Introduction

Strawberry Shortcake Pie is a delightful dessert combining a buttery wafer crust with creamy layers of vanilla and strawberry fillings. Topped with a crunchy crumb mix and fresh whipped cream, it’s perfect for any occasion.

A slice of cake sits on a white plate with three layers: a light brown crumbly base, a thick white creamy middle layer, and a thick smooth pink top layer. The top of the cake is decorated with small white dollops of cream and sprinkled with red and light brown crumb crumbs. Beside the slice is a fresh red strawberry with green leaves. The plate is on a white marbled surface with scattered crumbs and two red and white striped straws in front. In the blurry background, there is another slice on a white plate and a jar filled with red crumbs. 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 (additional)
1/2 cup softened butter (divided)
1 cup all-purpose flour (divided)

Instructions

Step 1: Make the crust by combining the Nilla wafer crumbs, granulated sugar, and melted butter in a medium bowl. Toss with a fork, then press the mixture into the bottom and up the sides of a 9-inch pie plate. Refrigerate while preparing the fillings.
Step 2: Whip the heavy cream in a chilled bowl with a stand mixer fitted with a whisk attachment. Start on high until soft peaks form. Add 1/2 cup powdered sugar and vanilla; whip until stiff peaks form. Transfer whipped cream to another bowl.
Step 3: Replace whisk with paddle attachment. Beat 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 in the mixer and blend until combined. Pour this vanilla cream mixture into the prepared crust and smooth out evenly.
Step 5: Add the reserved cream cheese mixture back into the mixer bowl. Dissolve the 3 oz strawberry gelatin mix in boiling water, stirring until fully dissolved. Pour into cream cheese mixture and beat until smooth, scraping down bowl sides to avoid gelatin settling.
Step 6: Remove the bowl from the mixer and gently fold in the remaining whipped cream. Pour this strawberry filling over the vanilla layer and smooth evenly. Refrigerate for at least 6 hours or overnight to set.
Step 7: Preheat oven to 350ºF and line a cookie sheet with parchment paper. For the crumb topping, combine the vanilla instant pudding mix, 4 tablespoons softened butter, and 1/2 cup flour in a small bowl. Mix with a fork until crumbly.
Step 8: In another small bowl, mix the additional strawberry gelatin mix, 4 tablespoons softened butter, and 1/2 cup flour until crumble forms. Spread both crumbles onto the prepared cookie sheet.
Step 9: Bake the crumbs for 10 minutes, stirring halfway through to ensure even toasting. Let cool completely once baked.
Step 10: Sprinkle the cooled crumb topping evenly over the pie. Pipe dollops of freshly whipped cream around the edge for a decorative finish. Slice, serve, and enjoy!

Tips & Variations

Use chilled bowls and beaters when whipping cream for better volume and stability.
Substitute strawberry gelatin with fresh pureed strawberries for a fresher flavor, adjusting sugar accordingly.
For a nutty twist, sprinkle toasted almonds or pecans on top of the crumb topping before serving.

Storage

Store the pie covered in the refrigerator for up to 3 days. The crumb topping may soften over time; to refresh, sprinkle a little extra crushed wafers before serving. Reheat is not recommended as this pie is best enjoyed chilled.

How to Serve

A slice of a two-layered cheesecake is shown on a white plate, resting on a white marbled surface. The bottom layer is a crumbly, golden-brown crust, topped by a thick, smooth white cream layer. Above this is a thick pink layer with a mousse-like texture. The cake is topped with a crumbly mix of pink and beige crumbs and decorated with three dollops of white cream around the edge. A fresh red strawberry with green leaves sits beside the cake slice. In the background, a blurred second slice of the cake and a jar filled with pink crumbs are visible. Two red and white striped straws lie near the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, this pie actually benefits from resting overnight in the refrigerator to allow the fillings to fully set and flavors to meld.

Can I use a different type of cookie for the crust?

Absolutely. Graham cracker crumbs or butter cookies can be used as alternatives, just adjust sugar and butter amounts if needed for proper crust texture.