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Strawberry and Cream Tart

Strawberry and Cream Tart is a simple recipe that combines a crunchy, buttery, vanilla shortbread crust with a creamy filling and fresh strawberries. Even though it’s very easy to make, it’s a special dessert that’s perfect for any occasion.

This strawberry pie is one of our favorite recipes to make when fresh berries are abundant at the store or farmer’s market, along with Strawberry Surprise Cupcakes and Strawberry Mini Cheesecakes.

Close up of a strawberry cream tart with shortbread crust and a creamy whipped cream filling.
Photo: Alan Hill

Why You’ll Love This Recipe

The pie crust is so buttery, and you press it in the pan so there’s no rolling required!

The creamy filling is lightly tangy and sweet — a perfect blend of flavors.

The fresh sliced strawberries steal the show in this pie recipe, and are the prettiest, simplest topping.

Ingredients Needed

A metal strainer filled with fresh strawberries.

Here’s what you’ll need to prepare this cream tart recipe:

  • 1 cup flour – All purpose flour is just perfect.
  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • 1/2 cup cold salted butter – If you only have unsalted butter on hand, add a pinch of salt to the recipe
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy whipping cream
  • 1/2 cup sour cream
  • 12 ounces fresh strawberries

Equipment Needed

Here’s what you’ll need to prepare this strawberry tart recipe:

Food processor

9-inch round tart pan

Cooling rack

Sharp knife

Cutting board

Measuring cups and spoons

Recipe Steps

An electric mixer beating whipped cream in a bowl.

You can make this easy strawberry pie in 7 easy steps:

  1. Start by preheating the oven to 350 degrees F.
  2. In the bowl of a food processor, add the flour, 2 tablespoons of sugar, and cornstarch. Give them a quick pulse until they’re all nicely combined. Now, it’s time to add the butter and 1/2 teaspoon of vanilla. Pulse again until you get some fine crumbs and the dough starts to come together.
  3. Press the dough evenly into the bottom and up the sides of a 9-inch round tart pan with a removable rim.
  4. Pop the tart pan into the preheated oven and bake it until the edges turn a beautiful golden color. This should take around 20 to 22 minutes. Once it’s done, let it cool on a cooling rack. When it’s completely cool, carefully remove the tart crust from the pan and transfer it to a serving plate.
  5. Time to whip up the delicious filling! Using a stand mixer or a bowl and electric mixer, beat the cream on high speed until it forms soft peaks. Now, add the remaining 2 tablespoons of sugar and the remaining 1/2 teaspoon of vanilla. Keep beating until the cream becomes thick.
  6. Gently fold in the sour cream until combined, and spread the filling into the cooled tart crust. Arrange the strawberries in pretty circles on top.
  7. Here comes the hardest part—waiting! Cover the tart and let it chill in the fridge for about 3 to 4 hours to firm up the filling. Once it’s nicely chilled, you can cut it in slices and serve. This recipe makes 8 servings.

Storing Leftovers

Any leftover tart can be wrapped in the pan and refrigerated for up to 2 days.

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Here’s the easy, printable recipe card:

Close up of a strawberry cream tart with shortbread crust and a creamy whipped cream filling.

Strawberry and Cream Tart

Eliza Cross
Strawberry and Cream Tart has a buttery vanilla shortbread crust with a delectable cream filling and sliced fresh strawberries.
4.7 from 10 votes
Prep Time 20 minutes
Cook Time 22 minutes
Additional Time 4 hours
Total Time 4 hours 42 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 281 kcal

Ingredients
  

  • 1 cup flour
  • 1/4 cup sugar divided
  • 1 tablespoon cornstarch
  • 1/2 cup cold salted butter cut into pieces
  • 1 teaspoon vanilla extract divided
  • 1/2 cup heavy whipping cream
  • 1/2 cup sour cream
  • 12 ounces strawberries hulled and halved

Instructions
 

  • Preheat oven to 350 degrees F.
  • In a food processor, pulse flour, 2 tablespoons sugar, and cornstarch until combined. Add butter and 1/2 teaspoon vanilla and pulse until fine crumbs form and dough just begins to come together. Press evenly into bottom and up sides of a 9-inch round tart pan with a removable rim.
  • Bake until edges are golden, about 20 to 22 minutes. Let cool on a rack, then remove tart crust from pan and transfer to a serving plate.
  • In a bowl with a mixer on high speed, beat the cream until soft peaks form. Add the remaining 2 tablespoons sugar and remaining 1/2 teaspoon vanilla, and beat until thick.
  • Gently fold the sour cream in the mixture and spread in cooled crust. Arrange strawberries in circles on top. (If you want to create the same effect I did in the photo above, you can alternate the cut sides down and up.)
  • Cover and chill the tart for 3 to 4 hours to firm up the filling. Cut in slices and serve. Makes 8 servings.

Notes

To store the pie, cover tightly and refrigerate for up to 2 days.

Nutrition

Serving: 1gCalories: 281kcalCarbohydrates: 24gProtein: 3gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 6gTrans Fat: 1gCholesterol: 56mgSodium: 101mgFiber: 1gSugar: 9g
Keyword pie, strawberries, tart
Did you make this recipe?We love seeing what you made! Be sure to leave a review, and show us your creations by tagging #HappySimpleLiving.

My friend and fabulous photographer Alan Hill took the beautiful image of the tart, and I am grateful for his talent.

Save for Later

If you use Pinterest to save and share ideas, here’s a handy pin:

Close up of the left side of a whole fresh strawberry and cream tart.

About Eliza Cross

Eliza Cross is the author of 17 books, including Small Bites and 101 Things To Do With Bacon. She shares ideas to simplify cooking, gardening, time and money. She is also the owner of Cross Media, Inc. and founder of the BENSA Bacon Lovers Society.

7 thoughts on “Strawberry and Cream Tart”

  1. Oh, my. I’m going to make this on Sunday. If you need a taste tester for future recipes, I’d be happy to oblige. Congrats on your new cookbook…hope all is well with you and yours. I miss you!

    Reply

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