A Family Favorite: Strawberry Pizza
A buttery pecan crust, fluffy cream cheese filling, and fresh strawberry topping—a dessert full of family memories.
For as long as I can remember, strawberry pizza has been one of my dad’s favorite desserts. It’s light, refreshing, and just sweet enough, with a buttery pecan crust, a creamy middle, and fresh strawberries on top.
But in our family, this dessert has always been about more than the ingredients. It was my mom’s recipe. When you thought of Beth, you thought of her strawberry pizza.
After my mom passed away, a long time went by without either my dad or me having a slice. She had always been the one who made it, and for a while, that tradition simply stood still.
Then I remembered something: years earlier, my mom had sat me down and had me write out the recipe. And there it was, tucked inside an old blue composition notebook.
When I finally made it again, it was just as delicious as my dad and I remembered. Something as simple as a familiar dessert brought back so many memories of my mom and the family gatherings where she served it.
I hope this recipe finds a place at your table, too—and that your family makes a few sweet memories of your own.
What Is Strawberry Pizza?
Think of it as a dessert pizza with three delicious layers: a buttery pecan crust, a fluffy cream cheese filling, and sliced strawberries coated in a glossy strawberry glaze.
It’s served cold, making it especially refreshing for spring and summer gatherings. And because it needs time to chill, it’s a wonderful dessert to prepare ahead.
A Few Tips From My Kitchen
Don’t overthink the crust. Mix until everything is moistened, press it into an even layer, and keep an eye on it in the oven. It doesn’t need to look perfect to taste wonderful.
Soften the cream cheese first. Letting it sit at room temperature for about 30–60 minutes makes it much easier to beat smooth. This little step helps prevent those stubborn cream cheese lumps.
Be patient with the strawberry glaze. It starts out cloudy, then becomes glossy as it cooks and thickens. Stir steadily so it stays smooth.
Cool each layer before assembling. A warm crust can soften the filling, and warm strawberry topping can melt it. A little patience gives you those beautiful, distinct layers.
Give it time in the refrigerator. Those final 3 hours help the dessert set and make it easier to slice.
Making Ahead and Storing
You can make this strawberry pizza the day before serving. Keep it covered in the refrigerator until you’re ready to slice it.
Refrigerate leftovers promptly and enjoy within 3 days for the best texture. The crust will soften as it sits beneath the filling and strawberries.
Strawberry Pizza
Ingredients
Equipment
Method
- Make the pecan crust. Preheat the oven to 400°F. In a mixing bowl, combine the flour, melted butter, chopped pecans and brown sugar, and stir until evenly moistened. Press onto a rimmed pizza pan in an even layer about ¼ inch thick.
- Bake for about 15 minutes, checking a few minutes early, until the edges are lightly golden. Let the crust cool completely.
- Make the filling. Using a hand mixer, beat the softened cream cheese and powdered sugar until smooth. Gently fold in the Cool Whip in a few additions until evenly combined. Spread over the cooled crust and refrigerate.
- Make the strawberry topping. Before heating, whisk the water, gelatin powder, cornstarch, sugar and salt in a saucepan until no cornstarch lumps remain. Cook over medium-low heat, stirring constantly, until the mixture turns from cloudy red to glossy and translucent, reaches a gentle bubble and thickens. Remove from the heat.
- Gently stir in the sliced strawberries. Let the topping cool, refrigerating briefly if needed, until cool and thickened but still spreadable. Stir occasionally and don’t let it set completely in the bowl.
- Assemble and chill. Spoon the cooled strawberry topping over the cream cheese layer and spread it evenly. Refrigerate for at least 3 hours, until set. Slice, serve cold and enjoy!
Notes
A Recipe Worth Keeping
My mom’s strawberry pizza will always remind me of her, of my dad’s favorite dessert, and of that old blue composition notebook.
I’m so grateful she had me write it down. Now it’s a recipe I can keep making, sharing, and passing along—one cold, strawberry-covered slice at a time.
