Strawberry Cream Tart

Spring is the perfect time to bring fresh, vibrant flavors into your kitchen, and this strawberry cream tart does exactly that. With a crisp, buttery crust, smooth creamy filling, and the natural sweetness of ripe strawberries, it’s a dessert that feels both elegant and comforting. Every bite offers a delicate balance of textures and flavors, making it a favorite for brunches, tea parties, or simply a sweet treat to enjoy at home.

What I love most about this tart is how it transforms simple ingredients into something visually stunning. The glossy red strawberries arranged atop a creamy layer make it almost too pretty to eat—but trust me, once you take a bite, you’ll forget all about presentation. It’s light enough to enjoy after a meal, yet indulgent enough to satisfy any sweet tooth.

This strawberry cream tart is also incredibly versatile. You can add a drizzle of chocolate, a sprinkle of toasted almonds, or even a few fresh mint leaves to give it a personal twist. The tart isn’t just about looks or flavor—it’s about creating a dessert that feels homemade but worthy of any special occasion.

Whether you’re an experienced baker or trying your hand at a tart for the first time, this recipe is approachable and forgiving. The crust comes together easily, the cream filling is silky and smooth, and the strawberries bring that natural freshness that makes this dessert feel like spring on a plate. Keep reading to discover how to make this strawberry tart your new go-to treat.

Why You’ll Love It

• Fresh and Fruity Flavor – The juicy strawberries give every bite a burst of natural sweetness, making this tart refreshing and irresistible. It tastes like spring in every forkful.
• Creamy, Dreamy Filling – The smooth cream layer is rich yet light, creating the perfect balance with the crisp crust and fresh fruit on top.
• Beautiful Presentation – This tart looks like it belongs in a bakery display, but it’s simple enough to make at home. Perfect for impressing guests or celebrating a special occasion.
• Customizable and Fun – Add chocolate drizzle, toasted nuts, or even a few edible flowers to make it uniquely yours. The possibilities are endless!
• Easy to Share – Whether you’re hosting a brunch or enjoying a treat with family, this tart serves beautifully and makes everyone feel special.

Ingredient List

For the Crust:

• 1 ½ cups all-purpose flour
• ¼ cup granulated sugar
• ½ cup unsalted butter, cold and cubed
• 1 large egg yolk
• 1–2 tablespoons cold water

For the Cream Filling:

• 1 cup heavy cream
• ½ cup cream cheese, softened
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract

For the Strawberry Topping:

• 1 pint fresh strawberries, hulled and sliced
• 1–2 tablespoons apricot jam (for glaze, optional)

Ingredient Notes

• I always use cold unsalted butter for the crust—it makes it extra flaky and buttery.
• Don’t skip the egg yolk! It helps bind the crust perfectly without making it tough.
• Cream cheese in the filling adds a subtle tang that balances the sweetness beautifully.
• Fresh strawberries are key—they make the tart taste bright and spring-like.
• A little apricot jam brushed on top adds a gorgeous shine and keeps the fruit looking fresh.

Kitchen Equipment Needed

• 9-inch tart pan with removable bottom – Makes it easy to release the tart without breaking it. I love using my nonstick pan for a smooth finish.
• Mixing bowls – For combining crust and filling ingredients. I use a set of colorful glass bowls—they’re sturdy and pretty!
• Hand or stand mixer – Whips the cream and cream cheese filling to perfection. My hand mixer gets the job done without taking up space.
• Rolling pin – For evenly rolling out the crust. A simple wooden one works best for me.
• Spatula – For spreading the cream filling smoothly. I always reach for my silicone spatula—it’s flexible and easy to clean.
• Small saucepan – Optional, for warming apricot jam to glaze the strawberries. Perfect for a shiny, professional finish.
• Measuring cups and spoons – Accuracy matters in baking, so I always use my stainless steel set.

Instructions

Step 1: Prepare the Crust

1. In a mixing bowl, combine the flour and sugar.
2. Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the flour until it resembles coarse crumbs.
3. Stir in the egg yolk and 1 tablespoon of cold water. Mix until the dough starts to come together.
4. If the dough feels dry, add the extra tablespoon of water, 1 teaspoon at a time.

Pro Tip: Don’t overwork the dough—it keeps the crust tender and flaky.

Step 2: Chill and Roll the Dough

1. Form the dough into a disk and wrap it in plastic wrap.
2. Chill in the refrigerator for at least 30 minutes.
3. Once chilled, lightly flour your surface and roll out the dough to fit your 9-inch tart pan.
4. Press the dough gently into the pan, trimming any excess edges.

