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This small batch strawberry pie filling is made with fresh strawberries, sugar, and cornstarch for a sweet, jam-like consistency. It’s perfect for pies, tarts, or as a topping for your favorite desserts.
Why You’ll Love This Recipe
- Simple Ingredients: Made with just a few basics.
- No Gelatin: No Jell-O needed—just a natural, jam-like texture.
- Small Batch: Great for one or two people.
- Quick to Make: Comes together fast.
- Versatile: Use in pies, tarts, or as a dessert topping.
This is the recipe I turn to when I want a simple, fresh strawberry filling that’s full of flavor. It’s thickened just right with cornstarch—soft and spoonable, never too stiff—and works beautifully in all kinds of desserts. Whether you’re topping pancakes or a trifle, this one’s a keeper. Try it over vanilla ice cream, cheesecake, lemon cake, a buttery graham cracker crust, or drizzled over a waffle.
Ingredients
If you have any ingredients leftover from this homemade strawberry pie filling recipe, check out our Leftover Ingredients Recipe Finder.
- Fresh Strawberries: Use fresh strawberries for the best flavor. Frozen strawberries are not recommended. Smaller berries are often sweeter. Cut them in half, or into quarters if they’re large. Extra strawberries? Use them in a Trifle, Strawberry Milkshake, Strawberry Scones, or Sheet Pan Pancakes.
- Sugar: Granulated sugar adds sweetness to the filling.
- Cornstarch: Thickens the filling without altering the flavor.
- Water: Used to dissolve the cornstarch.
How To Make Strawberry Pie Filling
See the recipe box below for ingredient amounts and full recipe instructions.
- Cook the Strawberries: Add about 10 ounces of strawberries and the sugar to a 2-quart saucepan. Bring to a boil over medium heat, stirring frequently for 1 minute.
- Thicken the Mixture: In a small bowl, whisk together the cornstarch and water until smooth. Slowly stir it into the boiling strawberries. Return to a boil, then reduce heat to a simmer. Cook, stirring often, for 5 to 7 minutes until the mixture thickens and becomes a clear red.
Note: Cornstarch needs heat to thicken properly. It sets fully once chilled.
- Cool and Combine: Remove from heat and transfer to a medium bowl. Let cool completely, about 30 minutes. Fold in the remaining strawberries, cover, and refrigerate for at least 3 hours.
Note: This is a jam-like filling, not a gelatin-based one. It won’t have the same texture or firmness as a filling made with Jell-O.
Expert Tips
- Use ripe strawberries: They provide the best sweetness and flavor.
- Stir often: This prevents the filling from sticking or burning.
- Cool completely: Let the filling cool before adding it to a pie crust or dessert.
Ways To Enjoy Strawberry Pie Filling
Here are a few ways to enjoy this sweet, jam-like strawberry pie filling in your favorite desserts and treats:
Frequently Asked Questions
This recipe makes about 1 ¼ – 1 ¾ cup of strawberry filling. The exact amount can vary slightly depending on how much the strawberries break down while cooking.
Keep it in an airtight container in the refrigerator for up to 3 days.
Freezing is not recommended, as the texture may change when thawed.
Yes, simply double the ingredient amounts and use a bigger pot to make a larger batch.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this small batch strawberry pie filling recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Small Batch Strawberry Pie Filling
Equipment
Ingredients
- 16 ounces strawberries -hulled and sliced in half
- ½ cup granulated sugar
- 1 ½ tablespoons cornstarch
- 1 ½ tablespoons water
Instructions
- Add about 10 ounces of strawberries and the sugar to a 2-quart saucepan. Bring to a boil over medium heat, stirring frequently for 1 minute.
- In a small bowl, whisk together the cornstarch and water until smooth. Slowly stir it into the boiling strawberries. Return to a boil, then reduce heat to a simmer. Cook, stirring often, for 5 to 7 minutes until the mixture thickens and becomes a clear red.
- Remove from heat and transfer to a medium bowl. Let cool completely, about 30 minutes. Fold in the remaining strawberries, cover, and refrigerate for at least 3 hours.
Notes
- Use ripe strawberries: They provide the best sweetness and flavor.
- Stir often: This prevents the filling from sticking or burning.
- Cool completely: Let the filling cool before adding it to a pie crust or dessert.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
i like that’s the recipe is simple and easy to follow. Perfect for a making a strawberry pie!
Thank you, I’m 80. I can no longer buy or store quantities of food. I find I want to feed a sweet tooth every now and then. On a biscuit or over ice cream. When they bring in donated food to the bldg I often can get a handful of fresh fruit. This works for me.
Love your recipes 😋
Thank you so much!
So 16 oz. Would be 2 cups am I right?
When measuring strawberries, weight and volume differ. A 16-ounce container is based on weight, not volume. Typically, 16 ounces of strawberries equal about 3-4 cups, not 2 cups. This is because strawberries vary in size and how they’re packed.
Great recipe.