There’s something oddly magical about the pies at Burger King. They don’t try too hard. No flaky crusts or fancy garnishes. Just pure, creamy nostalgia in a plastic wedge.
The first time I tried the Patrick’s Star-berry Shortcake Pie, it was mostly curiosity. The kind you get when you see something pink and cartoonish and limited-edition. But I swear, one bite in and I was 7 years old again, chasing the ice cream truck for a Good Humor Strawberry Shortcake bar. Except now it was all wrapped up in creamy layers, buttery cookie crust, and the cutest little pink star sprinkles. That’s when I knew I’d have to recreate it.
This copycat hits all the right notes, sweet strawberry and vanilla layers, buttery shortcake-style crumbs, and that cold-set creamy texture that makes every bite a soft, chilled dream.
Table of Contents
How to Make Patrick’s Star-berry Shortcake Pie
You’ll start with a buttery vanilla cookie crust, crushed wafers or Oreos (minus the filling) mixed with melted butter until just moistened, then pressed into a pie dish and chilled. While that sets, you’ll whip up the first cloud-like layer: a sweet strawberry mousse made from cream cheese, condensed milk, strawberry puree, and softly whipped cream. Spread it gently over the crust like you’re tucking in a pink quilt.
Then comes the vanilla cream layer, just as plush and pillowy, with warm notes of real vanilla. Smooth that right over the strawberry layer, then let the whole pie chill until set.
Meanwhile, you’ll bake up a strawberry shortcake crumb, flour, sugar, Jell-O powder, and butter, crumbled and toasted to crunchy perfection. Once it’s cooled, you’ll scatter that bright, buttery rubble over the top of the pie like you’re sprinkling sunshine.
Last step? A handful of pink star sprinkles for that Patrick charm. Chill it a bit longer, slice it cold, and there it is, layered, creamy, sweet, and just a little silly. Exactly how dessert should be.
Nutrition Facts (per 1 slice, approx.)
- Calories: 295
- Total Fat: 18g
- Saturated Fat: 11g
- Carbs: 31g
- Sugars: 22g
- Protein: 3g
- Sodium: 190mg
(Based on 8 slices per pie)
Ingredients
Prep Time: 30 minutes
Chill Time: 4 hours minimum (overnight best)
Total Time: 4½ hours
Servings: 8 slices
Pan: Standard 9-inch pie pan
For the crust
- 1¾ cups crushed vanilla wafers or Golden Oreos (filling removed)
- 6 tablespoons melted unsalted butter
- 2 tablespoons sugar
- Pinch of salt
For the strawberry layer
- 8 oz cream cheese, softened
- ⅓ cup sweetened condensed milk
- ⅓ cup strawberry puree or thick strawberry jam
- 2 tablespoons freeze-dried strawberry powder (optional but punchy)
- 1 cup heavy cream, whipped to soft peaks
- Optional: 1 tablespoon strawberry Jell-O powder or 1 drop pink gel color
For the vanilla layer
- 8 oz cream cheese, softened
- ⅓ cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 cup heavy cream, whipped to soft peaks
- Pinch of salt
For the shortcake crumb topping
- 1 cup all-purpose flour
- ½ cup sugar
- ½ cup melted butter
- 1 small (3 oz) box strawberry Jell-O powder
- ⅓ cup crushed shortbread cookies (optional for crunch contrast)
For garnish
- Pink star sprinkles
- Optional: whipped cream border for a party-style look
Tools You’ll Need
• 9-inch pie pan
• Mixing bowls (3)
• Electric hand mixer or stand mixer
• Silicone spatula
• Food processor or rolling pin (for crumbs)
• Baking sheet (for shortcake crumble)
• Parchment paper
Instructions
Step 1: Make the crust
In a bowl, combine cookie crumbs, melted butter, sugar, and salt. Mix until evenly moistened. Press the mixture firmly into a pie pan, covering the bottom and sides. Chill in the fridge while you prepare the filling.
Step 2: Prepare the strawberry cream layer
In a medium bowl, beat the softened cream cheese until smooth. Add the sweetened condensed milk, strawberry puree, and optional strawberry powder or Jell-O mix. Blend until uniform. Fold in the whipped cream gently. Spread this layer over the chilled crust and return to the fridge.
