Fresh Strawberry Galette

Name: Fresh Strawberry Galette
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 1/4 cups all-purpose flour; 1/4 teaspoon salt; 1/2 cup unsalted butter, cold and diced; 3 tablespoons sugar; 1/4 cup ice water; 2 cups fresh strawberries, hulled and sliced; 2 tablespoons sugar; 1 tablespoon cornstarch; 1 teaspoon vanilla extract; 1 egg, beaten (for egg wash)

Highlighted under: Home Baking | Fresh Bread

I love making this Fresh Strawberry Galette during strawberry season when the berries are at their peak sweetness. This rustic dessert is so easy to prepare and gives me the opportunity to showcase the natural flavor of the strawberries. The buttery crust adds a delightful crunch, while the juicy strawberries create a perfect balance of sweetness. I often serve it warm with a scoop of vanilla ice cream, which makes it an irresistible treat for family gatherings or a cozy night in.

Created by

The Chefpeterscooks Team

Last updated on 2026-02-19T19:54:18.363Z

When I first decided to make a galette, I was surprised by how simple and flavorful it could be. The fresh strawberries create a burst of flavor, and the flaky crust is both beautiful and delicious. I remember experimenting with the filling, adding a hint of vanilla and a sprinkle of sugar to elevate the strawberries’ natural sweetness. This method ensures that every bite is a harmonious balance of fruitiness and buttery goodness.

One tip I swear by is to chill the dough before rolling it out. It makes the crust easier to handle and results in a tender, flaky texture after baking. I love the rustic look of a galette, as it doesn’t need to be perfect, which adds to its charm. Enjoying it fresh from the oven is an experience in itself!

Why You'll Love This Recipe

The crisp, flaky crust pairs wonderfully with the juicy strawberries.
A perfect balance of sweet and tart flavors makes it a crowd-pleaser.
Versatile enough to experiment with other fruits throughout the year.

Perfecting the Dough

The key to a successful galette is achieving a tender, flaky crust. When cutting in the butter, aim for pea-sized pieces, as this allows pockets of fat to remain, creating those desirable flaky layers. I find that working with chilled ingredients is essential, as warmth can lead to a tough texture. If your kitchen is particularly warm, consider chilling your mixing bowl and utensils along with the butter for better results.

Once the dough comes together, overworking it can lead to a tough crust, so mix until you see no dry flour. After shaping it into a ball, wrap it tightly and refrigerate. This resting step not only relaxes the gluten, making it easier to roll out later, but also enhances the flavor as the ingredients meld. Resting for an additional 15-30 minutes can improve your crust significantly.

Strawberry Selection and Preparation

Choosing the right strawberries is crucial for this galette. Opt for local, in-season strawberries when possible, as they’ll have the best flavor and sweetness. Look for berries that are bright red, firm, and fragrant. If you can’t source fresh strawberries, frozen ones can work in a pinch; just ensure to thaw and drain any excess liquid before mixing with the sugar and cornstarch.

When preparing the strawberries, hulled strawberries are essential as this removes the green tops that can be unpalatable. Slicing the berries increases their surface area, which helps them release juices and mix beautifully with the sugar and cornstarch. Allowing this mixture to sit for at least 10 minutes not only enhances the flavor but also creates a delicious syrupy filling for your galette.

Serving and Storage Tips

For a delightful serving experience, enjoy the galette warm, as the buttery crust really shines when just out of the oven. Pair it with a scoop of vanilla ice cream or a dollop of fresh whipped cream for an elegant touch. If you're feeling adventurous, a sprinkle of fresh mint can add a refreshing twist that beautifully complements the sweetness of the strawberries.

Storing the galette shouldn’t be an afterthought. Leftover galette can be refrigerated for up to three days, but for the best texture, it’s wise to reheat it in the oven (about 10-15 minutes at 350°F) to restore some of that original crispiness. If preparing ahead of time, consider baking only when you’re ready to serve; you can assemble the galette and refrigerate it until just before baking.

Ingredients

For the Galette

1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup unsalted butter, cold and diced
3 tablespoons sugar
1/4 cup ice water

For the Filling

2 cups fresh strawberries, hulled and sliced
2 tablespoons sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract
1 egg, beaten (for egg wash)

Instructions

Make the Dough

In a large bowl, combine the flour, salt, and sugar. Cut in the butter until the mixture resembles coarse crumbs. Stir in the ice water until the dough forms a ball. Wrap it in plastic and refrigerate for 30 minutes.

Prepare the Filling

In a bowl, mix the sliced strawberries, sugar, cornstarch, and vanilla extract. Let it sit for 10 minutes to allow the strawberries to release their juices.

Assemble the Galette

Preheat the oven to 400°F (200°C). Roll out the dough on a parchment-lined baking sheet into a rough circle. Place the strawberry mixture in the center, leaving a 2-inch border. Fold the edges of the dough over the filling, pleating as you go.

Bake the Galette

Brush the dough with the beaten egg for a golden finish. Bake for 30 minutes or until the crust is golden and the filling is bubbly. Let it cool slightly before serving.

Pro Tips

For an extra flavor boost, consider adding a pinch of cinnamon or lemon zest to the strawberry filling.

Ingredient Substitutions

While this recipe highlights strawberries, feel free to experiment with other fruits such as blueberries, raspberries, or peaches. Just keep in mind that varying levels of sweetness may require adjusting the amount of sugar in the filling to suit your taste. For instance, when using peaches, you might want to add an extra tablespoon of sugar to balance the tartness.

If you're looking to make this recipe gluten-free, swap out the all-purpose flour for a 1:1 gluten-free baking blend, ensuring it contains xanthan gum to help with structure and binding. The texture may vary slightly, but the fruit flavors will come through beautifully. Additionally, using coconut oil instead of butter can also work well for a dairy-free option.

Scaling the Recipe

This recipe can easily be scaled up or down depending on your needs. To double the size, simply multiply each ingredient portion accordingly and make sure to use a larger baking sheet or multiple sheets to accommodate the extra galette. Just remember that the baking time may vary; keep an eye on the crust and filling, looking for a bubbly filling and golden-brown edges.

If you're short on time, consider prepping the dough and filling ahead of time. You can store the wrapped dough in the refrigerator for up to three days or freeze it for up to a month. Just thaw it overnight in the fridge before rolling it out. The filling can also be prepared a day in advance; simply let it sit at room temperature for a few minutes to warm up a bit before assembling.

Questions About Recipes

→ Can I use frozen strawberries for this galette?

Yes, but make sure to thaw and drain them before using to avoid excess moisture.

→ How can I store leftovers?

Store leftover galette in an airtight container in the refrigerator for up to 2 days.

→ Can I make the dough ahead of time?

Absolutely! The dough can be made in advance and frozen for up to 2 months.

→ What other fruits can I use in a galette?

You can use peaches, blueberries, or even a mix of different fruits based on your preference.