Strawberry pie, the perfect dessert to treat your loved ones, friends, family and of course yourself. A crispy puff pastry base, crème suisse filling and topped with these delicious fresh strawberries. Enjoy!
Easy strawberry pie recipe
Whether you’re looking for the perfect summer dessert, want to bake something for Valentine’s Day, Mother’s Day or just feel like making fruit pies.. this strawberry pie is the one for you. Because it always tastes good! It is definitely not a complicated recipe to make, but success is guaranteed. Sounds good, right?
Homemade strawberry pie
This strawberry cake is not only delicious, but also relatively quick and easy to make because of the puff pastry base. You can buy it pre-made and bake it blind using ceramic baking beans or pie weights which ensures a perfectly golden brown, flaky crust.
This blind baking is also really necessary to ensure that the cake holds its shape, but if you don’t have ceramic beans, you can use another blind baking filling, such as dried beans or rice, which will work just as well!
Creamy filling
The filling of this delicious cake is a crème suisse, or Swiss cream mixed with whipped cream. It’s not difficult to make if you follow the steps in the recipe carefully and tastes incredibly decadent.
I think it turned out to be a very successful filling, which combines beautifully with the fresh strawberries and the crispy base. This combination is quite reminiscent of the famous Danish pastries.
Strawberry season
When it comes to strawberry pie, you want to get them in season. These fresh berries are at their best in late winter/spring but make sure to keep an eye on your local farmers market. You want some nice red, juicy and slightly sweet strawberries for this pie
All you need to do is clean the strawberries and then halve or quarter them. Spread them over the cake, garnish with some fresh mint if you like and your strawberry cake is ready! In the mood for more sweet treats, take a look around my other baking recipes.
Ingredients
- 1 roll puff pastry
- 400 ml milk
- 150 gram sugar
- 1 vanilla pod
- 3 egg yolks
- 100 gram sugar
- 50 gram cornstarch
- 300 gram whipping cream
- 250 gram fresh strawberries
- mint (fresh – optional)
Equipment
- Quiche or tart pan 24 cm / 10 inch
- Pie weights
- Baking paper
- Cling film
INSTRUCTIONS (how to make this recipe):
- Preheat the oven to 200 degrees Celsius / 390 Fahrenheit top and bottom heat.
- Carefully place the puff pastry over the quiche tin or round cake tin, press down until the bottom and sides are fully covered.
- Place a sheet of baking paper on top of the puff pastry and spread the blind baking filling on top. Bake for 15-20 minutes until the base is crisp and dry.
- Then make the crème suisse filling, which is pastry cream mixed with whipped cream.
- Put the milk, 150 grams of sugar and the pulp of the vanilla pod in a saucepan and bring to the boil.
- Meanwhile, in another bowl, whisk together the egg yolks, 100 grams of sugar and cornstarch.
- Add a little of the warm milk mixture, stirring well to 'make familiar' (as they say) and to ensure that the egg does not set in the heat, but mixes.
- Pour a little at a time into the pan with the rest of the milk and cook gently for 1-2 minutes, stirring well, until it thickens.
- Pour into a bowl, cover with cling film and chill in the fridge.
- Whip the whipping cream until you get stiff peaks and carefully fold into the cooled cream.
- Spread this over the pastry base of the cake.
- Prepare the strawberries (remove the crowns, halve or slice) and arrange on the cake. Decorate with a few sprigs of mint if you like. Enjoy!
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