Step 3: Make the vanilla cream layer
In a separate bowl, beat the second batch of cream cheese until fluffy. Add condensed milk, vanilla, and salt. Blend well, then gently fold in whipped cream. Carefully spread this over the strawberry layer using an offset spatula for smoothness.
Step 4: Make the shortcake crumble topping
Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
In a bowl, mix flour, sugar, melted butter, and the strawberry Jell-O powder until crumbly. Spread on the sheet and bake for 8–10 minutes, stirring once halfway through. Let cool, then crumble further by hand or pulse briefly in a processor. Mix with optional shortbread crumbs for texture. Sprinkle generously over the pie.
Step 5: Add finishing touches
Scatter pink star sprinkles over the crumb layer while it’s still slightly tacky. Chill at least 4 hours, preferably overnight. Slice with a warm knife for cleaner edges. Serve cold.
Tips
• Freeze-dried strawberry powder adds real berry flavor, perfect for that nostalgic strawberry bar vibe.
• Chill your mixing bowl before whipping cream for better volume.
• For a cleaner slice, freeze the pie for 20 minutes before cutting.
• Don’t overbeat the cream cheese or it’ll get too airy, soft and smooth is what you want.
• Use a mix of crumb textures (fine and chunky) for the topping to keep it playful and bakery-like.
What to Serve With
Whether you’re dishing up a backyard BBQ or settling into a solo binge of SpongeBob reruns, this pie fits right in. But it really shines when paired with a few clever companions:
Light & Fruity
- Lemonade or strawberry iced tea: The brightness cuts the richness and plays off the strawberry and vanilla notes like a duet.
- Fresh pineapple chunks or melon slices: Cold, juicy fruit helps reset your palate between bites of creamy pie.
- Mini fruit skewers: Think strawberries, banana slices, and blueberries on tiny sticks. Easy, cheerful, and colorful.
Classic Desserty
- Strawberry milk or vanilla cold brew: It’s a total dessert bar vibe. Double down on the sweetness or counter it with smooth coffee.
- Birthday cake-flavored marshmallows: Yes, they exist. And yes, they weirdly work as a squishy foil to the crunchy crumble.
- Vanilla bean yogurt dip with graham sticks: This feels like an appetizer pretending to be dessert. Or vice versa.
Salty & Savory Balance
- Salted popcorn or pretzels: A movie night dream. The salt makes the sweetness pop even more.
- Mini sliders with sharp cheddar: Just one or two, served warm. That salt-fat combo is perfect with the pie’s sweetness.
- Baked brie with strawberry jam: A fancier twist for brunch. All those creamy, berry-rich notes sync beautifully.
Variations
Strawberry Banana Pie
Swap half the strawberry puree with mashed banana. The tropical twist adds a creamy depth and feels like a nod to smoothie bowls in pie form.
No Cream Cheese Version
Use mascarpone or even Greek yogurt in place of cream cheese. It’ll be lighter and a little more tangy, less fast food, more homemade bakery.
Ice Cream Pie
Freeze the whole thing after layering, then serve semi-frozen with a hot knife. Like a cross between icebox cake and ice cream sandwich, it melts in layers.
Gluten-Free Version
Use gluten-free cookies for the crust and top. Almond flour shortbread or GF vanilla wafers both work. Just double-check your sprinkles.
Extra Nostalgia
Add a layer of strawberry Jell-O between the cream layers. It jiggles just a bit and reminds you of elementary school birthday parties. In the best way.
