Description
Indulge in the vibrant taste of homemade Strawberry Pie Filling, a delightful treat that brightens up any dessert. This easy recipe brings together fresh strawberries and simple ingredients to create a sweet, luscious filling perfect for pies, pancakes, or even as a topping for ice cream. With its natural sweetness and quick preparation time, this strawberry filling will become your go-to for summer gatherings or cozy family dinners. Plus, using quick-cooking tapioca ensures a smooth texture that highlights the strawberries’ flavor without overpowering it. Elevate your dessert game with this versatile and delicious addition!
Ingredients
- 1 quart (16 ounces) ripe strawberries, washed, hulled, and sliced
- 1 tablespoon lemon juice
- ⅓ to ½ cup (70 –100 grams) sugar
- 1 tablespoon quick-cooking tapioca or cornstarch
- Pinch salt
Instructions
- Blend ½ cup of sliced strawberries with lemon juice and ½ cup of water (omit water if using cornstarch) until smooth.
- In a pot, mix sugar with tapioca (or cornstarch) and salt. Stir in the blended strawberry mixture.
- Cook over medium heat until boiling, then simmer while stirring for about 5 minutes until thickened.
- Add remaining sliced strawberries to the thickened mixture and stir until simmering again before removing from heat.
- Transfer to a wide container to cool quickly. Store in a jar for up to 3-4 days in the refrigerator or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup (60g)
- Calories: 50
- Sugar: 10g
- Sodium: 2mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: <1g
- Cholesterol: 0mg
Keywords: Choose ripe strawberries for maximum sweetness. Adjust sugar based on the sweetness of your berries. For thicker consistency, use quick-cooking tapioca over cornstarch.