Galette With Strawberries Recipe – Step by Step Guide

Galette With Strawberries Recipe – Step by Step Guide: Making this easy Strawberry Galette recipe takes literally zero effort with incredible delicious results, the most perfect Spring and Summer pie! Flaky and buttery pie crust – that comes together in 3 minutes – loaded with strawberries and baked to perfection!

Short info about Recipe

  • Course: Dessert
  • Cuisine: French
  • Prep Time: 15 minutes minutes
  • Cook Time: 30 minutes minutes
  • Waiting Time: 1 hour hour
  • Total Time: 1 hour hour 45 minutes minutes
  • Servings: 6
  • Calories: 345 kcal

Galette With Strawberries Recipe – Step by Step Guide


  • 190 g ( cups) All purpose flour
  • Pinch of salt
  •  teaspoon Baking powder
  • 10 g (1 tablespoon) Granulated sugar
  • 115 g (½ cups) Unsalted butter very cold
  • 15 g (1 tablespoon) Heavy Cream
  • 30 g (2 tablespoon) Cream cheese


  • 300 g (2 cups) Strawberry fresh
  • 30 g (2 tablespoon) Granulated sugar
  • 10 g (1 tablespoon) Corn starch


  • 2 tablespoon Almond flour under the fruit filling
  • ½ Egg with a drop of water to egg wash

US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy.



  • Sift together the dry ingredients in a bowl: flour, sugar, baking powder, and salt.
  • Add the very cold butter chunks and rub the mixture between your fingers and hands until it forms a sand-like consistency. It is fine to leave in a few bigger pieces of butter.
  • Add the cream and cream cheese and mix the dough with your hands, just until it comes together.
  • Knead the dough with the palm of your hand for a minute (do not over-knead and do not use a mixer) just until the dough becomes smooth.

Strawberry Galette on a golden paper plate cut into 4 slices.

  • Form the dough into a round disk, wrap it in plastic food wrap, and place it in the fridge for a minimum of one hour or overnight.
  • Prepare the filling. Core and slice the strawberries and gently mix them with the sugar and starch to evenly coat the fruit.
  • Once the dough has chilled, roll it out into a circle on the parchment paper you will be baking it on. Move it onto a baking tray and sprinkle almond flour over the surface.
  • Place the filling on top of the pastry. Gently and tightly fold the edges over the strawberry galette filling.
  • Put the unbaked galette into the freezer for 10-15 minutes while pre-heating the oven to 200 C / 392 F (no fan).
  • Bake the strawberry galette for 30 minutes. It is ready when the crust turns an even golden brown color, and the filling is bubbling.
  • Serve the strawberry galette after it cools down to room temperature.
  • You can store the leftover strawberry galette in an airtight container in the fridge for 2-3 days.


You can either make a full-size version like this one or 2 smaller ones simply by dividing the recipe. However, you will need to adjust the baking time accordingly, as they may bake faster than a larger galette.



  • Measure your ingredients by the gram using a digital scale for accuracy.
  • Use high-quality 82% fat content European style unsalted butter, and ensure it is very cold.
  • Use almond flour underneath the fruit filling to avoid a soggy bottom on your galette. 


  • Make sure you read my expert tips section above to maximize your success. A short recipe alone is not able to cover all the necessary details and science behind baking.
  • While assembling and kneading the dough, work as quickly as possible to avoid overworking the dough or making the dough too warm. The whole process should not take more than a minute or two.
  • The temperature while working with this dough is super important. Too warm? The pastry dough will tear. Too cold? The pastry dough will break. Aim for the in-between, a cold enough dough that is comfortable to work with. Use your fridge or freezer to chill the dough for 10 minutes if it gets too warm. 
  • I recommend using a digital oven thermometer to make sure you are baking at the right oven temperature.
  • After baking, look at the bottom of the pie to check whether it is well baked. It should be hard and dry, not spongy or soft. 


You can store the leftover strawberry galette in an airtight container in the fridge for 2-3 days.

I do not recommend freezing this Pie as it might impact the texture of the pie crust as well as the filling. However, you can make the galette dough in advance, though, and freeze the wrapped disk until ready to use.



Overall, this home galette recipe is certainly one of my favorite strawberry desserts. Try adding nuts or fresh basil to this easy dessert, or even a drizzle of balsamic syrup! Strawberry galette recipes taste amazing with vanilla ice cream or even topped with homemade caramel or strawberry shortcake crumble.

What makes this strawberry galette easy is that you can use any other fruit of your choice. You can even combine fruits eg. rhubarb strawberry galette or raspberry strawberry galette are very popular choices.


You can add other fruits, nuts, herbs on top, or even certain types of cheese! Have fun with it, and enjoy the results.

If you are baking around a dietary restriction or preference or want to learn more about common baking ingredients and techniques, check out my baking guides.



  • Calories: 345kcal
  • Carbohydrates: 37g
  • Protein: 5g
  • Fat: 20g
  • Saturated Fat: 12g
  • Polyunsaturated Fat: 1g
  • Monounsaturated Fat: 5g
  • Trans Fat: 1g
  • Cholesterol: 63mg
  • Sodium: 39mg
  • Potassium: 129mg
  • Fiber: 2g
  • Sugar: 10g
  • Vitamin A: 609IU
  • Vitamin C: 29mg
  • Calcium: 39mg
  • Iron: 2mg



    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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