Strawberry Shortcake Pie

This recipe comes from Beyond Parsley, a cookbook published by the Junior League of Kansas City, MO.
I got this book after perusing the copy of my good friend Jane who has roots in the area. I made some minor alterations and it was a huge hit at Sunday dinner.



  • 1 cup biscuit mix + plus a little extra as needed (like bisquick)
  • 1/4 cup butter, room temperature
  • 3 tbsp boiling water


  • 1 8oz block cream cheese, room temperature
  • 1-2 tbsp half and half or whipping cream
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1/4 cup powdered sugar
  • 4 cups whole strawberries, cored


  • 1/2 cup water
  • 1 cup sugar
  • 2 1/2 tbsp cornstarch
  • 2 cups strawberries, crushed
  • 1 tbsp butter

1 cup heavy cream, whipped with 2T powdered sugar or canned whipped cream,


  • Preheat 450°
    In a small bowl, stir crust ingredients together until dough forms a soft ball. Add a little more biscuit mix if needed. Press evenly into a 9-inch pie plate. Prick the surface with a fork (that is called docking). Bake 10-12 minutes until golden. Remove from oven and cool.
    Prepare filling mixing use all ingredients other than berries. Spread evenly over baked and cooled shell. Place whole berries upright over surface of pie.
    To make glaze, cook water, sugar, and cornstarch in a saucepan until dissolved. Add crushed berries. Bring mixture to a boil and cook 3-5 minutes. Add butter. Press through a strainer.
    Pour glaze over strawberries to cover then. Note: You may have a bit more glaze than you need. Refrigerate. Garnish with whipped cream when serving.

Shop the Post


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

get on the list

Join our community to receive weekly recipes, outfits, and workouts just for you! Sign up below to join our newsletter.

Never Miss a Post