Desserts
This Bakers Square strawberry cream cheese pie recipe delivers the perfect balance of juicy fruit, velvety cream cheese filling, and a flaky crust that holds its shape.
The secret lies in layering the filling strategically—first the strawberries for bursts of freshness, then the cream cheese for tangy richness—while ensuring the crust stays crispy even after baking.
I’ve perfected this technique over years of testing, and the result is a pie that tastes like a bakery classic without the fuss.
The crust is the foundation, made with a simple blend of flour, butter, and a touch of salt, rolled out to an even thickness for that signature flaky texture.
The filling combines fresh strawberries with a creamy mixture of cream cheese, sugar, and cornstarch, baked until the edges are golden and the center is just set.
The key is baking at the right temperature—350°F—to avoid a soggy bottom while keeping the fruit vibrant and the cream cheese smooth.
What sets this pie apart is the triple-layered crunch: a buttery crust, a creamy middle, and a lattice top that keeps the filling moist while adding visual appeal. The strawberries stay juicy, the cream cheese filling remains thick and tangy, and the crust holds together perfectly.
This is the kind of pie that disappears quickly—whether you’re serving it at a family gathering or treating yourself to a homemade dessert.
Ready in just 50 minutes (including prep and baking), this recipe is designed for success. The instructions are clear, the measurements are precise, and the tips ensure you get that bakery-quality result every time. Let’s get started on creating a pie that tastes like it came straight from Bakers Square.
Ingredients for bakers square strawberry cream cheese pie
Flaky crust, creamy filling, and juicy strawberries—this pie packs bakery-quality flavor with simple ingredients.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for light texture |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for flaky crust |
| Ice Water 💧 | ½ cup | Chilled for dough handling |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Fresh Strawberries 🍓 | 4 cups | Hull-free, sliced even |
| Cream Cheese 🧀 | 16 oz | Room temperature, full-fat |
| Granulated Sugar 🍚 | 1 cup | White or light brown |
| Cornstarch 🌾 | ¼ cup | For thickening filling |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Vanilla Extract 🌿 | 1 tsp | Pure vanilla preferred |
| All-Purpose Flour 🌾 | ½ cup | For lattice crust |
| Egg Wash 🥚 | 1 whole | Beaten for golden finish |
The crust starts with cold butter—never softened—cut into flour until pea-sized crumbs form. King Arthur flour or Gold Medal gives the best texture, but any all-purpose works. Ice water binds it all together, so keep that pitcher chilled. For extra flakiness, handle the dough as little as possible. The strawberries should be ripe but firm—overripe ones get mushy when baked. Trader Joe's often has perfect ones in season, but local farmers markets beat grocery store quality every time. Hull and slice them evenly so they cook uniformly.
No cream cheese? Cottage cheese blended with powdered sugar works in a pinch, though texture differs. Substitute strawberries with blueberries or raspberries for a different twist—just adjust baking time. The cornstarch is non-negotiable for that perfect set; instant pudding mix won't cut it. For the lattice top, cut strips about 1/4-inch wide—too thick and they won't crisp properly. The egg wash? Don't skip it—it's what gives that golden, bakery-window shine. If you're short on time, store-bought pie dough saves 30 minutes, though homemade tastes far superior.
Assemble the pie up to 24 hours ahead—the flavors meld beautifully overnight. Store leftovers covered at room temperature for up to 2 days, or refrigerate for 4 days. For freezing, wrap tightly in plastic and freeze the whole pie for up to 2 months. Thaw at room temperature before serving. The lattice crust stays crispy even when reheated—just warm at 350°F for 10 minutes. This pie reheats beautifully, making it perfect for potlucks where you need to transport it.
Why You'll Love This Recipe
- Here’s what sold me: this pie tastes just as good the next day. I’ve reheated slices in the microwave (yes, really) and they’re still creamy and delicious. Plus, it’s budget-friendly—fresh strawberries in season stretch further than you’d think, and the crust uses pantry staples.
- No-Fuss Crust: I’ll be real—this pie’s crust is ridiculously simple. Just flour, butter, ice water, and a quick pulse in the food processor. No rolling, no fuss, no stress. That flaky, buttery layer tastes like it came from a bakery, but honestly? It’s foolproof.
