Introduction

This Strawberry Shortcake Pie is a delightful twist on a classic dessert, featuring a crisp Nilla wafer crust, creamy vanilla and strawberry layers, and a crunchy crumb topping. It’s perfect for warm days or any time you want a refreshing, fruity treat.

A slice of pink and white layered cheesecake sits on a white plate, with a crumbly brown crust at the bottom, a thick creamy white layer above it, and a smooth pink layer on top. The top pink layer is covered with crunchy red and beige crumbs, and fluffy white dollops line the back edge. A shiny, fresh red strawberry with green leaves rests next to the cheesecake on the plate. The plate is on a white marbled surface with some crumbs scattered around and blurred background elements, including another slice of cake and some red and white striped straws. 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 a chilled bowl with a stand mixer fitted with a whisk attachment, whip the heavy cream on high until soft peaks form. Add 1/2 cup of powdered sugar and the vanilla, then continue beating until stiff peaks form. Transfer the whipped cream to a separate bowl.
Step 3: Replace the whisk attachment with a paddle attachment. Beat the cream cheese and remaining 1 cup powdered sugar together until smooth and creamy. Pour half of the cream cheese mixture into another bowl and set aside.
Step 4: Add half of the whipped cream to the cream cheese mixture in the mixing bowl, beating until combined. Pour this vanilla cream layer into the crust and smooth it out evenly.
Step 5: Return the reserved cream cheese mixture to the mixing bowl. Dissolve the strawberry gelatin mix in boiling water, stirring until fully dissolved. Pour this gelatin mixture into the cream cheese and beat until smooth, scraping down the bowl sides to avoid gelatin solidifying.
Step 6: Remove the bowl from the mixer and gently fold in the remaining whipped cream. Pour this strawberry filling over the vanilla layer, smoothing it out. Refrigerate the pie for at least 6 hours or overnight.
Step 7: Preheat the oven to 350ºF and line a cookie sheet with parchment paper. In one small bowl, combine the vanilla pudding mix, 4 tablespoons butter, and 1/2 cup flour using a fork until a crumble forms. In another bowl, mix the strawberry gelatin mix, 4 tablespoons butter, and 1/2 cup flour similarly.
Step 8: Spread both crumbles evenly on the cookie sheet. Bake for 10 minutes, stirring halfway through. Allow the crumb topping to cool completely.
Step 9: Sprinkle the cooled crumb topping evenly over the pie. Optionally, pipe dollops of freshly whipped cream around the pie’s border. Slice, serve, and enjoy!

Tips & Variations

Use fresh strawberries to garnish for an extra burst of flavor and color.
For a lighter crust, substitute half the Nilla wafer crumbs with crushed graham crackers.
Chill the bowl and whisk attachment before whipping the cream for better volume.
Make the crumb topping a day ahead to save time on serving day.

Storage

Store the pie covered in the refrigerator for up to 3 days to keep the filling fresh and the crumb topping crisp. If the topping softens, you can re-crisp it briefly in a 300ºF oven before serving. Serve chilled for best texture and flavor.

How to Serve

A slice of layered dessert is shown on a white plate on top of a white marbled surface. The dessert has three layers: a crumbly, light brown base, a white creamy middle layer, and a thick pink top layer. On top of the pink layer, there are small red and light brown crumb pieces scattered with three dollops of white cream near the edge. A whole fresh red strawberry with green leaves is placed on the plate next to the slice. In the background, there is another white plate with a similar slice of dessert and strawberries, along with two red and white striped straws in the foreground. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, graham crackers or digestive biscuits work well as a substitution for Nilla wafers and will provide a slightly different but delicious flavor.

How long should I refrigerate the pie before serving?

It’s best to refrigerate the pie for at least 6 hours, preferably overnight, so the fillings set properly and the flavors meld together.