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These fabulous Fresh Strawberry Galettes are bursting with summery flavor. The super-easy (actually ridiculously easy) recipe employs a "cheat" ingredient - but no one will know (or care once they take the first delicious bite)!
I don't know about you, but when the local strawberry season rolls around, we just can't seem to get enough. We have a small produce store in our little town and every morning this time of year the front table is loaded with baskets brimming with the gorgeous fresh red jeweled berries. If you call to see if they have strawberries, the answer is either, "Right now we do" or "Sorry they're all gone". And it's true, they get snatched up pretty quickly. Scott's been great though about running down a few times a week early in the day, so we've had our share. And I've definitely had fun this spring coming up with new strawberry recipes like these Fresh Strawberry Galettes (and a delicious Strawberry Jam Shortbread Tart - coming up next)!
Ridiculously Easy
I knew the first time I made these Fresh Strawberry Galettes that they would have to go into our Ridiculously Easy category. If you're new to The Café this is actually a category of Café recipes that our readers love. You can read more about our ridiculously easy recipes in this post, but, in a nutshell, Café Ridiculously Easy recipes are those that “make you look like a culinary rock star with minimal work and hands-on time". And these Fresh Strawberry Galettes definitely meet all the criteria!
They can be whipped up on a whim because there's nothing fussy about them. Simply slice up some berries and combine with sugar, cornstarch and lemon zest. Divide the berries among circles of pastry dough and crimp the edges. The pastry dough is the "cheat" ingredient mentioned in the intro to this post, a package of store-bought refrigerated pie crusts.
Although it's not a big deal to make a homemade pie crust (or so the experts tell me), many of us don't have the time or inclination to go through all of that. And in recipes like this one, it's really not necessary to produce an incredibly delicious dessert. The crust comes out flaky and tender and a sprinkle of sugar before baking gives it a beautiful, rustic presentation. And, oh so easy! Ridiculously easy!
A company-worthy dessert!
These Fresh Strawberry Galettes can be served on their own or with a scoop of ice cream or a dollop of whipped cream. We enjoy them served warm and to make things special, I garnish them with a sprig of mint or fresh thyme or both! A small edible flower is also really fun. I love that they are impressive enough to serve to guests yet easy enough to make for a weeknight treat!
So when you see a "Berries for Sale" or a "Pick You Own Berries" sign, be sure to stop and pick up some of these sweet, delicious, jewel-toned berries. And keep your refrigerator stocked with a pack or two of pie crusts. I think you might fall in love with these Fresh Strawberry Galettes. Your family and friends definitely will!
Café Tips for making these Fresh Strawberry Galettes
- This recipe calls for refrigerated pie crust. This is the kind you buy in the dairy case, near the milk, cheese, eggs, etc. It comes in a package of two and you simply unroll them, stack them, then roll to a larger circle.
- Keep your rolling pin and work surface lightly dusted with flour when rolling the dough.
- You will have scraps of dough left after cutting out circles for the four galettes. If you don't want to discard them, simply sprinkle the scraps with cinnamon and sugar and make pie crust "cookies". Place the scraps on a sheet pan and bake at 400˚F for 15-20 minutes or until golden.
- It's easier to cut the dough circles for the galettes if you use a template. Look for a plate or bowl that 6-6½-inches in diameter and cut around it with a knife.
- This recipe calls for raw, Turbinado or Demerara sugar for sprinkling on the crust before baking. All of these types of sugar are available at most larger grocery stores in the baking aisle with the regular sugar. You can also use granulated sugar if you don't have any of these fancier sugars available.
- Galettes are rustic tarts. They're not supposed to be perfectly shaped so each one will have its own distinct shape. Sometimes some of the fruit syrup will bubble out while baking. That's okay too!
- I love these OXO sheet pans. They're non-stick, sturdy and they last a long time (they get a good workout here at The Café but hold up really well.)
- I also really like these pre-cut parchment paper sheets. They're the perfect size for a sheet pan so you don't have to do any cutting or tearing. They come in a flat box for easy storage and a box of them lasts forever!
