This is one of my favorite recipes that has been in my family for ages! A homemade, buttery crust is the container for a thick layer of cream, fresh strawberries, and a jelly-like topping made with the juice from the berries! Easy, simple, and utterly delicious, this is the perfect tart to seasonal fruit.
Originally posted in July 2013, this post has been updated with photos and text to serve you better. The recipe remains the same.
Since the strawberries at the market were surprisingly sweet and fat, I decided to make my grandmother's strawberry pie. It's simple but full of flavor and has a delightful jello syrup on top made with the strawberries' own juices.
This is the strawberry pie I grew up with. Or almost. Because my grandmother made it only with sweetened sour cream and used cornstarch for the topping. It was easier to make, for sure, but I feel this version is fresher.
The original version is found close to the end of the post, in case you want to make it that way.
Either way, it's fabulous!
The crust
I use my favorite Sweet Shortcrust Pastry which is a pie crust that is easy to make and bakes to a wonderful golden crust. It's a whole post dedicated to how to make this pie crust, with step-by-step images and instructions, and also a video!
Another alternative is to make this tart with this Chocolate Pie Crust. That is one amazing recipe and strawberries and cream pair really well with chocolate.
If you have another favorite pie crust by all means use it. And even a cookie crust works well if you're short on time.
The filling
The ingredients (image above) are quite simple, but they do call for a few comments.
Strawberries - fresh is the way to go as this is a very seasonal pie. I like to cut them in bite-sized thick slices or chunks and then add some whole strawberries on top as decoration.
Whipped cream - I already talked about how I like to add a few tablespoons of sour cream to the mix when I whip it. It adds structure and a very slight tanginess that is great for overall flavor balance. You can omit it.
Unflavored gelatin - the original version used cornstarch and I talk about it at the end of this post. I opt for unflavored gelatin so that the topping is clear and shiny. Below I explain how to dissolve and use it in detail.
Preparing the strawberries
Wash, dry, and stem the fruit that you will be using in the tart. Leave some whole, nice ones to use as decoration.
They are cut, mixed with sugar (image above), and then drained for a while (image below). All the juice that they release will be mixed with the gelatin and used as a jelly-like topping. This way, the flavor is all fresh strawberries!
- Put the cut strawberries in a bowl that will later fit the colander you use, with space to let the juice fall without touching the strawberries (image below).
Preparing the gelatin
I know many people don't want to use gelatin because they're afraid to mess up or think it's a complicated process. But in this recipe, it is hydrated in cold water and added to the hot juice. So you don't have to dissolve it by itself, which is the tricky part.
Simple steps
The standard ratio to hydrate gelatin is 5:1, that is 5 parts of water for every 1 part of gelatin.
In this recipe, we use 1 teaspoon of unflavored gelatin so we have to hydrate it in 5 teaspoons of cold water (that is 2 tablespoons).
- Add gelatin to water (image 1, below), making sure you scatter it as evenly as you can. Don't add it all in the same place because it will have a hard time absorbing the water.
- The gelatin slowly absorbs all the water (image 2).
- When the powder has disappeared, it's ready to use (image 3).
- Add it to the strawberry juiced that has been heated. It's important to either heat the gelatin and add it to a cold liquid or to heat the liquid and add the cold hydrated gelatin to it. The latter is easier because heating gelatin to dissolve it can be tricky sometimes. Then you have to let it stand until it begins to thicken (image 4).
Whipped cream
While you wait for the gelatin to thicken (above), you can whip the cream.
Simple steps
- Cold ingredients: make sure both the cream and the sour cream are cold (image 1, below). Keep them in the refrigerator until ready to use.
- Powdered sugar: add it to the cream (image 2). I like this type when whipping cream because it's softer and dissolves well. Sifting it before adding makes it easier to incorporate.
