Strawberry Cream Pie
6 servings
45 minutes
Strawberry pie with cream is a refined dessert with a delicate aroma of vanilla and citrus. Its roots trace back to European baking traditions, where crispy shortcrust pastry meets airy cream. Orange zest in the crust adds a slight tanginess, while strawberries provide natural sweetness and freshness. This pie not only delights the palate but also creates a festive atmosphere, especially with a pinch of lavender sugar added. Perfect for summer tea parties, romantic dinners, or festive events.
1
Preheat the oven to 200 degrees. Roll out the dough to fit a 18-20 cm diameter mold. Sprinkle the dough with grated orange zest and press it lightly.
- Shortcrust pastry: 350 g
- Oranges: 1 piece
2
Roll out the dough into a form. Cover with parchment or foil and evenly weigh down with dry beans or coins. Bake for 15 minutes until the dough is set, then remove the weight and parchment and bake for another 5 minutes until golden brown. Let cool.
- Shortcrust pastry: 350 g
3
In the meantime, whip the sour cream or crème fraîche with sugar and liqueur. Whip the cream to soft peaks and fold it into the mixture. Pour into a baked dish, cover, and refrigerate for at least 1 hour (preferably 8 hours). Cut the strawberries in half and arrange them on top of the pie. You can sprinkle with lavender sugar.
- Sour cream: 500 g
- Orange liqueur: 2 tablespoons
- Cream: 140 ml
- Powdered sugar: 3 tablespoons
- Strawberry: 250 g
- Lavender sugar: to taste