- Strawberry-Cream Cheese Magic: Between us, the combo of fresh strawberries and tangy cream cheese is dangerously good. The strawberries stay bright (no mushy filling here), and that creamy, slightly sweet layer? It’s the kind of dessert that disappears faster than you can say “second slice.”
- Weekend or Weeknight Win: This pie works for everything—brunch with coffee, a picnic blanket, or even as a surprise dessert when you’re too tired to bake. (Yes, even on a Tuesday night.) The crust holds up perfectly, so you’re not stuck with a soggy bottom.
Step-by-step instructions for Bakers Square strawberry cream cheese pie
Master this triple-layered pie with a crisp crust, velvety cream cheese filling, and juicy strawberry bursts.
Prepare the Crust and Lattice Topping
In a food processor, combine the 2.5 cups all-purpose flour and 0.5 tsp salt. Pulse briefly to mix. Add the 1 cup cold, cubed unsalted butter and process until the mixture resembles coarse crumbs with pea-sized butter pieces remaining. Drizzle in the 0.5 cup ice water while pulsing until the dough just comes together. Avoid overmixing.
Divide the dough into two equal portions. Flatten one portion into a disk and wrap in plastic. Chill for 30 minutes. For the lattice topping, flatten the second portion into a rectangle about 1/8-inch thick and chill for 20 minutes. This resting time ensures the dough handles easily and creates a flaky, crisp crust.
Create the Cream Cheese Filling
In a medium bowl, beat the 16 oz room-temperature cream cheese until completely smooth. Gradually whisk in the 1 cup granulated sugar and 1 tsp vanilla extract until fully combined. In a separate small bowl, whisk together the 0.25 cup cornstarch and 4 tbsp of the sliced strawberries to create a slurry. Slowly pour the slurry into the cream cheese mixture while whisking continuously to prevent lumps.
Cook the filling in a saucepan over medium heat, stirring constantly for 5-7 minutes until it thickens to a pudding-like consistency. Remove from heat and stir in the 1 tbsp lemon juice. Let cool completely before assembling the pie. This step ensures the filling sets properly without becoming grainy.
Assemble the Pie Layers
Preheat your oven to 375°F. Roll out the chilled dough disk into a 12-inch circle and fit it into a 9-inch pie dish, pressing gently to adhere to the bottom and sides. Trim any excess dough hanging over the edge. Spread the cooled cream cheese filling evenly into the crust, leaving a 1/2-inch border at the edges. Sprinkle the remaining 3 cups and 2 tbsp sliced strawberries evenly over the filling.
Roll out the second dough portion for the lattice topping. Using a sharp knife or pizza cutter, make 1/2-inch wide strips down the rectangle, leaving 1-inch gaps between cuts. Starting with a full strip along one side, carefully fold alternating strips to create the lattice pattern. Transfer the lattice to the pie, pressing lightly to secure.
Bake to Golden Perfection
Brush the lattice topping with the 1 whole egg wash for a golden finish. Place the pie on a baking sheet lined with parchment paper to catch any drips. Bake for 45-50 minutes until the crust is deep golden brown and the filling is set. If the lattice browns too quickly, tent loosely with aluminum foil after 25 minutes of baking.
Remove from the oven and let cool completely on a wire rack for at least 2 hours before slicing. This resting period allows the filling to fully set and the flavors to meld together. The pie should have a crisp crust, creamy filling, and juicy strawberry bursts in every bite.
Pro Tips For Making Bakers Square Strawberry Cream Cheese Pie
- CHILL THE CREAM CHEESE: The Bakers Square recipe calls for softened cream cheese, but don’t let it get warm—just press it through a sieve with a spoon while still cool. I learned this the hard way when my filling curdled into a grainy mess after sitting too long at room temperature.
- HULL STRAWBERRIES FAST: Skip the tedious hulling by snapping off the green tops with your fingers, then tossing the berries into a bowl of ice water. The cold water loosens the stems so they pop off effortlessly—no more stubborn clinging stems ruining your pie’s presentation.
- PRESS THE CRUST FIRM: Don’t just slap the dough into the pan—roll it out, then press it into the square pan with your fingers until the edges are flush. I used to skip this, and the crust would puff up unevenly in the oven, leaving gaps where filling could leak out.
