Strawberry Shortcake Stack

Sena Wilson


Strawberry Pie has always been a favorite in our family, especially those with a strawberry glaze, pie crust, and lots of whip cream! This is a shortcut recipe using pie crust strips. They can be made up fresh for individual servings without worry of a soggy crust if there are any left to share.

★★★★★ 1 vote
4 - 6 people
20 Min
10 Min


4 pt
strawberries, fresh, trimmed and sliced in halves
1 pkg
pillsbury pie crusts (2 rolled crust in package)
1 c
3 Tbsp
1/2 c
1 Tbsp
1/2 tsp
whipped cream, sweetened


1Roll out pie crusts; cut in strips (about 1 /1/2 in. width). Place on sprayed (oil) baking sheet and sprinkle strips with Sparkling white sugar. Bake at 375 degree until strips are golden brown, about 7 - 10 minutes. Remove from oven and cool.
2Wash strawberries and reserve one pint; cut the rest in halves and set aside. Process the one pint of berries in your food processor (for 1 cup of puree). In a microwavable bowl, combine the sugar and cornstarch; stir to blend. Add the puree and water. Microwave the mixture at 70% power for 9 minutes, stirring well with a wooden spoon every 3 minutes. The mixture will be thick and translucent. Add the butter and stir until it is melted; add vanilla. Cool.
3Combine the strawberry halves (reserve a few for garnish) with sauce in a bowl. In individual serving dishes, layer broken pieces of the cooked crust, and a layer of the strawberry mixture; repeat layers; top with whipped cream and a reserved strawberry halve. Note: These can be made up as needed for serving.

About Strawberry Shortcake Stack

Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Soy Free
Other Tag: Quick & Easy