Strawberry Shortbread Milkshake Pie
A chilled summer pie with a buttery shortbread crust, a creamy strawberry-studded filling, and homemade whipped cream topping. This american-inspired desserts ready in about 45 minutes layers all-purpose flour, powdered sugar, hulled and sliced strawberries into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup (1 stick), cold and cubed unsalted butter
- 2 cups, hulled and sliced strawberries
- 1/3 cup granulated sugar
- 8 oz, softened cream cheese
- 1 cup sweetened condensed milk
- 1 tsp vanilla extract
- 1 cup, cold heavy cream
- 2 tbsp powdered sugar (for whipped cream)
Instructions
- Step 1: Preheat oven to 350°F. In a medium bowl, combine 1 1/4 cups all-purpose flour and 1/4 cup powdered sugar. Cut in 1/2 cup cold cubed unsalted butter with a pastry cutter until mixture resembles coarse crumbs.
- Step 2: Press dough evenly into a 9-inch pie pan, up the sides. Bake 18-20 minutes until edges are lightly golden. Cool completely.
- Step 3: In a bowl, toss 2 cups sliced strawberries with 1/3 cup granulated sugar; let macerate 15 minutes until juicy.
- Step 4: In a large bowl, beat 8 oz softened cream cheese until smooth. Gradually add 1 cup sweetened condensed milk and 1 tsp vanilla extract, mixing until combined.
- Step 5: Gently fold in macerated strawberries with their juices into the cream cheese mixture.
- Step 6: Pour filling into cooled crust and refrigerate at least 3 hours to set.
- Step 7: To make whipped cream, beat 1 cup cold heavy cream with 2 tbsp powdered sugar until stiff peaks form. Spread over chilled pie before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Strawberry Shortbread Milkshake Pie take to make?
Total time is about 45 minutes (25 min prep + 20 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Strawberry Shortbread Milkshake Pie?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Strawberry Shortbread Milkshake Pie?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Strawberry Shortbread Milkshake Pie for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Strawberry Shortbread Milkshake Pie?
American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
