Homemade Strawberry Pie Filling

Once you try this homemade strawberry pie filling, you will never go back to store-bought. Indeed, I will show you how, with just six ingredients, some water, and 10 minutes of your time, you can transform a handful of fresh strawberries into something truly magical! The bubbly mixture fills the kitchen with an irresistible berry aroma, and the best part is that it can be stored in the refrigerator for up to two weeks and canned, allowing you to enjoy it year-round.

I have been making my jam and preserves since I was a kid, as I grew up with my grandparents who had a massive garden with many fruits and berries. Especially when strawberries are in full season, I tend to take advantage of their abundance and make batches of this strawberry pie filling, which I use on everything, starting with traditional strawberry pie and as a topping for rich and decadent cheesecakes.

The great thing about this strawberry pie filling is that it almost takes no time to make, and it can be utilized not only on pies but in various other desserts. And trust me, making it at home is well worth it; it tastes significantly better than the canned, store-bought version. No long cooking times, no-fuss, just a few ingredients, and a few minutes to make the most gourmet yet simple sauce that can turn any dessert into something special.

Why you will love it

• Just a few ingredients: To make this recipe, you only need six ingredients plus some water.
• Fuss-free: It does not get any easier than that. Once you try this recipe, you’ll be hooked on how effortless it is to make homemade strawberry pie filling, as it takes only 10 minutes to prepare.
• Endless combinations: The possibilities for using this filling are endless, from adding it to pies, cakes, and cupcakes to topping cheesecakes, pancakes, waffles, and even ice cream.
• Versatile: Once you master this recipe, you can use it to make the same with other berries, like blueberries, blackberries, and raspberries. Additionally, you can customize it and use a berry medley, depending on your preferences and what you have on hand.

What you will need

• Strawberries – Opt for local, organic ones if you can find them. Find the ripest red strawberries without worrying about the shape or size.
• Lemon juice and zest – Add a fresh, citrusy flavor to your strawberry pie filling.
• Strawberry Jello – Not only does it add extra strawberry flavor, but it also helps thicken the sauce.
• Thickeners – I combine cornstarch with sugar and water to help thicken the strawberry filling.

How to make

Mix: To begin, I rinse and slice the strawberries into smaller pieces, then add them to a large bowl. I stir in the lemon juice and zest, and set it aside.

Whisk: Then, I whisk together water, cornstarch, and sugar in a large saucepan over medium heat. I stir well and let it boil for one minute.

Simmer: After that, I add the strawberries and stir them as they simmer for 3 minutes.

Add Jell-O: I remove the pan from the stove and stir in the Jell-O, gently, to avoid crushing the strawberries.

Chill: Finally, let it come to room temperature before storing in the refrigerator for two hours before use.

Expert tip:

Choosing the best strawberries

There are more than six varieties of strawberries, which are separated into three types: June-bearing, everbearing, and day-neutral, based on when they are ripest. The ones you choose should be ripe enough to be sweet but not too ripe because they will be too soft.

1. June-bearing strawberries bloom in June, with a large number just once a year.
2. Everbearing strawberries have two more minor crop seasons in June and September.
3. Day-neutral strawberries do not go dormant, and you can expect fruit from them all year round. However, they are smaller than the June-bearing strawberries and not as sweet and aromatic.

There are several varieties I recommend for this recipe. Albion, which is a darker red and has a sweeter flavor, produces large, conical, and firm fruits. Honeoye is a cold-hardy, productive plant that produces tasty, medium-sized red fruit. Other varieties include Alpine Wonder, Gariguette, Wild American, Evie-2, and Monterey.

If I can find local, organic strawberries, those are my first choice. They are fresher and contain no chemicals. Also, do not worry about the shape or size when making this recipe. Just make sure they are red, fragrant, slightly soft, and sweet.

More tips to consider

• If you can’t find fresh strawberries, you can use frozen ones instead. First, thaw them and then pat them dry.
• Slice the larger strawberries in half or quarters, but leave the smaller ones whole for extra texture.
• Sometimes, brighter colors make the pie filling more appetizing. Add some red gel food coloring to make it more colorful.
• Do not skip the Jello. Even if you cannot find strawberry Jello, use a different flavor because it adds to the texture, thickness, and taste.

Recipe variations and add-ins:

• Add other fruit: Mix in some raspberries, blackberries, or blueberries for a berry delight filling.
• Use different Jell-O: Try other flavors of Jell-O, such as lemon, lime, or even mint, for a different taste.
• Extracts: Another way to make your strawberry pie filling unique is to add extracts like vanilla, almond, or lemon.
• Lime: Instead of lemon juice and zest, use lime for a different citrusy flavor.

Serving suggestions:

Strawberry pie filling is easy to make and can be prepared in just 10 minutes, making it the ideal choice to elevate any dessert quickly. Make a strawberry cheesecake by adding a layer of this delicious filling at the bottom or on top. Or, go big, and make this show-stopper and crowd-pleaser strawberry cheesecake pie. No matter what you put this on, don’t forget to add a dollop of fresh homemade whipped cream.

The strawberry filling is also great served over ice cream, yogurt bowls, oatmeal, or yogurt parfaits. I enjoy serving it on top of this sophisticated crème brûlée; it adds the perfect finishing touch. I also use it in this strawberry poke cake to take it to the next level with this delicious filling. Try it on top of strawberry pancakes or waffles for an extra delicious breakfast.

How to store:

Refrigerator or freezer

• Refrigerate: Place leftover strawberry pie filling in an airtight jar and refrigerate for up to 14 days.
• Freezing: Once the pie filling is cooled completely, you can freeze it for up to three months in a freezer bag or freezer-safe container.
• Defrost: Thaw overnight in the refrigerator for optimal results.
• Reheating: There is no need to reheat, but you may need to pour off any liquid that forms on top of the frozen filling. 

Canning strawberry pie filling

I highly recommend making a larger batch and canning it. This way, you have it on hand whenever you need to fix a quick, easy, and delicious pie or dessert year-round.

1. Prepare the boiling water canner. Heat the jars and lids in the simmering water (do not boil) until ready for use. Set the bands aside.
2. Transfer the strawberry pie filling into the hot jars, leaving 1/2 inch headspace, and tap the jars to remove air bubbles. Wipe the rim, place the hot lids on the jars, apply the band, and adjust until the fit is fingertip-tight.
3. Add the jars to a boiling water canner and process for 30 minutes; the processing time remains the same for both pints and quarts.
4. Remove the jars and let them cool to room temperature. Check the lids for seal after 24 hours; they should not flex up and down when the center is pressed.

Frequently asked questions

 

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