This post may contain affiliate links.Please read our disclosure policy.

Fresh Strawberry Pie without Jello is bursting with natural flavor and so easy and quick to make from scratch. This simple but so delicious dessert recipe is always a hit especially when served with a big dollop of whipped cream on top!

A slice of strawberry pie topped with whipped cream on a white plate with a silver fork on a wooden table. In the background, there\'s a glass baking dish with strawberry pie and a white and blue dish towel.

Fresh Strawberry Pie without Jello is so easy to make from scratch and tastes amazingly flavorful. This pie recipe is perfect for summer because it can be made without turning the oven on. You can use a store-bought pie crust or a no-bake graham cracker crust as a base (or go the fancy route and make your own pie crust).

My homemade Strawberry Pie is loaded with juicy, fresh strawberries and made with a strawberry glaze that is made without gelatin. Making a glaze without Jello lets the natural flavor of the strawberries be the star!

This Fresh Strawberry Pie is the perfect spring and summer dessert made with simple ingredients! Top it with a big dollop of whipped cream and you have an easy dessert that everyone will love.

A glass baking dish, with strawberry pie on a brown wood table, a white and blue dish towel, 2 stacked white plates and a cake server.

Expert Tips

  • I used a homemade pie crust for this recipe but you can also use a Graham Cracker Crust or a store-bought pie crust to save time.
  • For the best flavor, use fresh, high-quality strawberries. The strawberries are the star of this recipe so look for the freshest strawberries you can find that don’t have any bruises or discoloration.
  • This pie tastes best on the same day! The longer it sits the higher the risk of the juicy strawberries making the pie crust soggy. See my tips for avoiding a soggy crust below!
  • Make sure to stir the potato starch mixture continuously for 2-3 minutes until it is thick and translucent. You don’t want it to be clumpy.
  • This pie won’t be as sturdy because it is made without gelatin but it will not ooze all over after cutting if you keep it refrigerated and serve it straight from the fridge.
  • Don’t forget the whipped cream! Strawberries and cream are a match made in heaven!!
Close-up of a glass baking dish, with strawberry pie on a brown wood table, a white and blue dish towel, 2 stacked white plates and a cake server.
How to prevent a soggy bottom pie crust?

To avoid a soggy pie crust you can seal the crust by painting melted chocolate in the bottom and inside of the cooled pie crust. Place the crust in the freezer to set the chocolate before adding the strawberries.

More Strawberry recipes

A slice of strawberry pie on a white plate with a silver fork on a wooden table. In the background, there\'s a glass baking dish with strawberry pie and a white and blue dish towel.

Tools used for this recipe

Pie Dish: This is my everyday pie dish but if I want to use a fancier one this is my go-to one for guests.
Strawberry Huller: This little tool makes hulling strawberries super easy and it’s safe for kids. It works best on medium and larger strawberries.
Hand Mixer: If you have problems with whipping cream try using a hand mixer. I prefer to use this one instead of my stand mixer to whip cream because I have more control and don’t overwhip the cream.

Never Miss A Recipe! Subscribe to my newsletter and follow along on Facebook, Instagram, and Pinterest for more great recipes and all of the latest updates.

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
4.92 from 23 votes

Fresh Strawberry Pie

Fresh Strawberry Pie without Jello is bursting with natural flavor and so easy and quick to make from scratch. This simple but so delicious dessert recipe is always a hit especially when served with a big dollop of whipped cream on top!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8

Ingredients 

For the strawberry pie

  • 6 cups strawberries, hulled
  • 3/4 cup granulated sugar
  • 3 Tbsp potato starch, or corn starch
  • 1/2 cup water
  • 1 9-inch pie crust, baked

For the whipped cream

Instructions 

  • Mash 1 cup strawberries with a fork or in a food processor and set aside.
  • In a small saucepan, whisk together sugar and potato starch (or cornstarch). Stir in water and mashed strawberries.
  • Bring to a boil over medium temperature, stirring constantly. Let the mixture boil and stir for 3 more minutes until thick and translucent. Set aside and let cool for 10 minutes.
  • In the meantime, half or quarter the remaining strawberries and arrange them in the pie crust.
  • Pour the cooled glaze over the strawberries. Make sure that all the berries are coated with the glaze and that no dry spots remain. Chill pie for 2-3 hours until set.
  • Combine heavy whipping cream and powdered sugar. Whip at medium-high speed until soft peaks form. Serve pie with whipped cream.

Nutrition

Calories: 326kcal | Carbohydrates: 42g | Protein: 2g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 40mg | Sodium: 100mg | Potassium: 208mg | Fiber: 2g | Sugar: 25g | Vitamin A: 450IU | Vitamin C: 63.7mg | Calcium: 41mg | Iron: 1mg
Like this recipe? Rate and comment below!

Recipe originally posted on The Slow Roasted Italian

About Julia Foerster

Hi, I'm Julia! Born in Germany, I call Canada now my home and love to share my favorite dishes with you! Here you'll find hundreds of recipes, all made from scratch, with lots of tips and detailed step-by-step instructions.

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

14 Comments

  1. I substituted flour for the cornstarch and add a little pectin. I was out of cornstarch. If people are finding that it’s not translucent then they need to cook the sauce more. I’m excited to see how this turns out.

  2. 3 stars
    Followed the recipe but my mixture did not become translucent and it did not hold the strawberries together in the crust. I don’t think I’ll try this again.

      1. 5 stars
        So yummy! I also mixed the glaze and strawberries together before adding them to the baked pie crust.
        I also always combined the corn starch and sugar together before adding wet ingredients. I learned a long time ago, the first time I tried making chocolate gravy, it’s best to combined dry ingredients together before adding wet ingredients. This way there’s no lumps. 😉

  3. 5 stars
    Terrific recipe!! Next time I would mix the strawberries into the glaze before placing in the pie crust to make it all hang together when serving. SO good!!

  4. 5 stars
    My family loves strawberry pie. I don’t know what I did wrong when mixing the sugar and corn starch. I blended the strawberries too .The glaze was lumpy and not clear. I’ll try it again sometime.
    Thank you ;-)

  5. 5 stars
    This is the BEST strawberry pie I’ve ever had. I had gotten some strawberries and decided to make this pie and we ate it in no time. It was super easy to make and tasted SOOOO GOOOD! Next week, I got more strawberries and made another pie and discovered the first one wasn’t a fluke–the second was just as delicious as the first! Now I can’t wait for strawberries to be in season again for more pies!

  6. The recipe asks me to use the remaining strawberries (the ones not mashed) and arrange them around the pie crust. I don’t have any extra strawberries that I can use to arrange on the pie crust. I mostly have mashed strawberries, but no extras.

    1. Not sure why you wouldn’t have any strawberries left? This recipe calls for 6 cups of strawberries. 1 cup of those 6 cups is mashed, so you should have 5 cups of strawberries left.