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Whipped Strawberry Tart

Whipped strawberry tart with a golden puff pastry shell and light, airy whipped strawberry cream swirled above the crust edges. Topped with a spiral arrangement of fresh strawberries and a glossy strawberry glaze for an elegant summer tart.
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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: 390
Ingredients Equipment Method Notes

Ingredients
  

Tart crust
  • 1 sheet frozen puff pastry Use 1 sheet if starting from frozen puff pastry.
  • 1 pre-made tart crust Use if you want to skip baking the crust; bake and cool if package instructions require it.
Whipped strawberry cream
  • 8 oz cream cheese Soften to room temperature for easy mixing.
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 cup heavy whipping cream
  • 2 tbsp freeze-dried strawberry powder
  • 2 tbsp fresh lemon juice For brightness; use freshly squeezed.
Strawberry topping
  • 2 cup fresh strawberries Hulled and sliced.
  • 2 tbsp strawberry jam Warm briefly for brushing glaze.

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, then cool completely (crisp shell with dry, set surface).
  2. If using a pre-made tart crust, bake as directed on the package, then cool completely so it’s room temperature before filling (no steam when touched).
Make the whipped strawberry cream
  1. Beat cream cheese, powdered sugar, vanilla extract, and freeze-dried strawberry powder until smooth, then add fresh lemon juice and mix again until combined (silky, uniform color).
  2. In a separate bowl, beat heavy whipping cream to stiff peaks (dollops hold their shape with sharp ridges).
  3. Fold the whipped cream into the strawberry cream cheese mixture until light and fluffy (no streaks of white; mixture stays aerated).
Assemble and top
  1. Spread or pipe the whipped strawberry cream into the tart shell, mounding slightly above the edges (a high swirl-ready dome).
  2. Arrange the sliced fresh strawberries over the top in a beautiful spiral pattern, then brush with warmed strawberry jam for a glossy finish (glaze looks shiny and evenly coated).
Chill and slice
  1. Refrigerate the tart for 2 hours before slicing and serving (cream firms and the strawberries look set, not runny).

Notes

For the smoothest filling, soften cream cheese thoroughly and make sure the crust is completely cool before adding the cream. Store the tart covered in the refrigerator up to 2 days; freezing is not recommended because the fresh strawberry topping can weep after thawing. For a lighter option, use reduced-fat cream cheese (texture will be slightly softer).