Easy Creamy Strawberry Tart Recipe Perfect for Summer Desserts

Let me tell you, the scent of fresh strawberries mingling with rich, velvety cream wafting from the kitchen is enough to make anyone’s mouth water. The first time I baked this Easy Creamy Strawberry Tart Recipe, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. It was a warm summer afternoon years ago when I was knee-high to a grasshopper, helping my grandma in her cozy kitchen. She had this old family recipe that she swore by, but it always felt a bit fussy. So, I set out to create a version that’s dangerously easy, yet packed with pure, nostalgic comfort.

You know what? My family couldn’t stop sneaking slices off the cooling rack (and honestly, I can’t really blame them). It’s perfect for brightening up your Pinterest cookie board or as a sweet treat for your kids after school. This Easy Creamy Strawberry Tart Recipe has become a staple for family gatherings and gifting, tested multiple times in the name of research, of course. If you haven’t tried it yet, you’re going to want to bookmark this one—it feels like a warm hug on a plate.

Why You’ll Love This Recipe

Honestly, this Easy Creamy Strawberry Tart Recipe checks all the boxes for a summer dessert you’ll want to come back to. Here’s why:

• Quick & Easy: Comes together in under an hour, perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely have everything already in your kitchen.
• Perfect for Summer Gatherings: Great for backyard barbecues, potlucks, or sweetening up lazy Sundays.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike—the creamy texture with fresh strawberries is irresistible.
• Unbelievably Delicious: The buttery crust paired with luscious cream and tart berries is next-level comfort food.

This isn’t just another strawberry tart. I make sure the cream filling is silky smooth by blending cream cheese with a hint of vanilla and a touch of lemon zest—gives it a fresh, lively kick. The crust? A quick mix that turns out perfectly crisp without breaking a sweat. Honestly, this recipe makes you close your eyes after the first bite and savor that moment. It’s comfort food reimagined—simple, radiant, and with the same soul-soothing satisfaction you crave on a hot summer day.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples or easy to find fresh at your local market during strawberry season.

• For the crust:
  • 1 ¼ cups (160g) all-purpose flour
  • ¼ cup (50g) granulated sugar
  • ½ cup (115g) unsalted butter, cold and cubed (I recommend Kerry Gold for richness)
  • 1 large egg yolk, room temperature
  • 2-3 tablespoons ice-cold water
  • Pinch of salt
• For the creamy filling:
  • 8 oz (225g) cream cheese, softened (Philadelphia is my go-to)
  • ½ cup (120ml) heavy cream
  • ⅓ cup (40g) powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • Zest of 1 lemon (adds bright freshness)
• For the topping:
  • 2 cups (300g) fresh strawberries, hulled and halved
  • Optional: 1 tablespoon apricot jam (for glazing)

If you want to swap the all-purpose flour for almond flour, that works great for a gluten-free option, but the crust will be a tad more crumbly. For dairy-free, try coconut cream instead of heavy cream and a vegan cream cheese alternative.

Equipment Needed

• 9-inch (23cm) tart pan with removable bottom (makes for easy slicing and serving)
• Mixing bowls (medium and large)
• Electric mixer or sturdy whisk for the cream filling (I find a hand mixer saves time and arm strength!)
• Rolling pin (a clean wine bottle works too in a pinch)
• Measuring cups and spoons
• Rubber spatula for folding and scraping (trust me, you’ll want this for the cream)
• Small saucepan or microwave-safe bowl (if glazing the tart with jam)

If you don’t have a tart pan, a pie dish will work, though the crust edges won’t be as crisp and pretty. For budget-friendly options, consider silicone baking mats or parchment paper for lining.

Preparation Method

1. Make the crust: In a medium bowl, whisk together the flour, sugar, and salt. Add the cold cubed butter and use a pastry cutter or your fingers to work it into the flour until the mixture looks like coarse crumbs (pea-sized bits are good).
   This should take about 5 minutes. Be careful not to warm the butter too much.
2. Add egg yolk and water: Stir in the egg yolk, then add ice water one tablespoon at a time, mixing gently until the dough just starts to come together. It should hold when pressed but still be slightly crumbly. Wrap the dough in plastic wrap and chill for at least 30 minutes to firm up (this helps prevent shrinking).
3. Preheat oven: Set your oven to 350°F (175°C) while the dough chills.
4. Roll out dough: Lightly flour your surface and rolling pin, then roll the dough into a circle about 12 inches (30cm) wide. Carefully transfer it to your tart pan, pressing into the edges and trimming any excess. Use a fork to prick the bottom all over to avoid puffing.
5. Blind bake the crust: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment and bake another 10 minutes until golden and crisp. Let cool completely (about 20 minutes).
6. Prepare the creamy filling: In a large bowl, beat the softened cream cheese with powdered sugar until smooth and fluffy (about 3 minutes). Add vanilla extract and lemon zest, mixing well.
   In a separate bowl, whip the heavy cream until soft peaks form, then gently fold it into the cream cheese mixture until fully combined and creamy.
7. Assemble the tart: Spread the cream filling evenly over the cooled crust. Arrange the halved strawberries on top in concentric circles or your favorite pattern.
8. Optional glaze: Warm the apricot jam with a splash of water in a small saucepan or microwave until runny. Brush lightly over the strawberries to give a shiny finish and help keep them fresh.
9. Chill: Refrigerate the tart for at least 1 hour before serving so the filling sets nicely and flavors meld. This step makes a big difference in texture and taste!

