Whipped Strawberry Tart Recipe

Introduction

This Whipped Strawberry Tart is a delightful blend of buttery crust, fresh strawberry filling, and fluffy whipped cream. It’s perfect for spring and summer gatherings or whenever you crave a light, fruity dessert.

Ingredients

• ½ cup unsalted butter (room temperature)
• ½ cup sugar
• 1 tsp vanilla extract
• 1 large egg (room temperature)
• 1 ¾ cups all-purpose flour
• ½ tsp salt
• 400 g fresh strawberries (quartered, about 2 ½ cups)
• ½ cup water (or your favorite rosé)
• ¾ cup sugar
• 2 tsp unflavored gelatin
• 1 tbsp cornstarch
• 1 tbsp water
• 4 oz cream cheese (room temperature)
• 1 ½ cups heavy cream

Instructions

1. Step 1: Cream the butter and ½ cup sugar on medium speed for 4-5 minutes until light and fluffy. Add the egg and vanilla extract, mixing until combined.
2. Step 2: Add the flour and salt, mixing until a soft dough forms. Turn out onto a lightly floured surface and fraisage the dough several times with the heel of your hand to prevent cracking. Form into a disc, wrap in plastic wrap, and chill for 1–2 hours or overnight.
3. Step 3: Preheat oven to 350°F (175°C). Lightly spray a 9-inch tart pan with baking spray.
4. Step 4: Roll out the chilled dough to about ¼ inch thickness on a floured surface. Roll the dough onto the rolling pin and transfer to the tart pan. Press into place and trim excess. Dock the bottom with a fork and chill again for 30 minutes to 1 hour.
5. Step 5: Place the tart pan on a baking sheet. Cover with parchment paper and fill with pie weights, dried beans, or uncooked rice. Bake for 20 minutes, then remove weights and parchment and let cool.
6. Step 6: To make the filling, puree strawberries and water in a blender until smooth (about 2 cups). Pour into a saucepan over medium heat. Add ¾ cup sugar and gelatin, stirring until dissolved.
7. Step 7: Mix cornstarch and 1 tbsp water together, then add to the strawberry mixture. Cook while stirring until thickened and coating the back of a spoon, about a couple of minutes. Cool in the fridge for about an hour.
8. Step 8: Spoon half of the cooled strawberry mixture (¾ cup) into the tart shell and spread evenly. Chill in the refrigerator.
9. Step 9: In a stand mixer with a whisk attachment, whip cream cheese on high speed until smooth. Gradually add about ¼ cup of heavy cream at a time, mixing well after each addition, then whip until stiff peaks form.
10. Step 10: Add the remaining strawberry mixture (¾ cup) to the whipped cream cheese and whip again until stiff peaks form.
11. Step 11: Spoon the whipped filling over the strawberry layer in the tart crust and smooth the top. Refrigerate for 2–3 hours or overnight to set.
12. Step 12: Before serving, garnish with fresh strawberries, pineberries, meringue cookies, or additional whipped cream if desired.

Tips & Variations

• For a boozy twist, use rosé instead of water in the strawberry puree.
• Ensure all dairy ingredients are at room temperature for smoother mixing.
• Use frozen strawberries during the off-season, but drain excess liquid before pureeing.
• Add a little lemon zest to the crust dough for extra citrus aroma.

Storage

Store the tart covered in the refrigerator for up to 3 days. The whipped filling is best enjoyed fresh, but if needed, gently re-whip the top layer before serving. Avoid freezing, as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the crust ahead of time?

Yes, the crust dough can be prepared and chilled overnight, which helps develop flavor and makes it easier to handle.

What can I substitute for unflavored gelatin?

You can use agar-agar as a vegetarian alternative, but adjust quantities according to the package instructions as it sets differently than gelatin.

