Ever taken one bite of something so good, so jam-packed with flavor and nostalgia, that your brain immediately screams: “I want to eat this every single day!” That’s exactly what happened the first time I dug into a slice of this fresh strawberry pie. Inspired by a recent trip to the Madonna Inn, this recipe is the perfect way to celebrate California strawberry season.

The Madonna Inn is famous for its pink décor and over-the-top cakes, but let me tell you— don’t sleep on the fruit pies.

Their fresh strawberry pie is piled high with juicy strawberries and slathered in a homemade strawberry glaze so glossy it practically winks at you from across the room. One forkful and I knew I had to recreate it at home.

So that’s exactly what I did.

In this post, I’ll walk you through how to make your own strawberry pie with fresh strawberries that rivals the iconic version served up at Madonna Inn—no travel required.

---

The Secret’s in the Glaze 🍓

Let’s talk about the strawberry glaze, because this isn’t your store-bought, neon-red situation. Nope. This is a homemade glaze made with real California strawberries, lemon juice, and a touch of pectin to help it thicken to that jammy, luxurious consistency.

Here’s why it works:

• Simple ingredients: All you need are strawberries, sugar, cornstarch, a bit of pectin, salt, and lemon juice.
• Bright flavor: The lemon juice lifts the natural sweetness of fresh berries.
• Versatility: Got leftover glaze? Drizzle it over waffles, spoon it into yogurt, or swirl it into your next smoothie.

To make it, you’ll puree a few cups of sweet strawberries in a food processor, stir them into the dry ingredients, and cook until it all thickens into a ruby-red glaze. Then, press plastic wrap directly onto the surface to avoid a skin from forming and let it cool to room temperature.

---

Pie Crust Talk: Homemade vs Store-Bought

Listen, we’ve all been there. You want the buttery crust, the flaky layers, the golden brown bottom—but you don’t always have time to roll it out from scratch. And that’s okay.

Whether you use a homemade pie crust or a good-quality store-bought one, the key is to blind bake it first. Why? Because fresh strawberry pie is a no-bake filling kind of deal. If you don’t bake your crust ahead of time, you’ll end up with a soggy situation that no one will be excited about.

Blind Baking Tips:

1. Roll out your butter pie crust (or grab a pre-made one).
2. Prick the bottom with a fork to prevent puffing.
3. Line with parchment paper and fill with pie weights, rice, or dried beans.
4. Bake until golden brown around the edges—about 15–20 minutes.
5. Remove the pie weights and parchment and bake until cooked through.

Once your crust cools completely, you’re ready to bring in the star of the show: the California strawberries.

---

All About That Fresh🍓Strawberry Filling

When strawberries are at their peak—ripe, red, and exploding with strawberry flavor—you don’t need to do much to them. That’s the beauty of this fresh strawberry pie recipe: it lets the fruit shine.

You’ll need around 2 ½ pounds of fresh California strawberries, stemmed and hulled. Fold them gently into your chilled glaze until every sweet berry is coated like it’s wearing the world’s best shade of lip gloss.

Then? Pile them into your prepared pie shell. You want them heaped and high in the center—that drama is part of what makes this dessert so special.

💡 Try to use strawberries that are close in size for an even, gorgeous presentation. If you’ve got some that are a little too big, feel free to halve or quarter them.

---

---

Don’t Forget the Whipped Cream

You know that final touch that takes a simple pie to a show-stopper? A dollop of homemade whipped cream—or in this case, a whole piped border of vanilla bean whipped cream.

It’s light, it’s creamy, and it brings just the right amount of contrast to the juicy berries. Plus, it makes the pie look like something you’d see on the cover of a vintage baking magazine.

Whipping it up is easy:

• Combine heavy cream, confectioners’ sugar, and vanilla bean paste.
• Whip it until medium peaks form.
• Pipe it or spoon it around the edges of your sweet strawberries.

And just like that, you’ve got a dessert that looks like it came straight from the bakery case at the historic Madonna Inn. Only this time, you made it yourself.

---

Serve It Up!

This pie is best served within a few hours of being assembled—that’s when the berries are freshest, the crust is crisp, and the whipped cream holds its structure.

This Strawberry Pie is Perfect For:

• 🍓 Family gatherings
• ☀️ Spring and summer picnics
• 🎉 Any moment that needs a little extra joy

---

Why This Pie Works (And Why You’ll Make It Again)

Here’s what makes this strawberry pie with fresh strawberries so irresistible:

✅ Natural sweetness of the ripe berries really stands out in each bite.
✅ A flaky pie crust gives you that satisfying crunch.
✅ A rich strawberry glaze that’s glossy and flavorful.
✅ It’s an easy pie with a big payoff—and it’s just as good as any strawberry desserts you’ll find in a bakery.

This isn’t just a pie—it’s a celebration of strawberry season, making memories at Madonna Inn, and the simple joy of slicing into something homemade and beautiful.

---

BEFORE YOU GO…NEED A PLAYLIST FOR YOUR NEXT ADVENTURE? CHECK OUT THIS CA GROWN SPOTIFY PLAYLIST:

📸 Share your pie pics with us @cagrownofficial
#️⃣ Use the hashtag #CAGROWN so we can see your flaky crust masterpieces
📌 Follow us on Pinterest for more fruit-forward, farm-fresh inspiration