Strawberry Pie

Strawberry season is in full swing – it’s the perfect time to enjoy some homemade desserts. This pie is super easy to make but turns out incredibly delicious. And with a scoop of vanilla ice cream, it becomes a refreshing treat for a hot summer day. 🍓🍦

Cook Time

1 hour 10 minutes

Equipment

Braun Hand Immersion Blender
Buy
Porcelain Quiche Baking Dish
Buy

Ingredients

Calories

250

Serves

Large eggs 3 pcs
Sugar / Sweetener 100 g / to taste
Extract vanilla a few drops
Oil 100 ml
Milk (plant) 100 ml
All-purpose flour 250 g
Baking powder 10 g
Corn starch 30 g
Fresh strawberry 250-300 g
Raw nuts if desired
Oil or butter for greasing the baking pan
Scoop of vanilla ice cream to serve

Instructions

Prepare all the ingredients (they should be at room temperature), and preheat the oven to 180°C / 350°F
In a large bowl, use a blender or mixer to beat the eggs, sugar, and vanilla until the mixture is smooth and fluffy. Then add the milk and oil. Sift in the dry ingredients — flour and baking powder — and whisk everything thoroughly until completely smooth and well combined
Finely chop most of the strawberries to mix into the batter. Add cornstarch to the chopped strawberries and stir well to coat. Slice the remaining strawberries in half — you’ll use them to decorate the top of the cake before baking
Add the chopped strawberries to the batter and gently fold them in using a spatula. Grease your baking dish with oil or butter, then pour the batter in. Arrange the halved strawberries and some nuts on top, and bake for about 50–60 minutes. *Check the center of the cake with a wooden stick — it should come out dry
Let the warm dessert cool slightly (you can sprinkle it with powdered sugar if you like) and serve it with a scoop of vanilla ice cream… it’s *UNREAL* how good it tastes! 🍓🍦😋

Notes

All ingredients should be at room temperature.
You can substitute the oil with melted butter, and use plant-based milk instead of regular milk if desired.
Feel free to swap the fruit based on the season, your preferences, or simply what you have at home.
For the topping, you can sprinkle a crumble over the cake before baking: → 2 tbsp flour + 2 tbsp sugar + 50 g (about 3.5 tbsp) butter — mix everything together until crumbly and sprinkle over the top.
Alternatively, sprinkle with shredded coconut — it pairs beautifully with strawberries and gives the dessert a golden color and unique flavor.
This cake is perfect served warm with a scoop of cold vanilla ice cream 🍦🍓 or simply chilled and dusted with powdered sugar.
My baking dish is about 22 cm (8.5 inches) in diameter.