Strawberry Galette

Simple and rustic yet incredibly delicious, this strawberry galette is ready in under an hour thanks to the use of a buttery store-bought pie crust.

strawberry galette on a plate with strawberries on the side

Juicy, ripe strawberries shine in this galette recipe. The strawberries get tossed with a simple combination of sugar, lemon zest, vanilla, and a bit of cornstarch to help thicken the juices.

The vibrant strawberry filling is enveloped in a buttery dough then baked until perfectly golden. Serve this chic strawberry dessert warm with ice cream or freshly whipped cream.

If you are looking for more strawberry recipes, try out my strawberry yogurt cake, this strawberry mint smash, or my breezy strawberry popsicles.

Ingredients

Make your very own strawberry galette with a handful of simple ingredients:

Strawberries: I love using fresh, ripe strawberries, but frozen strawberries can also be used. Thaw and drain away excess liquid before using.
Granulated sugar: Sweetens the strawberries and helps release their juices. Adjust the amount depending on how sweet your berries are.
Lemon zest: Adds a bright, citrusy note that balances the sweetness of the strawberries. Fresh lemon zest is best for maximum flavor.
Cornstarch: Helps thicken the strawberry filling, keeping it from becoming too runny during baking.
Vanilla bean paste or extract: If using vanilla extract, I recommend pure extract for the best flavor.
Pre-rolled pie crust: Saves time and ensures a flaky, crisp base. If you prefer homemade, a simple pie crust recipe will work, but refrigerated versions are convenient for quick prep.
Egg: Used for egg wash.
Turbinado sugar: Sprinkles on top of the crust for added crunch and a slight caramelized flavor.

See recipe card for quantities.

Instructions

Make this pretty-as-a-picture strawberry galette as the perfect afternoon sweet slice or elegant dessert:

berries in a bowl with sugar and orange zest

Step 1: In a bowl, toss sliced strawberries, granulated sugar, lemon zest, cornstarch, and vanilla until well coated.

Step 2: Unroll the pie crust onto the prepared baking sheet.

strawberries in phyllo dough on a sheet pan

Step 3: Spoon the strawberry mixture into the center, leaving a 2-inch border. Fold the dough edges over the filling, overlapping as needed.

Step 4: Beat the egg for the egg wash, brush over the crust, and sprinkle with turbinado sugar.

Step 5: Bake for 40-50 minutes, until the crust is golden and the filling is bubbling.Cool for 10-15 minutes before serving. Enjoy warm or at room temperature with ice cream or whipped cream.

Hint: I like using a heavy and super-sharp chef’s knife to slice my strawberry galette. This just helps get even, cleanly sliced portions.

Substitutions

Switch out these ingredients, and you’ll still get a fantastic result:

Pie crust: Use store-bought puff pastry or gluten-free pie crust for a different texture.
Strawberries: Substitute with raspberries, blueberries, or a mixed berry blend.
Vanilla bean paste: Swap with pure vanilla extract or almond extract for a different flavor twist.
Turbinado sugar: Use granulated sugar or demerara sugar for a sweet, crunchy topping.

two slices of strawberry galette on white plates

Variations

Here are my 3 easy variations of this strawberry galette:

Lemon Strawberry Galette: Add lemon juice to the filling for extra citrus zing.Chocolate Strawberry Galette: Sprinkle chopped dark chocolate over the strawberries before folding the dough.Vegan Strawberry Galette: Replace the egg with a plant-based milk wash (such as almond or oat milk) and use a vegan pie crust.

Equipment

Storage

Store leftover strawberry galette in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, warm in the oven at 350°F for about 10 minutes to crisp up the crust.

I don’t recommend freezing leftovers as they will just turn out mushy when you thaw them out.

Top tip 1

Don’t skip the step of allowing the galette to rest once it comes out of the oven! This helps the juices thicken further which prevents them from flooding out when the pieces are cut.

Top tip 2

Toss the strawberries until they are evenly coated in the sugar, lemon zest, and cornstarch mixture. This will help thicken the juices while the galette bakes.

FAQ

Can I use homemade pie crust instead?

Absolutely! You can use any recipe you like for a single pie crust. Once you make the dough, chill it for 30 minutes before rolling it out into a 12-inch circle. Then, proceed with the strawberry filling.

Do I need to chill the galette before I bake it?

It’s not necessary to chill the galette prior to baking unless you notice that the dough is super soft. If it is, pop the entire baking sheet with the formed galette into the freezer for 5 minutes or the fridge for 15 minutes to help it firm up.

Looking for other recipes like this? Try these: