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7 Up Strawberry Pie Recipe: Delicious Healthy Version

Updated on February 25, 2016

Strawberry pie - delicious light version

Himself had heard about strawberry pie made using 7 Up. Could I have a go at making it, he asked? (He does this to me lot - it keeps me on my culinary toes). So I looked up the traditional recipe and was horrified at the ingredients I saw. Truly.

The pop didn't worry me too much. I used the diet version to minimise junk but four tablespoons of cornstarch? A cup of sugar? Jello? Full-on cream? Heavy pastry? Food colouring? No thank you. This was going to take some serious thought...

But it was a great challenge and I was determined to make it as healthy as possible but - of course - I also wanted it to be wonderfully, delightfully tasty. Because life seems to move at a million miles an hour, I wanted it to be quick and easy to make. Phew. The result was absolutely fantastic.

Note that this recipe can be made without any animal produce if substitutions are made.


What you'll need

  • 16 oz. strawberries, hulled and sliced.
  • 1 slab frozen puff pastry. (I admire you greatly if you make your own).
  • 1 bottle 7 Up (10 oz.)
  • 1 tablespoon cornstarch
  • 1 teaspoon honey
  • 1 teaspoon red wine

Here's how easy it is

  1. Preheat the oven to 400 degrees if you're using frozen puff pastry. Place the slab of pastry on a baking tin - the Pepperidge Farm version I use is exactly the right size so no rolling is required. Bake for about twenty minutes until it's risen and a golden brown in colour. Place on a wire rack to cool. This can be made ahead and kept in the fridge in foil.
  2. Heat the 7 Up in a saucepan on the stove. Add the honey. When it has boiled turn the heat down slightly and add the cornstarch, stirring well. This turns into an unattractive grey colour which is why the traditional recipes uses food colouring. I added a teaspoon of red wine which coloured the sauce beautifully and added a certain something to the taste.
  3. This needs to simmer for about fifteen to twenty minutes. It thickens beautifully into a syrup. Allow it to cool and then add the strawberries. This can be made ahead and kept in the fridge. I like to leave it until the next day - the strawberry flavour is really drawn out by the syrup - but that's not necessary.
  4. Cut the pastry in half lengthwise and place the bottom half on a pretty serving dish or tray. If there is any uncooked pastry on either half,remove it. Pile the strawberry / syrup mix onto the bottom half and add the top half as a lid. Serve with the sauce of your choice (see below) and a few reserved fresh strawberries.


By the way, if you want to know the best and easiest way to hull strawberries, click here.


Heavy cream is for special occasions and this pie should be a regular part of the menu, not just saved for high days and holidays. That's why I don't use cream. Instead, I offer two separate sauces both with booze floaters. Sometimes I use one, sometimes the other, sometimes both.

For the first sauce

  • 2 tablespoons ricotta
  • 1 teaspoon honey
  • 2 teaspoons rum

For the second sauce

  • 2 tablespoon low fat cream cheese
  • 1 teaspoon Bailey's Cream Liqueur

Make the sauces in seconds

To make the first sauce, mix the ricotta with one teaspoon rum (reserve the other) and the teaspoon of honey. I like to let this chill in the fridge for a while so the flavours can mingle but it's not essential. Serve in a small dish with the floater (the reserved teaspoon of rum) poured on top.

The second is even simpler. I just put the cream cheese into a small bowl and add the Bailey's floater on top.

Both these are delicious served with the pie in place of heavy cream and both can be made in advance and kept in the fridge.


Look at that lovely syrup oozing out of the crisp light pastry.

Click thumbnail to view full-size
Ninja 400-Watt Blender/Food Processor for Frozen Blending, Chopping and Food Prep with 48-Ounce Pitcher and 16-Ounce Chopper Bowl (QB900B), Silver
Ninja 400-Watt Blender/Food Processor for Frozen Blending, Chopping and Food Prep with 48-Ounce Pitcher and 16-Ounce Chopper Bowl (QB900B), Silver

I did a huge amount of research into blenders for our new smoothies regime. I held out for a long time - managing without a blender but the time had come.

I realised the benefits of making wonderfully healthy soups and smoothies in moments and after looking at (seemingly) every single make of blender in the world, this was my choice.

It's a bestseller, it has thousands of great reviews (literally thousands) and it's also a great price. Brilliant.


© 2014 Jackie Jackson


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    • Richard1988 profile image


      4 years ago from Hampshire - England

      I'm intrigued! Never heard of using 7Up in cooking before but now my interest is piqued and I shall be experimenting further :)

    • MariaMontgomery profile image


      4 years ago from Central Florida, USA

      Sounds so very good.

    • BritFlorida profile imageAUTHOR

      Jackie Jackson 

      4 years ago from Fort Lauderdale

      @favored: Absolutely!

    • smine27 profile image

      Shinichi Mine 

      4 years ago from Tokyo, Japan


    • profile image


      4 years ago

      Sounds mouth-watering! Yum.

    • favored profile image

      Fay Favored 

      4 years ago from USA

      You can make this without the rum right?

    • favored profile image

      Fay Favored 

      4 years ago from USA

      Have to wait until the next shopping trip. Berries are in season so this should make it to the list.

    • VioletteRose LM profile image

      VioletteRose LM 

      4 years ago

      Strawberries are my favourite fruits, this one sounds delicious!

    • profile image


      4 years ago

      I like that this is quick and easy. But will have to find a substitute for 7 Up.

    • profile image


      4 years ago

      I need to make me a strawberry pie after seeing this! Yum! Strawberries and great in a lot of recipes but I've not tried it in a pie. Good idea.

    • RhondaAlbom profile image

      Rhonda Albom 

      4 years ago from New Zealand

      I will be trying your recipe as soon as strawberries come into season.

    • RhondaAlbom profile image

      Rhonda Albom 

      4 years ago from New Zealand

      I will be trying your pie as soon as strawberries come into season :)

    • ecogranny profile image

      Kathryn Grace 

      4 years ago from San Francisco

      Boy, have you got me thinking about the science of this recipe! The carbonation in the soda would dissipate due to the heat, right? So it's the sugars and perhaps the citrus flavorings we're going for there? I love that you found ways to substitute healthier options for several ingredients, and the wine! Brilliant! Looks delicious.

    • Charito1962 profile image

      Charito Maranan-Montecillo 

      4 years ago from Manila, Philippines

      Mmmm...I could die for a piece of your pie!

    • Adventuretravels profile image


      4 years ago from UK

      If the birds and bugs would stop attacking my strawberries -then I could make this delicious pie too! What can I do to stop them from eating everything I grow? I love the pictures in this lens.

    • Virginia Allain profile image

      Virginia Allain 

      4 years ago from Central Florida

      My strawberries should be ready to pick next week. Glad I found this.

    • PAINTDRIPS profile image

      Denise McGill 

      4 years ago from Fresno CA

      Yum. I need to try this.

    • rebekah-grelen profile image


      4 years ago

      Looks delicious!

    • BritFlorida profile imageAUTHOR

      Jackie Jackson 

      4 years ago from Fort Lauderdale

      @TerriCarr: Thank you!

    • TerriCarr profile image


      4 years ago

      I love how you refer to him as himself - Funny!

    • DeborahDian profile image

      Deborah Carr 

      4 years ago from Orange County, California

      Mmmmm! This recipe sounds delicious!

    • captainj88 profile image

      Leah J. Hileman 

      4 years ago from East Berlin, PA, USA

      I think this sounds delightful.


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