A quick-fix crust and seasonal berries star in this crowd-friendly recipe for Simple Strawberry Galette served with homemade whipped cream.
That right there is summer all wrapped up in an edible envelope. Jammy strawberries (and a little surprise ingredient) baked inside the most buttery, flaky and totally fool-proof pastry crust. Top it all off with a powder sugar shower and a dollop of DIY whipped cream and no-fuss dessert is done!
A galette is basically a pie, without the stress. This fast and fresh strawberry galette crust comes together in minutes. Throw a few ingredients into a food processor and let the gadget work its magic, or go the handmade route and work the butter into the flour with your fingers.
No matter how you mix it, you can’t mess this one up. And then it’s time for the filling. All that juicy sweet fruit filling.
If strawberries aren’t in season (or not your fruit of choice), grab whatever looks best in the produce section. Raspberries, blueberries, peaches, pears, and apples would all pair perfectly with this flaky crust that’s filled then folded casually up and around the filling.
I’ve also included a recipe for a mascarpone whipped cream studded with vanilla bean seeds, but ice cream would also work wonders atop this sliceable sweet. In mood for a little more DIY’ing? Skip the store-bought pint and whip up No-Churn Vanilla Ice Cream with just three simple ingredients — no ice cream machine needed!
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Ingredients
For the galette:
- 1 1/4 cups all-purpose flour, plus more for rolling out dough
- 2 teaspoons sugar
- 1/4 teaspoon kosher salt
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 3 to 4 Tablespoons ice water
- 3 1/2 cups strawberries, hulled and quartered
- 1/3 cup sugar
- 1 Tablespoon cornstarch
- 1 Tablespoon balsamic vinegar
- 1 large egg, beaten with 1 Tablespoon heavy cream or water
For the whipped cream:
- 1 (8-oz.) container Mascarpone cheese
- 1 cup heavy whipping cream
- 1 vanilla bean, seeds scraped and pod discarded
- 1/4 cup confectioners’ sugar
- 1 teaspoon orange zest
Instructions
Make the galette:
- In the bowl of a food processor, combine the flour, sugar and salt. Add the cubed butter and pulse until combined. With the motor running, slowly stream in the ice water, 1 tablespoon at a time, until the dough begins to form a ball. (Alternately, the dough can be made by hand by cutting the butter into the flour with your fingers then stirring in the ice water.)
- Shape the dough into a disc and wrap it securely in plastic wrap. Refrigerate the dough for 30 minutes while you prepare the filling.
- In a large mixing bowl, combine the strawberries, sugar, cornstarch and balsamic vinegar, stirring until combined. Set the filling aside.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a Silpat baking mat.
- Lightly flour your work surface then using a rolling pin, roll the dough into a 12-inch circle then transfer it onto the baking sheet.
- Using a slotted spoon, transfer the strawberry filling into the center of the dough, leaving a 2-inch border around the edges.
- Using your fingers, fold the edges of the dough up and barely over the filling.
- Brush the edges of the galette with the beaten eggwash egg wash then bake it for 26 to 30 minutes, or until the crust is golden brown and the filling is bubbly. Set the galette aside to cool completely while you make the whipped cream. (Note: The juices in the galette will thicken as it cools completely.)
Make the whipped cream:
- In the bowl of a stand mixer fitted with the whisk attachment, beat together the mascarpone, heavy cream, vanilla bean seeds, confectioners’ sugar and orange zest until medium peaks form. Prepare Mascarpone Chantilly by whipping heavy cream with an electric beater until soft peaks form.
- To serve, slice the galette into wedges and top with a dollop of the whipped cream.
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Nutrition
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Recipe by Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
Can I refrigerate until ready to cook
Hi Arlene – My concern with doing that is that the crust will get soggy.
absolutely bussin’. was so yummy and pleasantly surprised at how well the balsamic vinegar incorporated and complimented the filling!! will probably never make a pie again haha.
if i substitute strawberries with apples and such, would I still use the balsamic vinegar?
I’m so thrilled you enjoyed the recipe, Mai! For an apple version, I’d omit the balsamic vinegar and add 1 Tablespoon lemon juice and 1 teaspoon ground cinnamon. Let me know if you try it!
