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Strawberry Galette is a sweet, delicious, Summer, and garden-inspired dessert recipe filled with ripe strawberries and encased in a homemade, flakey pie crust. It goes perfectly with a large scoop of vanilla ice cream! (6-8 servings)

Strawberry Galette

Hi Everyone, I have a delicious, Summer, and garden-inspired dessert recipe for you: this Strawberry Galette.

Have you seen my other Galette recipes?: Apple Galette and Blueberry Galette.

I love a slice of this Strawberry Galette with a scoop of No-Churn Vanilla Ice Cream and/or Vanilla Whipped Cream on top.

Ingredients

Double-Crust Pie Pastry *this Strawberry Galette uses half of this pastry recipe

• 2 ⅓ cups all-purpose unbleached flour, plus extra for rolling out the dough
• 1 cup unsalted butter, must be solid, chilled
• 1 tablespoon granulated white sugar
• 1 tablespoon of freshly squeezed lemon juice can substitute for the same amount of apple cider vinegar
• ¼ teaspoon Kosher salt can substitute for sea salt
• ¾ cup ice water plus more, if needed
• 1 small egg is beaten, for washing the pastry before baking
• 1-2 tablespoons Demerara (this is the variety that I use) baking sugar or turbinado raw sugar for sprinkling on the crust before you put it in the oven
• 1 tablespoon unsalted butter cut into small pieces to dot the top of the galette before baking

Strawberry Filling

• 2 cups fresh, ripe strawberries, washed, tops cut and quartered
• ¼-1/3 cup granulated white sugar, I use organic sugar
• 1 teaspoon freshly squeezed lemon juice, can substitute the same amount of apple cider vinegar
• 2 tablespoons cornstarch
• ⅛ teaspoon Kosher or sea salt
• ½ teaspoon ground cinnamon

Kitchen Tools

• measuring spoons and cups
• wet measure
• mixing bowls (this is the set that I have and love)
• pastry cutter (this is an updated version of what I have)
• pastry mat
• dough scraper
• parchment paper or a silicone baking mat
• rimmed baking sheet (I have several of these and love them)

Web Story

When is Strawberry Season?

For the New England and New Jersey areas of the country (those are areas that inspire many recipes on this blog) think of the months' May (early season), June (most active), and July (late season).

New Jersey

New Jersey's local strawberry season is from late May to Mid-June.

New England (Massachusetts)

Massachusetts local Strawberry season is as early as May 20th, with the most active time spanning from June 6th-June 20th and as late as July 10th.

Our Other Recipes

Check our other related recipes on the blog:

• Strawberry Recipes Collection
• Galette Recipes
• Lavender Shortbread
• Rosewater Lemonade
• Homemade Nectarine Galette
• Incredible Homemade Apple Pie
• Honey Mustard Sauce
• Cherry Nectarine Galette
• Frosé (Frozen Rosé Wine)
• Apple Date Galette
• No-Knead Spinach Pear Onion Cheese Savory Rolls
• Wild Blackberry Wineberry Pear Oatmeal Galette

I know you will love this Strawberry Galette!

What would you have on top of this Strawberry Galette recipe?

Please let me know in the comments below! 

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Strawberry Galette

Yield: 8 servings

Prep Time: 1 hour 35 minutes

Cook Time: 25 minutes

Total Time: 2 hours

Strawberry Galette is a sweet, delicious, Summer, and garden-inspired dessert recipe filled with ripe strawberries and encased in a homemade, flakey pie crust. It goes perfectly with a large scoop of vanilla ice cream! (6-8 servings)

Print

Ingredients

Double Crust Pie Pastry *this Strawberry Galette uses half of this pastry recipe

• 2 ⅓ cups all-purpose unbleached flour, plus extra for rolling out the dough
• 1 cup unsalted butter, must be solid, chilled, cut into tablespoons
• 1` tablespoon granulated white sugar
• 1 tablespoon fresh squeezed lemon juice, can substitute the same amount apple cider vinegar
• 1 teaspoon Kosher salt, can substitute sea salt
• ¾ cup ice water, plus more, if needed
• 1 small beaten egg, for washing the pastry before baking
• 1-2 tablespoons Demerara (course sugar) baking sugar, or turbinado raw sugar for sprinkling on the crust before you put it in the oven
• 1 tablespoon unsalted butter, cut into small pieces to dot the top of the galette before baking

