This strawberry galette wraps sweet, lemon-bright berries in a buttery, flaky crust for a rustic dessert that looks bakery-fancy with minimal effort. No pie pan needed- just roll, fill, fold, and bake for sliceable pools of jammy strawberries and crisp sugared edges.
Why You’ll Love This Strawberry Galette
With spring-forward flavors and a rustic look, what’s not to love about this delightful pastry?
- Foolproof dough and free-form shape– no crimping a pie crust or special pan needed. This crust is as easy as can be.
- Jammy, lemon-zested strawberry filling – With a crisp, sugared edge and a perfectly sweet and zesty filling, the flavor combo couldn’t be more delicious.
- Great warm or room temp; pairs perfectly with vanilla ice cream
Gather This
You only need a handful of pantry ingredients to make this strawberry galette. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Fresh strawberries- Pat your strawberries very dry; having excess juice will make for a soggy bottom.
- Flour
- Sugar
- Coarse kosher salt
- Salted butter
- Ice cold water
- Cornstarch
- Fresh lemon juice
- Powdered sugar
- Lemon zest
- Egg white
- Turbinado sugar
How to Make a Strawberry Galette (Step-by-Step)
You are going to love how easy it is to make this scrumptious pastry.
- Make dough. In a large food processor, pulse together the flour, sugar and coarse kosher salt. Add the butter and pulse again until pea-size pieces form. Pour in the ice cold water and pulse until a dough has formed.
- Chill dough. Transfer the dough to a sheet of plastic wrap and form into a disk, covering completely. Chill the dough in the refrigerator for 1 hour to overnight.
- Make filling. In a large mixing bowl, toss together the sliced and blotted strawberries, cornstarch, sugar, fresh lemon juice and lemon zest. Let sit for 10 minutes.
- Roll out dough. Remove the pie crust from the refrigerator and roll out on a lightly floured surface into a 14-inch circle. The shape doesn’t have to be perfect, in fact rustic is better. Transfer the crust to the prepared baking sheet.
- Add filling to dough. Using a slotted spoon, transfer the strawberry galette filling into the center of the dough, leaving a 2-inch border. Discard any leftover liquid.
- Fold edges. Fold the edges of the dough over the strawberry filling, leaving the center exposed.
- Brush with egg white. Brush the crust with the egg white lightly beaten and sprinkle with turbinado sugar.
- Bake the galette until the edges are a light golden brown. Let cool completely so the strawberry filling has time to set and form. Serve with vanilla ice cream or whipped cream, if desired.
Pro Tips for a Flaky, Non-Soggy Galette
Follow these tips and tricks to ensure you get the perfect strawberry galette every time!
- Keep butter and water cold; visible butter bits = flake.
- If your kitchen is warm, chill the rolled dough 10-15 minutes before filling.
- Dust the center with 1 teaspoon of flour or fine almond flour before fruit for extra insurance.
- Bake on a preheated sheet for better bottom browning, this isn’t necessary, but if you like a super browned crust, works wonders.
More Delightful Strawberry Desserts
If there is a strawberry dessert on the menu, that’s what I’m reaching for! Here are some of my favorites.
Strawberry Galette Recipe
Bake a flaky strawberry galette with a buttery crust and juicy lemon-kissed berries. No pie pan needed- simple dough, quick assembly.
Servings:
Ingredients
Galette Crust:
- 1 1/4 cups flour
- 1 tablespoon sugar
- 1/2 teaspoon coarse kosher salt
- 1/2 cup salted butter , cold and cut into cubes
- 1/4 cup ice cold water
Strawberry Filling:
- 3 cups fresh strawberries , sliced and patted dry with paper towel
- 2 tablespoons corn starch
- 3 tablespoons sugar
- 2 teaspoons fresh lemon juice
- 1 teaspoon lemon zest
Crust Coating Topping:
- 1 egg white lightly beaten
- turbinado sugar
Instructions
Galette Crust:
- In a large food processor, pulse together the 1 1/4 cups flour, 1 tablespoon sugar and 1/2 teaspoon coarse kosher salt. Add the cold and cubed 1/2 cup salted butter and pulse again until pea-size pieces form. Pour in the 1/4 cup ice cold water and pulse until a dough has formed.
- Transfer the dough to a sheet of plastic wrap and form into a disk, covering completely. Chill the dough in the refrigerator for 1 hour to overnight.
Strawberry Filling & Prep:
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a large mixing bowl, toss together the sliced and blotted 3 cups fresh strawberries, 2 tablespoons corn starch, 3 tablespoons sugar, 2 teaspoons fresh lemon juice and 1 teaspoon lemon zest. Let sit for 10 minutes.
- Remove the pie crust from the refrigerator and roll out on a lightly floured surface into a 14-inch circle. The shape doesn't have to be perfect, in fact rustic is better. Transfer the crust to the prepared baking sheet.
- Using a slotted spoon, transfer the filling into the center of the dough, leaving a 2-inch border. Discard any leftover liquid.
Crust Topping:
- Fold the edges of the dough over the strawberry filling, leaving the center exposed. Brush the crust with the 1 egg white lightly beaten and sprinkle with turbinado sugar.
- Bake the galette for 30-35 minutes or until the edges are a light golden brown. Let cool completely so the strawberry filling has time to set and form.
- Serve with vanilla ice cream, whipped cream or a dusting of powdered sugar, if desired.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
Storage: Cover and keep at room temp one day or refrigerator three days; you can warm it up at 350°F for 8–10 min.
Freezing: I do not recommend freezing this galette, as the strawberries will become quite soggy upon thawing.
Nutrition
Calories: 179 kcal, Carbohydrates: 22 g, Protein: 2 g, Fat: 10 g, Saturated Fat: 6 g, Polyunsaturated Fat: 0.5 g, Monounsaturated Fat: 2 g, Trans Fat: 0.4 g, Cholesterol: 24 mg, Sodium: 195 mg, Potassium: 92 mg, Fiber: 1 g, Sugar: 7 g, Vitamin A: 289 IU, Vitamin C: 26 mg, Calcium: 13 mg, Iron: 1 mg
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