The Easiest Strawberry Galette with Mascarpone Whipped Cream
A rustic and simple strawberry galette made with a buttery homemade crust, fresh summer strawberries, and served with a rich mascarpone whipped cream. Easier than pie, beautiful every time, and ready in under an hour. The perfect summer dessert.
- Prep Time: 20 minutes
- Chill Time: 30 minutes
- Cook Time: 35-40 minutes
- Total Time: 0 hours
- Yield: 6-8 slices 1x
- Category: Dessert
- Cuisine: French
Ingredients
The Crust
- 1¼ cups (160g) all-purpose flour
- 1 tbsp granulated sugar
- ¼ tsp sea salt
- ½ cup (113g) cold salted butter, cut into small cubes
- 3-4 tbsp ice water
The Filling
- 1 lb (450g) fresh strawberries, hulled and sliced
- 3 tbsp granulated sugar
- 1 tbsp cornstarch
- 1 tsp pure vanilla extract
- Zest of 1 lemon
- 1 tbsp fresh lemon juice
Egg Wash
- 1 large egg, beaten
- 1 tbsp water
To Finish
- 1-2 tbsp turbinado sugar
Mascarpone Whipped Cream
- 4 oz (113g) mascarpone, softened
- ½ cup (120ml) heavy whipping cream
- 2 tbsp powdered sugar
- ½ tsp pure vanilla extract
Instructions
- In a large bowl, whisk together the flour, sugar, and salt. Add the cold cubed butter and work it into the flour using your fingertips, pressing and smearing until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Drizzle in ice water one tablespoon at a time, tossing with a fork after each addition, until the dough just holds together when pressed. It will look shaggy — that is correct. Shape into a flat disc, wrap in plastic wrap, and refrigerate for 30 minutes.
- While the dough chills, preheat your oven to 400°F and line a baking sheet with parchment paper. Hull and slice the 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 evenly coated and set aside.
- On a lightly floured surface, roll the chilled dough into a rough circle about 12 inches in diameter. The edges do not need to be perfect — rustic is the whole point. Carefully transfer the dough to your prepared baking sheet.
- Spoon the strawberry filling onto the center of the dough, leaving a 2-inch border around the edges. Try to leave the excess juices behind in the bowl — too much liquid can make the crust soggy.
- Fold the edges of the dough up and over the outer edge of the filling, pleating as you go and pressing gently to seal. The center should remain open with the strawberries exposed.
- In a small bowl, whisk together the egg and water. Brush the egg wash generously over the folded crust edges. Sprinkle the turbinado sugar over the crust.
- Bake for 35-40 minutes until the crust is deeply golden brown and the strawberry filling is visibly bubbling. Let the galette cool in the pan for at least 15 minutes before slicing — the filling needs time to set.
- While the galette cools, beat the softened mascarpone in a medium bowl until smooth. Add the heavy whipping cream, powdered sugar, and vanilla extract, and beat on medium-high speed until soft peaks form. Serve a generous dollop alongside each slice.
Notes
Cold butter is everything. This is the most important part of a flaky crust. Cut your butter into cubes and pop it back in the fridge for 10 minutes before starting if your kitchen is warm. Visible pieces of butter in the dough are exactly what you want — they create flaky layers as the galette bakes.
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. It should look shaggy and rough when you wrap it — that is correct.
Leave the juices behind. When spooning the filling onto the dough, try to leave as much liquid as possible in the bowl. The strawberries will release more juice as they bake — too much liquid added upfront makes the bottom crust soggy.
Fresh strawberries only. Frozen strawberries release too much liquid and make the filling watery. Fresh peak season strawberries are worth it here — they are the star of the whole dessert.
Let it cool before slicing. At least 15 minutes. The filling needs time to set up slightly or it will run when you slice it.
Make ahead. The dough can be made up to 2 days ahead and stored wrapped in the refrigerator. The mascarpone whipped cream can be made a few hours ahead and kept refrigerated.
Storage. Store leftover galette loosely covered at room temperature for one day or refrigerated for up to two days. Reheat in the oven at 300°F for 8-10 minutes to refresh the crust. Store mascarpone whipped cream separately in the refrigerator.
No mascarpone? Plain whipped cream or a good vanilla ice cream works beautifully alongside this galette.