Strawberry Pie

Strawberry Pie

There's nothing quite like a fresh, homemade strawberry pie to enjoy as a sweet end to the meal. With a buttery, crispy crust topped with a deliciously fluffy, creamy filling and finished with a layer of fresh, juicy strawberries, this classic dessert tastes like summer.


Step 1
  • Cut the butter into smaller pieces and rub into the flour. Add the icing sugar and egg yolk and work the dough loosely. Push the dough into a greased loaf cake (approximately 22 cm in diameter). Press the dough well up the edge.
Step 2
  • Place the pie base covered in the refrigerator for at least ½ hour. Prick the bottom with a fork. Pre-heat the bottom of the oven.
Step 3
  • Beat the butter, sugar and marzipan with a hand blender. Add eggs and flour and stir it well. Spread the mazipan into the pre-baked pie base and finish it in the middle of the oven. Sprinkle the chocolate on the warm bottom and let it melt. Spread it all over the bottom and let the cake cool, in the tin, on a baking rack for approximately ½ hour.
Step 4
  • Gently heat 1 cup of cream and milk in a thick-bottomed pan. Remove the vanilla pod and scrape the seeds out. Add the vanilla seeds, pod and sugar to the cream mixture. Bring to a boil, while stirring.
Step 5
  • Beat egg yolks and corn starch together with a hand mixer for approximately 2 minutes. Add the boiling cream during whipping, return the mixture to the pan and bring to the boil while stirring for 10 seconds.
Step 6
  • Remove the vanilla pod and place the cream mixture covered in the refrigerator until it is completely cold. Beat the rest of the cream into a light froth and turn it into the vanilla cream. Distribute the cream over the marzipan base.
Step 7
  • Soak the gelatine in cold water for approximately 10 minutes. Warm the strawberry juice. Remove the gelatine sheets out of the water with the water that hangs on and melts it in the strawberry juice. Let the mixture cool until it is warm.
Step 8
  • Decorate the cake with strawberry slices and brush them with the warm strawberry jelly mixture.
  • Approximately 10 minutes at 200 ° - traditional oven
  • Approximately 20 minutes at 175 ° - traditional oven

Try this classic with a mazarin bottom and vanilla cream the next time strawberries are in season.


Add a pinch of brown sugar to bring out the sweetness in your berries.


Pie Base
Cold butter
100 g
Wheat flour
175 g
Icing sugar
2 tbsp
Egg yolk
Marzipan Base
100 g
100 g
Pure, Raw marzipan
75 g
Wheat flour
35 g
Finely Chopped dark chocolate (about 70% cocoa)
50 g
Vanilla Creme
Whipped cream
250 ml
50 ml
Vanilla pod
2 tbsp
Egg yolks
Corn starch
2 tsp
Strawberry Jelly
Gelatine Sheet
Concentrated Strawberry juice
25 ml
Strawberries in Slices
300 g