Fresh Strawberry Pie with Cardamom Shortbread Crust

Fresh Strawberry Pie with an Easy Cardamom Shortbread Crust & Fresh Cardamom Whipped Cream!

I just can hardly contain my excitement when it comes to our local strawberry season.  I become obsessed for the entire duration.  I wake up dreaming of berries and I go to bed with stained fingers.  No joke!

Maybe it’s the long-time city kid in me, but I just can’t believe that I get to drive 5 minutes to the most gorgeous berry farm and grab freshly picked berries all summer long.  You guys!  It is just bliss!

Fresh Strawberry Pie with a Cardamom Shortbread Crust  | Sweet Anna's

We can pick our own berries if we are feeling fiesty, but usually I just grab a couple of already picked flats and enjoy the fruits of my non-labor.  With 3 little kids always in tow, it doesn’t get much better than that.

Now, we all love berries, so we usually don’t get much farther than eating the berries as fast as we can, with a few batches of freezer jam thrown in for good measure.  But this morning I was hit with a bit of nostalgia and I just couldn’t resist whipping up a fresh strawberry pie.

Fresh Strawberry Pie with a Cardamom Shortbread Crust  | Sweet Anna's

Does anyone else remember the days of Marie Callender’s restaurants?  (Are they still around at all?!)  I don’t remember much about the food, but I do remember that I lived for their fresh strawberry pie when it came into season and I would just dream of the chance to go eat there and have a slice.  I was never disappointed with that slice of amazing strawberry goodness, and this morning I couldn’t figure out why I had never made one myself?!

I threw together a quick press-in-the-pan shortbread crust, and an easy glaze made out of my homemade strawberry freezer jam.  Adding a touch of cardamom was a given, as my norwegian blood can never get enough, but if you are not a cardamom fan, feel free to leave it out.

Fresh Strawberry Pie with a Cardamom Shortbread Crust  | Sweet Anna's

This pie is best served the day it’s made.  I can’t tell you how it is on day two, it will never last that long around this house!

(My pie philosophy is: “If you’re going to make a pie, you might as well make two!” which is why this recipe makes two deep-dish pies.  You could even make this in one big 9×13″ pan if you’d like!  As I’m sure you can guess, fresh strawberry pie is not the easiest thing to slice and serve, but even with a mess of a plate, I can promise that your tastebuds and your loved ones will be happy!)

Fresh Strawberry Pie with a Cardamom Shortbread Crust  | Sweet Anna's

Also, the amount of strawberries needed is just an estimate.  Use enough to fill your pie crust.  That’s what matters!

Fresh Strawberry Pie with Easy Shortbread Crust and Cardamom Whipped Cream

Yield: 2 deep-dish pies, or one 9x13" 'slab' pie


    for the crust:
  • 1 1/2 cups butter, softened
  • 3 cups flour
  • 3/4 cup powdered sugar
  • 2 teaspoons ground cardamom
  • for the pie:
  • 4 lbs fresh ripe strawberries, washed & stems removed
  • 1 cup strawberry freezer jam
  • 1/2 cup cold water
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon ground cardamom


  1. In a large mixer bowl, mix together the butter, flour and powdered sugar for the crust until just combined. Divide the mixture in half and press each half into the bottom and up the sides of a deep-dish pie plate. Place in the fridge to chill for at least 30 minutes while the oven preheats.
  2. Preheat the oven to 350ºF. Bake the crusts for 12-18 minutes, until golden, and let cool completely on a cooling rack.
  3. When the crusts are cool, in a large bowl, whisk together the strawberry jam and water until smooth. Dump in the strawberries and toss very gently (use your hands!) to coat all the berries. Arrange them evenly into the two cooled pie crusts.
  4. Chill in the fridge while you make the whipped cream, and up to several hours, before serving!
  5. To whip the cream, whisk together the heavy cream, powdered sugar and cardamom in a cold bowl until very light and fluffy. Chill until you are ready to serve!

browned butter pasta with roasted root veggies

Browned butter, infused with fresh rosemary and tossed with a whole menagerie of roasted root veggies, pasta (and chicken if you’d like!).  I’m telling you, it just doesn’t get much simpler or much more ‘comfort-food’ than this!

Browned Butter Pasta with Roasted Root Veggies | Sweet Anna's

Our favorite little local farm store sells big grab bags of root veggies for roasting.  It’s so much fun to get a variety of things we might not normally try and everything tastes so great roasted together!

browned butter pasta with roasted root veggies | Sweet Anna's

This last bag had carrots, purple and russet potatoes, red and golden beets and what I think are parsnips.  :o)   I added a big red onion and some garlic cloves and tossed it all in a good dose of garlic infused and regular olive oils, salt & pepper, and a bunch of fresh chopped rosemary.

