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Whipped Strawberry Tart

Whipped strawberry tart with a golden puff pastry shell and light, airy strawberry cream swirled above the crust. This easy strawberry cream tart is topped with a spiral of fresh strawberries and finished with 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: 420
Ingredients Equipment Method Notes

Ingredients
  

Tart crust
  • 1 frozen puff pastry or pre-made tart crust Use either option; baked and cooled.
Whipped strawberry cream
  • 8 oz cream cheese Softened to room temperature.
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 cup heavy whipping cream Cold for best volume.
  • 2 tbsp freeze-dried strawberry powder
  • 2 tbsp fresh lemon juice
Strawberry topping
  • 2 cup fresh strawberries Hulled and sliced.
  • 2 tbsp strawberry jam Warm until brushable.

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Bake and cool 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, watching for deep golden edges.
  2. Cool the baked tart shell completely before filling, until it feels firm and no longer warm to the touch.
Make the whipped strawberry cream
  1. Beat cream cheese, powdered sugar, vanilla, and freeze-dried strawberry powder until smooth at a medium speed, stopping to scrape the bowl for an even color.
  2. Add fresh lemon juice and beat until combined, with the mixture looking thick and silky.
  3. In a separate bowl, beat heavy whipping cream to stiff peaks, until it holds ridges that don’t collapse.
  4. Fold the whipped cream into the strawberry cream cheese mixture until light and fluffy, using gentle strokes so the filling stays airy.
Assemble the tart
  1. Spread or pipe the whipped strawberry cream into the tart shell, mounding slightly above the edges for a tall swirl effect.
  2. Arrange fresh strawberry slices over the top in a beautiful spiral pattern, laying them close together so the surface looks fully covered.
  3. Brush the strawberries with warmed strawberry jam for a glossy finish, using light strokes so the glaze doesn’t disturb the pattern.
Chill and serve
  1. Refrigerate the tart for 2 hours before slicing and serving, until the cream is set and slices hold their shape.

Notes

Pro tip: for the cleanest spiral and a stable slice, keep the filling cold and chill long enough so the whipped cream firms up. Store in the refrigerator up to 2 days; freezing is not recommended because the topping and cream can weep after thawing. For a lighter option, you can use low-fat cream cheese, but the texture may be slightly less firm than the classic version.