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Whipped Strawberry Tart

Whipped strawberry tart with a golden puff pastry shell and a light, airy whipped strawberry cream swirl above the crust edges. Fresh sliced strawberries and a glossy strawberry jam glaze finish this elegant summer tart.
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Prep Time 20 minutes
Cook Time 20 minutes
Chilling 2 hours
Total Time 2 hours 40 minutes
Servings: 8 servings
Course: Dessert
Cuisine: French-American
Ingredients Equipment Method Notes

Ingredients
  

Tart crust
  • 1 puff pastry sheet Use frozen puff pastry if not using a pre-made crust.
Whipped strawberry cream
  • 8 oz cream cheese Soften for smooth mixing.
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 cup heavy whipping cream Chill for best volume.
  • 2 tbsp freeze-dried strawberry powder
  • 2 tbsp fresh lemon juice
Strawberry topping
  • 2 cup fresh strawberries Hulled and sliced.
  • 2 tbsp strawberry jam Warm until brushable.

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Bake the tart shell
  1. If using puff pastry, score a border, prick the center, and place on a sheet pan. Bake at 400°F for 18-20 minutes until golden, then cool completely.
Make the strawberry cream cheese base
  1. In a stand mixer, beat cream cheese, powdered sugar, vanilla extract, and freeze-dried strawberry powder until smooth. Add fresh lemon juice and beat until fully combined.
Whip the cream and fold
  1. In a separate bowl, beat heavy whipping cream to stiff peaks until it holds distinct ridges. Fold the whipped cream into the strawberry cream cheese mixture until light and fluffy with no streaks.
Assemble the tart
  1. Spread or pipe the whipped strawberry cream into the cooled tart shell, mounding it slightly above the edges for a swirled look. Arrange fresh strawberry slices over the top in a beautiful pattern.
  2. Brush the strawberries with warmed strawberry jam for a glossy finish so the glaze lightly coats the fruit.
Chill and serve
  1. Refrigerate the tart for 2 hours to set the filling and make slicing clean. Serve chilled after the center is firm and the topping looks set.

Notes

Pro tip: chill the heavy whipping cream and avoid overmixing after folding so the whipped strawberry cream stays airy. Refrigerate in an airtight container up to 2 days; it’s best not to freeze because the cream and strawberries can weep after thawing. For a lighter version, use a reduced-fat cream cheese (the texture may be slightly softer but still delicious).