Strawberry Cream Pie with Lemon Zest

Fresh strawberries are so good! In the peak season I usually use fresh and then freeze several quarts. We love chilled desserts year round. For this recipe you’ll need 2 cups fresh strawberries (hulled, sliced) one tablespoon granulated sugar, one 9″ pie shell, one 1/2 lemon zest (reserve for juice), 1 cup heavy cream, 1/4 teaspoon pure vanilla extract, 2 tablespoons confectioners’ sugar. 

In a mixing bowl add heavy cream, vanilla, sugar, juice from 1/2 lemon and using a stand mixer or hand mixer cream together until soft peaks form, refrigerate.

In another mixing bowl add sliced strawberries, sugar and stir, poke several holes in pie shell with a fork and bake @ 375 F until golden brown. Allow to cool then add strawberries evenly across baked pie shell, add whipped cream on top, add the lemon zest, refrigerate until ready to serve.


Enjoy the fresh flavors. In closing, I wish you Good Health.

Cheryl “Cheffie Cooks” Wiser.

All Things Citrus.



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