Fresh Strawberry Pie


Bask in the simplicity and sweetness of this Fresh Strawberry Pie, where the bright flavours of ripe strawberries take centre stage. Wrapped in a flaky crust and topped with a cloud of whipped cream, it’s a slice of pure bliss.


  • 1 chilled pie crust
  • 1 packet strawberry gelatine
  • 4 cups fresh strawberries, hulled and halved
  • whipped cream for topping

Method of preparation:

Preheat the oven to 230°C (450°F).

Place the chilled pie crust in a pie dish and press down the bottom and sides.

Prick the crust with a fork to prevent bubbling and bake for 9 to 11 minutes or until golden brown. Allow to cool completely.

Prepare the strawberry gelatine according to the package instructions. Allow to cool slightly, but do not let it set.

Arrange the halved strawberries in the cooled cake base.

Pour the slightly cooled gelatine over the strawberries, making sure it covers them evenly.

Refrigerate for at least 4 hours or until the gelatine has set.

Serve with a dollop of whipped cream on each slice.

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