has three dollops of white cream along the edge. A fresh red strawberry with green leaves sits beside the cake slice. The plate has some crumbs scattered around, and two red and white striped straws lie in front of it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cup Nilla wafer crumbs
1/3 cup granulated sugar
5 Tablespoons butter (melted)
1 cup heavy cream
1 1/2 cup powdered sugar (divided)
1 teaspoon vanilla
12 ounces cream cheese (softened)
1 (3 oz) box strawberry gelatin mix, dry
1/3 cup boiling water
1 (3 oz) package vanilla instant pudding mix, dry
1 (3 oz) package strawberry gelatin mix, dry
1/2 cup softened butter (divided)
1 cup all-purpose flour (divided)

Instructions

Step 1: Using a fork, toss the Nilla wafer crumbs, granulated sugar, and melted butter together in a medium bowl. Press the mixture into the bottom and up the sides of a 9-inch pie plate. Refrigerate while you prepare the fillings.
Step 2: In the chilled bowl of a stand mixer fitted with a whisk attachment, whip the heavy cream on high until soft peaks form. Add 1/2 cup powdered sugar and vanilla, then continue beating until stiff peaks form. Transfer the whipped cream to another bowl.
Step 3: Replace the whisk with the paddle attachment. Beat the cream cheese and remaining 1 cup powdered sugar together until smooth and creamy. Pour half of this cream cheese mixture into a separate bowl and set aside.
Step 4: Add half of the whipped cream to the cream cheese mixture remaining in the bowl and gently beat until combined. Pour this vanilla cream mixture into the crust, smoothing it into an even layer.
Step 5: Add the reserved cream cheese mixture back to the mixing bowl. Stir the strawberry gelatin mix into the boiling water until completely dissolved. Pour this gelatin mixture into the cream cheese mixture and beat until smooth, scraping down the sides to prevent gelatin from solidifying unevenly.
Step 6: Remove the bowl from the mixer and gently fold in the remaining whipped cream. Pour the strawberry filling over the vanilla layer in the crust, smoothing it evenly. Refrigerate for at least 6 hours or overnight to set.
Step 7: Preheat the oven to 350ºF and line a cookie sheet with parchment paper.
Step 8: In a small bowl, combine the vanilla pudding mix, 4 tablespoons softened butter, and 1/2 cup flour. Use a fork to mix until a crumbly dough forms. In another small bowl, combine the strawberry gelatin mix, 4 tablespoons softened butter, and 1/2 cup flour, mixing similarly until crumbly.
Step 9: Spread both vanilla and strawberry crumbles evenly onto the prepared cookie sheet. Bake for 10 minutes, stirring halfway through to ensure even baking. Allow the crumb topping to cool completely.
Step 10: Sprinkle the cooled crumb topping evenly over the set pie. Pipe dollops of freshly whipped cream around the pie’s border. Slice, serve, and enjoy!

Tips & Variations

Use cold heavy cream and chill your mixing bowl for the best whipped cream results.
Substitute fresh strawberries in the filling for added texture and flavor.
For a gluten-free option, use gluten-free wafer crumbs and substitute the all-purpose flour with gluten-free flour in the crumb topping.
Make the pie a day ahead to ensure the flavors meld beautifully and the layers set perfectly.

Storage

Store leftover pie covered in the refrigerator for up to 3 days. The crumb topping may soften slightly but remains delicious. Before serving again, let the pie sit at room temperature for 10 minutes and consider adding fresh whipped cream to refresh the topping.

How to Serve

A round pie with a golden crumb crust topped with a thick layer of bright pink filling sprinkled with red and yellow crumbs, decorated with evenly spaced large white cream dollops around the edge, with one slice removed. Two white plates each hold a slice of the pie with white cream dollops on top and a whole fresh red strawberry beside the slice. A white cloth with red stripes is under the pie dish, which sits on a white marbled surface. Nearby are pink and red striped straws, a piping bag filled with white cream, and a small glass jar containing red and yellow crumb topping. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of gelatin for the strawberry layer?

While fresh strawberries add great texture and flavor, the gelatin helps the filling set firmly for slicing. You can mix fresh strawberries into the strawberry gelatin filling for a fresher taste without losing structure.

Is it possible to make this pie dairy-free?

You can try dairy-free substitutes like coconut cream for whipping and dairy-free cream cheese alternatives. However, results may vary, especially with the whipped cream texture and cream cheese layers.