This Strawberry Tart brings together glossy red strawberries, a cloud of cream cheese filling, and a golden shortbread crust that crumbles just right. I first made this tart for my sister Karla's birthday last spring, and honestly, I wasn't sure if the crust would hold up. But when I sliced into it, everything stayed perfectly in place, and she couldn't stop talking about how it tasted better than anything from the bakery down the street.
If you love fresh berry desserts, you'll also want to try this Mixed Berry Pie or these Lemon Blueberry Cookies for more fruity, crowd-pleasing treats.
What Makes This Strawberry Tart Special
There's something about a fresh strawberry dessert that feels like celebrating, even on a regular Tuesday. This Strawberry Tart skips the fussy techniques and gives you a creamy, dreamy filling that tastes like cheesecake without the hassle of a water bath or long bake time. The shortbread tart crust is buttery, crisp, and sturdy enough to slice cleanly, while the cheesecake tart filling stays light and smooth. It's one of those recipes that looks impressive but doesn't ask much of you in the kitchen.
Jump to:
Strawberry Tart Ingredients
Here's what you need to make this Strawberry Tart from scratch. The ingredients are simple, but each one plays an important role in getting the texture and flavor just right.
See Recipe Card Below This Post For Ingredient Quantities
Tart Crust:
- All-purpose flour: Forms the base of the crust and gives it structure without making it tough.
- Powdered sugar: Sweetens the crust and helps create a tender, melt-in-your-mouth texture.
- Salt: Balances the sweetness and brings out the buttery flavor.
- Unsalted butter, cold and cut into cubes: Adds richness and creates those flaky, crumbly layers. Keeping it cold is key.
- Large egg, cold preferred, beaten: Binds the dough together and helps it hold its shape in the pan.
Filling:
- Heavy cream: Whips up light and fluffy, giving the filling its airy, cloud-like texture.
- Cream cheese, softened: Creates that creamy, tangy base that tastes like cheesecake. Make sure it's soft so it blends smoothly.
- Powdered sugar, divided: Sweetens both the whipped cream and the cream cheese mixture without adding graininess.
- Vanilla extract: Adds a warm, subtle sweetness that ties everything together.
- Salt: A tiny pinch enhances the flavor and keeps the filling from tasting too sweet.
- Strawberries, hulled and sliced: The star of the show. Fresh, ripe berries give you the best color and flavor.
How to Make Strawberry Tart
Follow these steps to make your creamy Strawberry Tart dessert from start to finish. The process is straightforward, and each step builds on the last.
Combine dry ingredients: In a food processor, add the flour, powdered sugar, and salt. Pulse a few times until everything is mixed together.
Add butter: Scatter the cold butter cubes over the flour mixture. Pulse until the mixture looks like coarse crumbs, with some pea-sized pieces of butter still visible.
Mix in egg: Pour in the beaten egg and pulse just until the dough starts to cling together and pull away from the sides. Don't overwork it.
Chill the dough: Turn the dough out onto a clean surface, shape it into a flat disc, and wrap it tightly in plastic wrap. Pop it in the fridge for 1 hour so it firms up and becomes easier to roll.
Roll out dough: After chilling, place the dough on a lightly floured surface and roll it into a 10 to 11-inch circle. The dough should be about ⅛ inch thick.
Transfer to pan: Carefully lift the dough and lay it into a 9-inch tart pan. Press it gently into the bottom and up the sides. Use a fork to prick the bottom all over, which helps prevent puffing.
Freeze: Place the pan in the freezer for 30 minutes. Meanwhile, preheat your oven to 375°F (190°C).
Prepare for baking: Line the chilled crust with parchment paper and fill it with pie weights or a layer of dry beans. This keeps the crust flat while it bakes.
Bake: Bake for 20 minutes, until the edges turn light golden brown and the crust feels firm. Let it cool completely on a wire rack before adding the filling.
Whip the cream: In a large mixing bowl, combine the heavy cream, ¼ cup of powdered sugar, and vanilla extract. Use an electric mixer on high speed and beat until thick, stiff peaks form. This usually takes about 2 to 3 minutes.
Prepare cream cheese: In a separate bowl, stir the softened cream cheese until it's smooth and creamy with no lumps.
Sweeten cream cheese: Add the remaining powdered sugar and salt to the cream cheese. Mix until everything is fully combined and silky.
Fold together: Use a spatula to gently fold the whipped cream into the cream cheese mixture. Work slowly so you don't deflate the cream. The filling should be light and fluffy.
