This classic Jordbærkage - Danish Strawberry Tart features a buttery crust, a layer of luscious vanilla cream, and a generous topping of fresh, juicy strawberries for a light and sweet slice of spring.
Table of Contents
This Danish Strawberry tart is light and sweet, but another layered strawberry dessert is this Swedish Meringue Cake or classic Eton Mess is another delightful spring dessert.
Ingredients and substitutions for Danish Strawberry Tart
- Plain flour: This is the best option for that pastry, cake flour is not recommended here and if you live in the UK, see the FAQ's section as to a the type of flour to use here.
- Butter: Cold and cubed is easiest for the pastry. Make sure that the butter is fully coated with flour so no puddles form during baking. Unsalted was used, however, you could absolutely replace with salted.
- Sugar: The best sugar is superfine or caster which helps dissolve into each of the components by adding sweetness without adding additional flavors. You could half and half the sugar with light brown sugar and caster sugar for the filling.
- Eggs: As well as adding structure, the eggs bind everything together in your filling and adds a richness to the pastry.
- Vanilla extract: Vanilla extract acts as a flavor enhancer that compliments the strawberries so beautifully.
- Marzipan: The type used here is the version most readily available at supermarkets for decorating a fruit cake. The marzipan blends best if you heat it up until it’s just slightly warm to the touch.
- Heavy cream: Homemade lightly whipped cream to soft peaks is best, instead of purchasing ready made as combining the pastry cream into the cream might result in a different texture overall.
- Fresh strawberries: Fresh strawberries are best with the best way to clean them before use is in a bowl filled with filtered water and 1 tablespoon of white vinegar. Rinse and dry them off and they will keep for several days covered and refrigerated; meaning this tart will be good to serve up to 2 days post making this.
See recipe card for quantities.
How to make Danish Strawberry Tart:
Step 1: Make the dough: Stir the flour, sugar and salt together and cut the cold cubed butter and egg yolk and until the mixture resembles rough large breadcrumbs.
Step 2: Press and shape: Press the dough into your dish all the way up the edges.
Step 3: Chill: Chill the dough and pierce.
Step 4: Mazarin filling: Blend the butter, sugar, marzipan and eggs until smooth. Then toss in the flour and pulse or stir until combined.
Step 5: Bake: Pour the filling into the pastry and bake until browned and barely jiggly.
Step 6: Sprinkle: The chocolate over the top of the filling, spreading with an offset spatula before cooling and refrigerating for 1 hour.
Step 7: Pastry cream: Heat and whisk the milk and egg, sugar, flour and vanilla extract on high heat until thickened and a trail remains in the center of the saucepan.
Step 8: Cool and whip: Pour the pastry cream into a bowl and cover to cool completely. Whip cream until soft peaks and stir with the pastry cream. Spooning on top of the tart evenly.
Step 9: Strawberries: Top with the fruit, placing over the entire surface.
Step 10: Slice and serve: Dig in!
FAQ’s for the best Danish Strawberry Tart
Plain flour in the UK has a lower protein amount which contributes to the dough strength, type of crumb and texture of your pastry, in this case. Plain flour in the Unites States for example has the same level of protein as Bread flour in the UK so the best flour to use here will be 175 grams / 1 ¼ cups bread flour. This will help you ensure a flaky pastry and making it easier to shape without being flimsy which is often the feeling of unbaked dough.
More strawberry recipes you'll love!
Danish Strawberry Tart
Ingredients
Pastry
- 150 grams / 1 ¼ cups plain flour
- ¼ teaspoon sea salt
- 8 grams / 1 tablespoon confectioner’s/icing sugar
- 100 grams / 3.5 ounces butter cold and cubed
- 15 grams / 1 medium egg yolk
Mazarin filling
- 100 grams / ½ cup superfine/caster sugar
- 200 grams / 7 ounces marzipan
- 100 grams / 3.5 ounces butter room temperature
- 90 grams / 2 medium eggs room temperature
- 40 grams / ¼ cup plain flour
- 50 grams / 1.75 ounces chocolate finely chopped
Pastry cream
- 120 grams / ½ cup milk
- 45 grams / 1 medium egg room temperature
- 28 grams / 2 tablespoons superfine/caster sugar
- 8.5 grams / 1 tablespoon plain flour
- 2 teaspoons vanilla extract
- 170 grams / ¾ cup heavy cream
- 400 grams / 14 ounces fresh strawberries quartered or roughly chopped
Instructions
Pastry
- Place the flour, sugar and salt into a bowl and stir together, making a well in the center.
- Place the egg yolk and butter into the bowl and cut with a butter knife or pastry cutter until the butter is slightly larger than peas and the mixture resembles a rough crumble.
- Press into the baking dish evenly all the way up the edges.
- Cover and refrigerate for at least 30 minutes.
- Preheat the oven to 180C/350F and prick the pastry all over with a fork.
Mazarin filling
- For the Mazarin filling, place the butter, sugar, marzipan and eggs into a blender and blend until smooth.
- Toss in the flour and blend until well combined.
- Pour into the pastry and place in the oven to bake for 30 minutes until browned, covering with aluminum foil, if necessary, until it’s barely jiggly.
- Remove and evenly sprinkle the chocolate over the top of the filling, spreading with an offset spatula.
- Set aside to cool and refrigerate for 1 hour to cool completely.
Pastry cream
- Place the milk and egg, sugar, flour and vanilla extract.
- Place on high heat and whisk until thickened and a trail remains in the center of the saucepan.
- Pour into a bowl and cover tightly on top of the bowl and allow to cool completely.
- Place the heavy cream into a small bowl and beat on medium until soft peaks are just formed.
- Add the custard to the cream and whisk until well combined and smooth.
- Spoon on top of the filling and spread out evenly.
- Top with the strawberries, placing over the entire surface.
- Slice and serve.
- Dig in!
Video
Notes
- Fresh strawberries: Fresh strawberries are best with the best way to clean them before use is in a bowl filled with filtered water and 1 tablespoon of white vinegar. Rinse and dry them off and they will keep for several days covered and refrigerated; meaning this tart will be good to serve up to 2 days post making this.
- Marzipan: The type used here is the version most readily available at supermarkets for decorating a fruit cake. The marzipan blends best if you heat it up until it’s just slightly warm to the touch.
- Tart Dish: The tart dish used here is 21.5 centimeters or 8.5 inches, a medium size.
Nutrition
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