This vegan strawberry pie is made with fresh strawberries mixed with a light strawberry sauce and topped with vegan whipped cream. It’s like a taste of summer in every bite! You won’t believe how quick and easy this pie is, plus it’s as delicious as it is beautiful! Be the hero of every summer party with this pie!

A top view of a vegan strawberry pie with whipped cream on top.

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Unlike a strawberry rhubarb pie or other fruit pies that are baked, this fresh strawberry pie has a baked crust, but a no-bake strawberry filling that is bursting with juicy flavor. You can even use a pre-made crust and have the whole pie made in less than 20 minutes!

I love this recipe! We went strawberry picking and needed something with the extra strawberries and this was perfect!

—Chef Paul

Many strawberry pie recipes call for a packet of jello (traditional jello is not vegan), but this recipe just uses fresh strawberries and cornstarch to make the pie firm and sliceable.

This recipe is

  • perfect for summer parties.
  • fresh, juicy, and light.
  • beautiful!
A slice being taken out of a vegan strawberry pie.

Ingredients and substitutions

  • Pie Crust – you can use my easy vegan pie crust recipe, my gluten-free pie crust, or even my vegan graham cracker crust recipe. You can also make it very easy and simply use a pre-made pie crust. (Aldi has a pack of vegan pre-made crusts in the freezer section that are delicious!)
  • Strawberries – you will need 2 pounds of fresh strawberries. Fresh in-season strawberries will give you the best flavor.
  • Sugar – any white or light-colored vegan sugar or even agave or maple syrup will work.
  • Corn Starch – to thicken the sauce and hold the strawberries together.
  • Lemon Juice – to balance out the sweetness of the strawberries and help retain color.
  • Vegan Whipped Cream – I highly recommend my vegan whipped cream frosting on this pie since it holds its form and won’t deflate, but you can use my aquafaba whipped cream, or any store-bought dairy-free whipped cream that you want.

Helpful tools

  • A blender is helpful, but you can also mash the strawberries with a fork or potato masher.

How to make strawberry pie

Step 1 – Bake a bottom pie crust at 350 F for 20 minutes or according to package directions if using a store-bought crust and set aside to cool. You want your crust to be a light brown color.

Step 2 – Wash your fresh strawberries and cut off all of the stems.

Step 3 – Cut 2 1/2 cups of the prettiest strawberries in halves and arrange them in the baked pie crust until it is full with some small spaces between the strawberries.

Step 4 – Add 1 1/2 cups of the ugliest strawberries to a blender with 2/3 cup sugar, 1/2 cup of water, 3 tablespoons of cornstarch, and a teaspoon of lemon juice. Blend for about 30 seconds until there are no chunks of cornstarch.

Strawberry pie filling in a blender.
Blend strawberries, sugar, water, and corn starch in a blender.
A saucepan of strawberry sauce before pouring over strawberry pie.
Heat the strawberry sauce in a saucepan until it thickens.

Step 5 – Add the blended mixture to a saucepan and heat stirring frequently until it boils. Then stir continually for 1 minute while it maintains a low boil. The sauce should get shiny at this point.

Step 6 – Allow the sauce to cool for about 5-10 minutes then stir well again and pour over the strawberries filling all of the little holes and cracks with the sauce. Spread the sauce evenly over the pie and smooth it out with a rubber spatula.

Vegan strawberry sauce being poured over strawberries in a pre-baked pie shell.

Step 7 – Place the pie in the fridge to cool and firm up for at least 3 hours before cutting and serving.

Step 8 – Add whipped cream just before serving or if you use my vegan whipped cream frosting, you can decorate it when you make the pie and it won’t deflate.

Pro Tips

  • Use good quality fresh strawberries that are in season if possible.
  • Pick through the strawberries and pick out any that are bruised or ugly and toss those in the blender for the strawberry sauce.
A Jello free strawberry pie with vegan whipped cream on top with a slice taken out.

Can I make it gluten-free?

Yes, the vegan strawberry pie filling is naturally gluten-free, so all you need to do is use my gluten-free vegan pie crust or my gluten-free vegan graham cracker crust recipes for the crust. Note: If you use the graham cracker crust, you will not need to bake it.

Storge

Refrigerate – This vegan strawberry pie keeps best in the fridge and I recommend serving it the same day it’s made since the strawberries will lose their freshness and start to release some water after about 12 hours. You can freeze it, but the strawberries will get soggy.

A slice of strawberry pie served on a white plate with a full pie behind it.

More vegan desserts

Vegan strawberry pie recipe

A top view of a strawberry pie topped with dollops of vegan whipped cream.
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5 from 3 rating

Fresh Vegan Strawberry Pie

Yield: 8
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Author: Monica Davis
A vegan strawberry pie made with fresh strawberries. A light and summery-tasting pie filled with strawberries and topped with vegan whipped cream.
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Ingredients

  • 1 bottom pie crust, baked
  • 2 lbs fresh strawberries, (about 4 cups)
  • 2/3 cup sugar
  • 1/2 cup water
  • 3 tablespoons cornstarch
  • 1 teaspoon lemon juice
  • 1-2 cups dairy-free whipped cream

Equipment

Instructions
 

  • Bake a bottom pie crust at 350 F for 20 minutes or according to package directions if using a store-bought crust and set aside to cool. You want your crust to be a light brown color.
  • Wash your fresh strawberries and cut off all of the stems.
  • Cut 2 1/2 cups of the prettiest strawberries in halves and arrange them in the baked pie crust until it is full with some small spaces between the strawberries.
  • Add 1 1/2 cups of the ugliest strawberries to a blender with 2/3 cup sugar, 1/2 cup of water, 3 tablespoons corn starch, and a teaspoon of lemon juice. Blend for about 30 seconds until there are no chunks of corn starch.
  • Add the blended mixture to a saucepan and heat stirring frequently until it boils. Then stir continually for 1 minute while it maintains a low boil. The sauce should get shiny at this point.
  • Allow the sauce to cool for about 5-10 minutes then stir well again and pour over the strawberries filling all of the little holes and cracks with the sauce. Spread the sauce evenly over the pie and smooth out with a rubber spatula.
  • Place the pie in the fridge to cool and firm up for at least 3 hours before cutting and serving.
  • Add whipped cream just before serving or if you use my vegan whipped cream frosting, you can decorate it when you make the pie and it won't deflate.

Notes

  • Use good quality fresh strawberries that are in season if possible.
  • Pick through the strawberries and pick out any that are bruised or ugly and toss those in the blender for the strawberry sauce.
Serving: 1slice, Calories: 209kcal, Carbohydrates: 38g, Protein: 2g, Fat: 6g, Saturated Fat: 2g, Sodium: 89mg, Potassium: 195mg, Fiber: 3g, Sugar: 22g, Vitamin A: 14IU, Vitamin C: 67mg, Calcium: 23mg, Iron: 1mg
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