Assemble: Spread the filling evenly over the cooled tart crust. Arrange the sliced strawberries on top just before you're ready to serve. This keeps them from releasing juice and making the crust soggy.
Equipment For Strawberry Tart
A food processor makes the crust come together in seconds, though you can also use a pastry cutter or your hands if you don't have one. You'll also need a 9-inch Strawberry Tart pan with a removable bottom, which makes serving so much easier. An electric mixer helps whip the cream quickly, and a rolling pin gets the dough nice and even. If you're planning to try more baking projects, a good tart pan is worth having around. It's the same tool I use for my Lemon Pistachio Loaf when I want a polished presentation.
Storage Tips
Keep this Strawberry Tart covered in the refrigerator for up to 4 days. The crust stays pretty crisp for the first couple of days, but after that it may start to soften a bit from the filling. If you want to prep ahead, you can freeze the baked, unfilled crust for several weeks. Wrap it tightly in plastic wrap and then in foil. Thaw it at room temperature before adding the filling and berries. You can also freeze the whole assembled tart, though the strawberries may lose a little texture once thawed.
Substitutions and Variations
If you don't have heavy cream, you can use whipped topping, but the flavor won't be quite as rich. Swap the cream cheese for mascarpone if you want a lighter, slightly sweeter filling. For a different flavor, try adding a little lemon zest to the cream cheese mixture or use a mix of berries instead of just strawberries. Raspberries, blueberries, and blackberries all work beautifully. If you're looking for more berry inspiration, this Meringue Roulade is another stunning dessert that shows off fresh fruit.
Serving Suggestions
Serve this Strawberry Tart chilled, straight from the fridge. It's perfect on its own, but a small dollop of extra whipped cream on the side never hurts. Pair it with a cup of coffee or a glass of cold lemonade on a warm afternoon. It's also lovely alongside a scoop of vanilla ice cream if you want to make it feel extra special. For a full dessert spread, set it out with Pumpkin Bread Pudding and a few other sweets so everyone has options.
Expert Tips
Make sure your butter is cold when you start the crust. Warm butter will make the dough greasy and harder to work with. If the dough feels too soft to roll, pop it back in the fridge for a few more minutes. When you're whipping the cream, stop as soon as you see stiff peaks. Overwhipping will turn it grainy and buttery.
If your strawberries are a little tart, you can toss them with a teaspoon of sugar before arranging them on top. And remember, topping the Strawberry Tart just before serving really does make a difference. The berries stay brighter and the crust stays crunchier.
FAQ
How do I make a strawberry tart?
Start by making a simple shortbread crust with flour, powdered sugar, butter, and an egg. Chill and bake it until golden. Then whip together heavy cream and cream cheese with a little sugar and vanilla. Spread the filling over the cooled crust and top with fresh strawberries. My best tip? Don't add the berries until you're ready to serve so they don't get soggy.
What is gypsy pie?
Gypsy pie is a New Zealand dessert made with a sweet pastry crust, whipped cream, and a layer of caramel or condensed milk. It's different from a Strawberry Tart, but both have that creamy, dreamy filling that people love.
What can I do with an abundance of strawberries?
Turn them into jam, freeze them for smoothies, or use them in desserts like this Strawberry Tart. You can also roast them with a little sugar to bring out their sweetness, or toss them into salads and yogurt bowls. Fresh strawberries are so versatile.
What is the cream in a strawberry tart?
It's usually a mixture of whipped cream and cream cheese, which gives you a light, fluffy texture with a slight tang. Some recipes use pastry cream or custard instead, but this version is quicker and doesn't need any cooking.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Strawberry Tart
Strawberry Tart
Ingredients
Method
- Combine flour, powdered sugar, and salt in a food processor. Pulse until mixed.
- Add butter cubes and pulse until the mixture resembles coarse crumbs.
- Add egg and pulse until dough forms. Remove from processor, shape into a disc, wrap in plastic, and chill for 1 hour.
- Roll dough into a 10-11" (25 cm) circle on a floured surface. Press into a 9" tart pan and prick with a fork. Freeze for 30 minutes.
- Preheat oven to 375°F (190°C). Line crust with parchment and fill with pie weights. Bake for 20 minutes or until edges are golden. Allow to cool completely.
- In a mixing bowl, combine heavy cream, half of the powdered sugar, and vanilla extract. Beat until stiff peaks form.
- In a separate bowl, beat cream cheese until smooth. Stir in the remaining powdered sugar and salt until combined.
- Fold whipped cream into the cream cheese mixture until smooth. Spread over the cooled tart crust.
- Top with fresh strawberries just before serving.
Leave a Reply