Over the last 5 weeks - I've been working my side hustle - part time strawberry picker (and taster). 🍓I'm not a professional - but picking enough fresh berries to keep up with my family's demand and my catering needs has turned into more than a casual gig. 😅
I sell a lot of chocolate dipped strawberries at this time of year but we eat a LOT of fresh strawberries too. Can you blame us? Who doesn't love homemade pound cake, drizzled with chocolate and topped with fresh strawberries and whipped cream?
This Spring, I made strawberry cake, strawberry ice cream, chocolate drizzled strawberry skewers, strawberry cupcakes, strawberry pie, strawberry cheesecake muffins and strawberry cookies. Are you starting to see why I spend hours and hours at the strawberry farm every Spring?
To me, the best strawberry desserts are the ones that highlight the fresh flavor of the berries and don't mask it behind more dominant flavors. If I'm going to go through the trouble of picking each and every berry by hand, I want to taste them in every bite of my dessert.
I adapted this recipe for Strawberry Cream Pie from the Magnolia Table cookbook. If you have the cookbook, you'll notice that my version is quite a bit different from the original recipe. I really wanted to create a pie that was light and fluffy but also firm enough to hold its shape when sliced. A pie that everyone will love. 🍓
Strawberry Cream Pie
1 cup frozen strawberries
2 cups heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla
7 ounces condensed milk
2 Tablespoons fresh strawberry puree
1/2 fresh strawberries, diced
graham cracker crust
Swirl in the leftover strawberry solids. It makes more sense to do this before you pour it into the crust but... I forgot. 🤦🏻♀️
Garnish with whipped cream and fresh strawberries.
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