Danish Strawberry Summer Pie – Celebrating Two Times True Love!

Danish summer strawberry pie - A tasty love story

Last week my dearest Jonas turned 28, happy birthday hon’! He is so fortunate to have his birthday in the summer time where most of my favourite dessert ingredients are growing like crazy and most stores and farmers markets are drowning in red, sweet summer berries and edible flowers, yay! So you can imagine how eager I get while planing the birthday cake of the year.
There are so many variations of berry pies and cakes. I have already made a few here like the Nordic Pancake Cake or Strawberry MuffinsBut when living in Denmark there is one specific summer berry pie that all of us love beyond anything and that is the classic danish strawberry pie!

Danish summer strawberry pie - A tasty love story

The original bakery version calls for a crust made out of shortcrust pastry filled with mazarin and a chocolate layer. It is then topped with a very sweet vanilla cream and further topped with strawberries and a pink layer of sweet gel. Well well nothing shameful said about this classic version, we have all been there and loved it, but it is safe to say that a slice or two of this will result in a sugar-high and for most of us a bloated belly!
So now the fun part starts. Since I decided that this years boyfriend birthday cake should be a strawberry pie I started adapting my already existing strawberry pie recipe I made a few years back into something that will suit my current food preferences. Out with the flour and refined sugars and in with healthy fats, nut flours and natural sweeteners.
I took one layer at each time. Substituted the shortcrust pastry for an almond based pie crust. Made a date remonce to replace the sugary mazarin. Used a high quality chocolate and simply ignored the sweet and weird gel coating. One, two three I had myself one tasty and nourishing strawberry pie.

Danish summer strawberry pie - A tasty love storyDanish summer strawberry pie - A tasty love story

This pie might seem a little complicated due to all the different layers. But I promise you it is honestly very simply and can be made in advance. The pie crust literally takes 15 min to make, the date remonce is only 1 min in a blender away. The chocolate almost melts itself. And hereafter you have the entire crust ready to set in the fridge for a couple of hours or days if you please. A homemade custard is almost easier than buying one, Everything goes into a pot, thickens while heating and then it is done. Whipped cream and strawberries are the last two thing to be made, é voila, you have one pretty and damn tasty summer pie!
I actually think this years birthday cake is the best I have made so far (and I have had 8 years to practise, pew). And as I have mentioned in the title, I am not only using this post to celebrate my now 28 years old true love. I am also celebrating my other true love: The classic ‘now improved’ danish strawberry pie. May both of these loves last a lifetime ♥

Danish summer strawberry pie - A tasty love story

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Danish Strawberry Summer Pie
Serves 10

For a vegan and paleo alternative simply replace the vanilla and lemon cream with whipped coconut cream flavoured with lemon and vanilla – and use the vegan alternatives for fat (here coconut oil) and plant based milk.

Almond crust
120 g almond flour (ground almonds)
4,5 Tbsp coconut sugar/honey or another volume equivalent sweetener as. sukrin gold
4,5 Tbsp coconut oil or butter – soft or melted
2 Tbsp coconut fibers (defatted coconut flour) – Alternatively use 4 Tbsp reg. flour eg. wheat or buckwheat
4 Tbsp milk of your choice
1/2 tsp ground vanilla
A pinch of salt

Date remonce
100 g pitted very soft dates, soak if necessary
1 tsp oil (e.g. coconut, almond)
1/4 tsp ground vanilla
1 tsp apple vinegar (alternatively lemon juice)
4 Tbsp apple juice or water

Vanilla & lemon cream
4/5 milk of your choice (200 ml)
1 egg
2 Tbsp sweetener of your choice
1 Tbsp corn starch
1 tsp ground vanilla

1 cup heavy cream
2 tsp organic lemon zest

Remaining ingredients
100 g dark chocolate (min 70%)
300 g – 400 g strawberries (rinsed, top removed and cut in halves)

Preheat the oven to 175 °C /350 °F (with fan). Mix all ingredients for the pie crust and mix until your have a firm dough. Press the dough into a (22/24 cm) buttered spring-form or, making a little rim of dough all the way around. Bake in the oven for 13-15 min until golden. Remove and set a side to cool – until the crust has gone from soft to hard and crispy.
Pepare the date remonce by blending all of the ingredients together using a handheld blender, or simply mash it thoroughly with a fork. Add 1 tbsp juice/water at a time until you have a creamy texture.
Get the lukewarm or cold pie crust and gently spread out the remonce until it covers the entire surface (minus the rim).
Melt chocolate in a double boiler. Pour it onto the crust, now layered with remonce, and gently tilt the crust around to cover the renounce layer with the chocolate. Place the crust in the fridge until completely chilled. You can keep the crust in the fridge for a day or two if you are preparing the cake in advance.

