Strawberry Cake-Pie
A delightful strawberry cake-pie featuring a crisp baked crust filled with a luscious mixture of strawberries, citrus juices, and fluffy beaten egg whites. Perfect for spring gatherings or a light dessert, it combines fruity freshness with a tender, airy texture that appeals to all ages.
Ingredients
Instructions
- Beat the egg yolks in a bowl. Add the granulated sugar and beat for 1 minute.
- Add orange juice, lemon juice, grated orange rind, strawberries, beaten egg whites, and salt to the yolk mixture; mix well.
- Pour the filling into the baked pie crust.
- Bake in a slow oven at 350°F (175°C) for 30 minutes.
- Allow to cool before serving, plain or topped with whipped cream or ice cream.
Tips & Substitutions
For the best flavor, use fresh strawberries and adjust the sweetness to your liking. If strawberries are out of season, consider using frozen ones, but thaw and drain them well before adding. To enhance the citrus flavor, you can substitute lime juice for lemon juice. Be sure to beat the egg whites until stiff peaks form for a light and airy texture in the filling.
Serving Suggestions
Serve the Strawberry Cake-Pie chilled or at room temperature. It pairs beautifully with whipped cream or a scoop of vanilla ice cream for a delightful dessert. Consider serving it alongside a fresh fruit salad or a light citrus sorbet for a refreshing contrast. For a fun twist, you might also enjoy it alongside Lemon Mousse for a citrus-themed dessert spread.
Storage & Reheating
Store any leftover Strawberry Cake-Pie in the refrigerator, covered tightly with plastic wrap or in an airtight container. It will keep for up to 3 days. If you want to serve it warm, gently reheat individual slices in the microwave for about 15-20 seconds, but avoid overheating to maintain the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Strawberry Cake-Pie contains roughly 447 calories, with 15g protein, 49g carbohydrates, and 22g fat. It is an excellent source of protein (29% of the Daily Value), and a good source of iron and vitamin A.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the Strawberry Cake-Pie a day in advance. Just bake it, let it cool completely, and then refrigerate it. This allows the flavors to meld beautifully. Be sure to add any whipped cream or ice cream just before serving to keep the presentation fresh.
What can I substitute for the pie crust?
If you prefer a gluten-free option, you can use a store-bought gluten-free pie crust or make a crust using crushed almonds or gluten-free cookies mixed with melted butter. Alternatively, a simple sponge cake layer can also work as a base for this pie.
How do I know when the pie is done baking?
The pie is done when the filling is set and slightly puffed, and the edges may be lightly golden. A toothpick inserted in the center should come out clean or with just a few moist crumbs. Keep an eye on it towards the end of the baking time to prevent overcooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).