Strawberry Pie

Strawberry Pie

Whatever the occasion, you can use this Strawberry Pie to celebrate! During peak strawberry season in California – when the endless, beautiful fields of strawberries are at their finest – it’s the perfect time to use California Strawberries in your favorite recipes. Whether they’re sweet, savory, light or decadent, strawberries will make it all the better.

Strawberry PieStrawberry Pie

There’s something about homemade pie that makes it a top level comfort food, you know? Some of my earliest memories involve baking with my mom. We both adore homemade pie. Come Mother’s Day, I think she’ll love this version. It’s a perfect dessert to share on such a special day, for any day during National Strawberry Month or any other special days in your life!

Some pie recipes involve a lot of prep work with the fruit, but strawberries are very easy because they simply need to be hulled and macerated. If you’ve never macerated berries before, this simply refers to letting them sit in sugar long enough for their natural juices to come to the surface. It’s incredibly easy. Since strawberries are naturally sweet, this pie doesn’t need much sugar. You can add more or less to taste.

Strawberry Pie

 

Strawberry Pie

4.6 from 8 reviews
Strawberry Pie
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 1 9-inch pie (approximately 10-12 servings)
 
Ingredients
Pie Dough:
  • 12 oz (approximately 2½ cups) all-purpose flour
  • ½ tsp kosher salt
  • 2 oz (approximately ¼ cup) granulated sugar
  • 8 oz (1 cup) unsalted butter, cold and cut into small cubes
  • ⅓ cup cold water
Pie Filling:
  • 4 lbs (approximately 2 cups) fresh California Strawberries
  • 2 tsp fresh squeezed orange juice
  • 1 tbsp fresh squeezed lemon juice
  • 1 tsp finely grated orange zest
  • 3 tbsp cornstarch
  • ¼ cup granulated sugar (see note)
  • 2 tbsp light brown sugar
Topping:
  • 1 tbsp heavy cream
  • 1 tbsp turbinado sugar
Instructions
For the Pie Dough:
  1. Place the flour, salt and sugar in a food processor and pulse a few times to combine the dry ingredients. Add the butter and pulse several more times until the mixture looks like coarse cornmeal (a few larger bits here and there are fine).
  2. With the machine running, add the cold water until the dough has just formed. It will still be crumbly but should form dough when pressed together.
  3. Divide the dough into ⅔ and ⅓ portions, wrap in plastic, and chill for at least one hour or overnight.
For the Filling:
  1. Rinse and hull the strawberries. Slice medium and smaller strawberries in half, while quartering larger berries, and place in a large bowl. Add the orange and lemon juice, zest, corn starch, and both sugars. Stir to combine, cover and place in the refrigerator. Allow the strawberries to macerate for 40-45 minutes, stirring periodically.
Prepare the Pie:
  1. Preheat the oven to 425 degrees F. On a lightly floured surface, roll out the bigger portion of pie dough to about 12 inches in diameter. Carefully place in a 9½ inch pie pan. There should be an overhang of at least 1 inch. Add the strawberry filling.
  2. Re-flouring the surface if necessary, roll out the second portion of dough to approximately 10 inches in diameter. Cut 8 even strips, and layer them in a decorative lattice pattern over the strawberries. Cut off any excess overhang from the lattice, and then fold up the bottom overhang so that it sits on top of the strips. Use a fork to crimp the edge of the dough all the way around the pan.
  3. Brush the cream on top of the lattice and sprinkle with the turbinado sugar.
  4. Place the pie pan on a baking sheet and place in the oven. Bake for 20 minutes, lower the temperature to 375 degrees F, and cook for an additional 35-40 minutes, or until the filling is bubbling and the top is golden.
  5. Allow to cool completely before slicing.
Notes
Strawberries may vary in sweetness depending on factors such as season, location and freshness. More or less sugar can be added to the pie filling as needed.

 


Naked Strawberry & Cream Cake

Naked Strawberries and Cream Cake

If you’ve ever looked for a simple but crazy good cake recipe that you could go to over and over again, this is the one for you. Not only does this “naked” strawberry cake look gorgeous and amazing in all it’s glorious simplicity, it is also moist, honey sweetened, and just plain fabulous.

The best part is that you can dress it up as little or as much as you want. We are so fortunate to have all these gorgeous California strawberries available year-round. This holiday cake can even pass for a summertime cake, depending on when it’s being served.

We added a little extra powdered sugar to give it that snowy effect. You can also add cranberries for added holiday appeal, like recipe creator Garlic Girl did, or try drizzling chocolate or strawberry sauce over the top. You are the master of your layer cake!

