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Easy Three Step Strawberry Cream Pie

This Easy Three Step Strawberry Cream Pie will be your new “go to” holiday pie!

A slice of Easy Three Step Strawberry Cream Pie sits on a decorative plate garnished with strawberries and whipped cream - The Goldilocks Kitchen

Easy Three Step Strawberry Cream Pie is nothing more than sweet strawberries, strawberry jam and sweetened condensed milk enveloped by billowy whipped cream on a graham cracker crust. What makes it even better is  that this dreamy pie is a cinch to make! If you want to impress a special someone for Valentine’s Day with a fabulous home cooked meal, top it off with this sinfully sweet treat. Of if you’re just looking for a new pie flavor to shake things up for Sunday night dinner, this one is delightfully easy.

There’s only three simple steps to create this Easy Three Step Strawberry Cream Pie~ stirring, folding and freezing. Frozen strawberries are stirred together with sweetened condensed milk, a jar of strawberry preserves, and a touch of lemon juice to brighten the flavors.

Then you fold in an entire container of thawed whipped topping. Remember, folding is not stirring~ use a spatula and scoop along the sides of the bowl, gently and repeatedly folding over the top center of the whipped cream so it doesn’t deflate.

When there’s no more streaks of red or white, spoon it into store bought graham cracker crusts and freeze it until completely firm, about 6 hours. Pull it out of the freezer and let it soften for about 15-20 minutes before serving. I like to top it off with additional whipped cream, strawberries or chocolate curls for a garnish. I hope you truly enjoy this recipe!

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Strawberry Cream Pie

Easy Three Step Strawberry Cream Pie

4.5 from 2 reviews

  • Author: Emily
  • Total Time: 6 hours 30 minutes
  • Yield: 2 8-inch pies 1x


The easiest pie you’ll ever make. Light, fluffy sweet strawberry filling with a graham cracker crust.


  • 1 18-ounce Jar of strawberry preserves
  • 1 14-ounce can of sweetened condensed milk
  • 1 10-ounce bag of frozen strawberries
  • 1 tablespoon lemon juice
  • 1 16-ounce container of frozen whipped topping, thawed
  • 2 ready made graham cracker crumb pie crusts


  1. Thaw the strawberries in the microwave. Place them in a strainer over a sink or bowl and mash them, pressing the liquids out.
  2. Combine the strawberries in a large bowl with the sweetened condensed milk, jar of strawberry preserves, and lemon juice and thoroughly combine.
  3. Fold in the whipped topping gently until evenly combined. Spoon the filling into the ready made pie crusts and freeze for six hours or until firm. Before serving, let the pie soften at room temperature for about 10 minutes and add additional whipped topping and fresh strawberries or chocolate curls if desired to garnish.
  • Prep Time: 10 minutes
  • Category: Dessert
  • Cuisine: American


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  1. Lillian,
    I think the jam will be fine! You won't get the little 'chunks' of strawberry in the pie but it should still taste great :0) Good luck!

    1. jam is a preserve and if made right does have little chunks of berries in it

    1. Absolutely Ashlyn! Real whipped cream would be fabulous. Just make sure you whip to stiff peaks, so it’s similar to the consistency of whipped topping. Great question :0)

    1. Absolutely Kelsey, just make sure it’s covered when you pop it in the freezer and let it sit at room temp to soften up a bit before serving. Thanks for the question!

    1. You’re probably ok storing leftover pie in the refrigerator vs. the freezer. It probably just won’t hold it’s shape as well :0)

  2. My family loves this pie!

    My husband wanted me to make a peach variation. (I had some wonderful sliced peaches that I froze last Fall.) So I substituted the peaches & peach preserves instead. They are equally delicious!!

    Next is raspberry!

  3. My family loves this pie!
    My husband wanted me to make a peach variation. (I had some wonderful sliced peaches that I froze last Fall.) So I substituted the peaches & peach preserves instead. They are equally delicious!!
    Next is raspberry!

  4. How long after removing the pie from the freezer & adding whipped topping is it still good to serve? I was planning to take to my kids school for a pie contest. Any tips?

    1. Obviously, the longer it is out of the freezer, the more thawed it will get. So it’s going to lose its shape as it gets warmer. I don’t think it will affect the taste, but will appear runny after probably an hour or so. Depends on the temperature also.

    2. Hi Jessica! I love that you’re using my recipe for a pie contest! You’ll have to let me know how it goes :0) If presentation is included in the ‘judgement’ of the pie, I would try to keep it frozen for as long as possible before serving. Perfect timing would be to follow the recipe and let it thaw for about 20 or 30 minutes. It will slice nicely and hold its shape. Also if you are going to use Redi Whip (whip cream in a can) for the topping, just know that stuff melts/deflates super fast and you’ll want to spray it on just prior to serving. Real whipped cream will hold it’s shape for a long time if you need to apply it way in advance. If it’s being judged just on taste, then breathe a big sigh of relief and know that you have got that covered!

    1. Hi Cissy! I have never tried fresh strawberries, but I bet they would work just fine. They may end up being more juicy though, since the frozen strawberries have some juice pressed out. Give it a try and let me know how it goes :0) Thanks for the question!

    1. This pie should stay freezer burn free about 5 to 7 days as long as it’s covered well. I would wrap it tightly with plastic wrap and put a tight layer of foil over that. That should buy you a few more additional days in the freezer without freezer burn. Hope that helps!

  5. This pie looks so good! How do you think strawberry sundae topping from Dairy Queen would work in place of the preserves? It has a lot of strawberry chunks, but it’s obviously more watery. Thank you.

    1. Hi Rick! I think you would be fine to use the sundae topping. Maybe omit the lemon juice to compensate. If you try it let me know ;0) Thanks for the question!

  6. The pie was very good, but a lot paler than the picture. I was wondering if 16 oz. of Cool Whip was too much — maybe 8 oz. would have been better? I thought it was a bit plain, so I made a strawberry topping for it consisting of crushed strawberries, sugar, and cornstarch. It was very good on top of the pie. I felt iffy about it at first, but really liked the end result.

  7. Addendum – I cooked the strawberry topping on the stove until it was thick.

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