Strawberry pie with brownie - Frederikke Wærens
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Strawberry pie with brownie

Strawberry pie with brownie

The most delicious strawberry pie with brownie, vanilla custard and strawberries.

(Kladdkaka is kind of Swedish chocolate cake.)

Strawberry pie with brownie

Recipe for 8-10 persons
Prep 1 hr
Cook 45 mins
Total +6 hrs


Shortcrust pastry
Vanilla custard


Shortcrust pastry

Crumble the butter into flour so it resembles “breadcrumbs.” Add the confectioner’s sugar and egg and knead it well together until it’s an even dough. Refrigerate the dough for 1 hour.

Heat the oven to 175 C convection

Roll out the shortcrust pastry on a floured surface and line a pie tin (about 23 cm in dia.) with the dough. Cut off any excess dough around the edges if necessary. Lay a sheet of baking paper over the base of the pie and add dried rice, beans or chickpeas and bake the pie base blind for 15 minutes.


While the pie base is in the oven, melt the butter and mix the eggs, sugar and brown sugar together with a dough scraper. Add the vanilla sugar, flour and cocoa powder and mix together. Finally, add the butter. Don’t whisk the batter as it will become dry. It needs to be soft and “wobbly” inside. Pour the batter into the pre-baked pie base and bake for about 35 minutes. Refrigerate the cake for about 6 hours or overnight.

Vanilla custard

Feel free to make the vanilla custard a day in advance. Whisk the eggs and sugar until completely yellow and frothy. Add the flour and whisk again. Boil the milk with the vanilla pod, make sure to stir the milk constantly so it doesn’t burn. Add the milk to the egg mixture, as you continue to whisk, and pour the egg mixture back into the pot. Split the vanilla pod and scrape out the vanilla seeds and add them to the custard. Heat the custard, still whisking, until it just boils and thickens. Pour it into a bowl and let it cool completely.

Free the pie from the pie dish and place the pie on a platter. Whisk the cream to a light foam and gently fold it into the custard. Spread the custard on the pie and garnish with slices of strawberry and, if you like, fresh mint or lemon balm. Serve immediately or refrigerate the pie until ready to serve. Enjoy!


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