Strawberry Galette
This Strawberry Galette is rustic, juicy, and full of fresh berry flavor, all wrapped in a tender, golden crust. With its free-form shape and buttery base, this fruit galette is easier than pie but just as satisfying.
It's the perfect dessert for spring and summer when fresh strawberries are in season, or when you want to impress guests with something simple yet beautiful.
Jump to:
- Why You Will Love This Strawberry Galette Recipe
- Ingredients
- Substitutions and Variations
- How to Make a Strawberry Galette
- More Recipes You Will Love
- How to Store our Strawberry Galette Recipe
- What to Serve with Strawberry Galette
- Top Tips
- Frequently Asked Questions About Strawberry Galette Recipe
- More Recipes You Will Love
- Strawberry Galette
Here are some are my favorite fruit-forward recipes you need to make: Strawberry Rhubarb Dump Cake, Lemon Blueberry Cookies, Blueberry Galette, Apple Dumplings using Crescent Rolls, Old Fashioned Blackberry Cobbler, Lemon Blueberry Dump Cake, Apple Pie, Lemon Blueberry Scones, Strawberry Rhubarb Crisp, Strawberry Crisp, Strawberry Blueberry Dump Cake, Mixed Berry Crisp with Frozen Berries, Red, White and Blue Dump Cake, Strawberry Rhubarb Galette and Strawberry Scones.
Why You Will Love This Strawberry Galette Recipe
- Rustic and Unfussy: No pie dish or crimping required - just shape and bake.
- Naturally Sweet: The filling is full of fresh fruit with just the right balance of sugar and lemon.
- Crispy, Golden Crust: Made with cold butter and baked until beautifully golden brown.
- Flexible and Seasonal: Swap strawberries for whatever fresh berries you have on hand.
- Pairs Well with Extras: Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
Ingredients
With just a quick trip to the grocery store, you will be ready to make this simple recipe.
See the recipe card below for the exact quantities of each ingredient.
- All-Purpose Flour: Base of your galette dough - provides structure and flakiness.
- Granulated Sugar: Lightly sweetens both the crust and the strawberry galette filling.
- Sea Salt: Balances the sweet and enhances the fruit's natural flavor.
- Unsalted Butter: Use cold and cubed butter to form that perfect, coarse meal texture.
- Water: Add just enough ice water to bring the dough together without making it sticky.
- Strawberries: Fresh and quartered for a chunky, jammy filling.
- Cornstarch: Helps thicken the filling and prevents sogginess.
- Lemon Juice: Adds brightness and complements the berries.
- Egg and Heavy Cream: Combined for an egg wash to give your crust a glossy finish.
- Coarse Sugar: Optional but adds sparkle and crunch to the edges of the dough.
For this easy strawberry galette, you'll want to have on hand measuring cups and spoons, mixing bowls, pastry cutter, pastry brush, parchment paper, baking sheet and spatula.
Substitutions and Variations
This strawberry galette is easily adapted for different ingredients or dietary needs.
- Other Fruit: Swap strawberries for peaches, apples, blueberries, blackberries or a mix of fresh berries.
- Flour Upgrade: Sub in almond flour for part of the flour to give the dough a nutty edge.
- Sugar Options: Use raw sugar or light brown sugar for a deeper caramel note.
- Gluten-Free Version: Use a 1:1 gluten-free flour blend in place of all-purpose.
- Add-Ins: Sprinkle sliced almonds or a little cinnamon over the filling before baking.
How to Make a Strawberry Galette
This freeform galette comes together with basic prep - make the dough, toss the fruit, then roll, fill and fold.
In a large bowl whisk dry ingredients: all-purpose flour, granulated sugar and salt.
Add cold butter cubes in and cut in butter with a pastry cutter.
Pour in water and mix with a spatula; there will be some pieces that don't fully form a ball, but you can blend them in after.
On a lightly floured surface, knead dough just enough to fully form a ball (about 4-6 times) and flatten into a disk shape. Wrap tightly in plastic wrap and chill in the fridge for at least 1 hour (I like to do 2 hours).
Make your filling by adding everything into a bowl and mix well. Allow it to sit for 10 minutes then start to preheat your oven to 375F.
Prepare a baking sheet with parchment paper and remove the dough from the fridge onto a lightly floured surface. Roll out the dough to 12" round, then transfer to your prepared baking sheet.
Using a slotted spoon (alternatively, you can strain your fruit mixture), add filling to the center of the dough, leaving a 1 ½ to 2-inch border, to fold up over the strawberries.
Prepare your egg wash mixture by whisking egg and heavy cream together. Brush on crust. If desired sprinkle coarse sugar on top.
Bake galette for 45 minutes, or until the crust is golden brown.
Cool slightly then serve warm.
Hint: Keep everything cold. Use cold butter and chill the dough disk before rolling to prevent a greasy crust.
More Recipes You Will Love
How to Store our Strawberry Galette Recipe
Enjoy your galette fresh or save leftovers for later.
