A quick-fix crust and seasonal berries star in this crowd-friendly recipe for Simple Strawberry Galette served with homemade whipped cream.

Strawberries and Cream Galette next to forks, bowl with whipped cream and sift containing powdered sugar

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!

Strawberry galette dough in food processor

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.

Glass bowl containing fresh strawberries and sugar

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.

Dough filled with fresh, quartered strawberries

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!

Strawberries and cream galette garnished with powered sugar next to bowl containing whipped cream

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Simple Strawberry Galette with Whipped Cream

Preheat your oven for a crowd-friendly recipe for a Simple Strawberry Galette starring a fool-proof dough and DIY whipped cream.
5 from 5 votes
Strawberries and Cream Galette next to forks, bowl with whipped cream and sift containing powdered sugar
Prep Time 30 mins
Cook Time 25 mins
Total Time 55 mins
Servings 4 servings


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


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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Calories: 721kcal, Carbohydrates: 70g, Protein: 7g, Fat: 46g, Saturated Fat: 28g, Cholesterol: 183mg, Sodium: 190mg, Potassium: 294mg, Fiber: 3g, Sugar: 32g, Vitamin A: 1660IU, Vitamin C: 75.2mg, Calcium: 78mg, Iron: 2.5mg

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  1. 5 stars
    Super simple but looks like I spent a long time on it- my favorite type of recipe! The balsamic vinegar really makes this perfect!

  2. 5 stars
    Really good!! I would definitely make only half the whipped cream if I made it again, but great recipe

  3. Since I’m adding the strawberries to the dough with a slotted spoon, does that mean the juice that gets left behind is discarded?

  4. 5 stars
    This is a simple and delicious recipe! The best part is the amazing whipped cream! I will definitely be making it again!

  5. 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!

  6. 5 stars
    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!

    1. 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!