Strawberries and Cream Pie

Strawberries and Cream Pie20160410_145600 20160410_145237

Strawberries and Cream Pie

This Strawberries and Cream Pie has got to be one of the quickest (and prettiest) desserts I have ever made. You have got to try it, it’s foolproof.

Basically all you need to do is make a no bake cheesecake base, arrange some cut strawberries around the edge of the tin and the inside, then add some boiling water to strawberry jelly, as soon as it is dissolved stir in the ice cubes and water to cool it down, as soon as the ice is melted, beat through the whipped cream and pour the mixture over arranged strawberries. Set in the fridge for a few hours and Voila!

The filling is sugar free- yes- it’s artificially sweetened with diet jelly. You can also use regular jelly instead provided it has enough gelatine in it. If you do this I would suggest only one packet with an extra tablespoon of gelatine. You can do the same with the diet jelly if you like for a less sweet taste.

Hint: To have the strawberry halves standing up around the edge of the springform tin, cut a small wedge off the bottom of each half so the strawberry half is leaning in towards the metal tin edge. This will make it easy for you to pour in the filling without having to worry about the strawberries falling over.

Also, if you pour the filling in before it starts to set you will get a more uniform dessert, if you wait too long as it starts to set it will be very difficult to spread over the strawberries.

Ideas: If you do not wish to have the whole strawberries on the bottom of the pie you can cut them into pieces, or pulverise them and mix them in with the cream pie filling or omit them all together (although this will vastly reduce the amount of filling you will have, increase quantity accordingly.

If you are not a fan of artificial flavouring or sweetener, you may like to try using strawberry puree and plain gelatine instead of the jelly (you might want to add something sweet e.g. honey though- strawberries are bitter on their own)- or alternatively make a vanilla cream with some vanilla extract and gelatine instead of the jelly. Let your imagination go wild with this Strawberries and Cream Pie!

This recipe is for quite a large tin, if you are using a smaller tin you may wish to reduce the filling.


Strawberries and Cream Pie


  • 250 grams Plain Biscuits (eg Milk Coffee, Yoyo, Arrowroot or similar) (I used gluten free biscuits)
  • 60 grams Unsalted Butter, melted
  • 2 teaspoons Cinnamon
  • Filling:
  • 2x 250 gram punnets of medium sized strawberries (not too big), washed and patted dry.
  • 500 ml Thickened cream, whipped to soft peaks
  • 2 packets (4 sachets) of Diet Strawberry Aeroplane Jelly
  • 1 1/2 Cups Boiling Water
  • 1 heaped Cup of Ice cubes
  • 1 Cup Cold Water


  1. Line the base of a 22cm Springform tin with baking paper.
  2. In a food processor, crush the biscuits until they resemble fine crumbs.
  3. Add the Cinnamon and melted butter and stir through until well combined.
  4. Spread the biscuit mixture evenly over the base of the cheesecake tin and compact to form a firm base. Place in freezer for 10 minutes.
  5. Once set, remove base from the freezer and halve enough strawberries to line around the inside edge of the tin, cut a wedge off the bottom of each one so they are angled towards the wall of the tin standing on their own.
  6. Then with the remaining strawberries, reserving some for the garnish later, cut off the stems and place cut side down all over the base of the pie.
  7. Whip the cream to soft peak stage using electric beater, set aside.
  8. In a large bowl, place the strawberry jelly powder and pour over boiling water, stirring constantly until dissolved.
  9. As soon as all jelly crystals have dissolved, stir through the ice cubes to bring down the temperature. Stir constantly and as soon as Ice is dissolved stir through the cold water.
  10. Now, working quickly before jelly starts to set, add the whipped cream and gently beat through on low speed until jelly and cream forms a uniform mixture.
  11. Pour over prepared strawberry and biscuit base whilst still in liquid stage before filling starts to set.
  12. Smooth down the surface. Refrigerate for at least 3 hours before serving with a fresh strawberry garnish.

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