Oh, how we love this easy Strawberry Frangipane Galette! It’s a rustic, homemade dessert that is meant to take the stress out of baking (and we thank it, for that!).
Top a pie crust (homemade is our preference, cause it’s easy to make in a food processor, but store bought is fine too!) with a creamy layer of almond frangipane, then top with lots of sweet sliced summer strawberries. There’s lemon zest, vanilla, and a little but of sugar too. Bake until golden brown and the berries are bubbling in their own juices, then pat yourself on the back.
This is easy to make, but seriously impressive. You’ll love it with ice cream, homemade whipped cream (that’s our vote!), or a sprinkling of powdered sugar. Make the most of summer berries and promise us you’ll try this summer galette soon!
For another great summer recipe, be sure to try our Strawberry Preserves next!
Ingredients For Our Favorite Strawberry Galette
This recipe is broken down into 3 parts:
Pie dough: you’ll need all-purpose flour, granulated sugar, Kosher salt, unsalted butter, shortening, and ice cold water. The butter and shortening need to be very cold for baking.
To make the pie dough, we recommend a food processor fitted with blade attachment. Certainly you can use your favorite store-bought pie dough!
Next, you’ll want to make some frangipane. Our recipe can be found here!
And finally, the fresh summer strawberry filling! This is made from granulated sugar, lemon zest, sliced strawberries, cornstarch, and a bit of Kosher salt.
Can I use frozen strawberries? We recommend fresh berries for this recipe. Frozen strawberries tend to retain too much water and moisture.
What Is Frangipane?
Frangipane is a light, creamy, nutty pastry filling made from almond flour or almond meal, room temperature butter, an egg, granulated sugar, almond extract, and a pinch of Kosher salt. Sometimes almond paste is used instead, but we’re essentially make that from scratch by using almond flour.
Frangipane is used in galettes, tarts, galette des rois, and puff pastries. It has more of a custard-like consistency versus marzipan, which is rolled out and often used as fondant.
The Best Frangipane Recipe
Truly, if you are an almond lover (that’s me!), you will be instantly obsessed with this creamy, almond frangipane. It comes together easily in one bowl and can be used in so many dessert recipes. Grab our simple recipe here, but if you want to skip the frangipane in this strawberry galette recipe, you can.
We’ve texted it both ways, and while we have a strong preference for the version with almond spread, unless you have almond flour on hand, it can require an extra trip to the store. We get it.
Make The Galette Dough
Ok, good news! If you have a food processor, you can make the dough directly in there. Simply fit it with the blade attachment, then pulse together the flour, sugar, and salt.
Add cold unsalted butter and shortening, then pulse again until pea-size pieces form. Add ice water, then pulse until the dough begins to come together.
Do I Have To Chill The Pie Dough?
Yes! You can’t skip this step unfortunately. Wrap the dough in plastic wrap, then refrigerate and chill for at least 30 minutes.
Mix The Strawberry Galette Filling
Making the filing for this galette recipe couldn’t be easier! In a large bowl, mix sugar, lemon zest, sliced strawberries, cornstarch, and a pinch of salt. Stir to thoroughly mix. As the strawberries macerate in the sugar, they will soften and sweeten, releasing more of their natural juices.
Pro tip: zest the lemon directly over the granulated sugar, then use your fingers to rub the zest into the sugar. This will ensure it spreads evenly and none of the lemon oils go to waste!
When transferring the strawberry mixture onto the galette dough, we recommend using a slotted spoon so you don’t end up with a soggy galette.
Assemble The Strawberry Frangipane Galette
Alright, you’ve got all the components ready, now it’s time to assemble!
- Roll out the pie dough. Roll out on a lightly floured surface till the pie dough is 12″ or 13″ round disk. Carefully transfer to a silpat or parchment paper lined baking sheet.
- Add the filling. Use an offset spatula to spread the frangipane all over the pie dough, leaving a 2-inch border along the edges. Spoon or pour the strawberry filling on top, spreading into an even layer.
- Fold up the edges. Gently fold up the edges of the galette so they are on top of the almond and strawberry filling, overlapping pieces as you go. Press down slightly to seal. Doesn’t have to be perfect, it’s meant to look rustic.
- Brush with egg wash. Brush the dough with a mix of whisked egg and 1 tablespoon heavy cream, water, or milk.
- Chill the galette. Again, don’t skip the chilling process! Refrigerate for 20-30 minutes. When ready, preheat the oven to 400F.
- Bake the galette. Bake until the crust is golden brown and the filling is bubbling, about 35-40 minutes.
- Cool slightly, then slice. Top with whipped cream, vanilla ice cream, whatever you like, then slice and serve!
