Simple Fresh Strawberry Pie

simple strawberry cake with fresh strawberries, topped with a light strawberry glaze, then topped with whipped cream. Skip to the Strawberry Shortcake Recipe


How to make the best strawberry shortcake

Looking for a simple and humble cake? You have found it. it’s full of fresh, sweet strawberries topped with a light strawberry glaze. A frosting thick enough to hold the strawberries together but fluffy enough to allow a few loose strawberries to fall onto the plate. It’s not perfect, we love it. Not to mention, these loose strawberries are perfect for sliding on lightly whipped cream.


This cake is very easy to make. This recipe has two parts: the cake base and the strawberry filling.

You might also be interested in: Our homemade blueberry and cherry cake recipes

How to bake the perfect cake batter

Whether you buy the pie crust or make homemade crust, you need to bake the pie crust. It takes 20 to 30 minutes.


Start by rolling out some cake dough and spooning it into a cake tin (to help you with this watch our cake dough recipe video – you’ll see how we do it, roll it up, place it in the cake tin and fold in the edges ).

Then prick the bottom of the tart with a fork, this will prevent the dough from blistering while baking. Lay foil or parchment paper on the bottom, then weigh it down with rice, dried beans, or pie weights. Bake until golden brown, then remove the foil or parchment paper and brush the entire shell with beaten egg and continue baking. that The egg wash helps make the bottom of the cake shiny and golden.but it is also Seal the bottom of the cake base and prevents the strawberry filling from soaking into the crust. Let the cake base cool down and then decorate.

How to make strawberry filling

We like to use fresh strawberries for this. start with Mash about 2 cups of strawberries. Then add sugar, cornstarch, and additional flavorings (like vanilla and lemon). cook until bubbly and thick. “This is your strawberry glaze.


Later, mix in more strawberries and add it to the cooled, baked pie crust. Refrigerate for a few hours and then garnish with whipped cream.


Updated recipe originally posted May 2013. Since posting in 2013 we have changed the recipe to make it clearer and added a short recipe video. – Adam and Joanne

Simple cake with fresh strawberries

  • COOK

We love this strawberry shortcake made with fresh strawberries. They’re covered in frosting that’s thick enough to hold the strawberries together but fluffy enough for a few loose strawberries to fall onto the plate. The amount of sugar for these recipes will vary depending on the sweetness of the strawberries. Add as you like.

Makes 1 cake or about 8 servings

Watch us at the recipe

will need

Cold pie crust for a 9-inch pie (see our pie crust recipe)

5 cups (24 ounces or 680 grams) strawberries, quartered and peeled

1/4 cup (30 grams) cornstarch

2/3 to 3/4 cup (134 to 150 grams) sugar, adjusted for sweetness of strawberries

1/8 teaspoon salt

1 teaspoon vanilla extract

1/4 teaspoon almond extract

1 tablespoon lemon juice

1 egg yolk

1 tbsp cream

whipped cream, optional


  • prepare the crust
  • Roll out the cake dough to fit the cake pan. Gently press the dough into the platter so that it covers the bottom and sides of the platter. (Be careful not to pull or stretch the dough.) Then use a knife or kitchen scissors to snip the dough 1/2 inch from the edge of the plate.

    Fold the edges of the dough down, creating a 1/4-inch thicker rim that rests on the rim of the sheet. Then curl the edges. (You can watch us do this in our pie crust recipe video.)

    • bake the crust
    • Heat the oven to 220°C. Place a baking sheet on a rack in the center of the oven.

      Prick the bottom of the crust with a fork (this will prevent air pockets or bubbles from forming during cooking). Cover the crust with two layers of aluminum foil. (Be sure to press the foil against the edges of the crust.) Then fill the foil with dry rice, dry beans, or pie weights. Refrigerate for 30 minutes or freeze for 10 minutes or until firm to the touch.

      Place the pie crust on the preheated baking sheet and reduce the oven temperature to 200°C. Bake for 20 to 30 minutes or until the crust is golden brown.

      Prepare the egg wash by whisking together the yolks and heavy cream in a small bowl. Next, remove the rice, bean, or cake weights and foil from the bottom of the cake. Brush bottom and sides of crust with beaten egg. Bake until egg is dry and glossy, 3 to 5 minutes. Cool the crust completely before filling.


      • do the filling
      • Place 2 cups of strawberries in a small saucepan. Mash the strawberries until they are in large chunks. Add sugar, cornstarch, vanilla extract, almond extract, lemon juice and salt. Bring to a boil over medium-high heat, stirring occasionally, until sugar dissolves and glaze has thickened; 3 to 5 minutes. Cool down completely.

        • End
        • Toss the remaining 3 cups of strawberries with the cooled strawberry glaze. Stir until the strawberries are well coated. Pour the strawberry filling into the cooled pie crust.


          Refrigerate the cake for at least 2 hours before slicing to allow the filling to set. Garnish with whipped cream.

Advice from Adam and Joanne

  • Nutritional Facts: The nutritional values ​​given below are estimates. We use the USDA Supertracker Recipe Calculator to calculate approximate values. We included 1 1/2 cups of sugar-free whipping cream in the calculations.

If you make this recipe, take a picture and use the hashtag #inspiredtaste. We love seeing your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutritional value per serving: Part 1/8 of the cake / calories 385 / protein 4g / carbohydrates 46 grams / fiber 3g / total sugar 24 grams / total fat 22g / Saturated Fatty Acids 14g / cholesterol 85mg

AUTHOR: Adam and Joanne Gallagher

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