This Strawberry Galette recipe is a free-form version of strawberry pie, with fresh strawberries, a hint of almond extract, and clear vanilla to give the filling that special sweetly aromatic flavor inside the buttery galette crust.
Adding cornstarch to the fruit filling ensures a perfectly crisp bottom. Serve this classic Strawberry Galette warm with a scoop of vanilla ice cream or whipped cream.
For more Summer Desserts, check out these recipes: Fruit Tart, Berry Trifle, Lemon Bars, Strawberry Cake, and Plum Cake.
How to Make Strawberry Galette
Note: The full instructions are provided in the recipe card below.
Make the Galette Crust: In the bowl of a food processor with the steel blade, add the flour, sugar, salt, and pulse to combine. Next, add butter and pulse until the mixture resembles wet sand.
Slowly drizzle in the ice water and vanilla (if using), and pulse until the dough begins to hold together.
Carefully shape the dough into a ball and flatten it into a disc. If you're not using it immediately, wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
Roll the dough into a 12-inch circle on a lightly floured surface. Gently transfer the dough to a parchment-lined baking sheet and place the sheet pan in the fridge for a few minutes while preparing the filling.
In a large bowl, toss the strawberry with lemon juice, granulated sugar, light brown sugar, cornstarch, almond extract, and pure vanilla extract.
Remove the dough from the freezer and let it rest for a few minutes. Sprinkle 1 tablespoon of flour on the surface of the pastry dough. Mound the strawberry and their juices in the center of the dough, leaving a 2-inch border.
Gently fold the pastry border over the filling, overlapping the edges of the dough as needed and leaving the center of the galette open. Freeze the strawberry Galette for 15 minutes while preheating the oven.
Preheat the oven to 375 degrees Fahrenheit. Just before baking, whisk the egg with ⅛ teaspoon vanilla and brush the exposed pastry with an even layer of egg wash. Sprinkle the border lightly with demerara sugar.
Transfer the sheet pan to the oven and bake until the pastry is golden brown and the filling is bubbling and thickened, 50–65 minutes. It's okay if some juices leak.
Remove the strawberry galette from the oven and let it cool to room temperature before slicing for about 15 minutes.
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📖 Recipe
Easy Strawberry Galette
Tools
Ingredients
For the Galette Crust:
- 187 g (1-½ cups) all-purpose flour
- ½ teaspoon kosher salt
- 2 tablespoons granulated sugar
- ½ cup (1 stick) unsalted butter, chilled, cut into ½-inch pieces
- 3½ tablespoons ice water
- ½ tablespoon pure vanilla extract or clear vanilla
For the Strawberry Filling:
- 3-½ cups fresh strawberry or frozen , tops removed, sliced lengthwise ¼ inch thick
- ½ teaspoon almond extract
- ½ teaspoon pure vanilla extract or clear vanilla
- 1 tablespoon freshly squeezed lemon juice
- ¼ cup granulated sugar
- ¼ cup light brown sugar
- 2 tablespoons cornstarch
- 1 tablespoon flour
For the Egg Wash:
- 1 small egg
- ⅛ teaspoon clear vanilla or pure vanilla extract
Instructions
Make the Galette Crust:
- In the bowl of a food processor with the steel blade, add the flour, sugar, salt, and pulse to combine. Next, add butter and pulse a few times until the mixture resembles wet sand.
- Slowly drizzle in the ice water and vanilla (if using), and pulse until the dough begins to hold together. Carefully shape the dough into a ball and flatten it into a disc. If you're not using it right away, wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
Preheat the oven & Roll the dough:
- On a lightly floured surface, roll the dough into a 12-inch circle. Gently transfer the dough to a parchment-lined baking sheet and refrigerate while preparing the filling.
Make the Strawberry Filling:
- In a large bowl, toss together the strawberry with lemon juice, granulated sugar, light brown sugar, cornstarch, almond extract, and vanilla extract.
- Remove the dough from the freezer and let it rest for a few minutes. Sprinkle 1 tablespoon of flour on the surface of the pastry dough. Arrange the strawberry filling in the center of the dough, leaving a 2-inch border. Gently fold the pastry border over the filling, overlapping the edges of the dough as needed and leaving the center of the galette open. Freeze the strawberry Galette for 15 minutes while preheating the oven.
Bake the Strawberry Galette:
- Preheat the oven to 375 degrees Fahrenheit. Just before baking, whisk the egg with ⅛ teaspoon vanilla and brush all of the exposed pastry with an even layer of egg wash. Sprinkle the border lightly with demerara sugar.
- Transfer the sheet pan to the oven and bake until the pastry is golden brown and the filling is bubbling and thickened, 50–65 minutes. Remove the strawberry galette from the oven and let it cool to room temperature before slicing for about 15 minutes.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
