🍓 National Strawberry Cream Pie Day
September 28
National Strawberry Cream Pie Day is celebrated every year on September 28, giving strawberry and pie lovers an excuse to enjoy one of America's classic fruit desserts. The holiday is an unofficial food observance, and its exact creator and founding date are unknown. The earliest documented newspaper mention researchers have found dates to September 28, 2004, in the Pensacola News in Florida. (CooksInfo)
🍓 The History Behind the Pie
Strawberry desserts have a long history, but today's strawberry cream pie comes in many forms. Depending on the recipe, it may use:
A traditional pastry crust or graham-cracker crust
Vanilla or pastry cream
Cream cheese
Whipped cream
Fresh strawberries
Strawberry glaze or gelatin
The modern American version became particularly adaptable as refrigerated dairy products, packaged gelatin, and convenient whipped toppings became common in home kitchens. (National Today)
Interestingly, September is a strange month for a strawberry holiday because strawberries are traditionally associated with spring and summer. The reason September 28 was selected isn't documented. One possibility often suggested is that the holiday provides a little reminder of summer as fall begins—but that is speculation rather than an established fact. (National Today)
🇺🇸 A Minnesota Connection
Strawberry pie also has a place in Minnesota restaurant history. Murray's in Minneapolis, the longtime steakhouse, has a documented strawberry pie recipe featuring fresh strawberries, a cooked cornstarch glaze, and freshly whipped cream. (History Hotdish)
🍓 Classic Strawberry Cream Pie
Makes: 1 9-inch pie / about 8 slices
Prep: 30 minutes
Chill: 3+ hours
Ingredients
Crust
1 9-inch baked pie crust or graham-cracker crust
Cream filling
8 oz cream cheese, softened
½ cup powdered sugar
1 tsp vanilla extract
1 cup heavy whipping cream
2 tbsp powdered sugar
1½ cups fresh strawberries, finely chopped
Strawberry topping
3 cups fresh strawberries, hulled and sliced
½ cup granulated sugar
½ cup water
1½ tbsp cornstarch
1 tbsp lemon juice
Directions
1. Prepare the cream filling
Beat the cream cheese, ½ cup powdered sugar and vanilla until smooth.
In a separate bowl, whip the heavy cream with 2 tablespoons powdered sugar until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture. Fold in the chopped strawberries.
2. Fill the crust
Spread the strawberry cream mixture evenly into the cooled pie crust.
Refrigerate while preparing the topping.
3. Make the strawberry glaze
Mash about ½ cup of the strawberries.
Combine the mashed strawberries, sugar, water and cornstarch in a saucepan. Bring to a simmer over medium heat, stirring constantly, until thickened.
Remove from heat and stir in the lemon juice. Let cool slightly.
4. Finish the pie
Arrange the remaining sliced strawberries over the cream filling.
Spoon the cooled strawberry glaze over the berries.
5. Chill
Refrigerate for at least 3 hours, preferably overnight, before slicing.
Serve with a little additional whipped cream.
👨🏾🍳 Chef's Tip
For a Shear Taste-style upgrade, add a thin layer of strawberry preserves between the cream filling and fresh berries. A small amount of lemon zest in the cream also helps balance the sweetness and makes the strawberry flavor pop.
The basic idea—fresh strawberries combined with a creamy filling and pie crust—is consistent across many versions of the dessert. (Kraft Heinz)
Fun fact: The garden strawberry commonly eaten today originated from a cross between North American and Chilean strawberry species in 18th-century France. (National Today)
