I dare say this is the most perfect Strawberry Pie recipe. It is beautiful, delicious, and fit for the season!
This simple strawberry pie requires no Jello or fake strawberry flavor. It’s all natural and tastes amazing. Plus, you can use fresh berries or a mix of fresh and frozen! It is the most delightful dessert to enjoy during the spring and summer months.
Fresh Strawberry Pie
I love that this strawberry pie doesn’t use Jello or any other flavoring. I’m not the biggest fan of fake strawberry flavor. I figure that you are paying for all those berries, you might as well taste them!
To make this strawberry pie, you can either use fresh berries if you have plenty on hand or you can use a combination of fresh and frozen. This little hack helps to make strawberry pie more budget friendly. If berries aren’t at their peak and cheap, go for the combo route.
We can’t forget the topping! Can we chat for 2 seconds about the topping on this fresh strawberry pie? It’s not just normal old fresh whipped cream. No, no, it’s got cream cheese in it! It’s a wonderful little addition to this pie. I like to use heavy whipping cream for the topping because it will stay stable for hours and even over night.
Should I use fresh or frozen berries?
Using frozen berries is very cost effective but if you have lots of fresh strawberries, it is excellent too. To make with all fresh berries: substitute the 2 pounds of frozen berries for 2 pounds of fresh berries (that have been hulled and sliced in half).
How long does it take for strawberry pie to set up?
The pie should be set after about 4 hours in the fridge. Filled pie can be refrigerated for 24 hours.
Can I leave pie out overnight?
No. You want to keep pies refrigerated for optimal freshness. Just before serving, bring the pie to room temperature.
What is the best way to cut strawberries?
I like to use a paring knife to cut strawberries. First, grab the stem and pull it out. Then, insert the paring knife and rotate in a circle to remove the hull. This way you can preserve most of the strawberry.
More pies you seriously need to try:
- The Best Pecan Pie Recipe
- Dutch Apple Pie Recipe
- Homemade Chocolate Cream Pie
- Homemade Coconut Cream Pie
- North Carolina Lemon Pie
- No Bake Peanut Butter Pie Recipe
- Blueberry Pie Cookie Bars
- Basic Apple Pie Recipe (Using Fresh Apples)
- Healthy Pumpkin Pie Recipe
- Old Fashioned Buttermilk Pie
- Simple Pie Crust (made with shortening and butter)
If you’ve tried this homemade strawberry pie recipe or any other recipe on Bless this Mess, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me on Instagram so I can repost on my stories AND add your photo to your comment so that other can see your creation!Print
This Fresh Strawberry Pie is perfect! No Jell-O or fake strawberry flavor required, and you can use fresh berries or a mix of fresh and frozen!
For the Filling
- 2 pounds fresh or frozen strawberries
- 2 tablespoons lemon juice
- 2 tablespoons water
- 1 tablespoon unflavored gelatin
- 1 cup sugar
- 1 pound fresh strawberries, hulled and sliced thin
- pinch salt
- 1(9-inch) pie shell, baked and cooled – my favorite pie crust recipe
For the Topping
- 4 ounces cream cheese, softened
- 3 tablespoons sugar
- ½ teaspoon vanilla extract
- 1 cup heavy cream
- Cook the frozen berries in large pan over medium-low heat until berries begin to release juice, about 3 minutes. Increase heat to medium-high and cook, stirring frequently, until thick and jam like, about 25 minutes, you should have about 2 cups of liquid in the end.
- Combine lemon juice, water, and gelatin in small bowl. Let stand until gelatin is softened and mixture has thickened, about 5 minutes. Stir gelatin mixture, sugar, and salt into cooked berry mixture and return to simmer, about 2 minutes. Transfer to bowl and cool to room temperature, about 30 minutes.
- Fold the fresh berries into filling. Spread evenly in pie shell and refrigerate until set, about 4 hours. (Filled pie can be refrigerated for 24 hours.)
- With electric mixer on medium speed, beat cream cheese, sugar, and vanilla until smooth, about 30 seconds. With mixer running, add cream and whip until stiff peaks form, about 2 minutes.
- Serve pie with whipped cream topping.
- To make with all fresh berries: substitute the 2 pounds of frozen berries for 2 pounds of fresh berries (that have been hulled and sliced in half). Place the fresh berries in the pan, add the sugar at this point (and not later when you add the gelatin), and crush the berries lightly with a potato masher to help release the juices before cooking them for the 25 minutes.
- Using frozen berries is very cost effective but if you have lots of fresh, it is excellent too.
- I didn’t slice the second (1 pound) of berries and instead I just cut them in half. This looked nice but they pieces were too big to eat in one bite. It won’t look quiet the same, but I recommend slicing the fresh berries more than I did for a more pleasant eating experience.
- This recipe is from America’s Test Kitchen’s Family Baking book, it’s one of my favorites!
- Category: Dessert
- Method: bake
- Cuisine: American
- Calories: 395
- Sugar: 46.3g
- Sodium: 89.7mg
- Fat: 19.3g
- Carbohydrates: 55.6g
- Protein: 4g
- Cholesterol: 54.8mg
Keywords: strawberry pie, how to make strawberry pie, strawberry pie recipe, pie with fresh strawberries, pie with frozen strawberries, homemade strawberry pie
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I’m so excited for you try this strawberry pie recipe. It is fresh and so tasty. Take this to your next party because it’s a show stopper.