Strawberry Filling

• 2 cups fresh, ripe strawberries, washed, tops cut and quartered
• ¼-1/3 cup granulated white sugar, I use organic sugar, you can substitute the same amount brown sugar
• 1 teaspoon fresh squeezed lemon juice, can substitute the same amount apple cider vinegar
• 2 tablespoons cornstarch
• ⅛ teaspoon Kosher or sea salt
• ½ teaspoon ground cinnamon

Instructions

Double-Crust Pie Pastry *this galette uses half of this pastry recipe

1. Before starting, make sure all ingredients are cold to ensure the crust comes out flaky. The whole idea of this dough-making process is to keep the dough cold so that it comes out flakey when baked.
2. In a large mixing bowl, mix 2-⅓ cups flour, 1 tablespoon sugar, 1 tablespoon apple cider vinegar or fresh lemon juice, ¼ teaspoon salt, and 1 cup chilled butter slices. Using a pastry blender, work the mixture until you get a crumbly texture with about ½-inch inch butter chunks.
3. Starting with ¼ cup ice water, gradually add the ice water into the mixture, and using a large fork and then your fingertips, work the dough until it just comes together into a ball. If it needs more ice water to form a ball, then you can add more and keep the ice water on hand in case you need more later if the dough dries out.
4. Wrap the dough in plastic wrap to prevent drying and refrigerate for a ½ hour before rolling out.
5. After chilling for a ½ hour, divide the dough ball evenly in half with a dough scraper. Wrap 1 half of the dough in the plastic wrap and return it to the refrigerator to use for another recipe. 
6. Roll the chilled dough out in an 11-inch circle, ¼ inch thick. Cover the dough with plastic wrap and chill the dough while you put together the strawberry filling. 

Strawberry Filling

1. Preheat the oven to 450 degrees F.
2. In a large mixing bowl, mix the strawberries, lemon juice, cornstarch, sugar, Kosher salt, and ground cinnamon until combined.
3. Line a rimmed baking sheet with parchment paper or a silicone baking mat. Place the chilled dough circle in the middle of the lined baking sheet
4. Brush the pastry crust with the beaten egg and sprinkle evenly with Demerara baking sugar.
5. Bake at 450 degrees for 20-25 minutes until golden. When it's done, allow cooling before serving, allowing the filling to firm up before slicing. Enjoy alone or with vanilla whipped cream and/or vanilla ice cream!

Notes

You can take a shortcut with this recipe and get frozen pastry crust but I highly recommend my recipe for Double Pie Crust which I include. The Strawberry Galette recipe uses half of the Double Pie Crust recipe, so you can save the other half for another Strawberry Galette or other fruit galette.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. #CommissionsEarned #ad

• 
  Pyrex Glass Measuring Cup Set (3-Piece, Microwave and Oven Safe),Clear
• 
  Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (2 Pack), Silver
• 
  Homestia Gold Measuring Cups and Spoons Set Stainless Steel 8 PIECE for Dry and Liquid Ingredients Engraved Measurement Heavy Duty Baking & Cooking Utensils
• 
  Silpat AE420295-07 Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-⅝-Inch x 16-½-Inch (2 pack)
• 
  Non-slip Silicone Pastry Mat Extra Large with Measurements 28''By 20'' for Silicone Baking Mat, Counter Mat, Dough Rolling Mat,Oven Liner,Fondant/Pie Crust Mat By Folksy Super Kitchen (2028, red)
• 
  Ateco 20175 French Rolling Pin,20-Inch, Solid Maple Wood, Made in Canada
• 
  If You Care FSC Certified Parchment Baking Paper, 70 sq ft (Pack of 2)

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 4393Total Fat: 275gSaturated Fat: 154gTrans Fat: 0gUnsaturated Fat: 103gCholesterol: 702mgSodium: 4275mgCarbohydrates: 459gFiber: 17gSugar: 198gProtein: 35g

Please note that the Calculated Nutrition is an estimate at best.

Did you make this recipe?

Did you make this recipe? If you share it on social media tag us @lifeslittlesweets and hashtag it #lifeslittlesweets - Thank you in advance!

• This post was originally published on 8/11/2017 and updated on 6/21/2019, 12/9/2021, 5/26/2022

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Sara Maniez

Owner at Life's Little Sweets

Sara is an architectural designer turned work-at-home Mom. She lives in New Jersey by way of New England and New York, with her husband and 3 kids under 8. She loves design, being creative, and spending time with family and friends. She loves checking out local businesses and eats and being apart of the local farm to table community.

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