Next step is to make the vanilla & lemon cream. You begin by making a custard. In a pot whisk together milk, egg, sweetener, corn starch and vanilla. On medium heat gently warm up the custard mix while you stir it all the time. After 5-10 min the custard starts getting thicker, and as soon as it has reached a creamy texture like yoghurt, you remove it and pour it into a bowl. Set a side to cool completely (you can place it in the fridge if you are in a hurry).
Now whip the heavy cream into a soft foamy cream. Stir in the lemon zest. Add two dollops of whipped cream to the now cold custard and mix in together. Then add the mixed custard cream to the rest of the whipped cream and gently fold it together until just combined (you need to add this little extra step to keep the cream as fluffy and airy as possible).
Remove the crust from the spring-form and place it on a serving plate. Pour the vanilla & lemon cream onto the chocolate covered pie crust. Top the entire thing with as many strawberries as possible and dress it with edible flowers (e.g. elderflowers) or a little pistachio or chocolate if you wish.

Danish summer strawberry pie - A tasty love story

  1. This looks so summery and delicious Josephine!

  2. AmalieAmalie06-11-2014

    Sikke en smuk kage. Og hvor ser den dog lækker ud. Nams! :)

  3. NatalieNatalie06-11-2014

    What a summer dream <3

  4. laurasmesslaurasmess06-12-2014

    Oh happy birthday to Jonas! Eight years together is definitely something wonderful to celebrate Josephine… I’m glad that you both get to do it in the summertime, with nourishing and delicious cake and summer fruits! This post is beautiful. I love your revamp of the old Danish classic… the almond and coconut crust sounds divine, as does the lovely date remonce. Delicious! I am going to try this and think of the summer… it’s winter here in Australia at the moment, cold and rainy. But you know what? I will be visiting Denmark in about six weeks time! We have a holiday planned and I very much look forward to seeing your stunning berry markets and sunny skies! xx

    • Oh that is so exciting!! I really hope you’ll have the best trip ever! Hopefully the weather will keep being amazing cause then there is no greater place in the world to be than here! Thanks for all your very kind words (as always) you make me smile and feel like Australia isn’t that far away :)

  5. Fabulous looking. I bought the season’s first strawberries at the market last weekend and was in heaven. Might have to buy more for something like this–!

    • You definitely can’t get too many strawberries. Hope you’ll try this and love it!

  6. Looks beautiful and tasty!! I love summer berries, -the taste and the vibrant colors! Love!!

  7. Wow – this is genious! I love the kind of cake you’re talking about, but like you say – when you’ve changed your food preferences, traditional cakes like that are just too sweet. This looks (and sounds) wonderful and I have to try this for our next family celebration.

    • What a great idea, as you can see I made two as well for the large b-day party, and it is easy to make more when you’re already in the kitchen :)

  8. Lotte FLotte F06-20-2014

    Har netop afprøvet kagen og den smagte super godt og faldt også i ungernes smag.
    Havde dog lidt problemer med at få bunden til at slippe springformen- nogen gode forslag? tror også jeg vil bruge smør i stedet for kokosolie næste gang, da smagen sammen med kokosfibrene blev lidt for meget

    • Hej Lotte.
      Det var dejligt at høre :) Jeg har det præcis ligesådan med kokossmagen, den behøver nemlig ikke være så gennemtrængende i denne kage! Jeg havde ingen problemer med min springform, og mit trick er altid at beklæde bunden af formen, ved at fore den med et stykke bagepapir som jeg sætte med i spænd (dvs. siderne af papiret bliver trukket ud gennem bunden inden den lukkes). På den måde kan man let få bunden helt fri af formen bagefter. Og så smører jeg blot kanterne med fedtstof. Håber det lykkes for dig.
      Kh Josephine

      • Lotte FLotte F06-22-2014

        Ah tak skal du have, det var også min plan for næste gang. For der bliver klart en næste gang :)
        Vil lige høre, efter at have postet blærebilleder af min kage på Facebook har nogen efterspurgt din opskrift på dansk, har du sådan en?

        • Lotte FLotte F06-22-2014

          Har prøvet med googleoversæt,men resultatet er lidt spøjst

        • Det har jeg desværre ikke, men man kan vist få google translate til at oversætte sider på engelsk :)

  9. DakotaDakota06-22-2014

    This was such a good cake! Loved how the flavours were strong and combined well together. I made it for a dessert at a dinner party, which meant we had had quite the bit of food, but this cake was light and you only needed a small piece to satisfy you. The only thing I’d recommend would be to leave the cake in the oven for at least 5 more min, that worked for me.
    Loved this cake!!

  10. ReneeRenee06-28-2014

    I love the way you talk about Danish food! This strawberry pie sounds incredibly good. The way you transfer it into something more healthy is amazing and this combination with that crust, that chocolate and that cream sounds divine. Not even mentioning the amazing red and juicy strawberries. Mmm! And of course, congratulations to your boyfriend. To making many more amazing cakes the upcoming years (:

  11. Flavia MächlerFlavia Mächler06-23-2015

    This pie looks lovely! And with some fresh strawberries!! I thought to make it for a group of friends, but one of them doesn’t like chocolate. Would there be an important missing part of the flavor or would it just be fine if I would leave out the chocolate?

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