The Fresh Strawberry Pie recipe of my dreams with bite-sized pieces of strawberries with sweet strawberry sauce in a tender cookie crust topped with whipped cream.
There are two fruits that scream SUMMERTIME to me, one is watermelon and the other is strawberries. I love them both and although they are available year round, the fresh summer fruits are the best.
I’ve always loved the IDEA of a strawberry pie but when I order it at restaurants I always end up feeling like there was some bait-and-switch going on because the strawberry pie in my head was never as good as the one I was tasting.
One of my main issues is the WHOLE strawberries in the pie that I can hardly cut through. I might as well as have just ordered a bowl of fresh strawberries to eat. And the second is the traditional pie crust that leaves a lot to be desired.
So, I decided to make the Fresh Strawberry Pie I was dreaming about with bite-sized pieces of strawberries coated with a sweet strawberry sauce in a tender cookie crust topped with whipped cream and I am delighted to be sharing the recipe with you today!
Disclaimer: This post contains links to products for making this recipe. If you use those links, I may earn a commission. Learn more here.
Fresh Strawberry Pie Recipe FAQs
1. Would other kinds of cookies work for the crust? I made a shortbread cookie crust by crushing store-bought shortbread cookies but you can also use a graham cracker crust, golden Oreo crust or a traditional pie crust.
2. Do I have to use a tart pan? A regular 9-inch pie pan will work as well. I used a 9-inch tart pan instead because I am sorely lacking in pie pans and I thought the scalloped crust would look beautiful filled with fresh strawberries.
3. Do you have a shortcut for the pie filling? I used my strawberry sauce recipe for part of the filling but if you are pressed for time, an equal amount of canned strawberry pie filling may be used instead.
4. What’s the easiest way to separate the tart pan pieces? If you do use a tart pan, allow the pie to chill and then remove the scalloped edge of the pan by placing the tart pan on a soup can and sliding the edge off. See my video below to watch me do it.
5. What frosting tip did you use? I used a large open star tip to pipe swirls of whipped cream or Cool Whip.
6. What can I use if I don’t have a pastry tip? If you don’t have pastry tips and bags you can put the whipped cream in a sandwich bag, snip off the corner and swirls or dollops around the edge. Do a quick practice on a piece of waxed paper to see how it will look.
C’mon…doesn’t that say summer to you? And trust me, there’s no bait-and-switch going on this time!
It’s the Fresh Strawberry Pie of my dreams and is going to be appearing all summer long!
- 20 shortbread cookies
- 1/4 cup butter melted
- 3 cups sliced strawberries
- 2 cups strawberry sauce or canned strawberry pie filling
- 1 1/2 cups whipped cream or cool whip
- Crush the shortbread cookies and pour into a bowl. Add melted butter and stir. Press into a 9-inch tart pan (or pie pan). Bake at 350°F for 8-10 minutes. Cool completely.
- Mix together the sliced strawberries and cooled strawberry sauce. I used my homemade strawberry sauce recipe. Spread over cooled crust. Refrigerate to allow the filling to set.
- Remove the scalloped edge of the tart pan and pipe whipped cream swirls around the edge of the pie before serving.
Chocolate Covered Strawberry Pie
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