Strawberry Pie with Custard Cream
A light summer dessert that is very easy to make. At the height of strawberry season, I want to share a recipe for a delicate sponge pie with delicious creamy sweet custard and fragrant strawberries. The berries or fruit can be absolutely any kind. It is also very tasty with apples.
Updated : 17 March, 2026
Easy
About 30 min.
Ingredients
Cream
250 grams
Milk
2
Egg yolks
40 grams
Sugar
20 grams
Cornstarch
to taste
Salt
to taste
Vanilla
Dough
2 grams
Eggs
75 grams
Wheat flour
75 grams
Sugar
to taste
Salt
to taste
Vanilla
2 grams
Baking powder
Additionally
230 grams
Strawberry
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
First, let’s make the custard cream. For it you will need: milk, mine is 3.2% fat, at room temperature; egg yolks at room temperature; cornstarch, sugar, salt, and vanillin.
Step 2
In a saucepan with a thick bottom, combine the yolks, salt, vanillin, sugar, starch, and about 50 grams of the milk, at room temperature, and mix the mixture.
Step 3
Then add the remaining milk. Mix again.
Step 4
On the stove, over heat a little below medium, cook the custard, stirring constantly.
Step 5
Bring it to a boil.
Step 6
Remove from the heat, let it cool slightly, cover it so the wrap touches the surface, and set aside for now.
Step 7
The baking pan is 20 x 20 cm, about 8 x 8 inches. I greased the bottom and sides with vegetable oil, lined it with parchment paper, and immediately turned the oven on to preheat to 170°C (340°F).
Step 8
Next comes the sponge batter. For it you will need: sifted flour, sugar, salt, vanillin, baking powder, and size C1 eggs at room temperature.
Step 9
Combine the sifted flour with the baking powder. Mix. Set aside for now.
Step 10
Separate the eggs into yolks and whites. You do not have to do this and can beat everything together at once, but I think it is faster this way. The bowl and beaters must be dry and clean. Also, not a drop of yolk should get into the whites. Add the salt, vanillin, and half of the sugar to the whites. Add the other half of the sugar to the yolks.
Step 11
Beat the whites first at low speed, gradually increasing it, until a thick, stable foam forms.
Step 12
Beat the yolks with the same whisk, without washing it, until they become slightly paler and increase in volume.
Step 13
Combine the yolks and whites. Mix. For convenience, transfer to a larger bowl.
Step 14
In 2 additions, sift the flour with the baking powder into the egg and sugar mixture. Mix gently.
Step 15
The batter is ready.
Step 16
The berries or fruit can be absolutely any kind. It is also very tasty with apples. I used strawberries. I do not recommend using more by weight, because they are quite watery and the finished pie may turn out damp. Wash, dry, hull, and slice the strawberries.
Step 17
Add the starch and mix.
Step 18
Add the filling to the batter and mix gently.
Step 19
Smooth it out.
Step 20
After cooling, the cream will be thicker, although it is still quite warm.
Step 21
For convenience, transfer it to a piping bag.
Step 22
Pipe it in a lattice pattern over the top of the pie.
Step 23
Place it into an oven preheated to 170°C (340°F) and bake until done, about 35-40 minutes. Check for doneness with a wooden skewer; it should come out dry and clean.
Step 24
Let it cool completely in the pan, then transfer it to a serving plate. If desired, dust with powdered sugar, and you can invite everyone for tea.
Step 25
Enjoy your tea!
Author note
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