Whipped Strawberry Tart Delight

Nothing beats the delight of a whipped strawberry tart when strawberries are sweet and juicy. This dessert is all about a tender, delicate crust filled with chilled clouds of strawberry cream and a jammy berry layer to amp up the fresh fruit flavor. It is absolutely show-stopping for spring or whenever you crave that nostalgic strawberries and cream vibe.

When I first brought this tart to a family brunch, not a crumb was left. My kids call it the “dreamy pink tart” and sneak slices from the fridge even before breakfast.

Ingredients

• Unsalted butter: brings melt-in-the-mouth richness and tender texture. Use European-style for a creamier result if available.
• Sugar: sweetens the dough and filling just enough so berries shine. Choose fine granulated for even mixing.
• Vanilla extract: deepens all the flavors with its floral warmth. Pure extract is worth the splurge.
• Large egg: binds the dough together. Make sure it is at room temperature for smoother mixing.
• All-purpose flour: gives structure. Look for unbleached for better texture.
• Salt: enhances sweetness and makes the crust truly addictive.
• Fresh strawberries: are the star. Choose deep red berries that smell fragrant for best flavor.
• Water or rosé: boosts the strawberry mixture. Rosé highlights the fruitiness but water works too.
• Unflavored gelatin: sets the creamy filling. Check that it is fresh to ensure perfect texture.
• Cornstarch: thickens the strawberry layer without muting fresh flavor.
• Cream cheese: adds tang and stabilizes the whipped filling for sliceable clouds.
• Heavy cream: whips up luxuriously light. Look for one with no added stabilizers for the best hold.

Step-by-Step Instructions

Make the Dough:

Cream together butter and sugar in a mixer on medium speed for about four minutes until very light and fluffy. This aeration is what gives the crust its special crumb. Add vanilla and crack in the egg then mix just until it looks cohesive. Sprinkle in flour and salt and mix until a soft dough forms without overbeating.

Shape and Chill the Dough:

Turn the dough out onto a lightly floured surface and press it together gently using the heel of your hand. This fraisage technique prevents cracks and results in a smooth tart crust. Shape into a disc then wrap tightly. Chill for at least an hour for easier rolling and better texture.

Roll Out and Line the Pan:

Once firm roll the dough to about a quarter inch thickness using light even strokes. Carefully transfer into a greased tart pan pressing the dough into the sides with your fingers so there are no air pockets. Trim the excess dough and dock the base with a fork.

Chill and Parbake the Crust:

Pop the lined tart shell back in the fridge for thirty minutes. Preheat your oven. When ready line with parchment and add pie weights or dried beans for blind baking. Bake until the crust is set and just lightly golden underneath the edges.

Prepare the Strawberry Mixture:

In a blender puree the strawberries and water until smooth. Pour into a saucepan with sugar and gelatin then heat gently stirring often until everything dissolves. Mix cornstarch and a little water then whisk in and cook until thick and glossy and it coats the back of a spoon.

Cool and Layer the Filling:

Transfer the thickened strawberry mixture to a bowl and chill until cold. Spread about half over the baked tart shell in an even layer then return the crust to the fridge so that layer firms up.

Whip the Cream and Cheese:

In a stand mixer bowl whip cream cheese until very smooth and fluffy. Gradually add cream letting each addition fully blend in before the next. Keep whipping on high until stiff peaks form holding their shape.

Finish the Whipped Strawberry Cream:

Add the rest of the cooled strawberry mixture to the whipped cream cheese and continue beating just until everything is evenly combined and fluffy. Dollop this mixture over the strawberry base and smooth out the top with an offset spatula.

Chill and Serve:

Let the tart chill for several hours until set and sliceable. If you like decorate with fresh berries meringues or extra whipped cream. Serve cold in generous wedges.

Save

I cannot resist sneaking a taste of the whipped strawberry cream on its own. It reminds me of the first tart I made for my mom on Mother’s Day when we giggled and licked the beaters clean together in her kitchen.

Storage Tips

Store the tart covered in the refrigerator to maintain freshness and texture. If making ahead prepare the crust and filling separately then assemble closer to serving for best results. Leftovers keep well for up to three days although the crust may soften slightly.

Ingredient Substitutions

Use frozen strawberries when fresh are out of season simply thaw and drain before pureeing. You can replace gelatin with vegetarian agar apply as the package instructs. Mascarpone easily stands in for cream cheese and brings extra richness.

Serving Suggestions

Garnish the tart with halved pineberries for a fun twist or scatter over crushed meringues for a sweet crunch. A little extra whipped cream always delights. I love pairing a slice with a glass of chilled rosé for adults at summer brunches.

Cultural History

This tart is reminiscent of classic French tarte aux fraises but with a lighter American whipped filling. The fraisage dough method is French in origin and guarantees a delicate tender crust as pastry chefs have practiced for generations.

Recipe Questions

→ How do I prevent my tart crust from cracking?

Try fraisage when forming the dough. Work the dough with the heel of your hand after mixing; this ensures your crust stays cohesive when rolling and baking.

→ Can I make the crust ahead of time?

Yes, the dough can be prepared the day before, chilled, and even baked in advance, then stored covered until filling.

→ What dairy alternatives can I use for the whipped filling?

For a dairy-free version, substitute a plant-based cream cheese and coconut cream for comparable texture and flavor.

→ How do I know my strawberry mixture is thick enough?

Cook until it coats the back of a spoon and appears glossy. The gelatin and cornstarch both help achieve the required consistency.

→ Can I use frozen strawberries?

Frozen strawberries work well; thaw completely before pureeing and adjust sugar if needed for sweetness.

→ What's the best way to garnish this tart?

Top with fresh strawberries, pineberries, meringue cookies, or whipped cream for a visually stunning finish.