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Strawberry Cream Tart

A Strawberry Cream Tart recipe with a buttery shortbread crust, creamy vanilla filling and fresh strawberry topping!

Strawberry Cream Tart

Perfect for any occasion!

This Strawberry Tart is a wonderful dessert for any occasion… Mother’s Day, birthdays or any time you feel like a creamy and delicious strawberry dessert! You can’t beat a buttery shortbread crust topped with a creamy vanilla filling and fresh strawberries.  So good.

Strawberry Cream Tart

So come on in, and have a slice…it’s just tooooooo delish not to share!

Recipe Tips:

  • Make the tart in this order:  The recipe is split into 3 parts: The Crust, Cream Filling and Strawberries and Sauce, so make each in that order…crust first, then filling, then topping.
  • Making the crust:  I like to use my food processor to make the crust.  It’s so simple and turns out beautifully.
  • Pressing the crust into the tart pan:  To prevent the custard filling from spilling out of the pan, when pressing the crust into the pan, make the sides slightly higher than the centre. To do this, press the mixture up towards the edge of the pan, which creates a slight indentation in the centre of the tart pan.
  • To Chill or Not to Chill.  You can serve this tart pretty soon after you make it, but I do prefer to let it chill in the fridge for about 30 minutes to an hour before I cut into it…the warmer this tart is, the more likely the pieces are to fall apart when you cut it.
  • Can I make it ahead? Yes!  You can make this a day ahead of when you want to serve it.  If you are worried about adding the strawberry sauce too soon, make the crust and filling ahead of time then add the fresh strawberries and sauce right before you serve it.

Strawberry Cream Tart

A Strawberry Cream Tart recipe with a buttery shortbread crust, creamy vanilla filling and fresh strawberry topping!  The recipe is split into 3 parts: Crust, Cream Filling and Strawberries and Sauce…so make each in that order.

  • Author: Jo-Anna Rooney
  • Prep Time: 30 minutes
  • Cooling Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 12 slices 1x
  • Category: Tart



The Shortbread Crust:

  • 1 1/4 cup flour
  • 1/3 cup sugar
  • pinch of salt
  • 1/2 cup butter, cut into chunks
  • 1 egg yolk
  • 1 large tart pan

The Cream Filling:

  • 1/2 cup sugar
  • 3 tbsp corn starch
  • 3 tbsp flour
  • 1/4 tsp salt
  • 2 cups heavy cream
  • 1 egg, slightly beaten
  • 1/2 cup sour cream

Strawberries & Sauce:

  • 3 cups of strawberries
  • 1/2 cup water
  • 1/4 cup sugar
  • 2 tsp corn starch


The Shortbread Crust:

  1. Preheat your oven to 400 degrees.
  2. In a food processor, process the flour, sugar and salt for about 10 seconds.
  3. Then add the chunks of butter and process until the mixture looks like coarse crumbs.
  4. Add the egg yolk and process again until the egg is thoroughly combined.
  5. Press the mixture into a 10 inch tart pan (making the sides slightly higher than the centre) and bake for about 15-18 minutes. Again make sure to prick the tart with a fork several times while baking, and watch it carefully.
  6. Remove from tart pan and cool.
  7. Set aside.

The Cream Filling:

  1. In a sauce pan mix together sugar, corn starch, flour and salt.
  2. On medium-high heat, slowly stir in the cream. Stir constantly and bring to a boil, then reduce heat. Stir until thick.
  3. Stir a little of the hot mixture with the egg, then return to the saucepan, and bring to a boil, stirring constantly.
  4. Remove from heat, cool then chill.
  5. Once chilled, add sour cream and mix well. I used a hand blender to make a creamy consistency.
  6. Set aside.

The Strawberry Topping:

  1. Cut 2 1/2 cups of strawberries into quarters. Set aside.
  2. Take the other 1/2 cup of strawberries and puree. I used a hand blender.
  3. Put the strawberry puree and water into a saucepan and bring to a boil. Reduce heat.
  4. In a separate bowl, combine sugar and corn starch. Then add the mix to the strawberry puree.
  5. Stir constantly until sauce thickens. Set aside to cool.
  6. Once the sauce has cooled, pour it over the cut strawberries, and mix well.
  7. Pour the cream mixture into your tart shell.
  8. Add strawberries.
  9. Let rest for 30 minutes then serve. Or if you would like to serve it chilled, put it in the fridge for 30 minutes to 1 hour.

Keywords: strawberry tart, cream tart

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Crust recipe adapted from homemadesimple.com, Filling recipe from Lemonbasil, Sauce Recipe from Lemonbasil
Strawberry Cream Tart

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More Delicious Tart Recipes:

Have a delicious day!

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  1. This looks so fabulously yum! I just had a fruit tart the other week from Safeway and I thought to myself.. ” I need to make one of these” I’ll let you know how it goes!

  2. Beautiful, tantalizing and delicious looking!!!! Those are the words I’m gonna use to describe what I think about this amazing strawberry cream tart! I love it!

  3. despite the fact that i can’t eat most of the ingredients…your photos are stunning.

    🙂 once the strawberries hit the farmer’s market i will be converting that to gluten and sugar free… 🙂 but the good news…i can eat dairy again.

    sharing at pinterest.

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