Thought for the day:
Let them give thanks to the Lord for his goodness
and his wonderful deeds for mankind,
for he satisfies the thirsty
and fills the hungry with good things. Psalm 107:8-9
What we're listening to for inspiration:
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear other’s results and ideas for variations.
These fabulous Fresh Strawberry Galettes are bursting with summery flavor. The super-easy (actually ridiculously easy) recipe employs a "cheat" ingredient - but no one will know (or care once they take the first delicious bite)!
- 1 14-ounce package refrigerated pie dough (2 crusts) I use Pillsbury
- 3 cups about 1 pound sliced strawberries
- ½ cup sugar
- 2 tablespoons cornstarch
- Zest of 1 lemon
- milk or cream for brushing the crust
- raw Demerara or Turbinado sugar, for sprinkling
- strawberry jam
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Preheat the oven to 400˚F. Line a sheet pan with parchment paper.
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Place sliced strawberries in a medium-size bowl. Do not add the sugar or cornstarch yet. Set aside.
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Lightly flour a work surface and rolling pin. Unroll the two pie crusts and stack them on top of each other. Sprinkle the top surface lightly with flour and roll the crusts out to a larger circle, 16-17 inches in diameter.
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Cut out four circles of dough, 6-7-inches in diameter. Remove the scraps and discard or use for another purpose. (See Café Tips above in post for a tip on how to cut the circles as well as how to use the scraps.)
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Transfer the dough rounds to the prepared baking sheets, placing 4 on each sheet.
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Add the sugar, cornstarch and lemon zest to the sliced strawberries. Stir well to combine.
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Place about ¼ of the strawberries on each dough round, leaving a 1-inch inch border around the edges. Fold the edges of the dough up over the strawberries, pleating and gently crimping as you go. The center will be exposed. Brush the exposed crust along the edges with milk and sprinkle with raw or Turbinado sugar.
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Transfer each galette to the prepared sheet pan when finished.
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Bake for 25-30 minutes or until the crusts are golden brown and the strawberry juices are bubbling.
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Transfer the galettes to a wire rack and bush the exposed fruit with the strawberry jam. Serve warm or at room temperature. Add a scoop of ice cream or a dollop of whipped cream if desired.
See Café Tips above in the post for more detailed tips and instructions.
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Sally says
I was reading the directions for the galettes, and you list 3 cups of sliced strawberries, but Step 7 says to put 1/4 cup in each of the galettes, which would make 1 cup of strawberries total. Does 1 lb of strawberries whole make 3 cups, and only 1 cup when they're sliced up? I read the comments and no one else mentioned the discrepancy, so I'm wondering about my thought process. This looks really good, and I'll pin it for an anniversary dessert soon.
SUSAN E JOHNSON says
I'm wondering about this too! Makes no sense to me!
Chris Scheuer says
Hi Susan, see the answer below.
Chris Scheuer says
Hi Sally, thanks for noticing that! It should say ¼ of the berries, not ¼ cup. I have corrected that!
Diane says
Hi Chris, I made these galettes and served to dinner guests with whipped cream for dessert after Easter dinner. Used a homemade 2 pie crust recipe, but only needed about half that for the 4 pies. The flavours were amazing, even though the supermarket strawberries, very white inside are not as good as farm fresh local (out of season here in Canada). Can’t wait to make it when tastier strawberries are available. I’m wondering if you have ever baked these ahead of time and frozen them, then reheated before serving. Thanks for a great recipe.
Chris Scheuer says
Hi Diane, I haven't tried making these ahead. I'm afraid they might get too watery as they thaw which would make a very soggy crust.
Caroline says
Chris,
I’m planning ahead for the sweet season - local Sraaberries! Usually, later in May, in Washington State. They are sweet, but highly perishable! I really want to make your Easy Strawberry Galettes. However, I’m not understanding the instructions, especially Step 3. Then I got to thinking, could I just make 1 large galette instead? I live in a 650 SF cabin, any shortcuts are appreciated. Thank you for the time and effort you put into teaching us. Caroline
Chris Scheuer says
Thank you for noticing that, Caroline! That step was in the wrong order but I have corrected it.
