Easy Strawberry Galette Recipe with Mascarpone Whipped Cream

What Is a Galette?

A galette is a French free-form pastry — essentially a rustic open-faced tart baked directly on a sheet pan without any special equipment. Unlike a pie, there is no pan to fill, no top crust to manage, and no precise crimping required. You simply roll the dough, add your filling, fold the edges up, and bake.

The result is beautiful in a way that feels effortless — golden and rustic, the kind of thing that looks like it came from a bakery but took less than an hour start to finish.

Galettes can be sweet or savory. This one is sweet — built around peak summer strawberries with a buttery homemade crust and finished with mascarpone whipped cream that is worth making every single time.

Why You’ll Love This Strawberry Galette

• Easier than pie — no pie pan, no top crust, no stress
• Simple ingredients — nothing fancy, everything accessible
• Peak summer flavor — fresh strawberries are light, bright, and perfect right now
• Ready in under an hour — including chill time
• The mascarpone whipped cream — rich, slightly tangy, and absolutely worth it
• Rustic and beautiful — imperfections are the whole point

Ingredient Notes

Butter: Cold butter is non-negotiable for a flaky crust. Cut it into small cubes and put it back in the fridge for 10 minutes before you start if your kitchen is warm. The cold butter creates steam as it bakes, which is what gives the crust its flaky layers.

Fresh strawberries: Fresh only for this recipe. Frozen strawberries release too much liquid and make the filling watery. Look for strawberries that are bright red, fragrant, and firm — peak season strawberries need very little sugar to taste incredible.

Cornstarch: This is what thickens the strawberry juices as the galette bakes, so the filling stays jammy rather than running all over the pan. Don’t skip it.

Lemon zest and juice: The lemon brightens the strawberries and adds a freshness that keeps the filling from tasting heavy or overly sweet.

Turbinado sugar: Sprinkled on the crust before baking, it gives a beautiful golden crunch and a slightly caramelized finish. Regular granulated sugar works in a pinch, but turbinado is worth having on hand.

Mascarpone: An Italian cream cheese that is richer and less tangy than regular cream cheese. When whipped with heavy cream, it becomes something between whipped cream and a light frosting — silky, slightly sweet, and deeply delicious. Find it in the specialty cheese section of most grocery stores.

Step 1 — Make the crust

In a large bowl, whisk together the flour, sugar, and sea salt.

Add the cold cubed butter to the flour mixture. Using your fingertips, work the butter into the flour by pressing and smearing it between your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Those visible pieces of butter are what create flaky layers — don’t overwork it.

Drizzle 3 tablespoons of ice water over the mixture one tablespoon at a time, tossing with a fork after each addition. Add the fourth tablespoon only if needed. The dough should just hold together when pressed — it will look shaggy, and that is exactly right.

Turn the dough out onto a lightly floured surface and press it together into a flat disc. Wrap in plastic wrap and refrigerate for at least 30 minutes. This rest time relaxes the gluten and keeps the crust tender.

Step 2 — Prepare the filling

While the dough chills, hull and slice your strawberries into roughly ¼ inch pieces. In a medium bowl, combine the strawberries, sugar, cornstarch, vanilla extract, lemon zest, and lemon juice. Toss gently until the strawberries are evenly coated. Set aside.

Step 3 — Roll the dough

Preheat your oven to 400°F. Line a baking sheet with parchment paper.

On a lightly floured surface, roll the chilled dough into a rough circle about 12 inches in diameter. It does not need to be perfect — the edges should be uneven and rustic. That is the whole point. Carefully transfer the dough to your prepared baking sheet.

Step 4 — Add the filling

Spoon the strawberry filling into the center of the dough, leaving a 2-inch border around the edges. Try to keep the juices in the bowl as much as possible — too much liquid can make the bottom of the crust soggy.

Step 5 — Fold the edges

Fold the edges of the dough up and over the outer edge of the filling, pleating as you go. Press gently to seal the folds. The center of the galette should remain open with the strawberries exposed.

Step 6 — Egg wash and sugar

In a small bowl, whisk together the egg and water. Brush the egg wash over the folded crust edges. Sprinkle the turbinado sugar generously over the crust.

Step 7 — Bake

Bake at 400°F for 35-40 minutes until the crust is deeply golden and the strawberry filling is bubbling. Keep an eye on it after the 30-minute mark — you want golden brown, not pale.

Step 8 — Cool

Remove from the oven and let the galette cool in the pan for at least 15 minutes before slicing. The filling needs time to set up slightly — slicing too early means the juices run everywhere.

Step 9 — Make the mascarpone whipped cream

While the galette cools, beat the softened mascarpone in a medium bowl until smooth. Add the heavy whipping cream, powdered sugar, and vanilla extract. Beat on medium-high speed until soft peaks form — fluffy, light, and just barely holding their shape. Do not overbeat.

