Good Eats and Sweet Treats from My Small Boston Kitchen

Strawberry Cream Slab Pie

It’s strawberry season! Personally, one of my favorite seasons. The warm weather is here, fresh produce is cropping up everywhere, and the days are gloriously loonnngggg. It’s so, so wonderful. I love the changing of seasons, but the beginning of summer always makes me wish that it’d never end. Thank goodness we’ve got a few full months of this ahead of us!

A couple weekends ago I was up in New Hampshire, and somehow got the idea that I wanted local strawberries. What started out as an inkling of an idea became a full-blown need for fresh berries, and I was on the hunt. As luck would have it, we happened upon a pick-your-own farm later that day. There was a mom and her kiddos leaving with their arms full when we arrived, but once we got out into the field to pick, we were on our own with an incredible bounty of the most vibrant, fragrant, delicious red berries.

Strawberry Cream Slab Pie recipe - Sweetly Serendipity

I alternated between filling up my basket and shoveling berries into my mouth, despite being stuffed to the gills from a delicious breakfast. I couldn’t help it — they were honestly some of the most delicious berries I have ever tasted. We each picked a heaping quart, and by the time we got into the car, I was already trying to decide what I’d make with them.

Strawberry Cream Slab Pie recipe - Sweetly Serendipity

I think the obvious choice was to do nothing with them: just eat them plain! But I hadn’t baked with berries in a while, so I wanted to try something new. I found this recipe on Pinterest, and liked the simplicity of it, so I decided to give it a go. It did a fantastic job showcasing the berries, where were sweet and tender by the end, complimented by a generous dose of chocolate chunks.

Strawberry Cream Slab Pie recipe - Sweetly Serendipity

I tried the Trader Joe’s frozen pie crusts for this recipe, and while I loved the flavor, they were kind of a mess to use! I followed the defrosting directions on the packaging exactly, but the crusts still broke into a bunch of pieces when I unrolled them to use. Like any pie dough, it was fairly easy to piece them back together, but it added 5 extra minutes of fuss, which I didn’t love. The flavor might be enough for me to overlook the hassle, but the jury’s still out.

Strawberry Cream Slab Pie recipe - Sweetly Serendipity

This recipe is perfect for those not worried about baking perfection. It’s free-form and casual, simple and tasty. Perfect for summer BBQ’s and casual entertaining. It’s darn delicious.

Strawberries 'n Cream Slab Pie


  • Ingredients
  • 2 store bought pie crusts
  • 8 ounces cream cheese, at room temperature
  • 4 tablespoons granulated sugar, divided
  • 1 teaspoon vanilla
  • 1 pint fresh strawberries, roughly chopped
  • Juice of 1/2 lemon
  • 1 tablespoon cornstarch
  • 3/4 cup chocolate chips, optional
  • 1 egg
  • Coarse sugar for sprinkling


  1. Preheat the oven to 400.
  2. In a medium bowl, beat the cream cheese, 2 tablespoons of sugar, and vanilla.
  3. In a separate medium bowl, mix the diced strawberries, remaining 2 tablespoons sugar, juice of 1/2 lemon and the 1 tablespoon of cornstarch.
  4. Roll out and trim your pie dough. The measurement isn't important, as long as both of your pie crusts are roughly the same dimensions. Line a baking sheet with parchment paper, and lay one crust on top of the parchment.
  5. Evenly spread the cream cheese mixture over the first pie crust, and then top with the strawberry mixture. Be sure to leave 1/2-inch border around the edges, for sealing later. Sprinkle chocolate chips over the berries, if using. Lay second pie crust over top of the first as evenly as possible. Seal the edges however you prefer - either with a fork, or roll them together like I did.
  6. Beat egg with a touch of water, then spread egg wash over the top and edges. Make at least three 2-inch slits in the top pie crust. Bake for 20-30 minutes, until the crust is golden brown. Baking time will depend largely on how thin you roll your crust. Keep an eye on it once you get to 20 minutes so you don't burn it! Mine took closer to 30 minutes to finish.
  7. Let cool (almost) completely before serving. This pie is perfect just above room temp, when the chocolate is still slightly molten, and the berries tender and warm. Add a scoop of vanilla ice cream if you're feeling indulgent!

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