You could definitely make this into 1 or 2 large galettes, similar to this: https://thecafesucrefarine.com/10-minute-summer-berry-galette/
C. Barnett says
Wow. I found you today with your Sugar Plum Fairy Shortbread Bites. I've look at a half dozen other recipes - - all so inviting! I decided to take a peek at your "What we’re listening to for inspiration" and this recipe had the song Goodness of God. Wow! God's timing is ALWAYS so good. Tonight I learned of a friend of a friend being diagnosed stage 4, at age 45, with a 9 year old. Lyrics remind the listener that He is always with us.
Thanks for being HIS vessel, pouring out God's message as you share your lovely recipes.
Chris Scheuer says
Thank you so much for the kind words, C! 💕
kimj says
how can i incorporate rhubarb?
Chris Scheuer says
Hi Kimj, you could sub part of the strawberries with rhubarb. You might need a bit more sugar though as rhubarb is so tart.
Christine Quigley says
Made this luscious dessert for company, and it was big hit! With a big dollop of softly whipped cream on top, it was delicious. The sparkling sugar on the crust added a nice crunch, and the jam on top of the strawberries provided a great balance to the lemon zest. I thought maybe a whole lemons' worth was going to be too much, but it was just perfect! Added a nice brightness to the whole dessert. Will definitely make again!
Chris Scheuer says
That's awesome, Christine! I always love it when the first person writes that they've tried one of our recipes. Thanks so much for taking the time to share your results! 💕💕
Luna says
Would phyllo work in place of the plain pie crust?
Chris Scheuer says
Hi Luna, I don't think phyllo would work in this recipe. The strawberries would leak through the dough.
Jennifer @ Seasons and Suppers says
So lovely and I love anything ridiculously easy and delicious 🙂 Strawberry season is just around the corner here, so I can't wait to use some to make these 🙂 Have a great long weekend!
Chris Scheuer says
Thanks, Jennifer! 💕
LaVonne Baker says
Thank you for the inspirational song “the goodness of God” This blessed me today.
Chris Scheuer says
You're welcome, LaVonne! We love that song 💕
Chris Scheuer says
You're welcome, LaVonne! It's such a beautiful song!
2 sisters recipes says
These look delicious!! I would love to make these this weekend and even try them with different berries! And this is perfect for an easy idea for Memorial weekend!
Have a safe and relaxing Memorial weekend!
Xo Anna and Liz
Chris Scheuer says
Thanks! Hope you enjoy them!
Tricia says
Wow these look yummy. As usual the photography is beautiful. Can you please tell me what the flowers are and where I can get them. I’m assuming they are food friendly. These look so pretty for Memorial Day.
Chris Scheuer says
Hi Tricia, thanks so much for your kind words. The flowers are a type of miniature daisy that Scott planted for me around the mailbox. They are edible but I usually just use them for garnishes. There are very similar-looking wild daisies that grow all around the mountains here in NC. They are also edible and very pretty!
Dorothy says
Good morning Chris. I enjoy your recipes and the hints you always include. I know when I share one of your recipes with others that they will not be disappointed. My note today is to say thank you as well for the encouraging verses and inspiring songs you include with your recipes. Please keep it up, you have introduced me to some amazing music. You are a blessing to many.
Chris Scheuer says
Thank you, Dorothy! I appreciate your kind encouragement! I love that you've loved the Scripture and music we'e shared!
Bonnie Benedict says
Would love to pin this recipe but the Pinterest function isn’t working.
Chris Scheuer says
Thanks, Bonnie. We had a problem with that but it's working now. I appreciate you letting us know!
Alicia says
These look delicious and super easy to make! Do you think the same process would work well with other berries like blackberries?
Chris Scheuer says
Hi Alicia, I think you could definitely make these galettes with other berries!
Charlotte Moore says
These look wonderful.
Chris Scheuer says
Thanks, Charlotte! 💕
Joan says
Could you make these with raspberries? Still use lemon?
Chris Scheuer says
Yes to both!