Strawberry Tart Recipe
15 June 2025
Fresh Strawberry Tart
Nothing says summer quite like a fresh and fruity dessert, and this easy strawberry tart recipe is just that. With a soft yogurt-based crust and juicy strawberries on top, it’s the kind of treat that feels fancy but comes together with simple ingredients you probably already have. Whether you’re hosting a brunch or just craving something sweet and seasonal, this tart is light, refreshing, and guaranteed to impress.
So, if all that sounds good to you, read on!
If you’re looking for a dessert that feels special but doesn’t take hours to make, this strawberry tart is exactly what you need. It strikes the perfect balance between rustic charm and fresh summer flavor — and it’s easier than it looks!
Why You’ll Love This Recipe
Here’s why you’ll fall in love with it:
No fancy equipment needed – Just basic kitchen tools and a bit of creativity.
Soft, buttery crust – Made with yogurt for a subtle tang and extra tenderness.
Fresh and fruity – Juicy strawberries baked to perfection bring a burst of summer in every bite.
Crowd-pleasing presentation – That ring shape with golden crumbles and powdered sugar? Eye-catching and elegant.
Customizable – Swap the strawberries for other berries or even stone fruits like apricots or peaches.
Make-ahead friendly – You can prep the dough in advance and bake when you’re ready.
This easy strawberry tart recipe brings together simple ingredients, a touch of creativity, and a whole lot of flavor. Whether you’re baking for loved ones or treating yourself to a quiet afternoon delight, this tart delivers comfort, freshness, and a little wow-factor with every slice. Don’t forget to snap a photo and tag me if you make it, I’d love to see your delicious results!
🍰 More Sweet Treats to Try
If you loved this easy strawberry tart, you might also enjoy these delicious homemade desserts:
Creamy Pancake Cake Recipe – Layers of soft pancakes filled with silky cream, perfect for special occasions or weekend indulgence.
Honey Cake with Custard Cream – A traditional favorite with rich custard and delicate honey layers that melt in your mouth.
Mandarin Meringue Roll – Light, airy, and bursting with citrus flavor, a beautiful gluten-free dessert option.
How To Make Fresh Strawberry Tart
Here’s what you need to make Fresh Strawberry Tart:
Flour: Use all-purpose flour for the dough. It provides structure while keeping the crust tender when combined with yogurt and butter.
Butter: Use unsalted butter at room temperature. It adds richness and helps create that melt-in-your-mouth texture.
Yogurt: Go for a thick, plain yogurt (not too watery). It keeps the dough soft and slightly tangy, complementing the sweetness of the filling.
Powdered Sugar: Adds sweetness to the crust without making it overly crisp. It also dissolves easily into the dough.
Egg: Helps bind the dough together and adds richness. You’ll also reserve a little egg white to brush on top before baking.
Oil: A light, neutral oil (like sunflower or canola) adds moisture and makes the dough easier to handle.
Vanilla Sugar or Vanilla Extract: Adds a warm, aromatic flavor to the dough. One packet of vanilla sugar or 1 tsp extract works perfectly.
Baking Powder: Gives the dough a slight lift and prevents it from being too dense.
Fresh Strawberries: Use ripe, firm strawberries for the best flavor and texture. Halve them for even baking and better visual appeal.
Chocolate: Dark or semi-sweet chocolate melts into a rich base layer under the strawberries — totally optional but highly recommended!
Sliced Almonds: Add a light crunch and toasted flavor to the top. You can skip these if you prefer a nut-free version.
How to make Fresh Strawberry Tart
There’s something truly satisfying about bringing this tart to life, from the moment you mix the soft, yogurt-based dough to the final touch of sliced almonds before baking. It’s a hands-on process that feels both comforting and creative. You don’t need fancy tools or expert skills, just a bit of patience and a love for baking. Each step builds anticipation, and watching the tart turn golden in the oven is pure joy.
Featured Tool: Marble Rolling Pin I Love
If you’re looking for a rolling pin that’s both stylish and super functional, I highly recommend the Zulay Kitchen 17-Inch Marble Rolling Pin with Stand. I used it while making this tart, and it made rolling out the dough smooth, quick, and frustration-free.
With its polished marble surface, the dough doesn’t stick like it might with wooden pins, and the added weight means less effort on your part. The beechwood handles are comfortable to hold, and the included stand keeps it neatly stored on the counter (and honestly, it’s pretty enough to leave out!).
Note: This is an affiliate link. If you purchase through this link, I may receive a small commission at no extra cost to you. Thank you for supporting my blog!
Preparation
Mix all the ingredients except the flour. Then gradually add the flour to form a soft dough. (Be careful with the flour, every flour behaves differently. Add more if needed. The dough should be soft.) Cover it and let it rest in the fridge for about 15 minutes
Take the dough out of the fridge and roll it out between baking paper into a round shape. Gather the edge trimmings, wrap them in plastic wrap, and place them in the freezer for about 15–20 minutes — you’ll grate this later for the edge decoration.
Now, place a wide-mouth bowl upside down in the center of the dough. Around the edges, spread chocolate, add strawberries, then add the grated dough pieces and shape it. Brush with the reserved egg white, and finally, sprinkle sliced almonds. (If you don’t have them, no problem.)
Bake in a fully preheated fan oven at 170°C (338°F) for around 15–20 minutes. Once fully cooled, dust with powdered sugar and serve.
Ready to Serve
This strawberry tart is a beautiful and effortless dessert, perfect for summer gatherings, brunch tables, or a sweet moment with your afternoon coffee!
Final Thoughts:
Baking this strawberry tart is more than just following a recipe, it’s about creating something joyful, seasonal, and shareable. Whether you’re making it for a celebration or just to treat yourself, it’s a dessert that brings a little sunshine to the table. If you give it a try, I’d love to hear how it turned out, feel free to leave a comment or tag me on social media. Happy baking!
I’d love to know what you think if you give this a try! 🙂 – Angie
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Strawberry Tart Recipe
Ingredients
For the Dough:
- 300 g all-purpose flour approx. 2 cups + 3 heaping tbsp
- 5 g baking powder 1 full teaspoon
- 5 g vanilla sugar or 1 tsp vanilla extract
- 50 ml neutral oil approx. 5 tablespoons
- 40 g powdered sugar 2 tablespoons
- 50 g thick plain yogurt 1 heaping tablespoon
- 1 egg reserve a little egg white for brushing
- 100 g unsalted butter at room temperature
For the Filling & Topping:
- Fresh strawberries halved
- Melted chocolate dark or semi-sweet, for the base layer
- Sliced almonds for topping, optional
- Powdered sugar for dusting after baking
Instructions
- Mix all the ingredients except the flour. Then gradually add the flour to form a soft dough. (Be careful with the flour , every flour behaves differently. Add more if needed. The dough should be soft.) Cover it and let it rest in the fridge for about 15 minutes
- Take the dough out of the fridge and roll it out between baking paper into a round shape. Gather the edge trimmings, wrap them in plastic wrap, and place them in the freezer for about 15–20 minutes, you’ll grate this later for the edge decoration.
- Now, place a wide-mouth bowl upside down in the center of the dough. Around the edges, spread chocolate, add strawberries, then add the grated dough pieces and shape it. Brush with the reserved egg white, and finally, sprinkle sliced almonds. (If you don’t have them, no problem.)
- Bake in a fully preheated fan oven at 170°C (338°F) for around 15–20 minutes. Once fully cooled, dust with powdered sugar and serve.
- Ready to Serve
- This strawberry tart is a beautiful and effortless dessert, perfect for summer gatherings, brunch tables, or a sweet moment with your afternoon coffee!
Notes
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