Strawberries and Cream Crustella

I just had to make one more of these.  It looked a little like a big ice cream sandwich.

Strawberries and Cream Crustella

Strawberries and Cream Crustella

Total Time: 40 minutes

Yield: Serves 8-10


  • 2 pie crusts
  • Butter, room temperature
  • Cinnamon and sugar mixture
  • 1/2 pound fresh strawberries, sliced
  • 8 ounces cream cheese, at room temperature
  • 1 (11 oz) jar good strawberry preserves
  • 1 tsp vanilla
  • 1 cup heavy cream, whipped


  1. Heat oven to 400.
  2. Lay pie crusts flat on greased cookie sheets or parchment covered cookie sheets. You can dock them (prick with fork) or not.
  3. On one of the pie crusts, smear the top with softened butter and sprinkle heavily with cinnamon and sugar.
  4. Bake crusts about 20 minutes or until golden. Remove and cool.
  5. For the cream filling - beat the cream cheese, then add preserves and mix well. Beat in the vanilla. Then by hand, stir together the whipped cream and the strawberry cream cheese.
  6. Flip the plain crust over and smear with half the cream mixture. Place a layer of sliced strawberries on the cream and spread the other half of the cream over the top of the sliced strawberries.
  7. Place the crust with cinnamon and sugar on top (cinnamon and sugar side up).
  8. Keep refrigerated.