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This small batch strawberry pie filling captures the sweet, juicy essence of fresh strawberries in a versatile and easy-to-make recipe. Made without jello, it offers a natural taste and texture that’s perfect for a variety of desserts. Use it as a filling for pies or as a delightful topping for ice cream, pancakes, and more. Satisfy your craving for a fresh, fruity treat with every bite.
Enjoy your sweet strawberry pie filling over a scoop of creamy vanilla ice cream, as a topping for cheesecake or lemon cake, layered over a buttery graham cracker crust, or drizzled over a crisp waffle.
Why You’ll Love This Recipe
- Easy to Make: This recipe is simple and requires only a few ingredients.
- No Jello Needed: Unlike many pie fillings, this one is made without jello or gelatin, giving it a natural taste and texture.
- Small Batch: Perfect for smaller households or when you don’t want lots of leftovers.
- Quick Preparation: The filling comes together quickly, making it ideal for a last-minute dessert.
- Versatile: Use it in pies, tarts, or as a topping for various desserts.
This strawberry pie filling is perfect for those times when you only need a small amount. It’s made without jello, so you get a fresh, natural flavor and a texture that’s truly delicious. Cornstarch is used to thicken the filling, giving it just the right consistency—neither too firm nor too runny. This makes it a versatile option for topping a variety of desserts, from ice cream to yogurt, or for filling tarts and mini pies. Whether you’re looking to add a fruity touch to your breakfast or create a simple dessert, this filling is the ideal solution.
Ingredients
If you have any ingredients leftover from this strawberry pie filling recipe, check out our Leftover Ingredients Recipe Finder.
- Fresh Strawberries: Use fresh strawberries for the best flavor. We do not recommend frozen strawberries for this recipe and we find that smaller strawberries are usually sweeter. Cut the strawberries in half, and for larger ones, cut them into quarters. If you’ve got extra strawberries, use them in a Trifle, Strawberry Milkshake, Strawberry Scones, or Sheet Pan Pancakes.
- Sugar: Use granulated sugar for sweetness.
- Cornstarch: Essential for thickening the filling without changing the flavor.
- Water: Helps dissolve the cornstarch.
How To Make Strawberry Pie Filling
See the recipe box below for ingredient amounts and full recipe instructions.
- Cook the Strawberries: Place about 10 ounces of strawberries in a 2-quart saucepan. Add the sugar and bring to a boil over medium heat. Stir frequently for 1 minute.
- Thicken the Mixture: In a small bowl or cup, whisk together the cornstarch and water. This helps to prevent lumps in your filling. Next, gradually stir this mixture into the boiling strawberries. Bring it back to a boil, then reduce the heat to a simmer. Cook, stirring frequently, for 5 to 7 minutes until the mixture thickens and turns from cloudy to a clear red.
Note: Cornstarch is activated by heat, so it is cooked with the strawberries and then stirred together with fresh berries, and fully sets once chilled.
- Cool and Combine: Remove the strawberry mixture from the heat and transfer it to a medium-sized bowl. Let it cool completely, which takes about 30 minutes. Fold in the remaining strawberries, then cover and refrigerate for at least 3 hours.
Note: Keep in mind that this is not a gelatin pie filling recipe. Without jello, the texture and stability of the filling will be different than one made with gelatin. This filling is more like a thickened jam.
Expert Tips
- Choose ripe strawberries: They are sweeter and more flavorful.
- Stir frequently: While cooking the filling, keep stirring to prevent burning.
- Cool before using: Let the filling cool completely before adding it to your pie crust or desserts.
Serving Suggestions
Enjoy your sweet and tangy strawberry pie filling with these delicious ideas:
- Vanilla Ice Cream: Top a scoop with strawberry filling.
- Chocolate Ice Cream: The combination of chocolate and strawberry is a classic.
- Whipped Cream: A dollop of whipped cream adds a light and airy touch.
- Chocolate Cake: Use as a cake topping.
- Shortbread Crust: Make a small pie with a buttery shortbread crust.
- Graham Cracker Crust: Perfect for a no-bake pie option.
- Yogurt: Stir some filling into plain or vanilla yogurt for a fruity twist.
- Pancakes: Use as a topping for breakfast pancakes.
- Strawberry Shortcake: Spoon over homemade shortcakes for a classic dessert.
Frequently Asked Questions
Store in the fridge for up to 5 days.
Yes, let it cool completely.
The filling will thicken and change from cloudy to a clear red color.
Yes, simply double the ingredient amounts and use a bigger pot to make a larger batch.
Use a small paring knife or a strawberry huller to remove the green tops completely.
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
- Place about 10 ounces of strawberries in a 2-quart saucepan. Add the sugar and bring to a boil over medium heat, stirring occasionally. Once boiling, continue to stir frequently for 1 minute.
- In a small bowl or cup, whisk together the cornstarch and water. Gradually stir this mixture into the boiling strawberries. Bring it back to a boil, then reduce the heat to a simmer. Cook, stirring frequently, for 5 to 7 minutes until the mixture thickens and turns from cloudy to a clear red.
- Remove the strawberry mixture from the heat and transfer it to a medium-sized bowl. Let it cool completely, which takes about 30 minutes. Fold in the remaining strawberries, then cover and refrigerate for at least 3 hours.
Notes
- Choose ripe strawberries: They are sweeter and more flavorful.
- Stir frequently: While cooking the filling, keep stirring to prevent burning.
- Cool before using: Let the filling cool completely before adding it to your pie crust or desserts.
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.
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.