Nothing signals the start of summer like British strawberry season. Perfectly ripe and juicy berries line the store shelves, and seasonal strawberry desserts replace the heavier cakes and crumbles that have featured on dessert menus throughout the winter months.
Strawberries are my absolute favourite summer berry, with raspberries following a close second. When I was pregnant I would eat entire meals consisting only of strawberries. I couldn’t get enough of them, and now my kid can’t either. Leave him alone with a punnet of strawberries and they’ll be gone in a matter of minutes.
We’ve been growing strawberries in our garden this year, and they’re fantastically delicious. Unfortunately they only ripen 3 at a time which is hardly enough to put on a bowl of corn flakes, let alone make up the bulk of a shareable dessert. Luckily I was able to supplement my own crop by making a trip out to Garsons Farm – a local produce farm where we could pick our own strawberries. Even though the shops are filled with strawberries at the moment, picking your own is so much better. Not only can you choose the ripest, reddest, juiciest strawberries, but it’ll occupy a 3 year old for over an hour! What more could I ask for?
We left the farm with a huge basket filled to the brim of strawberries that were just screaming to be made into a pie. Strawberry pie used to be my favourite when I was a kid. Chilled fresh strawberries in a sweet jelly topped with sweetened whipped cream. It’s so refreshing on a summery day.
I hadn’t had a strawberry pie in years, so I couldn’t wait to get home and make one with my pickings. This pie is super duper easy to make. In fact, the hardest part about it is waiting for the pie to set in the fridge overnight.
This recipe is my mom’s from Canada, so uses powdered Strawberry Jello brand jelly for the base. We don’t have powdered Jello in the UK, but we do have Hartley’s Jelly cubes which I find don’t gel as firmly as the Jello brand. So if you’re in the UK, I’d recommend increasing the jelly cubes to 1.5 packages.
- 1 Cup (225g) Sugar
- 2 Tbsp Cornstarch
- 1 Quart Strawberries
- 1 Tbsp Butter
- 1 Pkg Strawberry Jello,or 1 1/2 Pkg Hartley's Strawberry Jelly
- 1 Tbsp Lemon Juice
- 1 Baked 9” pie crust, homemade or store-bought
- Combine the sugar and cornstarch in a medium saucepan.
- Mash 1 cup of the berries; add enough water to make 2 cups and stir into the cornstarch and sugar mixture.
- Cook and stir until boiling. Boil 2 minutes.
- Remove from heat and add butter, Jello powder (or cubes) and lemon juice. Stir until the Jello powder dissolves. Chill until partially set.
- Spoon 1/3 of the jello mixture into pie shell. Top with the remaining berries, and spoon the remaining jello mixture over the berries.
- Chill until set. Serve with fresh sweetened whipped cream.
If you find yourself with an abundance of strawberries this summer, here are a few more recipes ideas to help you use them up.
Strawberry & Coconut Milkshake
Chocolate Pomegranate Cake with Lemon Curd and Strawberries
Strawberry mascarpone tarts
Strawberry Shortcake Ice Cream Sandwich
Strawberry Granola Frozen Yoghurt Bites