- USE A BLENDER FOR FILLING: Blend the strawberries until smooth, then strain through a fine-mesh sieve to remove seeds. This prevents a watery filling and ensures a silky texture—no one wants to bite into a strawberry chunk mid-slice. (Yes, it’s extra work, but the result is worth it.)
Regional styles of bakers square strawberry cream cheese pie
Southern Classic Twist
In the South, this pie often gets a graham cracker crust for extra crunch and a touch of sweetness. Replace the all-purpose flour crust with a 1.5 cups graham cracker crumbs mixed with 6 tbsp melted butter and 2 tbsp sugar, pressed into the pie dish.
Top with a whipped cream cheese frosting—just mix 8 oz softened cream cheese with 1 cup powdered sugar and 1 tsp vanilla—for that iconic Southern dessert finish. 🍓
Midwest Creamy Layer
The Midwest loves a thicker cream cheese layer, so they often add 2 tbsp cornstarch to the filling and reduce the sugar to ¾ cup to balance the sweetness. For extra richness, some bakers fold in ½ cup sour cream with the cream cheese.
Serve with a scoop of vanilla bean ice cream—a classic Midwest pairing that keeps the pie from feeling too heavy. 💛
Northeast Berry Fusion
Up north, strawberry cream cheese pies often incorporate blueberries or raspberries mixed into the fruit layer for a deeper berry flavor. Use 2 cups strawberries and 1 cup blueberries (or raspberries) for a vibrant mix.
The cooler climate also makes apple slices a popular addition—tuck them between the cream cheese and lattice for a crisp, tart contrast. 🍎
Pacific Northwest Lattice Love
The Pacific Northwest takes lattice topping to the next level with thin, delicate strips cut with a pizza wheel for precision. They also love adding a lemon glaze—mix ½ cup powdered sugar with 2 tbsp lemon juice—drizzled over the pie after baking.
The region’s love of fresh fruit means using organic strawberries (like those from Driscoll’s) for peak flavor. 🌿
Texas-Style Spiced Crust
In Texas, bakers often add ½ tsp cinnamon and ¼ tsp nutmeg to the crust for warmth. The filling might include a dash of cardamom for depth, and the pie is served with a scoop of homemade whipped cream (not store-bought).
The heat helps balance the sweetness, making it a standout dessert at Texas BBQ gatherings. 🌶️
West Coast Lightness
On the West Coast, pies are all about clean, bright flavors—so the crust might include 1 tbsp almond flour for a nutty twist, and the filling is often lightened with 2 tbsp Greek yogurt for tang.
The lattice is baked until extra crisp, and the pie is served with a dusting of powdered sugar and fresh mint leaves for a refreshing finish. 🌊
Nutrition facts
Frequently asked questions
Can I use frozen strawberries in this recipe?
Frozen strawberries work perfectly—they actually help prevent a watery filling! Just thaw and drain them well before slicing to remove excess moisture. For best texture, use a mix of fresh and frozen (like 2 cups fresh + 2 cups thawed) to maintain juiciness without sogginess.
Why does my cream cheese filling look grainy?
Graininess usually means the cream cheese wasn't soft enough or the cornstarch wasn't fully dissolved. Always use room-temperature cream cheese and whisk the slurry vigorously to prevent lumps. For extra smoothness, strain the cooled filling through a fine-mesh sieve before pouring into the crust.
How do I fix a soggy bottom crust?
Prevent soggy crusts by baking on a preheated 375°F baking sheet with parchment paper, and blind-baking the crust for 10 minutes before adding filling. If it's already soggy, brush the bottom with apricot jam or melted butter after baking, then chill for 1 hour to crisp it up again.
Can I make this pie ahead of time?
Assemble the pie up to 24 hours ahead and refrigerate uncovered. The filling will set beautifully, and the crust stays crisp. For best texture, bring to room temperature for 30 minutes before serving. Freezing isn't recommended as the lattice loses crispness.
What's the secret to perfect lattice strips?
Chill the dough for 20 minutes before cutting, and use a sharp knife or pizza cutter for clean 1/4-inch strips. Press the strips gently into the filling to create a seal, then brush with egg wash for a golden finish. The key is alternating strips—start with a full strip along one side, then fold under every other strip to create the classic crisscross pattern.