Ingredient Substitutes
Crust
- Original: Vanilla wafer or Golden Oreo crumbs
- Substitutes: Shortbread cookies, digestive biscuits, graham crackers (for a toastier vibe)
Cream Cheese
- Original: Full-fat cream cheese
- Substitutes: Neufchâtel (for a lighter version), mascarpone (for extra richness), or Greek yogurt (for tang)
Strawberry Purée
- Original: Fresh purée or blended jam
- Substitutes: Canned pie filling (blended), freeze-dried strawberries rehydrated and blended, or even baby food fruit purée
Freeze-Dried Strawberry Powder
- Original: Crushed freeze-dried strawberries
- Substitutes: Strawberry Jell-O powder, strawberry drink mix (like Nesquik), or omit and use more purée
Whipped Cream
- Original: Whipped heavy cream
- Substitutes: Cool Whip, coconut whipped cream, or almond-based whips for dairy-free
Shortcake Crumb Topping
- Original: Jell-O crumb bake
- Substitutes: Crushed sugar cookies, crumbled pink-frosted Pop-Tarts (surprisingly good), or crushed cereal like Golden Grahams plus pink sprinkles
Pink Star Sprinkles
- Original: Confetti-style pink star sprinkles
- Substitutes: Pink sanding sugar, heart or circle sprinkles, or edible glitter for sparkle
Honest Review
After a few test runs (and more than a few forkfuls), I can say this version comes really close to that Burger King original. The texture is spot on, light, creamy layers that hold their shape, slice clean, and melt just right in your mouth. The crust has that soft cookie crumble bite, and the strawberry-vanilla combo nails that nostalgic Good Humor bar vibe.
Is it identical to the real thing? Not quite. Fast food pies always have that ultra-processed slickness from stabilizers and preservatives that’s tricky to mimic at home. But this one actually tastes better in some ways, richer, more real, and less sugar-punchy.
The shortcake crumble on top is probably my favorite part. Toasty, a little buttery, with that candy-pink glow from the Jell-O powder. The pink star sprinkles? Totally optional, but they do something joyful to your brain.
If you’re craving a chilled, creamy dessert that doesn’t take itself too seriously and still delivers that drive-thru dessert comfort, this one’s a keeper. Especially if you grew up chasing strawberry bars or need an excuse to eat pie with a spoon straight from the dish (no judgment).
Ingredients
- For the crust:
- 1¾ cups crushed vanilla wafers or Golden Oreos (filling removed)
- 6 tablespoons melted unsalted butter
- 2 tablespoons sugar
- Pinch of salt
- For the strawberry layer:
- 8 oz cream cheese, softened
- ⅓ cup sweetened condensed milk
- ⅓ cup strawberry puree or thick strawberry jam
- 2 tablespoons freeze-dried strawberry powder (optional)
- 1 cup heavy cream, whipped to soft peaks
- Optional: 1 tablespoon strawberry Jell-O powder or 1 drop pink gel color
- For the vanilla layer:
- 8 oz cream cheese, softened
- ⅓ cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 cup heavy cream, whipped to soft peaks
- Pinch of salt
- For the shortcake crumb topping:
- 1 cup all-purpose flour
- ½ cup sugar
- ½ cup melted butter
- 1 small (3 oz) box strawberry Jell-O powder
- ⅓ cup crushed shortbread cookies (optional)
- For garnish:
- Pink star sprinkles
- Optional: whipped cream border
Instructions
Step 1: Make the crust
In a bowl, mix together the cookie crumbs, melted butter, sugar, and salt until everything is evenly moistened. Press the mixture firmly into the bottom and up the sides of a pie pan. Place it in the fridge to chill while you make the filling.
Step 2: Prepare the strawberry cream layer
In a medium bowl, beat the softened cream cheese until smooth. Add the sweetened condensed milk, strawberry purée, and optional strawberry powder or Jell-O mix. Blend until smooth and uniform. Gently fold in the whipped cream. Spread this layer over the chilled crust and return the pie to the fridge.
Step 3: Make the vanilla cream layer
In a separate bowl, beat the second batch of cream cheese until fluffy. Add the condensed milk, vanilla, and salt, and blend well. Fold in the whipped cream gently. Carefully spread this layer over the strawberry layer, smoothing it with an offset spatula.
Step 4: Make the shortcake crumble topping
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment.
In a bowl, mix the flour, sugar, melted butter, and strawberry Jell-O powder until the mixture forms crumbs. Spread the crumbs on the sheet and bake for 8 to 10 minutes, stirring once halfway through. Let them cool completely, then crumble them by hand or pulse briefly in a processor. Mix in optional shortbread crumbs for extra texture. Sprinkle generously over the pie.
Step 5: Add finishing touches
Add pink star sprinkles while the crumb layer is still a little tacky. Chill the pie for at least 4 hours, or overnight for best results. Slice with a warm knife for clean edges and serve cold.
Notes
Calories: 295Total Fat: 18gSaturated Fat: 11gCarbs: 31gSugars: 22gProtein: 3gSodium: 190mg
