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Strawberry Pie – This easy no-bake pie is packed with fresh strawberries and coated in a simple homemade glaze that sets up beautifully in the fridge. It’s the perfect light dessert for spring and summer, especially with a dollop of whipped cream on top.
If I’m going to turn on the stove for dessert in the middle of strawberry season, it’s going to be for this pie. It’s everything I want when berries are sweet and juicy—light, fresh, and chilled, with just enough jammy glaze to hold it all together. The whole thing feels like summer on a plate, especially with a swirl of whipped cream on top.
I’ve been making this one for years, and it never lasts more than a day. The crust gives just enough structure to cradle all that fruit, and the glaze thickens into the kind of glossy finish everyone will be impressed with!
This Strawberry Shortcake is a tradition in our family every summer, and has been since I as a little kid. But this strawberry pie is a must for get togethers and when you have extra fresh berries in the house.
Why You’ll Love This Strawberry Pie
- No baking required after the crust – Once your pie crust is prepped, everything else comes together on the stovetop or in the fridge.
- Beautiful presentation without effort – The vibrant berries and glossy finish make this pie look bakery-worthy.
- Perfect for warm-weather gatherings – Since it’s served chilled, it’s a great dessert to make ahead for spring and summer events.
What You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Pie Crust – you can use your favorite homemade recipe or a store bought pie crust works great as well
- Strawberries – you want super ripe and fresh strawberries for the best pie
- Granulated Sugar
- Cornstarch
- Water
- Heavy Whipping Cream – this is making your own sweetened whipped cream for the topping. If you have a store bought one in the fridge, you can use that instead.
- Powdered Sugar
- Vanilla Extract
How to Make Strawberry Pie
- Prep the strawberries – Hull all the strawberries, puree one cup until smooth, and slice the rest in half.
- Make the glaze – Whisk sugar and cornstarch, then stir in water and the strawberry puree. Cook over medium heat until thickened, about 3 minutes.
- Cool the glaze – Remove the glaze from heat and let it sit for about 10 minutes to cool slightly.
- Assemble the pie – Spread halved strawberries into the baked pie crust and pour the cooled glaze over top, making sure everything is coated.
- Chill to set – Refrigerate the pie for 3–4 hours until the glaze firms up.
- Whip the cream – Beat the cream, powdered sugar, and vanilla together until soft peaks form.
- Serve and enjoy – Slice the chilled pie and top with homemade whipped cream right before serving.
Recipe Tips & Tricks
- Use ripe but firm strawberries – Overripe berries can get mushy and leak too much juice into the crust.
- Cool the glaze before pouring – Letting the glaze cool helps it coat the berries evenly without cooking them.
- Don’t skip stirring the glaze – Constant stirring prevents lumps and makes sure the cornstarch thickens properly.
- Pre-bake the crust fully – A crisp crust holds up better under the juicy filling and won’t get soggy.
- Chill long enough to set – Give the pie at least 3 hours in the fridge to firm up, or it’ll fall apart when sliced.
- Make whipped cream fresh – Whip it just before serving for the best texture and flavor.
- Swap in different berries – Try mixing in raspberries or blueberries for a colorful twist on the classic.
Make sure the glaze is fully cooked and thickened before pouring it over the berries. Also, let the pie chill in the fridge for several hours to help it set properly.
Fresh strawberries are best for this pie because they hold their shape and texture. Frozen strawberries can become too soft and watery after thawing, which affects the filling consistency.
Fresh Strawberry Pie
Ingredients
- 9 inch pie crust, baked and cooled
- 2 pounds strawberries, divided
- 3/4 cup granulated sugar
- 3 Tablespoons cornstarch
- 1/2 cup water
- 1/2 cup heavy whipping cream
- 2 Tablespoons powdered sugar
- 1/4 teaspoon vanilla extract
Instructions
- Remove the stems from all of the strawberries. Set aside 1 cup of strawberries and puree until smooth. Slice the remaining strawberries in half.2 pounds strawberries
- In a small sauce pan whisk together sugar and cornstarch until well combined. Add water and strawberry puree stirring until everything is well blended. Heat over medium heat to bring to a boil; stirring frequently.3/4 cup granulated sugar, 3 Tablespoons cornstarch, 1/2 cup water
- Once sugar mixture is boiling, cook for 3 minutes until it is thick and coats the back of a spoon. Make sure to stir constantly. After 3 minutes remove from heat and let cool for 10 minutes.
- Meanwhile, place the halved strawberries in the baked pie crust and spread out evenly. After the strawberry glaze has cooled pour over the strawberries, making sure to get in all the nooks and crannies and everything is well coated.9 inch pie crust
- Place in fridge for 3-4 hours to set up completely.
- Meanwhile whisk heavy cream, powdered sugar and vanilla extract until you have stiff peaks. You can use an electric mixer for this to make it easier.1/2 cup heavy whipping cream, 2 Tablespoons powdered sugar, 1/4 teaspoon vanilla extract
- Slice pie and top with homemade whipped cream to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Your strawberry pie looks so delicious and easy to make. I can’t wait to make it this weekend …yum!
This looks soooo good, I wish I had a big slice right now!
Have you ever seen a fresher, more delicious looking pie?! This recipe is a winner!
I am drooling over this strawberry pie! Looks divine!
Strawberry pie looks like the perfect summer dessert!
What a light and fluffy dessert; perfect for summer! Looking forward to enjoying this after dinner tonight!
This sounds so simple and delicious! Just the perfect dessert 🙂