This Lemon Ricotta Strawberry Pie with Poppy Seed Shortbread Crust created by Kevin at Closet Cooking has been one of the most popular recipes for California strawberries. The most surprising thing about this pie is that it takes very little time because it does not require baking or chilling overnight. It may take a few extra minutes to creatively place the sliced strawberries, but as you can see by the photo, it’s worth the extra effort.

There are so many delightful possibilities when it comes to strawberry desserts. Try this and come back to us for more ideas. Enjoy!

Lemon Ricotta Strawberry Pie

Lemon Ricotta Strawberry Pie with Poppy Seed Shortbread Crust

Prep Time: 1 hour
Total Time: 1 hour
Yield: 8 -10 servings
Calories: 275kcal
Author: Kevin Lynch, @closetcooking

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Lemon Poppy Seed Shortbread Crust

  • ½ cup unsalted butter softened
  • ¼ cup powdered/confectioners sugar
  • 1 Tbsp lemon zest
  • 1 Tbsp poppy seeds
  • ¼ tsp salt
  • 1 cup flour

Lemon Ricotta No-bake Cheesecake Filling

  • 1 cup ricotta
  • 4 oz cream cheese softened
  • 3 Tbsp honey
  • 1 Tbsp lemon juice
  • 1 Tbsp lemon zest

To serve

  • 2 lbs California strawberries sliced


To make the Lemon Poppy Seed Shortbread Crust:

  • Cream the butter, mix in the sugar, lemon zest, poppy seeds and salt followed by the flour and mix until it forms crumbs.
  • Press the mixture unto a pie/tart plate and bake in a preheated 400F oven until lightly golden brown, about 15 minutes before letting it cool.

To make the Lemon Ricotta No-bake Cheesecake Filling:

  • Mix the ricotta, cream cheese, honey and lemon juice and zest until smooth.

To serve:

  • Spread the ricotta mixture across the bottom of the baked and cooled crust, arrange the strawberry slices on top and enjoy.


Nutrition information calculated based on a 10 slice yield.


Serving: 1g | Calories: 275kcal | Carbohydrates: 26g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 46mg | Sodium: 123mg | Fiber: 2g | Sugar: 14g