Let me just tell ya…  from the minute this was put in the oven, the whole house smelled amazing.  (When are they going to invent smell-o-vision anyways?!)

Of course, because I am a pasta addict – I boiled some penne and made a simple browned butter sauce to toss it all together with.  So simple, so easy, and absolutely packed full of flavor.  Serve this with freshly shaved or grated parmesan, if you’ve got some.  We love it with and without!

I’ve made this dish several times now, and it’s always a favorite, no matter how I mix it up.  Sometimes I change up the herbs.  Sometimes I skip the onions.  Sometimes I add some leftover chicken, if I’ve got it on hand.  However you do it, roast up some veggies, cook some pasta, brown some butter and toss it all together and you’ve got an easy crowd-pleasing meal!

browned butter pasta with roasted root veggies


  • 5 lbs, or so, root veggies, variety (carrots, beets, potatoes, parsnips...)
  • 1 large onion
  • 2-3 cloves garlic, smashed or whole
  • 2-3 tablespoons extra virgin olive or melted coconut oil oil
  • salt & pepper
  • 2 tablespoons chopped fresh rosemary
  • 1/2 teaspoon crushed red pepper flakes, optional
  • freshly shaved parmesan cheese


Preheat the oven to 400ºF.

Cut all the veggies and onion into similar bite-sized pieces. Place all the veggies and garlic on a large rimmed baking sheet.

Drizzle with oil and salt & pepper to taste. Toss well with your hands to make sure everything is coated.

Place in the oven and roast for 30-45 minutes, until all the veggies are tender and golden. Remove from the oven and set aside.

While the veggies are roasting, boil a large pot of salted water and cook the noodles according to package directions.

While the water is boiling, melt a stick of butter in a large skillet (preferably light colored interior, but not necessary!) over medium heat.

Continue to cook, swirling occasionally until the butter starts to foam and then turn golden. Watch closely at this point, as it can burn easily. As soon as the butter looks nice and golden (here's where the light-colored skillet helps!) and smells very toasty and fragrant, pull it off the heat & stir in the rosemary.

Toss everything together in a large bowl or in the now drained pot and serve with freshly shaved parmesan cheese if desired!

spiced honey nut granola

I’m standing in my kitchen surrounded by the intoxicating aroma of baking granola.  The sweet, spicy smells and the anticipation of the perfect crunchy satisfaction are almost driving my bonkers, and my stomach is growling insistently.

There is almost nothing better than baking a batch of fresh, homemade granola.  It is so incredibly simple to throw together, and the scent of granola in the oven is just plain heaven.  The sweet, nutty, cozy aroma just screams fall!

honey nut granola | Sweet Anna's

Have you ever made homemade granola?  If you haven’t, now’s the time!  Making granola is about the easiest thing you can do in your kitchen.  (And it’s an easy hands-on project for the kids too, if that’s your sort of thing!)

With less than 5 minutes of prep, and into the oven, sometimes I think I could make granola every day.  We snack on it by the handful and enjoy it on our morning bowls of yogurt.

honey nut granola | Sweet Anna's

Of course, I rarely seem to be able to make the same recipe twice (there are just too many fun variations of granola to enjoy!) but this spiced, nutty version is definitely one of my favorites.

And really, what’s better than a quick bowl of homemade granola and yogurt on a busy fall morning?!

spiced honey nut granola

Yield: makes about 8 cups of granola


  • 5 cups old-fashioned rolled oats
  • 1/4 cup firmly packed brown sugar*
  • 2 teaspoons ground cinnamon
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon salt
  • 1/2 cup honey
  • 1/2 cup extra virgin coconut oil
  • 2 cups sliced almonds, or other chopped nuts


Preheat the oven to 325ºF.

In a large bowl, stir together the oats, brown sugar, spices and salt.

(I like my granola pretty mild since we usually eat it with yogurt and jam. If you want a sweeter granola, increase the brown sugar to 1/2 cup!)

In a small bowl, melt together the coconut oil and the honey in the microwave, stirring every 30 seconds until just melted (you can also do this in a small pan on the stove).

Stir the honey mixture into the oat mixture until well coated. Spread evenly onto a large, rimmed baking sheet.

Bake for 15 minutes, remove from the oven and stir in the nuts, and then bake another 15-20 minutes, until the granola is golden.

Remove from the oven and cool completely, stirring occasionally as it cools to prevent big clumps (unless you like big clumps, then by all means, leave it be!)


What’s your favorite way to eat granola?  On yogurt?  With milk?  Just plain??