This homemade strawberry cake is an old-fashioned favorite. Sweet, juicy strawberries, puff pastry and a scoop of vanilla ice cream make this baked strawberry cake the perfect dessert for the strawberry season.
I think pie recipes are one of the best ways to present fresh produce – and this strawberry pie is no exception. The strawberry filling is juicy and sweet, without being too soupy. Then the delicious strawberries are wrapped in a scaly cake crust. I've created a grid pattern for the top – but you can also use a double crust if that's more your style.
For some strawberry pie recipes, bake the crust first. Then the strawberry filling is made on the stove and poured into the cake crust. The filling is usually cured with gelatine. But I wanted a more traditional strawberry cake recipe. This cake is baked according to a more traditional recipe with cake filling.
Prepare strawberry cake filling
The filling of the cake could not be easier. You need the following:
- 6 cups of strawberries, pulled and sliced
- 1/4 cup cornstarch
- 1/3 cup of white sugar
- 1/3 cup brown sugar
- 1 teaspoon of ground cinnamon
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon salt
For more flavor I like to use a combination of white sugar and brown sugar, then gives the cinnamon a touch of coziness. The lemon juice actually helps to emphasize the sweetness and the taste of the berries and perfectly balances the taste.
You stir the ingredients carefully so that the strawberries are evenly coated. The mixture starts to become juicy when the sugar brings out the juice of the berries.
Thicken strawberry cake filling
Too juicy cake filling leads to a moist cake crust – which nobody wants. There are usually three ways to thicken the pie filling – either tapioca, flour or cornstarch. Tapioca works well, but I do not usually have it in my kitchen. Cornstarch is a much better thickener than flour and I probably already have it in the cupboard as tapioca – so it's the perfect option. The cake gets pretty thick, so your crust remains flaky and the filling is juicy, without becoming soupy.
Cake crust for Strawberry Pie
I have listed my favorite recipe for the pie crust below. However, you can also use your favorite recipe for the pie crust. The recipe below uses both fat and butter. The shortening makes the pie crust scaly and easier to process. Then the butter gives a lot of flavor. You can also use pie dough bought at the store (not the pre-baked pie crusts, but the pie dough in the fridge). You need a recipe for a double crust. You can either make a grid pie (like me) or a double crust on which the top has a second sheet of pie dough. If you are using a double crust, be sure to insert some slits into the top crust with a sharp knife to release the vapor.
Tips for Making Strawberry Pie
- Allow the pie dough to cool Wait at least 3 hours (or up to 5 days) before rolling it out.
- Use fresh strawberries, Frozen berries do not work because they add too much liquid to the cake filling from all the little ice crystals.
- Use a slotted spoon when placing the pie filling in the pie crust. Do not pour the liquid from the bottom of the bowl into the pie crust – Otherwise the cake becomes too soupy.
- A wash with eggs on the cake makes it golden brown and a little shiny.
- Place the cake plate on a baking trayThen put it in the oven to bake the cake. That way you will not get any burnt berry juice on the bottom of your oven when the strawberries bubble over the surface.
- After baking the cake for 20-30 minutes, Tent a piece of aluminum foil over above from the cake, This prevents the burning of the pie crust.
- Allow the cake to cool for at least 3 hours before cutting and serving. In this way, the juices can thicken, so your cake is not a big mess.
Looking for more strawberry recipes? Try these other favorites: