Desserts
This Bakers Square strawberry cream cheese pie delivers the perfect balance of flaky lattice crust, creamy filling, and fresh berries that burst with every bite.
The secret lies in a pre-baked crust that stays crisp while supporting a velvety cream cheese layer topped with juicy strawberries—just like the original bakery classic. I've refined this recipe over years to ensure the lattice stays elegant yet sturdy, while the filling achieves that signature tangy-sweet harmony.
The pie begins with a classic pie crust rolled out and cut into strips for the lattice pattern, ensuring both visual appeal and structural integrity.
A rich cream cheese filling—blended with sugar, eggs, and a touch of vanilla—creates the perfect creamy base, while fresh strawberries add vibrant color and natural sweetness.
The key to success is baking the crust first to prevent sogginess, then carefully pouring the warm filling and arranging the lattice before the final bake.
What you'll end up with is a pie that's as impressive to look at as it is to eat: golden lattice crust, silky cream cheese filling, and juicy strawberries that peek through the delicate design.
The contrast of textures—crisp crust, creamy center, and fresh fruit—makes every slice a showstopper. This recipe stays true to Bakers Square's signature while being approachable enough for home bakers.
Perfect for summer gatherings, potlucks, or a special dessert night, this pie is best served slightly chilled to let the flavors meld. The lattice design not only looks stunning but also allows for easy slicing, ensuring clean, elegant portions. Let's get started on creating this timeless classic.
Ingredients for bakers square strawberry cream cheese pie
These classic ingredients come together for a showstopping pie with golden lattice crust and bursting strawberries.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 cups | For lattice crust and filling |
| Unsalted Butter 🧈 | 1 ½ cups | Cold, cubed for crust |
| Granulated Sugar 🍚 | 1 ½ cups | Divided for crust and filling |
| Large Eggs 🥚 | 4 whole | Room temperature for filling |
| Cream Cheese 🧀 | 16 oz | Full-fat, room temperature |
| Vanilla Extract 🍯 | 1 tbsp | Pure extract preferred |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Ice Water 💧 | ½ cup | For crust consistency |
| Fresh Strawberries 🍓 | 3 cups | Hull and slice thickly |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Powdered Sugar 🍚 | 2 tbsp | For strawberry topping |
| Cornstarch 🌾 | 1 tbsp | For strawberry glaze |
The cream cheese is the star—full-fat, room-temperature blocks are non-negotiable for that signature velvety texture. I always grab Philadelphia brand when I can, but any good-quality cream cheese works. For the crust, King Arthur flour or Gold Medal all-purpose gives that perfect flaky texture. The lattice strips need to be evenly cut—about 1/2-inch wide—so they bake uniformly. If you're nervous about rolling, use a pie crust roller or even a wine bottle wrapped in parchment. The strawberries should be ripe but firm—overripe ones turn mushy when baked.
No cream cheese on hand? Substitute with a mix of sour cream (1 cup) and mashed potatoes (1 cup) for a similar texture, though it won't be identical. Running short on strawberries? Raspberries or blackberries work too—they hold up well and add a different flavor punch. The powdered sugar glaze is optional but adds that bakery-style finish. For a nutty twist, sprinkle toasted sliced almonds on top before baking. And if your lattice looks wonky, don't stress—it's still delicious. The secret is baking the crust first to lock in that crispness, then letting the filling cool slightly before adding the lattice to prevent sogginess.
This pie tastes even better the next day—plan ahead and assemble it a day in advance. Store the unbaked pie in the fridge for up to 24 hours before baking. Once baked, keep it covered at room temperature for 2-3 hours, then refrigerate for up to 4 days. The lattice stays crisp, but the filling firms up nicely. For make-ahead prep, bake the crust, fill it with the cream cheese mixture, then freeze it. When ready to serve, top with strawberries and bake as directed. The strawberries can be prepped ahead and stored in a sealed container for up to 2 days—just toss them with lemon juice to keep them fresh.
Why You'll Love This Recipe
- No-Roll Crust Hack: I swear by this trick—just mix cold butter into flour until it resembles crumbs, then press into the pan. No chilling, no fuss, and it still gets that buttery, flaky texture you’d pay extra for. (Between us, my first attempt looked like a sad pancake, but now it’s foolproof.)
- Strawberry-Cream Cheese Magic: That tangy cream cheese filling with fresh strawberries? It’s like dessert’s version of a perfect match. The sugar caramelizes just enough to balance the tartness, and the eggs give it that silky, almost custard-like richness. Honestly, I’ve made this pie for brunch, potlucks, and even as a "healthy-ish" dessert—it never disappoints.
- Weeknight Potluck Star: This pie travels beautifully. Slice it, wrap it in parchment, and toss it in a basket—no one will guess it took less than an hour. I’ve brought it to book clubs, holiday parties, and even my mom’s "you’re not allowed to bake" gatherings. (She still asks for the recipe.)
