Here’s a simple and delicious way to make Fresh Strawberry Cake or Strawberry Pie depending on what you want 🍓
Option 1: Fresh Strawberry Cake 🍰
Ingredients (8–10 servings)
- 1 box white or yellow cake mix (or homemade equivalent)
- 1 cup fresh strawberries, chopped
- 1 cup heavy cream
- 2–3 tbsp sugar (for whipping cream)
- Optional: ½ tsp vanilla extract
- Optional: strawberry glaze or preserves
Instructions
- Bake the cake: Prepare the cake mix according to package instructions. Bake in your preferred pan (8” round or 9×13” rectangle). Let cool completely.
- Prep strawberries: Slice fresh strawberries and set aside. You can toss them with a teaspoon of sugar to sweeten.
- Whip cream: Beat heavy cream with sugar (and vanilla if using) until soft peaks form.
- Assemble: Spread a layer of whipped cream over the cooled cake. Top with fresh strawberries.
- Optional glaze: Warm a little strawberry preserves and brush lightly over the strawberries for a shiny finish.
- Chill: Refrigerate at least 30 minutes before serving.
Option 2: Fresh Strawberry Pie 🥧
Ingredients (8 servings)
- 1 prepared pie crust (store-bought or homemade)
- 3 cups fresh strawberries, halved
- ¾ cup sugar
- 3 tbsp cornstarch
- 1 tsp lemon juice
- Optional: whipped cream for topping
Instructions
- Pre-bake crust: Preheat oven to 375°F (190°C). Blind-bake the pie crust for 10–12 minutes. Let cool.
- Prepare filling: In a saucepan, combine sugar, cornstarch, and ½ cup water. Cook over medium heat until thickened, stirring constantly. Remove from heat and stir in lemon juice.
- Add strawberries: Fold in fresh strawberries and let cool slightly.
- Fill pie: Pour mixture into the cooled pie crust. Chill for 2–3 hours until set.
- Serve: Top with whipped cream if desired.
Both options are fresh, fruity, and perfect for summer.
I can also give you a no-bake strawberry cheesecake version if you want something quicker and extra creamy. Do you want me to do that?