- How far in advance can I make the pie dough? You can make the dough 3 days in ahead of time. Will keep in a freezer for up to 3 months.
- How long will frangipane keep? The frangipane can also be made 5 days in advance, then stored in a fridge. Alternatively, it can be frozen for up to 1 month. Thaw overnight in a refrigerator before using.
- Can I add turbinado sugar to the pie crust before baking? Absolutely! Once you brush the crust with egg wash, given the border a good sprinkling of turbinado sugar.
Tips For Best Results
- Make sure all pie dough ingredients are very cold. This is what keeps the pie dough flaky instead of dense! This is also why you can’t skip the chilling phases.
- If you make the strawberry galette filling too far in advance, the berries will release a lot of excess juices. We recommend spooning the strawberry mixture onto the frangipane and tart dough with a slotted spoon. This way you don’t end up with a soggy mess.
This is such a perfect spring or summer dessert! It’s easy, yet impressive, and my goodness, that flavor! Truly, the homemade frangipane brings it all together!
If you make this easy Strawberry Galette recipe, please let us know by leaving a review and rating below!
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More summer desserts to try!
- Blueberry Dump Cake
- Key Lime Cheesecake Parfaits
- Carrot Cake Loaf with Cream Cheese Frosting
- Almond Ricotta Cake
- Magnolia Bakery Banana Pudding
Easy Strawberry Galette with Flaky Crust
For the pie dough
- 2 ¼ cups all-purpose flour plus more for dusting
- 2 tsp granulated sugar
- ½ tsp Kosher salt
- ½ cup unsalted butter (1 stick), very cold, cut into cubes
- 7 Tbsp vegetable shortening very cold, cut into cubes
- 4-5 Tbsp ice water
For the strawberry filling
- 1 cup homemade frangipane see below
- ½ cup granulated sugar
- ½ lemon zested about 1 tsp
- 1 ½ lbs strawberries hulled and thinly sliced or quartered
- 2 Tbsp cornstarch
- pinch of Kosher salt
- 1 large egg
- 1 Tbsp heavy cream, milk, or water
For serving, optional
- Whipped cream sweetened
- Ice cream
- Confectioner's sugar
- Make the galette dough. In the bowl of a food processor fitted with blade attachment, pulse together 2 ¼ cups flour, 2 tsp sugar, and ½ tsp Kosher salt. Add ½ cup cold butter and 7 Tbsp shortening, then pulse until small, pea-sized pieces form. Add 4 Tbsp of ice water, then pulse, adding the last tablespoon as needed, until the dough begins to come together.
- Chill the pie dough. Dump the dough out onto a sheet of plastic wrap and roll into a flat disk. Chill for at least 30 minutes. If you leave the dough in the fridge longer than that, it may need to sit out at room temperature until it is easier to roll out.
- Make the strawberry filling. Place ½ cup granulated sugar in a large mixing bowl. Zest ½ a lemon directly on top (about 1 tsp lemon zest), then use your fingers to rub the zest into the sugar. Add 1 ½ lbs sliced (or quartered) strawberries, 2 Tbsp cornstarch, and a pinch of Kosher salt. Use a spatula to stir well.
- Roll out the pie dough. On a lightly floured surface, use a rolling pin to roll out the chilled pie dough into a 12-inch or 13-inch round. Doesn’t have to be perfect, galettes are rustic! Carefully transfer to a baking sheet lined with parchment or Silpat.
- Assemble the galette. Use a spatula to spread the frangipane all over the pie dough, leaving a 2-inch border around the edge clear. Spoon or pour the strawberry filling on top, spreading into an even layer. Gently fold the edges of the dough over the almond and strawberry filling, overlapping until you reach the end. Press down slightly to seal.
- Brush with egg wash. In a small bowl, whisk together 1 large egg and 1 Tbsp of either heavy cream, milk, or water, then use a silicone pastry brush to brush all over the pie dough. Optional: can sprinkle the pie dough with coarse turbinado sugar, if wanted.
- Chill the galette. Refrigerate for 20-30 minutes. When ready, preheat an oven to 400F.
- Bake the galette. Bake for 35-38 minutes, or until the crust is golden brown and the strawberries are bubbling.
- Cool slightly, then slice. Allow the galette to cool slightly before slicing. Serve with whipped cream, ice cream, or powdered sugar. Can be enjoyed warm or at room temperature!
- Frangipane recipe here.
- Nutrition facts do not include frangipane, ice cream, whipped cream, or confectioner’s sugar for serving.
- Dough can be made 3 days in advance. Will keep in a freezer for up to 3 months.
- To ensure a flaky pie crust, make sure the pie dough ingredients are very cold.
Photography by: Cambrea of Cambrea Bakes