- Medium peaks: this is the point of the cream, how soft or firm we choose to whip it. I like medium peaks (image 3), which are still soft but hold themselves enough to accommodate the strawberries. Whipped cream firms up when refrigerated, so when you eat this strawberry pie it will have more structure.
- Cream layer: add it to the baked cold pie shell, spreading evenly.
Assembling
I like to assemble it a few hours before I plan to serve it and refrigerate it until that time. Why? Because the cream starts moistening the crust and I love that.
I bake the sweet pie crust until it's golden and crunchy by itself. But putting it all together a few hours before makes for a crust that starts to soften while staying crunchy. But you can totally bake it to a softer stage and assemble it like a half hour before serving, so you give time to the gelatin topping (image below) to set.
Gelatin topping
As explained before and in the recipe card, you need to mix the cold gelatin with the hot strawberry juice, let it dissolve, and then wait for it to thicken before adding to the tart (image below).
You can leave it at room t° and it will take some time, and that depends on the temperature of the room and of the gelatin mixture itself, or you can speed it up by refrigerating it. Be careful here because you need to stir it frequently while it's cooling in the fridge, otherwise the sides will solidify too much before the center is thick enough.
- Important: you want to add the jello topping while thick and cool but still pourable. If it's too solid it won't cover the strawberries as it should.
Original variation
As I told you at the beginning of this post, this is my grandmother's recipe and the original version is a tad different.
Pie crust: she uses a neutral pie dough, not a sweet one. Similar to the old-fashioned apple pies. If that's your favorite, we have a super detailed Basic Shortcurst Pastry post with video!
Sour cream: her recipe uses sweetened sour cream (no cream at all), which results in a tangy cream and doesn't require whipping. I changed that a bit because I feel most love strawberries and cream.
Cornstarch: if you don't like to use gelatin, a few teaspoons of cornstarch can be added to the strawberry juices and cooked until thickened, similar to lemon curd. But keep in mind that the finish will be a cloudy pink color, as the whiteness and starchness of the cornstarch overpower the bright color of the juice. It's still delicious. Either way, the flavor will come from fresh strawberries and that always beats artificially flavored jello.
Storing
My best recommendation is to eat it the day you make it. It will be fresh, and with a good crust.
After that, keep in mind that, since this pie needs to be kept refrigerated, the crust will get softer from the cream and strawberry juices that will seep in, but also dry out from the fridge, and the strawberries will wilt a little bit every day.
All that said, we all have our personal palates and you might actually like it better the next day, who knows.
Other strawberry recipes you might like:
Brown Sugar Strawberry Crisp
Easy Strawberry Trifle
The Best Strawberry Ice Cream (no-churn!)
Strawberry Passion Fruit Caipirinha (a cocktail)
Fresh Strawberry Buttermilk Scones
Let me know if you make this recipe! I’d love to hear what you think about it. Thank you for being here, I appreciate it! Let’s connect via Facebook, Instagram, and Pinterest.
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PrintFresh Strawberry Cream Pie
This is a family recipe that I make as soon as strawberries appear! A homemade crust, a thick layer of cream, fresh strawberries, and a jelly-like topping made with the juice from the berries! Easy, simple, and utterly delicious.
- Total Time: 50 minutes
- Yield: 8 servings
Ingredients
For the dough:
- Sweet Shortcrust Pastry (or Basic Pie Crust is you don't want a sweet base)
For the filling:
- 1 pound (450g) strawberries, washed, stem cut off and sliced thick
- ¼ cup (50g) granulated sugar
- 1 teaspoon unflavored gelatin
- 2 tablespoons cold tap water
- ¾ cup cream, cold (whipping or heavy)
- 3 tablespoons sour cream, cold
- ¼ cup powdered sugar
- Mint leaves (for garnish)
Instructions
For the dough:
- Make the sweet pie dough, roll and line a square or round 9-inch (24 cm) pie or tart plate with removable bottom following the recipe in the link, above. You can also use a purchased crust.
