Strawberry Galette Recipe
This post may contain affiliate links. Please read the disclosure policy to learn more.
Thank you for supporting this blog!
Last Updated on April 25, 2026 by becky
Made with ripe, juicy strawberries, store-bought shortcrust pastry, and a generous sprinkling of Demerara sugar, this strawberry galette recipe is one of my favorite spring and early summer desserts.
Why Make This Strawberry Galette Recipe?
As the weather grows warmer, the days grow longer, and bright red strawberries begin appear at the greenmarket, I’m always inspired to switch from heavier winter bakes like cakes and cookies into “fresh fruit” mode. I love making light, summery desserts with fresh strawberries, like Eton mess, strawberry fool, and this rustic strawberry galette.
Galettes look fancy, but they’re not difficult to make. (They’re quick, too, requiring just an hour or so from start to finish.) In addition to strawberries, I enjoy making galettes with blueberries, apples, or even savory combos like cheese and figs.
I started making a version of this strawberry galette recipe many years ago, and it remains in my regular rotation during the warmer months. The combination of fresh, seasonal ingredients and store-bought pastry makes this rustic fruit pie the obvious choice for summer parties and picnics. Thankfully it’s easy to transport, too. Just cool, plate, and wrap in foil, and you’re good to go.
What is a Galette?
Think of a galette as a rustic fruit tart or an “open face” pie. Galettes consist of a single sheet of shortcrust or puff pastry, piled high with fresh fruit, vegetables, cheese, or herbs. After folding in the edges to keep the fillings from escaping, I bake my galettes on a flat tray (rather than a pie tin), then slice and serve warm.
There are many, many variations on galettes, which can be enjoyed for breakfast, lunch, dinner, or dessert. Sweet toppings (fruits, berries) and savory (goat cheese, asparagus, roasted red peppers) all make excellent galettes.
Galette Ingredients
Most of the ingredients for this simple strawberry galette probably already live in your fridge or kitchen cabinet. It relies on pantry staples, including vanilla bean paste, cornstarch, granulated sugar, lemon, egg, and kosher salt.
In addition, you’ll also need a sheet of shortcrust pastry or a store-bought pie crust (thawed according to package directions if frozen) and Demerara sugar for crunch. If you don’t have Demerara on hand, Sugar in the Raw will also work.
And of course you’ll need strawberries. Look for ripe, juicy, fragrant, and vibrantly colored fruit. In late spring and summer. You’ll often find lovely strawberries at the greenmarket or farmstand, but some supermarkets sell locally-grown produce, too.
Because they’re the star player in this recipe, it’s worth spending the time (and money) to secure flavorful, good-quality fruit. Due to the high water content, I d not suggest using frozen berries to make this galette.
Working with Shortcrust Pastry
When folding the edges of the shortcrust around the fruit mixture, check to make sure there are no holes or breaks in the dough. If there are, the juices may leak in the oven, creating a messy finished product.
Depending on the brand you’ve chosen, your sheet of pastry might be a bit bigger or smaller than the one I’ve used. Ideally, you’ll need to cut a circle no smaller than 9-10 inches in diameter. Galettes should be rustic, so the measurements do not need to be perfectly precise. However, if you use a too-small disc of pastry, you won’t have enough room for the filling.
I prepared my strawberry galette with store-bought shortcrust pastry. A pre-made pie crust will also work. (If using frozen rather than from the refrigerated section, thaw your pastry according to the package directions.) If desired, you can make the galette crust from scratch using your favorite pie crust recipe.
Galette Recipe Tips and Tricks
Bake on a rimmed tray. As mentioned above, tiny breaks or cracks in the dough can cause the juicy fruit filling to leak as the galette bakes. To avoid a sticky, smoky mess in the oven, I suggest baking on a half sheet rimmed tray. Do not use a flat or rimless tray!
Pile it high. You might think the “pile” of strawberry filing looks too high, or that you’ve somehow mismeasured the berries. This is normal! The fruit will spread and sink as the galette cooks, and as it cools.
Discard excess liquid. After spooning the fruit, you’ll probably notice some juices left in the bottom of the bowl. I like to spoon a few tablespoons of juice on top of the galette, after folding in the edges. (Just make sure the juice stays inside the pastry.) If you have a lot of leftover liquid, discard the excess.
Serving Your Strawberry Galette
This strawberry galette works nicely for brunch or dessert. I like to garnish mine with finely chopped fresh herbs (basil, mint, thyme). You can also sprinkle the baked galette with lemon zest, shaved chocolate, or additional Demerara sugar.
Serve with whipped cream (or coconut whipped cream), vanilla ice cream, custard, or hot fudge sauce.
You can also enjoy the leftovers for breakfast. Sans ice cream, of course!
Make-Ahead and Storage Suggestions
This strawberry galette is best enjoyed straight from the oven, ideally while still slightly warm.
Place leftovers in an airtight container (or wrap individual slices in foil) and store in the refrigerator for up to three days. Eat cold, or gently rewarm in the microwave, or for 5-10 minutes in a 350º F (176° C) oven.
Other fruit galette recipes you might enjoy:
Miniature Strawberry Basil Galettes
Blueberry Galette
Puff Pastry Apple Galette
Fig and Goat Cheese Galette
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Print
Strawberry Galette
- Total Time1 hour
- Yield1 8-inch round galette 1x
A strawberry galette recipe made with fresh summer strawberries, store-bought shortcrust pastry, and a generous sprinkling of Demerara sugar.
Ingredients
1 sheet pie crust or shortcrust pastry, thawed according to package directions if frozen
500 grams fresh strawberries, hulled and sliced (17 ounces; about 4 1/2 cups fresh berries)
50 grams granulated sugar (1/4 cup; 1 3/4 ounces)
10 grams cornflour/cornstarch (1 tablespoon)
15 milliliters lemon juice (1 tablespoon)
5 grams lemon zest (1 teaspoons)
1/2 teaspoon vanilla bean paste
1/8 teaspoon kosher salt
1 egg, lightly beaten
Demerara sugar, for sprinkling
Instructions
Preheat oven to 400° F (205° C). Line a half sheet rimmed baking tray with parchment.
In a medium bowl, combine strawberries with granulated sugar, cornflour, lemon juice, lemon zest, vanilla bean paste, and kosher salt. Set aside and allow the berries to macerate for 15 minutes, or until soft and syrupy.
Meanwhile, unroll the pastry on a silicone rolling mat. Use a knife to trace around a large dinner plate or pastry ring, cutting a disc approximately 9-10 inches in diameter.
Flip onto prepared tray.
Spoon the strawberry mixture into the middle of the pastry, allowing 1 – 1 1/2-inch border around the outer edge.
Fold the edges of the pastry inward to seal in the strawberry mixture.
With a pastry brush, brush the pastry with beaten egg.
Sprinkle the fruit and pastry with Demerara sugar.
Bake in preheated oven for 30 minutes, or until bubbly and golden brown.
Serve warm, accompanied by vanilla ice cream, custard, or whipped cream.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Pies and Tarts
- Method: Oven
