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Whipped Strawberry Tart

Whipped strawberry tart with a golden puff pastry shell and a light, airy strawberry cream filling. Chilled until set, then topped with fresh sliced strawberries and a glossy strawberry glaze.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Tart crust
  • 1 sheet frozen puff pastry Use 1 sheet frozen puff pastry (or use a pre-made tart crust that’s baked and cooled).
  • 1 pre-made tart crust If using this option, bake and cool it first; omit the puff pastry.
Whipped strawberry cream
  • 8 oz cream cheese Soften to room temperature for smooth mixing.
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 cup heavy whipping cream Chill if possible so it whips faster.
  • 2 tbsp freeze-dried strawberry powder
  • 2 tbsp fresh lemon juice Add for tang and flavor balance.
Strawberry topping
  • 2 cup fresh strawberries Hull and slice for a clean spiral-style arrangement.
  • 2 tbsp strawberry jam Warm until brushable for a glossy finish.

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Bake the tart crust
  1. If using puff pastry, score a border, prick the center, and bake at 400°F for 18-20 minutes until golden; keep the pastry flat and watch for even browning.
  2. Cool the baked crust completely so the cream won’t melt when filled, leaving a firm shell with dry, crisp edges.
Make the whipped strawberry cream
  1. In a mixer, beat cream cheese, powdered sugar, vanilla, and strawberry powder until smooth and fully combined, scraping down the bowl as needed to remove lumps.
  2. Add fresh lemon juice and beat again until the mixture looks thick, smooth, and evenly colored.
  3. In a separate bowl, beat heavy whipping cream to stiff peaks, using a steady hand until the peaks stand upright when you lift the beaters.
  4. Fold the whipped cream into the strawberry cream cheese mixture until light and fluffy, stopping as soon as no streaks remain to keep the filling airy.
Assemble and chill
  1. Spread or pipe the whipped strawberry cream into the tart shell, mounding it slightly above the edges for a tall, swirled look.
  2. Arrange fresh strawberry slices on top in a beautiful pattern, then brush with warmed strawberry jam so the surface looks glossy and evenly coated.
  3. Refrigerate the tart for 2 hours before slicing and serving so the filling sets and holds its shape.

Notes

For the cleanest swirl and strongest slice, chill the tart until the center is firm; it’s best served within 24 hours. Store covered in the refrigerator up to 2 days (freezing not recommended because the strawberries and cream can weep when thawed). For a lighter option, swap half the cream cheese for low-fat cream cheese for a slightly less rich filling while keeping the whipped texture.