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Whipped Strawberry Tart

Whipped strawberry tart with a crisp golden puff pastry shell and a light whipped strawberry cream filling. Swirled mounds of cream sit above the crust edges, then fresh strawberry slices are glazed for a glossy, elegant finish.
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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
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

tart crust
  • 1 sheet frozen puff pastry Use 1 sheet frozen puff pastry, or swap in 1 pre-made tart crust that’s baked and cooled.
whipped strawberry cream
  • 8 oz cream cheese Soften before mixing for a smooth filling.
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp freeze-dried strawberry powder Adds concentrated strawberry flavor and color.
  • 2 tbsp fresh lemon juice
  • 2 cup heavy whipping cream Chill for easier whipping.
strawberry topping
  • 2 cup fresh strawberries Hulled and sliced.
  • 2 tbsp strawberry jam Warm to brush on for shine.

Equipment

  • 1 sheet pan

Method
 

Bake the tart crust
  1. If using puff pastry, place it on a sheet pan and score a border; prick the center all over with a fork. Bake at 400°F for 18-20 minutes until golden, then cool completely.
Make the whipped strawberry cream
  1. Beat the cream cheese, powdered sugar, vanilla extract, and freeze-dried strawberry powder until smooth and lump-free. Mix in the fresh lemon juice until fully incorporated.
  2. In a separate bowl, beat the heavy whipping cream to stiff peaks, with the mixture holding a peak that stands upright. This provides the airy texture for the tart filling.
  3. Fold the whipped cream into the strawberry cream cheese mixture until light and fluffy. Stop as soon as no streaks remain so the filling stays airy.
Assemble and glaze
  1. Spread or pipe the whipped strawberry cream into the tart shell, mounding it slightly above the edges for a dramatic swirl-like look. Keep the surface even with gentle swirls.
  2. Arrange the sliced fresh strawberries on top in a beautiful pattern, such as a spiral. Brush with warmed strawberry jam to coat lightly for a glossy finish.
Chill and serve
  1. Refrigerate the tart for 2 hours before slicing and serving. Chill firms the filling for clean slices and best structure.

Notes

Pro tip: chill the bowl and beaters for whipping cream, and make sure the puff pastry is fully cooled before filling to prevent a soft crust. Store leftovers covered in the refrigerator up to 2 days; the tart is not recommended for freezing due to the whipped cream texture. Dietary swap: for a dairy-light version, use a full-fat cream cheese alternative designed for whipping, and look for heavy-cream-style plant whipping cream that whips to stiff peaks.