- Budget-Friendly Luxury: You’d think a pie this good would break the bank, but it’s not. Cream cheese and strawberries stretch far, and the crust uses basic pantry staples. I’ve made this for under $8 and fed a crowd—plus, leftovers? They vanish faster than I can say "second slice." (Yes, even on a Tuesday night.)
Step-by-step instructions for Bakers Square strawberry cream cheese pie recipe
Here's how to build this timeless pie with a flaky lattice crust and velvety cream cheese filling.
Prepare the Lattice Crust
Cut the 1.5 cups unsalted butter into ½-inch cubes and chill for 30 minutes until firm. In a large bowl, whisk together 1.5 cups all-purpose flour, ½ teaspoon salt, and ½ cup granulated sugar. Add the cold butter cubes and work them into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces.
Gradually add ½ cup ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. Avoid overmixing—just until the dough holds when pressed. Divide the dough into two equal discs, wrap each in plastic wrap, and chill for at least 1 hour (or up to 24 hours). This resting time is crucial for developing flavor and making the crust easier to handle.
Roll and Assemble the Crust
On a lightly floured surface, roll out one dough disc into a 12-inch circle (about ⅛-inch thick). Transfer it to a 9-inch pie dish, gently pressing it into the bottom and sides. Trim any excess dough hanging over the edge. Roll out the second dough disc into another 12-inch circle and cut it into 1-inch wide strips for the lattice pattern.
Arrange half of the strips horizontally across the pie crust, spacing them ½ inch apart. Fold back every other strip, then weave the remaining strips over and under the folded strips to create the classic lattice design. Crimp the edges of the crust with a fork to seal. Chill the assembled crust (with the lattice on top) for 20 minutes while you prepare the filling.
Make the Cream Cheese Filling
In a medium bowl, beat the 16 oz cream cheese and ½ cup granulated sugar together until smooth and creamy. Add the 4 whole large eggs, one at a time, beating well after each addition. Stir in the 1 tablespoon vanilla extract and ½ teaspoon salt until fully combined. The mixture should be thick but pourable—this is your signature cream cheese filling.
Pour the filling into the chilled pie crust, spreading it evenly. Preheat your oven to 350°F. Place the pie on a baking sheet (to catch any drips) and bake for 45-50 minutes, until the filling is set but still slightly jiggly in the center. The lattice should be golden brown, and the edges should pull away from the pan slightly when gently shaken.
Prepare the Strawberry Topping
While the pie bakes, hull and slice the 3 cups fresh strawberries into ¼-inch thick pieces. In a small bowl, toss the strawberries with 1 tablespoon lemon juice, 2 tablespoons powdered sugar, and 1 tablespoon cornstarch. This mixture will create a glossy, slightly thickened topping that complements the creamy filling.
Once the pie is baked, remove it from the oven and let it cool for 10 minutes. Spoon the strawberry mixture evenly over the top of the pie, pressing down gently to help it adhere. Return the pie to the oven and bake for an additional 10-15 minutes, until the strawberries are tender and the topping is bubbly. Let the pie cool completely before slicing—this allows the filling to set properly and the flavors to meld.
Chill and Serve
Transfer the pie to a wire rack and let it cool to room temperature (about 2 hours). Then, refrigerate for at least 4 hours (or overnight) to allow the filling to fully set and the flavors to develop. When ready to serve, slice into 8 equal wedges using a sharp knife dipped in hot water and wiped clean between cuts.
Each slice should reveal a creamy, tangy filling topped with juicy strawberries and a delicate lattice crust. The contrast between the cool, creamy center and the warm, slightly crisp lattice makes this pie a true showstopper. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate dessert experience.
Pro Tips For Making Bakers Square Strawberry Cream Cheese Pie
- Chill the Cream Cheese First: I learned this the hard way—room-temperature cream cheese turns into a greasy mess when mixed with sugar. Pop those blocks in the fridge for 15–20 minutes before beating, then let them sit out for just 5 minutes while the mixer warms up. The texture stays smooth, not lumpy, and the filling sets properly in the Bakers Square crust.
- Prevent the Crust from Sog: The Bakers Square crust is sturdy, but if you skip this, the strawberry filling will turn to mush. Before adding the filling, blind-bake the crust for 8–10 minutes at 375°F (cover the edges with foil if it puffs too early). Then, press a thin layer of crushed graham crackers or a sprinkle of cornstarch on the bottom—it’s not pretty, but it’s the thing that matters most for keeping that creamy filling intact.
- Don’t Overmix the Filling: The second you add the eggs to the cream cheese-sugar mix, stop folding after 20 seconds. I used to beat it until it looked "perfectly smooth," but that introduces too much air, and the filling separates when baked. A few streaks are fine—just make sure the eggs are fully incorporated. If it looks curdled, strain it through a fine-mesh sieve for a silky finish.
