I’m sharing my quick, easy How To Make Strawberry Pie Filling from CakeWhiz, a simple no cornstarch recipe you can make from scratch in under 30 minutes and can be canned for pies, cakes, cupcakes, or cheesecakes.

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I’m a sucker for bright fruit that still looks alive on a plate, so I made a version titled How To Make Strawberry Pie Filling that’s quick and a little stubbornly simple. With fresh strawberries and powdered fruit pectin the filling sets fast and keeps that fresh flavor, no weird stuff needed.

I kept the steps short cause life’s busy, and yes I messed up the first try, but that taught me a couple cheats. Think beyond pie too, there’s a whole world of Desserts Using Canned Strawberry Pie Filling where this shines in cupcakes, cakes and cheesecakes.

From CakeWhiz.

Ingredients

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Fresh strawberries add natural sweetness, lots of fiber and vitamin C, vivid juicy texture
Granulated sugar makes jam sweet and glossy, pure carbohydrates, so keep quantity in mind
Powdered fruit pectin thickens quickly, mostly carbs, helps filling set without long boiling time
Fresh lemon juice adds tart brightness, balances sweetness and helps pectin gel, plus vitamin C
Water thins and dissolves sugar and pectin, controls consistency, neutral flavor helper for cooking
A little unsalted butter can reduce foam and give a smoother glossy finish, subtle fat
Tiny pinch of salt brightens flavors and balances sweetness, no big sodium hit though

Ingredient Quantities

4 cups fresh strawberries, hulled and sliced (about 1 lb)

1 cup granulated sugar

1 (1.75 oz) pouch powdered fruit pectin (regular fruit pectin)

2 tablespoons fresh lemon juice

1/4 cup water

1 teaspoon unsalted butter, optional (helps reduce foam)

Pinch of salt, optional

How to Make this

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1. Wash, hull and slice 4 cups fresh strawberries (about 1 lb); leave some slices whole if you want chunkier filling, or roughly crush half for a smoother texture.

2. In a small bowl whisk the entire 1 (
1.75 oz) pouch powdered fruit pectin into 1/4 cup cold water until smooth, this helps avoid lumps.

3. Put the strawberries, the pectin mixture, 2 tablespoons fresh lemon juice and a pinch of salt into a medium heavy bottom saucepan and heat over medium, stirring so it heats evenly.

4. When the mixture starts to simmer, add 1 cup granulated sugar all at once and stir until it dissolves, then bring to a full rolling boil that cant be stirred down.

5. Boil hard for 1 minute while stirring constantly, then remove from heat; this quick boil with regular powdered pectin is what sets the filling without cornstarch.

6. Stir in 1 teaspoon unsalted butter to reduce foam and improve appearance, skim off any excess foam with a spoon if needed.

7. Let the filling cool 5 to 10 minutes to thicken slightly. For a quick thickness check chill a spoonful on a plate for 30 seconds to see how it sets.

8. Use warm as pie filling, or cool completely and store in the fridge up to one week, or freeze up to 3 months in airtight containers.

9. To can: ladle hot filling into sterilized jars leaving 1/2 inch headspace, wipe rims, apply lids and rings, then process in a boiling water bath for 10 minutes (adjust time for altitude) to seal.

10. Tip: use a heavy pot to prevent scorching, dont overcook or youll darken the flavor, and add a bit more lemon juice if your berries are very sweet so the flavor pops.

Equipment Needed

1. Cutting board and a sharp chef’s knife for hulling and slicing strawberries
2. Measuring cups and spoons for sugar, water, lemon and pectin
3. Small bowl and a whisk to dissolve the powdered pectin into cold water
4. Medium heavy-bottomed saucepan to cook the filling without scorching
5. Heatproof wooden spoon or silicone spatula for stirring during the boil
6. Spoon and small plate for the quick chill thickness check, plus a skimming spoon for foam
7. Ladle and a canning funnel for filling jars neatly
8. Sterilized canning jars with lids and rings, plus a large pot for the boiling water bath and oven mitts for handling hot jars

FAQ

4 cups fresh strawberries, hulled and sliced (about 1 lb)

1 cup granulated sugar

1 (1.75 oz) pouch powdered fruit pectin (regular fruit pectin)

2 tablespoons fresh lemon juice

1/4 cup water

1 teaspoon unsalted butter, optional (helps reduce foam)

Pinch of salt, optional

Q: How long does the filling need to chill before using in a pie? A: Chill at least 2 hours, 4 hours is better, overnight is best so it firms up.

Q: Can I use frozen strawberries? A: Yes, thaw and drain excess liquid first, but frozen berries are softer so texture will be less chunky.

Q: What if my filling is too runny? A: Try the chilled plate test. If still runny, simmer a bit longer or use a small cornstarch slurry to thicken it, or reheat with another small pouch of pectin following the manufacturer instructions.

