A Strawberry Pie Valentine

February 13, 2010 · 13 comments

filed in: Bakery,Dairy,Desserts,Fruit

A Strawberry Pie Valentine

Valentine’s Day, for me, conjures up thoughts of romance and affection, of course, but also of strawberries. The fruit is red hot love red, deliciously sweet, and even heart shaped; what could be more apt? But I also have another, more prosaic reason for associating this fruit with our annual love fest. February is strawberry harvest time in my part of Florida, and the Strawberry Queen has just been crowned. Eating locally, an excellent idea under most circumstances, is an exquisite pleasure when it involves strawberries.

This recipe is an adaptation of my mother’s much loved, much coveted fresh strawberry pie. It includes a cream cheese base piled high with fresh strawberries, and topped with a jewel-like strawberry glaze. Pie love doesn’t get much better.


1 ┬árolled pie crust, pre-baked in a 9″ pie pan
2 pounds fresh strawberries, divided
1/2 cup sugar
Pinch of salt
12 ounces cream cheese (or Neufchatel cheese), at room temperature
1/3 cup sugar
1 tablespoon lemon juice
2 tablespoons cream
4 teaspoons corn starch
1 tablespoon sugar
1 tablespoon butter


  1. Stem and slice 2 cups of the strawberries. In a bowl, mix the sliced berries, 1/2 cup sugar, and a pinch of salt. Stir and set aside for two or more hours to allow the berries to release their juices.
  2. In a separate bowl, combine the cream cheese, 1/3 cup sugar, 1 tablespoon lemon juice, and 2 tablespoons cream. Whip together until light. Evenly spread the cream cheese mixture on the bottom of the prepared pie crust and chill until the pie is ready to assemble.
  3. Very carefully pull (important!) the stems from the remaining strawberries using your fingertips. Using a knife for this purpose will result in a soggy pie.
  4. Arrange the strawberries, stem end down, in an attractive, closely spaced pattern on the cream cheese mixture in the pie crust.
  5. Pour the juice from the set aside sliced strawberries through a sieve into a measuring cup, adding water, if needed, to make 3/4 cup juice. Reserve the sliced berries for another use.
  6. In a small sauce pan, mix the corn starch with 1 tablespoon sugar. Gradually whisk in the strawberry juice and bring to a boil. Cook for approximately 2 minutes, stirring continuously, until the mixture has thickened and clarified. Remove from the burner and gently stir in 1 tablespoon butter until melted and fully incorporated. If the glaze is insufficiently red for your tastes, add a drop or two of red food coloring.
  7. Brush or drizzle the hot glaze mixture over the strawberries in the prepared pie crust. Refrigerate the pie for at least 6 hours before serving.

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{ 13 Comments...read them below or add one }

Brandi February 13, 2012 at 5:40 pm

what kind of cream is used for this pie? I want to make it tonight! I know variety of creams i just don’t know if it was sour cream, or leche cream… help please! Thank you!!


Barbara February 13, 2012 at 7:56 pm

I used standard, fresh “heavy” cream from the grocery store. Fresh “whipping” cream would work just as well though.


Cookin' Canuck February 12, 2011 at 5:42 pm

Wonderful writing, Barb! This dessert would be such a treat on Valentine’s and makes me wish for spring.


Barbara February 12, 2011 at 6:56 pm

Many thanks, Dara. Spring seems to have sprung here already. But, come summer, I will be in deep envy mode for all your wonderful fresh fruits and veggies that simply refuse to grown in our summer heat. It all balances out, I think.


Pete Rodriguez March 26, 2010 at 2:42 am

Looks good I will try to cook it. It’s made to look easy and the recipe directions are excellent. Thank goodness some one is willing to share these recipes.


Almost Slowfood February 24, 2010 at 1:20 pm

So lucky strawberry season is here for you. Sadly, I have to wait until June.


deeba February 24, 2010 at 12:07 am

NICE!! How pretty and very intriguing. Your pictures are beautiful too!


Amanda February 22, 2010 at 7:11 pm

This is beautiful, your photos and this blog are just gorgeous!! I’m bookmarking this pie.


Barbara February 18, 2010 at 6:31 pm

Many thanks Sathya, Megan, Barbara, and Mags. My mother is thrilled that her pie has hit the “big time” (laugh). I told her it’s been big time for decades. I actually prefer smaller strawberries than the ones used here. Florida strawberries are often pruned to make the remaining ones huge (see photo), a dumb idea, which makes them less aromatic. I didn’t grow strawberries this year and had to use market-bought ones instead.


mags February 17, 2010 at 10:45 pm

I arrived here via the foodbloggers group at yahoo. You have a lovely blog and I’m subscribing and planning on following you!


Barbara Bakes February 17, 2010 at 10:39 pm

We love strawberry pie at our house. This looks like a great version!


megan February 17, 2010 at 9:34 pm

This looks divine! Perfect for the spring months ahead. Thanks for sharing! Found you through the food forum. Welcome!


Sathya February 14, 2010 at 5:59 am

Pie love indeed! This sounds wonderful.


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