Strawberry Pie

It’s the finale of STRAWBERRY WEEK and with the 4 July coming up I thought I would share a fresh dessert that is sure to make everyone happy! This is a super simple Strawberry Pie recipe from Inspired Taste! When we made the pie, my mom made a fresh pie crust as well. Don’t worry about getting all fancy with it, store-bought crust will work just fine!


  • Pie crust
  • 5 Cups Strawberries, quartered & hulled
  • 1/4 Cup Cornstarch
  • 2/3-3/4 Cup Sugar, add more depending on the sweetness of the strawberries
  • 1/8 TSP Salt
  • 1 TSP Vanilla extract
  • 1/4 TSP Almond extract
  • 1 TBSP Lemon Juice

Let’s Get Cooking

Prepare your piecrust as directed.

Cut the tops off the berries and quarter them. Add 2 Cups of strawberries to a saucepan. Muddle the berries until they are chunky. Add in sugar + cornstarch + vanilla extract + almond extract + lemon juice + salt.

Bring the mixture to a simmer on medium heat. Stir occasionally until it has thickened, for about 3-5 minutes. Let the mixture cool completely.

Add in the remaining 3 Cups of strawberries to the cooled strawberries. Stir until they are combined.

Add the filing into your cooled pie crust & place in the fridge for at least 2 hours before eating.

Top it off with whipped cream if you’d like!

Made with Love,


Strawberry Daiquiri

It’s Wednesday of Strawberry Week & I am going to share a recipe for something we all need today, a Daiquiri. This recipe is from Whitney Bond and it’s something you need in your life ASAP. Feel free to add whatever rum you life, also you can make this in smaller batches as well!


  • 3/4 Cup Coconut Parrot Bay Rum
  • 4 Cups Strawberries, fresh or frozen
  • 1/2 Cup Lime Juice
  • 1/2 Cup Simple Syrup

Simple Syrup Recipe

  • 1/2 Cup Sugar
  • 1/2 Cup Water

Add the sugar + water into a small sauce pan. Bring to a boil and stir so that the sugar dissolves, about 2-3 min

Let’s Get Drinkin’

Add Strawberries [if fresh, add in Ice] + rum + lime juice + simple syrup into a blender

Blend until smooth, pour into your favorite glass, & enjoy!

Made with Love,


Strawberry Jam

With Summer finally arriving (despite the fact that time no longer feels like a construct due to COVID-19) fruits are finally in season! I was able to go berry picking a couple weeks ago and have been relishing in all of the yummy things I have been able to create out of them. Strawberries were the first to be picked of the season so I am sharing the recipes this week in what I am now titling, STRAWBERRY WEEK!

We are starting the week of first with a jam recipe, strawberry has always been my favorite, I don’t mess around with grape jelly, no thank you! Of course my grandfather’s recipe is just in his brain and did not have any interest in writing it down, so we used a very similar recipe from Kylee Cooks!


  • 1 LB FRESH Strawberries
  • 3/4 Cup Sugar (we cut back the sugar, I like to taste the natural flavors of the berries)
  • 2 TBSP Lemon juice

Let’s Get Cooking

Wash the strawberries really well and slice off the tops and cut in half.

Add berries to a bowl and muddle them in small batches.

Add the berries into a saucepan and add in the sugar. Mix well over medium heat.

Bring the berries to a boil. Once at a boil add the 2 TBSP lemon juice.

Boil for about 15 minutes, or when the jam reaches a temp of 220F. We did not have a thermometer at the time so we just kind of eye balled it. Continue to stir the jam to make sure that it does not burn.

Use the frozen plate test to make sure the jam is ready! Place a few plates in the freezer and make sure they are cold! Once the jam has boiled for 15 min place a TSP of the jam onto the frozen plate. Place back in the freezer for a few minutes. Grab the plate out of the freezer and run your finger through the jam. If the jam does not run back together it is ready to be canned! If it does, allow the jam to continue to cook on the heat for a little longer.

Make sure your jars are nice and clean, heating them in water before canning.

Pour the jam into the jars and screw on the lids. To seal, flip the jars upside down.

Once the jars are sealed refrigerate and use within about 2 weeks!

This stuff is amazing on EVERYTHING & it tastes better when it’s hand-picked and homemade!

Made with Love,