Fresh Strawberry Pie with Strawberry Shortcake Whipped Topping

If you guys aren’t sick of my recipes yet, here is a third recipe featuring Duncan Hines Frosting Creations. In case you missed my first two recipes, I just want to recap what Duncan Hines Frosting Creations are. You essentially purchase a Frosting Starter, which looks like your average container of Duncan Hines frosting, but it’s got a twist. You also buy the flavor of your choice- you have twelve to choose from, from bubblegum to chocolate almond all the way to… Strawberry Shortcake, which I’ll be featuring today.

Now, if you want the full experience with the Duncan Hines frosting, you’ll want to check out my other two recipes (Coconut Amaretto Layered Brownies and Caramel Apple Sticky Buns), because this time, I’ve used the product a little bit differently.

When Duncan Hines sent me a Strawberry Shortcake packet in my Very Important Baker box, I wasn’t quite sure what I was going to do with it at first. Using it to make a strawberry cake or some sort of strawberry-topped shortcake or icebox cake seemed very… well, obvious, to me. I wanted to experiment with the mix in a unique new way.

That’s why, for this recipe, I did the taboo thing and opted to not use the frosting starter, but only stick with using the packet of frosting creations flavor mix.

I started my recipe by using a refrigerated pie crust (I used Pillsbury because I love love love their crusts- nice and flaky!) but you can use a homemade crust as well, if you’d like. I just didn’t have the time this morning. I unrolled the pie crust and pricked it with a fork, per the package directions.

Then I brushed it with a tablespoon of melted butter, and sprinkled it with a tablespoon of sugar and a teaspoon of cinnamon. It’s a trick that has been in our family longer than my great grandmother, and it’s a secret that is pretty much always a part of pies in my family.

I baked the pie crust per the package instructions. While I was baking the crust, I washed 3 pounds of strawberries, then cut the stems off and cut them in half. I took one cup of those strawberries and set them aside.

As it was cooling, I decided to start on my whipped topping, so it would have time to really let the flavors mesh. This is where I got creative with my Duncan Hines Frosting Creations. I took a package of Cool Whip Extra Creamy, and my packet of Duncan Hines Frosting Creations Flavor Mix in Strawberry Shortcake.

I mixed the two together thoroughly (I found that putting it in a bowl was easier than leaving it in the container), then put them back in the bowl. Don’t overmix, or you’ll make your Cool Whip all liquidy. When I finished, this package went back in the fridge.

(the lighting in my kitchen is AWFUL!)

It was time to start my glaze. Do you remember that one cup of strawberries that I set aside? I took those, put them in the bowl (I used the same bowl I used to mix my Cool Whip, which I hope gave it a little extra boost), and crushed them to smithereens with a potato masher. There were a few large chunks left, which is fine. I like to consider my glaze a “rustic” glaze- I don’t worry about getting all of the chunks super smooth- it really won’t matter later. I poured the crushed strawberries and a half cup of sugar into a saucepan on medium heat.

I took a measuring cup with 3/4 cup cold water and added 1 1/2 tablespoons cornstarch. I mixed those until the cornstarch was completely dissolved, then stirred it into my mixture on the stove. I also added my secret ingredient- a teaspoon of cinnamon. I stirred that occasionally as I brought it to a boil, continuing to stir until the glazy bits turned clear. Then, I removed it from the stove and poured it back into the mashed strawberry bowl to let it cool.

Once that had cooled, I mixed the remaining strawberries and the glaze together. I poured this into my baked pie crust.

I put the entire thing into the fridge, and left it there while I went to my Uncle’s wedding reception (P.S. I have a new aunt! Isn’t that the coolest? Congratulations to them!) When I returned home, I topped it with my Strawberry Shortcake Whipped Topping that I had made- it was a lovely light pink and had a great strawberry aroma and flavor.

I finally finished my pie by topping each slice with a fresh strawberry, stem intact, before serving cold.

It was incredible, and I loved finding a new, out-of-the-box use for the Duncan Hines Frosting Creations flavor mix. It truly is a great spring treat, and would be perfect for a Mother’s Day treat, served at a Memorial Day or Easter lunch, or, because my mom’s favorite thing for her birthday is strawberry pie, would be great for a birthday celebration! It’s elegant, and oh-so-easy. The strawberry pie was a hit with my taste testers, and several of them said that they liked it better than my previous two recipes- I thought the others would be hard to top!

DISCLAIMER: I received the packet of Strawberry Shortcake Flavor Mix from Duncan Hines. All opinions and recipes, however, are my own.


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