Strawberry Galette

Golden, flaky, and bursting with juicy summer strawberries, this rustic Strawberry Galette is one of those desserts that looks effortlessly beautiful but couldn’t be easier to make. Fresh strawberries are lightly sweetened with just a touch of lemon and tucked inside an all-butter pie crust that’s folded into rustic pleats before baking until perfectly golden. The result is a crisp, buttery crust surrounding a jammy strawberry filling that’s simple enough for a weeknight and elegant enough for any summer gathering.

The best part? Unlike a traditional pie, there’s no pie dish, lattice work, or fancy crimping required. Galettes are wonderfully imperfect, making them the perfect dessert for beginner bakers and seasoned pie lovers alike. Serve warm with a scoop of vanilla ice cream for the ultimate summer treat.

Why You’ll Love This Strawberry Galette

• Rustic bakery-style dessert that’s surprisingly easy to make.
• Made with fresh, seasonal strawberries.
• Flaky, buttery homemade pie crust.
• No pie plate or special equipment required.
• Perfect for summer entertaining, picnics, and brunch.
• Delicious served warm with vanilla ice cream or homemade whipped cream.

What Is a Galette?

A galette is a free-form French pastry made by folding pie dough around fresh fruit or savory fillings instead of baking it in a pie dish. Its rustic appearance is part of its charm—there’s no need to worry about perfect edges or fancy crimping. As the galette bakes, the buttery crust becomes crisp and golden while the fruit softens into a beautifully jammy filling.

Ingredient Notes

Fresh Strawberries: Choose ripe, bright red strawberries that are fragrant and naturally sweet. If your berries are slightly tart, simply increase the sugar to 2 teaspoons.

Cold Butter: Keeping the butter cold creates steam pockets while baking, giving the crust its signature flaky layers.

Vodka: Ice-cold vodka helps produce an exceptionally tender crust because it limits gluten development. Ice water works just as well if you prefer.

Cornstarch: Helps thicken the strawberry juices so the filling stays perfectly jammy instead of runny.

Heavy Cream: Instead of an egg wash, I brush the crust with heavy cream. It gives the pastry a rich golden color and beautiful bakery-style finish.

Tips for the Best Strawberry Galette

• Keep your butter and pie dough as cold as possible.
• Don’t overwork the dough or the crust can become tough.
• Leave a 2-inch border around the filling so it’s easy to fold.
• Let the galette cool for at least 15–20 minutes before slicing so the filling has time to set.
• Sprinkle coarse sugar over the crust for extra sparkle and crunch.

Variations

Once you master the basic galette, the possibilities are endless!

Try adding:

• Blueberries
• Raspberries
• Blackberries
• Peaches
• Rhubarb
• Sliced almonds
• Lemon zest
• A drizzle of honey after baking
• Homemade whipped cream for serving

Frequently Asked Questions

Can I make the pie dough ahead of time?

Yes! The dough can be refrigerated for up to 3 days or frozen for up to 3 months.

Can I use frozen strawberries?

Fresh strawberries are highly recommended since frozen berries release much more liquid while baking.

Why use vodka in pie dough?

Vodka creates an extra flaky crust because it hydrates the dough without encouraging excess gluten development. Most of the alcohol evaporates during baking.

Can I skip the egg wash?

Absolutely! I actually brushed my galette with heavy cream instead of an egg wash, and it baked up beautifully golden with a crisp, buttery crust.

Serving Suggestions

This Strawberry Galette is wonderful served:

• Warm with vanilla bean ice cream
• With freshly whipped cream
• Dusted with powdered sugar
• Garnished with fresh mint
• Alongside coffee or afternoon tea

It’s perfect for spring and summer gatherings, Mother’s Day brunch, Fourth of July celebrations, or whenever strawberries are in season.

Storage

Store leftover galette covered in the refrigerator for up to 3 days.

To reheat, warm slices in a 350°F oven for 8–10 minutes until the crust becomes crisp again. While the microwave works in a pinch, reheating in the oven gives the best texture.

Recommended Baking Tools

These are a few of my favorite kitchen tools that make baking this strawberry galette even easier! I use these all the time in my own kitchen, and if you’re looking to stock your baking collection, they’re well worth it.

• Digital Kitchen Scale – For the most accurate measurements every time. Weighing your ingredients is the best way to ensure a perfectly flaky galette crust.
• Parchment Paper – Keeps the galette from sticking to the pan and makes cleanup a breeze while helping the crust bake beautifully.
• Pastry Brush – Perfect for brushing the crust with egg wash or milk to create that gorgeous golden-brown finish.
• Half Sheet Baking Pan – Gives your galette plenty of room to bake evenly and catches any delicious bubbling juices.
• Rolling Pin – A must-have for rolling out homemade pie dough to the perfect thickness.

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no additional cost to you. Thank you for supporting Bonia Bakery!

Ingredients

For the Pie Crust

• 1¼ cups (150g) all-purpose flour
• 1 tablespoon granulated sugar
• ½ teaspoon salt
• ½ cup (113g) unsalted butter, cold and cut into cubes
• 2–3 tablespoons ice-cold vodka or ice water
• Heavy cream, for brushing the crust
• Coarse sugar, for sprinkling

For the Strawberry Filling

• 1½ cups fresh strawberries, hulled and sliced
• 1½ teaspoons fresh lemon juice
• 1½ teaspoons granulated sugar (increase to 2 teaspoons if your berries aren’t very sweet)
• 2¼ teaspoons cornstarch

Instructions

Step 1: Make the Pie Dough

In a food processor, combine the flour, sugar, and salt.

Add the cold butter and pulse until the mixture resembles coarse crumbs with small pea-sized pieces of butter remaining.

Drizzle in the ice-cold vodka (or water), one tablespoon at a time, pulsing just until the dough comes together. You may not need all of the liquid.

Turn the dough onto a lightly floured surface and gently shape it into a flat disk. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes or up to 3 days.

Step 2: Prepare the Filling

Preheat the oven to 375°F. Line a baking sheet with parchment paper.

In a medium bowl, combine the sliced strawberries, lemon juice, sugar, and cornstarch. Gently toss until the berries are evenly coated.

Step 3: Assemble the Galette

On a lightly floured surface, roll the chilled dough into a 12-inch circle.

It doesn’t have to be a perfect circle, as long as it’s big enough to fill with your fruit and fold the edges over!

Transfer the dough to the prepared baking sheet.

Lightly press a 9-inch cake pan into the center of the dough to create a guide for your filling.

Spread the strawberry mixture evenly inside the circle, leaving about a 2-inch border around the edges.

Fold the dough over the filling, pleating every few inches as you work your way around.

Brush the crust generously with heavy cream and sprinkle with coarse sugar.

Step 4: Bake

Bake for 30–40 minutes, or until the crust is deeply golden and the strawberry filling is bubbling.

Allow the galette to cool for 15–20 minutes before slicing.

Serve warm with vanilla ice cream or freshly whipped cream.