If your crust feels too soft after baking, let it cool fully and bake a few extra minutes uncovered. The cream filling can be whipped a bit longer if it feels too loose. Trust your senses—if it smells fresh and looks creamy, you’re on the right track!

Cooking Tips & Techniques

One trick I learned the hard way is not to overwork the dough—warm hands make the butter melt too fast, leading to a tough crust. Keep everything cold, and handle the dough gently.

When whipping the cream for the filling, don’t rush it. Soft peaks are perfect; overwhip and it turns grainy or buttery. Folding the whipped cream into the cream cheese requires a light hand to keep that airy texture.

Blind baking the crust is essential here. Without it, the crust can turn soggy under the moist filling. Using pie weights or dried beans keeps the base flat and crisp.

Timing is everything—chill the tart well before slicing. This helps the cream set and the flavors to marry. I like to multitask by prepping the crust and filling while the cherries bake, making the whole process feel smoother.

Finally, fresh, ripe strawberries make all the difference. If they’re not quite in season, you can macerate them with a little sugar for 15 minutes to bring out their natural juices and sweetness.

Variations & Adaptations

• Dietary: For a gluten-free version, swap all-purpose flour with a gluten-free blend or almond flour. Use coconut cream and vegan cream cheese to make it dairy-free.
• Seasonal Twist: In fall or winter, replace strawberries with fresh raspberries, blueberries, or sliced peaches. A few fresh mint leaves add a lovely aroma.
• Flavor Boost: Mix a teaspoon of almond extract into the cream filling for a nutty flavor or sprinkle toasted coconut flakes over the top for texture.
• Cooking Method: Instead of blind baking, you can try a no-bake crust using crushed graham crackers mixed with melted butter, chilled until firm.
• Personal Variation: I once added a thin layer of lemon curd under the cream filling—dangerously good and adds a tart contrast to the sweet berries.

Serving & Storage Suggestions

Serve this tart chilled or just slightly cool from the fridge. It looks stunning on a white or pastel plate, garnished with fresh mint leaves or a dusting of powdered sugar. Pair it with a cup of iced tea, sparkling water with lemon, or a light dessert wine for an elevated experience.

Store leftovers covered in the refrigerator for up to 3 days. The crust might soften a bit over time, but honestly, the cream and berries taste even better as the flavors settle. If you want to keep the crust crisp, store the filling separately and assemble just before serving.

To reheat the crust for another use, pop it in a 350°F (175°C) oven for 5-7 minutes, but avoid heating the tart once assembled.

Nutritional Information & Benefits

This Easy Creamy Strawberry Tart Recipe offers a balance of indulgence and nutrition. Strawberries are packed with vitamin C and antioxidants, great for a summer boost. The cream cheese and heavy cream provide calcium and protein, while the crust brings in carbohydrates for energy.

Per serving, expect roughly 320 calories, 18g fat, 35g carbs, and 4g protein—perfect for a treat without going overboard. For gluten-free or dairy-free diets, simple substitutions keep it accessible without sacrificing flavor.

From a wellness standpoint, this recipe feels like a little summer joy that nourishes both body and soul, especially when shared with loved ones.

Conclusion

So, why try this Easy Creamy Strawberry Tart Recipe? Because it’s the kind of dessert that’s simple to make but feels special every single time. Whether you tweak it to your liking or keep it classic, it’s a guaranteed crowd-pleaser that brings a slice of summer to any table.

I love this recipe for its effortless charm and that nostalgic cream-and-berry combo that never gets old. Honestly, it’s become one of my go-to desserts when I want something sweet but not complicated.

Give it a whirl, share your twists in the comments, and don’t forget to pass this one along to friends who need a little summer sweetness in their life. Happy baking!

FAQs

Can I make the tart ahead of time?

Absolutely! The tart tastes great when made a day ahead. Just cover and chill it in the fridge until ready to serve.

What if I can’t find fresh strawberries?

You can use frozen strawberries, but thaw and drain them well to avoid excess moisture making the crust soggy.

How do I prevent the crust from getting soggy?

Blind baking the crust and chilling the tart before serving helps keep it crisp. You can also brush the crust with melted chocolate or a thin layer of jam before adding the filling.

Can I use a different fruit topping?

Yes! Blueberries, raspberries, peaches, or kiwi all make delicious alternatives or additions.

Is this recipe suitable for children?

Definitely. The flavors are mild and sweet, making it a favorite for kids and adults alike.

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