Whipped Strawberry Tart Recipe

Print Recipe

★★★★★

5 from 108 reviews

This Whipped Strawberry Tart features a delicate buttery crust filled with a luscious strawberry gelatin layer topped with a fluffy cream cheese and whipped cream mixture, making it a perfect refreshing and elegant dessert for any occasion.

• Author: Isabella
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 4 hours 30 minutes (including chilling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• ½ cup unsalted butter (room temperature)
• ½ cup sugar
• 1 tsp vanilla extract
• 1 large egg (room temperature)
• 1 ¾ cups all-purpose flour
• ½ tsp salt

Strawberry Filling

• 400 g fresh strawberries (quartered, about 2 ½ cups)
• ½ cup water (or your favorite rosé)
• ¾ cup sugar
• 2 tsp unflavored gelatin
• 1 tbsp cornstarch
• 1 tbsp water

Whipped Topping

• 4 oz cream cheese (room temperature)
• 1 ½ cups heavy cream

Instructions

1. Make the crust: Cream butter and sugar on medium speed for 4-5 minutes until light and fluffy. Add the egg and vanilla extract, mixing until fully combined. Gradually add the flour and salt, mixing until a soft dough forms.
2. Prepare the dough: Turn out the dough onto a lightly floured surface and fraisage the dough several times using the heel of your hand to help prevent cracking and feathering during rolling. Shape into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 1 to 2 hours or overnight.
3. Preheat and prepare tart pan: Preheat the oven to 350°F (175°C). Lightly spray a 9-inch tart pan with baking spray.
4. Roll and chill dough: Roll out the chilled dough on a lightly floured surface to about ¼-inch thickness. Use a rolling pin to transfer it to the tart pan, pressing to fit and trimming excess dough. Dock the bottom of the crust with a fork. Chill again in the refrigerator for 30 minutes to 1 hour.
5. Par-bake the crust: Place the tart pan on a baking sheet, cover the dough with parchment paper, and fill with pie weights, dried beans, or uncooked rice. Bake for 20 minutes. Remove parchment and weights and allow the shell to cool.
6. Make the strawberry filling: Blend strawberries and water until smooth, yielding about 2 cups of puree. Pour into a saucepan over medium heat. Add sugar and gelatin, stirring until dissolved. Mix cornstarch and water separately, then add to the strawberry mixture. Cook, stirring constantly, until thickened and coating the back of a spoon, about 2 minutes. Allow to cool in the refrigerator for an hour or until completely cool, about 1 ½ cups final volume.
7. Layer the first strawberry mixture: Spoon half (about ¾ cup) of the strawberry filling evenly into the cooled tart shell. Refrigerate.
8. Prepare the whipped topping: In a stand mixer fitted with a whisk attachment, whip the cream cheese on high speed until smooth and creamy. Gradually add the heavy cream in small portions, mixing on high speed between additions. Once all cream is incorporated, continue whipping until stiff peaks form.
9. Combine remaining strawberry filling: Gently fold the remaining strawberry mixture (about ¾ cup) into the whipped topping, then whip again on high speed until stiff peaks form.
10. Assemble the tart: Spoon the whipped cream and strawberry filling mixture over the chilled strawberry layer, smoothing the top with an offset spatula. Refrigerate for at least 2-3 hours or overnight to set.
11. Garnish and serve: When ready to serve, garnish the tart with fresh strawberries, pineberries, meringue cookies, or additional whipped cream as desired.

Notes

• Fraising the dough helps prevent cracking and feathering during rolling, resulting in a smoother crust.
• Par-baking the crust ensures it stays crisp once the filling is added.
• Cooling the strawberry gelatin mixture fully before mixing with cream prevents curdling.
• For a non-alcoholic version, use plain water instead of rosé.
• Ensure all dairy ingredients are at room temperature for easier whipping and blending.
• This tart is best prepared a day in advance to allow flavors to meld and the filling to fully set.

Keywords: strawberry tart, whipped cream tart, cream cheese tart, berry dessert, summer dessert