Have made this multiple times this year…..both strawberry & rhubarb & doubt I’ll be using my pie plate for fruit pies ever again…..great recipe which I think easily serves 8.
I’m so glad you enjoyed the recipe, Connie!
You won’t be disappointed! This recipe is amazingly delicious! I used a refrigerated pie crust as I didn’t have enough time and used plain whipped cream. It was still great and left us wanting more. The berries put off a lot of juice and I ended up tipping my baking tray to keep the juices away from the galette. I’m hoping next time that the butter crust will stand up better to the juices than the store bought. Any thoughts?
I’m so thrilled you enjoyed the recipe! Did you use a slotted spoon to transfer the strawberry filling into the center of the dough? That will help reduce the juices.
Amazingly easy and relatively quick dessert. So, tasty and lovely presentation. Why would I ever make another pie?
Yessss! I’m so thrilled you enjoyed the recipe, Shannon!
Delicious and easy!
I’m so happy you enjoyed the recipe, Marianne!
Such a wonderful recipe! I make a double or triple batch of dough and freeze 7 Oz portions. That way…whenever I get the urge for something yummy, I can take a dough disc out of the freezer and whip up my berries and make a delicious dessert in no time! This really is my go to recipe! So much easier than making a traditional pie. My family loves it! Thank you! (We enjoy this warm with a scoop of vanilla ice cream!)
Love, love, LOVE reading this, Donna! I’m so thrilled your family has been enjoying the recipe!
This is a perfect recipe! This is the only recipe I use! The balsamic vinegar gives it a nice tangy flavor! I really recommend this!
I’m so thrilled you’ve been enjoying the recipe, Evelynn!
I made this dessert a nice summer treat, not expecting it to be too particular. Seriously, guys, this is my kid’s new favorite dessert. It has such a delicious tangy flavor. I recommend this so much! It was so good!
Woohoo! I’m so thrilled your family enjoyed the recipe, Riley!
Super simple but looks like I spent a long time on it- my favorite type of recipe! The balsamic vinegar really makes this perfect!
YESSSS! I’m so thrilled you enjoyed the recipe, Lisa!
So, is the crust mainly being folder over onto itself?
Hi Levi! Correct — a galette has the crust folded over onto itself, but the amount of overlapping is entirely up to your personal preferences.
Absolutely delicious… I am exited to follow your recipes….
I’m so glad you enjoyed the recipe, Rebecca! Welcome to Just a Taste!
Really good!! I would definitely make only half the whipped cream if I made it again, but great recipe
I’m so glad you enjoyed the recipe, Ashton!
Since I’m adding the strawberries to the dough with a slotted spoon, does that mean the juice that gets left behind is discarded?
Yes :)
So delicious! Would not change a thing. Will definitely make again. Thanks for sharing
You are so welcome, Alexis! I’m thrilled you enjoyed the recipe!
This is a simple and delicious recipe! The best part is the amazing whipped cream! I will definitely be making it again!
I’m thrilled you enjoyed the recipe, Jeanie!
This was absolutely delicious and one of the best desserts I’ve ever made! I’m so glad I had the balsamic vinegar on hand and that with strawberries is so classic.
Do you think that if I doubled the crust and the filling it would make up into a good pie?? I’m about to test it out!
Love reading this, Sarah! I’m so thrilled you enjoyed the recipe :)
I absolutely loved this. I didn’t add any topping to the galette, and I’m glad I didn’t. This was simple to make and full of fresh strawberry flavor. Loved how little sugar was added overall. This made 8 small servings for our family and was just perfect for a small treat!
Awesome! I’m so thrilled you enjoyed the recipe, Caroline!
Can I use a frozen pie crust?
Hi Sherly – Sure! I’m all for a good homemade pie crust, but sometimes I like to keep things fast and stress-free. So it’s store-bought pie dough to the rescue!
Can I omit balsamic vinegar? Not sure about how its going to taste with it. Thanks
Hi Jessica! It adds a depth of flavor but isn’t crucial.