Step 10 — Serve

Slice the galette into wedges and serve with a generous dollop of mascarpone whipped cream alongside. Best served the day it is made, while the crust is still at its flakiest.

Tips for the Best Strawberry Galette

Keep everything cold. Cold butter, ice water, and a chilled dough are the foundation of a flaky crust. If your kitchen is warm and the butter starts to soften while you’re working, pop the dough back in the fridge for 10 minutes before rolling.

Don’t overwork the dough. Mix until just combined and stop. Overworking develops too much gluten and makes the crust tough rather than tender and flaky.

Leave the juices behind. When you spoon the filling onto the dough, try to leave most of the liquid in the bowl. Too much juice makes the bottom soggy. The filling will release more juice as it bakes — that’s what creates the jammy texture.

Let it cool before slicing. It’s tempting to slice immediately, but the filling needs at least 15 minutes to set up. Worth the wait.

Embrace the imperfection. The edges don’t need to be even. The circle doesn’t need to be perfect. A rustic galette is supposed to look handmade, and that is entirely the point.

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Variations Worth Trying

Strawberry Basil — add a few fresh basil leaves to the filling for an unexpected herbal note that works beautifully with strawberry.

Strawberry Rhubarb — replace half the strawberries with sliced rhubarb and increase the sugar slightly. A classic combination for a reason.

Mixed Berry — Use a combination of strawberries, blueberries, and raspberries for a more complex filling.

Peach — swap the strawberries for sliced peaches later in summer when they’re at their peak. The lemon and vanilla work just as beautifully.

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Can You Make This Ahead?

The dough: Yes — make the dough up to 2 days ahead and keep it wrapped in the refrigerator. You can also freeze it for up to a month. Thaw overnight in the fridge before rolling.

The filling: Prepare the strawberry filling up to a few hours ahead, but don’t combine it with the dough until you’re ready to bake. The longer it sits, the more liquid it releases.

The galette itself: Best served the day it’s baked. The crust is at its flakiest fresh from the oven. Leftovers can be stored loosely covered at room temperature for one day or refrigerated for up to two days — reheat briefly in the oven at 300°F to refresh the crust.

The mascarpone whipped cream: Make it up to a few hours ahead and keep refrigerated. Give it a quick stir before serving.

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How to Store Leftovers

Store leftover galette loosely covered at room temperature for up to one day or in the refrigerator for up to two days. To refresh the crust, reheat in the oven at 300°F for 8-10 minutes. Store the mascarpone whipped cream separately in the refrigerator for up to two days.

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Frequently Asked Questions

Can I use store-bought pie crust? Yes — if you’re short on time, a store-bought pie crust works perfectly. Roll it out on a parchment-lined baking sheet and proceed with the filling and folding steps. Homemade crust has a better flavor and texture, but the store-bought version is a completely valid shortcut.

Can I use frozen strawberries? Fresh strawberries are strongly recommended. Frozen strawberries release significantly more liquid as they bake, which can make the filling watery and the crust soggy. If fresh strawberries aren’t available, thaw frozen ones completely, drain thoroughly, and pat dry before using.

Why is my crust soggy on the bottom? A few possible reasons — too much liquid from the filling, the oven wasn’t hot enough, or the galette wasn’t baked long enough. Make sure to leave excess juices in the bowl when adding the filling, bake at a full 400°F, and bake until the crust is deeply golden, not just lightly colored.

Can I make this gluten-free? A 1:1 gluten-free flour blend works reasonably well in this recipe. The texture will be slightly different, but the galette will still taste delicious.

What if I don’t have mascarpone? Plain whipped cream or a good vanilla ice cream are both excellent alternatives. The mascarpone whipped cream is worth seeking out if you can find it — it adds a richness and slight tang that makes the whole thing more interesting, but the galette is delicious on its own too.

How do I know when the galette is done? The crust should be deeply golden brown, and the strawberry filling should be visibly bubbling. Pale crust means it needs more time. Don’t pull it early.

Can I make individual galettes? Yes — divide the dough into four equal pieces and roll each into a smaller circle about 6 inches in diameter. Reduce the baking time to approximately 20-25 minutes.

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A Summer Dessert Worth Making

There is something quietly satisfying about a galette. It is humble in a way that feels intentional — no elaborate decoration, no precise technique, just good ingredients treated simply and a little time in a hot oven.

This strawberry galette is the kind of dessert that fits summer perfectly. Light enough for a warm evening, beautiful enough to bring to a gathering, simple enough to make on a weeknight without a second thought. Fresh strawberries, a buttery homemade crust, and a mascarpone whipped cream that makes the whole thing feel a little special.

Make it while strawberries are at their peak. Serve it warm with a generous spoonful of mascarpone whipped cream and enjoy it slowly.

That is what summer is for.

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