Fresh Strawberry Pie Trifle

Welcome to TSRI’s Summer Grilling Celebration! Its a fabulous Friday here and we are ending this week with a spectacular strawberry creation.  This is your very own slice of heaven; a fresh strawberry pie transformed into a striking trifle.

With layer upon layer of the seasons most updated strawberries, glowing homemade whipped cream and a super strawberry sauce, this unforgettable dessert can be the topic of conversation at subsequent years fish fry.

This terrific make in advance dessert is straightforward to put together and best in your Memorial Day birthday party or a 4th of July picnic!


With love from our kitchen table to yours!  XO

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Fresh Strawberry Pie Trifle

serves eight

2 pounds clean strawberries, hulled and halved

3/4 pound sparkling strawberries, pureed

1 half of cups sugar

3 tablespoons cornstarch

three/four cup water

crimson food coloring, if preferred

ready made pie crust roll (I used Pillsbury)

2 cups heavy whipping cream

1/four cup powdered sugar

2 teaspoons vanilla extract

Preheat oven to 475?

Lay ready made pie crust on baking sheet.  Roll edge over once to create a decorative look.  Prick pie crust thoroughly with fork. Bake 8 to 10 minutes or until golden brown. Allow to cool on cooling rack.  Cut into 16 slices and set aside.

In a tall mixing bowl whip heavy cream until peaks form.  Slowly add powdered sugar until stiff peaks form, add vanilla and mix until combined.  Fill a piping bag or resealable 1 gallon bag with whipped cream.  Place in refrigerator until needed.

In small saucepan, combine sugar and cornstarch. Whisk until well combined.  Slowly pour in water and pureed strawberries, whisk constantly.  Cook over medium heat, whisking constantly, until mixture thickens and comes to a boil. Boil and stir 1 minute; remove from heat and bring to room temperature. Whisk in a few drops food color if deeper red color is desired.

In 6 individual trifle dishes add strawberry halves, then pour cooled strawberry syrup on top of the strawberries.  Pipe a layer of whipped cream and crumble 1 slice of baked pie crust over top.  Form a second layer of strawberry halves and then pour cooled strawberry syrup on top of the strawberries.  Garnish with a slice of pie crust and a dollop or piped whipped cream.  Swirl with a coffee stirrer for a more fun look.  Refrigerate until set, about 2-3 hours.

Click here for a printable version of this recipe – The Slow Roasted Italian.Com

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