- Prick the bottom of the dough and refrigerate for an hour or freeze for 15 minutes.
- Preheat the oven to 350ºF /180ºC.
- Line the tart pan with a piece of aluminum foil and add beans or pie weights, covering the bottom evenly.
- Bake for 15 minutes.
- Remove the foil carefully and continue baking 10 to 15 minutes more, or until the dough is fully baked.
- Let cool completely on wire rack. Remove from pan and transfer to a serving plate.
For the filling:
There are step-by-step photos above, in the blog post body.
- Put the strawberries with the sugar in a bowl (I like glass), mix a little, cover with a kitchen towel, and leave to marinate at room temperature for at least 1 hour, until the fruit juices are fully released.
- Put the tablespoons of cold water in a small cup or bowl.
- Sprinkle the teaspoon of unflavored gelatin and let it hydrate on its own for a few minutes. Do not stir.
- In a small saucepan put all the juice that the strawberries released, reserving the fruit for later. Heat over low heat until it’s about to break a boil. Remove from the fire.
- Add the cold hydrated gelatin to the hot strawberry juice and mix until dissolved.
- Transfer to a bowl and let thicken a bit, either at room t° or in the refrigerator (stirring it often) until it begins to thicken, but don't let it set.
- In a large bowl beat the cream with the sour cream and powdered sugar until it is of medium thickness.
- Spread in the bottom of the cooled, baked crust.
- Carefully distribute the macerated pieces of strawberry that were left from before, spreading over the entire surface.
- Slowly and carefully, add the thickened gelatin syrup on top of the strawberries, trying to cover as much as possible.
- Let the cake set in the refrigerator for 15 minutes, garnish with mint leaves and serve.
Notes
Gelatin topping: you can leave it at room t° and it will take some time, and that depends on the temperature of the room and of the gelatin mixture itself, or you can speed it up by refrigerating it. Be careful here because you need to stir it frequently while it's cooling in the fridge, otherwise the sides will solidify too much before the center is thick enough. Important: you want to add the jello topping while thick and cool but still pourable. If it's too solid it won't cover the strawberries as it should.
Storing: I like to eat it the day I make it. It will be fresh, and with a good crust. After that, keep in mind that, since this pie needs to be kept refrigerated, the crust will get softer from the cream and strawberry juices that will seep in, but also dry out from the fridge, and the strawberries will wilt a little bit every day.
Another alternative is to make this tart with this Chocolate Pie Crust. That is one amazing recipe and strawberries and cream pair really well with chocolate.
- Prep Time: 30
- Cook Time: 20
- Category: Pies & Tarts
- Method: Baking + Whipping
- Cuisine: International
Keywords: strawberry pie
Alena says
I was wondering what to do with all my extra strawberries and this is the perfect solution. Such a delicious and beautiful tart!
★★★★★
Jo says
Strawberry and cream - enough said! How pretty and delicious those tarts looks! In love with it.
★★★★★
Jagruti's Cooking Odyssey says
This is such a gorgeous looking tart and its loaded with strawberries - one of my top fav fruits! This recipe is just in time for the strawberry season here and I cannot wait to make your recipe.
Ramona says
Definitely a mouthwatering recipe and I will be making it this coming week as I have all the ingredients and I have been fancying something like this for quite some time. Looks absolutely irresistible.
★★★★★
paige says
This SO reminds me a tart my Mom always made! Love this and so pretty too, really great..
★★★★★
Elaine says
The look of this delicious recipe makes my mouth water... immediately! Love how easy it is to make and can't wait to give it a try. Perfect for this weekend, too!
★★★★★
Tammy says
You had my attention at strawberries and cream! What a beautiful seasonal dessert!!
★★★★★
Juliana says
Love strawberrys, and this dessert it's so simple! Love it
★★★★★
Sharon says
If you have a cookout planned for the summer, make this dessert! It is a showstopper and absolutely delicious.
★★★★★