Pro Tip: Rolling between two sheets of parchment paper makes it much easier to handle.

Step 3: Bake the Crust

1. Preheat the oven to 350°F (175°C).
2. Line the crust with parchment paper and fill with pie weights or dried beans.
3. Bake for 15 minutes, then remove the weights and parchment, and bake an additional 10 minutes until lightly golden.
4. Let the crust cool completely before adding the filling.

Step 4: Make the Cream Filling

1. In a bowl, whip the heavy cream until soft peaks form.
2. In another bowl, beat the cream cheese with powdered sugar and vanilla until smooth.
3. Gently fold the whipped cream into the cream cheese mixture until fully combined.

Pro Tip: Fold gently to keep the filling light and airy—it makes the tart extra fluffy.

Step 5: Assemble the Tart

1. Spread the cream filling evenly over the cooled crust.
2. Arrange the sliced strawberries on top in a decorative pattern.
3. Optional: Warm apricot jam slightly and brush over the strawberries for a shiny glaze.

Step 6: Chill and Serve

1. Refrigerate the tart for at least 1–2 hours before serving to allow the filling to set.
2. Slice carefully with a sharp knife and enjoy!

Pro Tip: Run the knife under hot water and wipe between slices for clean, perfect pieces every time.

Tips and Tricks for Success

• Use cold butter for the crust—it ensures a flaky, tender base.
• Chill the dough before rolling to prevent it from shrinking during baking.
• Let the crust cool completely before adding the cream filling to avoid a soggy bottom.
• Fold the whipped cream into the cream cheese gently to keep it light and airy.
• Use ripe, fresh strawberries for the best flavor and natural sweetness.
• Brush the strawberries with warm apricot jam for a professional-looking shine.
• Slice the tart with a hot, clean knife for neat, beautiful pieces.

Ingredient Substitutions and Variations

• Crust: Swap all-purpose flour with almond flour for a nutty twist.
• Cream Filling: Use Greek yogurt instead of cream cheese for a tangier, lighter version.
• Sweetener: Replace powdered sugar with honey or maple syrup in the filling for natural sweetness.
• Fruit: Substitute strawberries with raspberries, blueberries, or a mix of berries.
• Glaze: Use strawberry jam or honey instead of apricot jam for a different finish.
• Add-Ons: Sprinkle toasted almonds, coconut flakes, or chocolate shavings on top for extra texture and flavor.

Serving Suggestions

• I love serving this strawberry cream tart with a dollop of freshly whipped cream and a few extra berries on the side—it makes every bite feel indulgent.
• Pair it with a cup of hot tea or coffee for a cozy afternoon treat that’s perfect for sharing.
• Serve chilled at a spring brunch alongside light finger sandwiches and a citrus salad—it balances the sweetness beautifully.
• Top each slice with a drizzle of chocolate or a sprinkle of toasted almonds for an elegant twist.
• Bring it to a picnic or potluck—it travels well and always impresses friends and family.

Storage and Reheating Instructions

• Store the tart covered in the refrigerator for up to 3 days; keep it chilled to maintain the cream filling’s texture.
• If you’ve glazed the strawberries, place a layer of plastic wrap gently on top to prevent the glaze from sticking.
• Slice only when ready to serve to keep the tart looking fresh and beautiful.
• This tart is best enjoyed cold, so no reheating is necessary.
• For extra freshness, add a few additional fresh strawberries on top just before serving.

Frequently Asked Questions

Can I make the tart ahead of time?

Absolutely! You can assemble it a day in advance and store it in the fridge. Just add fresh strawberries on top right before serving for the best presentation.

Can I use frozen strawberries?

Fresh strawberries are best for this tart, but if you use frozen, make sure to thaw and drain them well to avoid extra moisture in the filling.

How do I keep the crust from getting soggy?

Bake the crust fully and let it cool completely before adding the cream. Brushing it lightly with melted chocolate or jam can also create a moisture barrier.

Can I make the tart smaller or larger?

Yes! Adjust the ingredient quantities based on the size of your tart pan. Just keep the ratios the same for consistent results.

Can I substitute the cream cheese?

You can use mascarpone or Greek yogurt for a lighter, tangier filling. Just make sure it’s smooth and well-beaten before folding in the whipped cream.

How long does it last?

The tart stays fresh in the refrigerator for about 2–3 days. After that, the cream may start to soften and the strawberries may release more juice.

Did you try this strawberry cream tart? Let me know in the comments how it turned out—I’d love to hear your tips and twists!