- Use Room-Temp Butter for the Crust: Cold butter creates flaky layers, but in a Bakers Square crust, you want it tender, not crumbly. Cut the butter into the flour mixture until it resembles wet sand—no bigger than pea-sized clumps. If the dough feels too dry, add 1 tablespoon ice water. The crust stays cohesive when baked, and it won’t crack when you cut into it. (Yes, even if you’re impatient like me.)
Dietary considerations for this dish
Gluten-Free Adaptation
For a gluten-free version, swap the all-purpose flour in the crust for a 1:1 gluten-free flour blend like King Arthur Measure for Measure or Bob's Red Mill 1-to-1. You'll need 1.5 cups of the blend, but add ½ teaspoon xanthan gum to mimic gluten's binding properties.
Chill the dough longer—at least 2 hours—since gluten-free doughs can be trickier to handle. The lattice strips may need extra support, so brush them lightly with egg wash before baking to help them crisp. 🌾
Dairy-Free Options
To make this pie dairy-free, replace the 16 oz cream cheese with 16 oz dairy-free cream cheese like Kite Hill or Miyoko's. For the crust, use dairy-free butter such as Miyoko's or Earth Balance.
The filling will still achieve that signature tangy creaminess, though the texture may be slightly lighter. Test the filling consistency carefully—add 1-2 tablespoons cornstarch if it seems too runny. 🧈
Lower Sugar Version
Cut the sugar in half by reducing the granulated sugar in the filling to ¼ cup and the powdered sugar in the strawberry topping to 1 tablespoon. Boost natural sweetness by adding 1 extra tablespoon vanilla extract and using very ripe strawberries (they're naturally sweeter).
For extra richness, fold 2 tablespoons Greek yogurt into the cream cheese filling—it adds protein and a subtle tang. Balance the flavors with a pinch more salt if needed. 🍯
Nut-Free & Allergen-Friendly
This recipe is naturally nut-free, but always double-check your cream cheese and vanilla extract for hidden nut traces. For extra caution, use a dedicated pie crust roller and cutting board to avoid cross-contamination. If you're also avoiding dairy, see the dairy-free tips above.
For a soy-free option, ensure your cornstarch is certified soy-free (most brands are, but check labels). The lattice design remains safe as long as you avoid nut toppings. 🧂
Vegan Adaptation
For a fully vegan version, replace the cream cheese with 16 oz silken tofu blended with 2 tablespoons lemon juice, 2 tablespoons maple syrup, and 1 teaspoon vanilla extract. Use dairy-free butter and a gluten-free flour blend for the crust.
The filling will be lighter but still creamy. Toss the strawberries with 1 tablespoon agar-agar powder (instead of cornstarch) to thicken the topping. Bake the pie at 325°F instead of 350°F to prevent over-browning. 🌱
Portion Control Tips
Each slice of this pie contains about 350-400 calories, with 15g fat, 40g carbs, and 5g protein. For a lighter option, reduce the crust sugar to ¼ cup and use light cream cheese (though texture may suffer).
Serve with raspberries on the side instead of on top to cut calories by 50-70 per slice. For a protein boost, dollop each serving with 2 tablespoons Greek yogurt instead of whipped cream. 💪
Nutrition facts
Frequently asked questions
Can I make this pie without a lattice crust?
If lattice seems tricky, use a solid top crust instead. Roll out the second dough disc into a 9-inch circle, cut a few small vents, and place it over the filled pie. Crimp the edges and bake as directed. For a rustic look, brush the top with egg wash before baking. The filling will still shine through the golden crust!
How do I prevent the cream cheese filling from cracking?
Cracking happens when the filling cools too quickly. To avoid it, bake the pie at 350°F until the center is just set (about 45-50 minutes), then let it cool completely at room temperature before refrigerating. Also, ensure your cream cheese is room temperature before mixing—this helps create a smooth, uniform texture. A water bath can also help!
Can I use frozen strawberries instead of fresh?
Yes, but thaw and drain them first to remove excess moisture. Toss with 1 tablespoon lemon juice and 1 tablespoon cornstarch to prevent a watery topping. For best results, use slightly underripe frozen strawberries—they hold their shape better when baked. The flavor won't be as vibrant as fresh, but it still works in a pinch!
Why is my lattice crust puffing up in the oven?
This usually happens if the strips aren't properly secured or the filling is too hot. Chill the assembled crust for 20 minutes before adding filling, and press down gently on the lattice strips to keep them flat. Bake on the middle rack of the oven for even heat distribution. If it still puffs, try weighing it down with pie weights or dried beans during baking.
How far ahead can I assemble this pie?
You can assemble the crust and filling up to 24 hours ahead—just refrigerate the unbaked pie. For the strawberry topping, prep it fresh before baking, or toss the sliced strawberries with lemon juice and store them in the fridge for up to 2 days. The pie tastes even better after chilling overnight, as the flavors meld beautifully!