- Refrigerator: Store covered or in an airtight container for up to 3 days.
- Freezer: Wrap tightly in plastic wrap and foil for up to 1 month.
- Reheating: Warm in a 325F oven or air fryer for 5-10 minutes to re-crisp the crust.
What to Serve with Strawberry Galette
- Hot Beverages: Caramel mocha coffee, vanilla chai latte, Irish coffee with Baileys, espresso Irish coffee.
- Cold Drinks: Watermelon sangria, watermelon Moscow mule, iced coffee, honey strawberry lemonade, strawberry Hennessy lemonade, watermelon juice, strawberry milkshake with coconut milk.
- Dessert Pairings: Banana chocolate chip cookies, blueberry galette, strawberry mousse, red, white and blue dump cake, strawberry rhubarb dump cake, banana chocolate chip cookies, strawberry rhubarb galette, strawberry crisp.
- Brunch Additions: Crispy fluffy pancakes, lemon blueberry scones, banana French toast casserole, apple pie a la mode.
- Toppings & Sides: Vanilla ice cream, whipped cream, strawberry compote, chocolate sauce.
Top Tips
Here are some of our best tips to help you make the best strawberry galette.
- Use a Pastry Cutter: Using a pastry cutter helps blend the flour mixture and butter into a light, flaky base without adding any heat from your hands.
- Don't Overfill: Use a slotted spoon to avoid extra juices that can soak the crust.
- Line the Pan: A parchment-lined baking sheet makes for easy cleanup and ensures no sticking.
- Watch Your Edges: Bake until the edges of the dough are deeply golden and crisp.
Frequently Asked Questions About Strawberry Galette Recipe
Do you have questions about making our strawberry galette?
Yes, but thaw and strain them well before using to reduce extra liquid.
Nope! A pastry cutter or fork works great. Just avoid overworking the dough.
Yes, the dough can be wrapped in plastic wrap and stored in the fridge for up to 2 days.
Absolutely, especially if you're short on time. Just roll to a 12-inch circle and proceed as written.
Use a slotted spoon for the filling and chill the assembled galette briefly before baking.
More Recipes You Will Love
Check out some more of our recipes you will want to try!
Ready to get cooking? Save time by having a grocery list automatically generate for you by clicking the "Add to Shopping List" below.
Strawberry Galette
Equipment
- Measuring Cups and Spoons
- Mixing Bowls
- Pastry Cutter
- Basting Brush
- Parchment Paper
- Baking Sheet
- Spatula
Ingredients
CRUST:
- 187.5 grams all-purpose flour about 1 ½ cups
- 18.75 grams granulated sugar about 1 ½ tbsp
- ½ teaspoon sea salt
- ½ stick butter, unsalted cold and cubed
- 6-7 tablespoon water
FILLING:
- 3 cups strawberries quartered
- 50 grams granulated sugar about ½ cup
- 2 ½ tablespoon cornstarch
- 2 tablespoon lemon juice freshly squeezed
- ½ teaspoon sea salt
EGG WASH:
- 1 egg
- 2 tablespoon heavy cream
- coarse sugar if desired, for sprinkling
Instructions
- In a large bowl whisk dry ingredients: all-purpose flour, granulated sugar and salt.
- Add cold butter cubes in and cut in butter with a pastry cutter.
- Pour in water and mix with a spatula; there will be some pieces that don't fully form a ball, but you can blend them in after.
- On a lightly floured surface, knead dough just enough to fully form a ball (about 4-6 times) and flatten into a disk shape. Wrap tightly in plastic wrap and chill in the fridge for at least 1 hour (I like to do 2 hours).
- Make your filling by adding everything into a bowl and mix well. Allow it to sit for 10 minutes then start to preheat your oven to 375F.
- Prepare a baking sheet with parchment paper and remove the dough from the fridge onto a lightly floured surface. Roll out the dough to 12" round, then transfer to your prepared baking sheet.
- Using a slotted spoon (alternatively, you can strain your fruit mixture), add filling to the center of the dough, leaving a 1 ½ to 2-inch border, to fold up over the strawberries.
- Prepare your egg wash mixture by whisking egg and heavy cream together. Brush on crust. If desired sprinkle coarse sugar on top.
- Bake galette for 45 minutes, or until the crust is golden brown.
- Cool slightly then serve warm.
Notes
- Keep everything cold. Use cold butter and chill the dough disk before rolling to prevent a greasy crust.
- Using a pastry cutter helps blend the flour mixture and butter into a light, flaky base without adding any heat from your hands.
- Use a slotted spoon to avoid extra juices that can soak the crust.
- A parchment-lined baking sheet makes for easy cleanup and ensures no sticking.
- Bake until the edges of the dough are deeply golden and crisp.
Nutrition
We would be so grateful for you to leave us a rating and review on any recipes you try. If you make any alterations, let us know how they turned out.
This galette is one of my favorite things to make in the summer. It is so simple and easy to make. The crust is tender and flaky, but stable enough to hold all the yummy fruit!