Q: Can I reduce the sugar? A: Not with this regular pectin. For less sugar use a low sugar pectin product and follow its directions. Otherwise the filling may not set.

Q: Do I have to pre-bake the pie shell? A: For a fresh strawberry pie you should pre-bake the shell. For a baked fruit pie you can add the filling to an unbaked shell and bake until bubbly.

How To Make Strawberry Pie Filling Recipe Substitutions and Variations

Granulated sugar: swap for superfine or organic cane sugar 1:1 for almost identical results, or use honey or maple syrup at about 3/4 cup for 1 cup sugar but cut the water by a tablespoon or two and expect a softer set and darker flavor.
Powdered fruit pectin (regular): replace with liquid pectin, following the liquid pectin package for the right amount and timing, or skip pectin and thicken by simmering longer to reduce, or use a cornstarch slurry (1 to 2 tbsp cornstarch mixed with cold water added near end) for a jammy, not fully gelled, fillng.
Fresh lemon juice: bottled lemon juice works 1:1, fresh lime juice can be used 1:1 but will change the taste, or use about 1/4 to 1/2 tsp citric acid dissolved in a little water to give the acidity pectin needs.
1 tsp unsalted butter (to reduce foam): use 1 tsp neutral oil like canola or vegetable oil, a small dab of margarine, or just skim the foam off with a spoon after cooking.

Pro Tips

1) Make the pectin slurry first and whisk it until totally smooth, then add it to the fruit while things are still cool. Lumps in powdered pectin will ruin the texture, and with regular pectin you dont have time to fiddle once the sugar goes in.

2) Use a heavy bottom pot and keep the mixture moving as it heats, especially after you add the sugar. If you stop stirring or crank the heat youll scorch the fruit and the flavor will turn dull fast.

3) Foam looks messy and can make jars cloudy, so add a teaspoon of butter or skim the foam with a spoon right after cooking. If you dont want butter just skim well, and the filling will look much better.

4) For control over texture and flavor, crush about half the berries for body and leave some whole for chunks, and always taste then add a splash more lemon if the berries are overly sweet. Quick chill a spoonful on a plate to test the set before you jar or cool it.

How To Make Strawberry Pie Filling Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

119

kcal

Equipment: 1. Cutting board and a sharp chef’s knife for hulling and slicing strawberries
2. Measuring cups and spoons for sugar, water, lemon and pectin
3. Small bowl and a whisk to dissolve the powdered pectin into cold water
4. Medium heavy-bottomed saucepan to cook the filling without scorching
5. Heatproof wooden spoon or silicone spatula for stirring during the boil
6. Spoon and small plate for the quick chill thickness check, plus a skimming spoon for foam
7. Ladle and a canning funnel for filling jars neatly
8. Sterilized canning jars with lids and rings, plus a large pot for the boiling water bath and oven mitts for handling hot jars

Ingredients

4 cups fresh strawberries, hulled and sliced (about 1 lb)
1 cup granulated sugar
1 (1.75 oz) pouch powdered fruit pectin (regular fruit pectin)
2 tablespoons fresh lemon juice
1/4 cup water
1 teaspoon unsalted butter, optional (helps reduce foam)
Pinch of salt, optional

Directions

Wash, hull and slice 4 cups fresh strawberries (about 1 lb); leave some slices whole if you want chunkier filling, or roughly crush half for a smoother texture.
In a small bowl whisk the entire 1 (
75 oz) pouch powdered fruit pectin into 1/4 cup cold water until smooth, this helps avoid lumps.
Put the strawberries, the pectin mixture, 2 tablespoons fresh lemon juice and a pinch of salt into a medium heavy bottom saucepan and heat over medium, stirring so it heats evenly.
When the mixture starts to simmer, add 1 cup granulated sugar all at once and stir until it dissolves, then bring to a full rolling boil that cant be stirred down.
Boil hard for 1 minute while stirring constantly, then remove from heat; this quick boil with regular powdered pectin is what sets the filling without cornstarch.
Stir in 1 teaspoon unsalted butter to reduce foam and improve appearance, skim off any excess foam with a spoon if needed.
Let the filling cool 5 to 10 minutes to thicken slightly. For a quick thickness check chill a spoonful on a plate for 30 seconds to see how it sets.
Use warm as pie filling, or cool completely and store in the fridge up to one week, or freeze up to 3 months in airtight containers.
To can: ladle hot filling into sterilized jars leaving 1/2 inch headspace, wipe rims, apply lids and rings, then process in a boiling water bath for 10 minutes (adjust time for altitude) to seal.
Tip: use a heavy pot to prevent scorching, dont overcook or youll darken the flavor, and add a bit more lemon juice if your berries are very sweet so the flavor pops.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.