Enjoy! Don’t forget to check out some of our other recipes.

Strawberries and Cream
Prep time: 
Cook time: 
Total time: 
Serves: 1 layer cake
 
Ingredients
  • 2 cups all purpose flour
  • 2 tsp baking powder
  • pinch of salt
  • 1½ cups granulated sugar
  • 1 stick (1/2 cup) butter, room temperature, cubed
  • 3 eggs
  • ¾ cup milk (divided)
  • 1 tsp vanilla
  • Icing
  • 8 oz cream cheese (preferably Philadelphia brand)
  • ½ stick butter
  • 2 cups powdered (confectioners) sugar
  • 1 tbsp honey
  • 1 tsp vanilla extract
  • Topping
  • 1 lb fresh strawberries, 6-8 halved
  • optional: extra powdered sugar
Instructions
  1. Heat oven to 350 degrees F.
  2. With butter, grease two 8-inch cake pans and cover the bottoms with parchment paper. Grease the paper too, and lightly dust both pans with flour.
  3. Sift flour, baking soda, sugar and salt in bowl of stand mixer. With paddle attachment, blend on slow for 10 seconds.
  4. In small bowl lightly whisk eggs with ¼ cup of the milk and vanilla extract; set aside.
  5. To the dry mixture add the butter and beat on low for about a minute until combined. Slowly add the remaining ½ cup milk until incorporated into dry ingredients.
  6. Increase speed to medium and blend for about 1½ minutes until you have a thick, smooth batter.
  7. Add egg/milk mixture in three parts on medium speed, scraping down sides and bottom at least once. Beat for another 30 seconds until batter looks a bit airy and smooth.
  8. Pour equal amounts of batter into both pans.
  9. Bake for about 25 minutes, until light golden brown and toothpicks come out dry when inserted in the top center. Remove pans, let cool in pan for 10 minutes, and then on wire rack until room temperature.
  10. For batter, cream together cream cheese and butter; about 3 minutes. Add powdered sugar a little at a time until well-combined and fluffy. Add honey and vanilla extract and continue to beat until desired consistency.
  11. Place first layer of cake on cake pan, spread desired amount of frosting in center, making sure to add more on the edges.
  12. Add top layer of cake and frost the top. With a flat knife or frosting scraper, spread frosting around the top and sides to cover as much or as little as the cake as you like.
  13. Decorate with strawberries. I like to slice only half the berries and add those to the edges. Pile whole berries in the center, and then dust with powdered sugar

 


Strawberry Rum Chillers

It’s popsicle season and that is a big deal around my home. That said, these popsicles are a favorite and a constant in my freezer. Of course you can skip the rum and just keep the popsicles as a straight-up fruity ice pop for the kiddos and it’ll be just as good. If you do decide to make two batches, don’t forget to mark one from another. In my house, I mark the kid-friendly pops with a smiley face so there’s never any confusion.

Strawberry Rum Chillers

And since these are a favorite, lucky for me strawberries are available year-around with peak season in California starting in March and ending late fall. So I take full advantage of the the year-round crop, but will stock up when when they are in season by freezing them or using strawberries as the base for many of the fruit pops I serve to my family. A good thing, since strawberries have more vitamin C than an orange and its loaded with nutrients.

Strawberry Rum Chillers

I usually limit my boys on sweet treats for the day, but these fall under the unlimited category. I let them indulge as the craving arises. That is except for the baby, who would probably eat one popsicle after another until he fell over from overeating.

Strawberry Rum Chillers - Popsicle Recipe

Thank goodness we live in California where 90% of the nation’s strawberries are grown, so there is no shortage around here. Gotta love California!

4.9 from 10 reviews
Strawberry Rum Chillers
Serves: 10 2oz Popsicles
 
Ingredients
  • ¾ cup limeade, divided use or your preferred juice
  • ½ cup white rum
  • 2 lbs strawberries
  • 5 kiwis
Instructions
  1. Place limeade, rum and strawberries in a blender and pulse until smooth; set aside. Place kiwis and remaining ¼ cup of limeade in a blender and pulse until smooth; set aside.
  2. Pour and layer* popsicle molds according to preference. Place foil on top and pierce a small hole in the center of each well. Insert stick and freeze for 4-6 hours or overnight* *
  3. *To layer popsicle, make sure to give the strawberry layer a slight freeze, about 30 minutes, before pouring the kiwi layer on top so it doesn’t blend. The kiwi layer will not need to be freezing before layering with strawberry on top as it will be less dense.
  4. **Freeze time will vary according to freezer setting and how full it is.