Strawberry Cream Pie

(121 votes)
Total Time Icon
Total time: 30 min
Preparation Time Icon
Prep time: 30 min
Yield Icon
Enough for 1 person

🍓 Ingredients

150 grams Flour
100 grams Butter
7 Eggs salt
2 tablespoons Sugar
1 tablespoon Vanilla sugar
170 grams Powdered sugar
3 tablespoons Water
150 grams Flour smooth
1/2 Lemons squeezed
500 grams QimiQ
300 milliliters Whipped cream whipped
120 grams Powdered sugar
350 grams Whipped cream
500 grams Jam strained (strawberry jam)
4 tablespoons Chocolate flakes
14 half Strawberries
1 bag Brittle (hazelnut)

🍽 Instructions

Shortcrust pastry base: make a shortcrust pastry from butter, sugar and flour, chill for approx.


Roll out and place in a round 26cm springform pan and bake at 180 degrees for about 10min, then let cool. Then spread about 5 tbsp of the hot strawberry jam on the short pastry base.

Place a cake ring around the short pastry base.

Sponge: Separate the 7 eggs and beat the egg whites with a pinch of salt until stiff.

Beat the 7 egg yolks with the sugar, vanilla sugar and the water for a long time until it becomes light yellow, or very fluffy.

Then fold in the flour and the beaten egg whites alternately.

I divide the whole mixture into 3 parts for the 3 sponge cake layers, and bake them individually in a 26 springform pan lined with baking paper, so I save myself cutting the sponge. Each layer takes about 10-15min at 140 degrees, test with chopsticks.

When the 3 layers have cooled, place one layer on top of the jam spread shortbread, brush the top again with hot strawberry jam that has been strained (this prevents the sponge from getting soggy from the strawberry cream quickly). Strawberry cream:

Whisk 2 packages of QimiQ until smooth and add powdered sugar.

Meanwhile, place the washed and cleaned strawberries in a high bowl with the lemon and sugar and puree with a hand blender, then strain so that there are no unwanted seeds.

Then add this strawberry puree to the QimiQ sugar mixture and gently fold in 300ml of whipped cream with a whisk. Then spread half of the cream on the first layer of sponge cake, spread the 2nd layer of sponge cake again with strained jam, place on top, spread the top of the sponge cake with hot jam and spread the second half of the cream, and place the final layer of jam-coated sponge cake (this time only on the bottom) on top.

Chill in the refrigerator for at least 3 hours.

For the decoration:

Spread 2/3 of the whipped cream all around with a palette and spread the hazelnut brittle on the edges, then divide pieces with a cake divider and pipe the remaining third of cream on top, spread half the strawberry pieces on top, sprinkle chocolate flakes in the center.

📊 Nutrition Facts

Nutritional values per serving:


📝 Recipe Overview

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