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Fresh Strawberry Tartlets | Dreamy tartlets topped with luscious cream cheese filling and topped with berry slices

Fresh Strawberry Tartlets

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These pretty as a picture Fresh Strawberry Tartlets are the perfect dessert to showcase the season’s ripest berries.

Between the sweet luscious berries, the sweet, crisp crust and the dreamy cheesecake filling, this Strawberry Dessert will rock your world, or at least your taste buds!

Fresh Strawberry Tartlets on white platter

Celebrate Spring with Fresh Strawberry Tartlets

After such a dreadful winter, it was a joy to find fragrant strawberries at the market…surely a sign of spring! I snatched up a couple of boxes of the ruby berries as the wheels started turning in my sugar-deprived brain. I knew dessert was in order, and fresh strawberry tartlets came to mind.

How to Make This Strawberry Dessert

I rolled out the pastry crust, cut a few circles of dough, fit them in my tart pans and prebaked them. The rest was a piece of cake…or pie as the case may be. Cream cheese, sugar and a bit of lemon juice were beaten till smooth, then incorporated into freshly whipped cream.

There was plenty of filling for each of my four strawberry tarts, plus enough for left in the bowl for quality control. Thank goodness it passed the scrumptious test. Berries can be arranged on top of each tart in any manner you’d like.

I arranged sliced berries on two and halved berries on the rest.  A simple glaze of melted red currant jelly provided the elegant sheen. Easy, peasy.

As Bill finished up the last one, he gushed, “These strawberry tartlets were really, really good. I could eat a hundred of them.” I can only imagine how they’d be with the peak of the season berries.

Fresh Strawberry Tartlets - single tart on a small white plate

Tip for Decorating Fresh Strawberry Tartlets

I love to play around with different ways to top strawberry tarts, whether full size or minis. Look for the brightest, most vibrant berries for the best presentation.

  • My favorite way to top these strawberry cream cheese tarts was to take 4 similar sized strawberry slices from the middles of a few different berries and intertwine them together. You’ll need to remove any hull and make sure the stem end is split open so you can connect all four together. This is easier to do on the countertop instead of fiddling around with them on the tart filling.
  • Once you’re happy with your arrangement, you can put some more berry slices around the perimeter, then top with your prepared centerpiece. A simple glaze of melted jam gives the berries a boost of color and some nice sheen. Looking at the top photo will give you some visual clues in case my description is lacking!
  • Even a half berry, cut side down, with a sprig of mint, looks beautiful.
  • Brush on some red jelly to give the berries a little sheen. I like to keep a jar of red currant jelly in the fridge just for this purpose. The jelly also adds some color if your berries are on the pale side.

Making Strawberry Tarts

If you’ve made tarts before, you may be familiar with terms and techniques like blind baking. But in case you aren’t, here are some tips for making these strawberry tartlets.

  • First, you may need to buy some small tart pans. I like the ones with removable bottoms, for easy removal and serving. Mine are 4 1/2-inch in diameter, but 4-inch would work, too.
  • The crusts need to be baked alone, since the filling is no-bake. Baking without a filling is called blind-baking.
  • Once the tart shells are full of pastry, you line them with non-stick foil and weigh that down with dried beans or pie weights. This helps keep the bottom crust stay flat against the tart pan while it bakes.
  • PRO-Tip: If you use dried beans as pie weights, they can be used over and over again. Just place them in a heavy duty Ziploc bag or canning jar and save them for your next pie or tart.
  • PRO-Tip: When making the crusts, make sure to keep all the ingredients cold, as that will make for the flakiest crust.
  • The butter is for flavor and the shortening is for flakiness.
  • Pull out the cream cheese up to 2 hours before making the filling. It will mix best at room temperature.
  • Chill the bowl you’ll use to whip the cream as a cold bowl helps stabilize the cream.
  • PRO-Tip: Use fresh lemon juice, never bottled. You can squeeze the whole lemon and keep the extra juice in your freezer for the next recipe!

More Delectable Desserts You’ll Love:

Fresh Strawberry Tartlets | Dreamy tartlets topped with luscious cream cheese filling and topped with berry slices

Fresh Strawberry Tartlets

Sweet pastry crusts filled with a light cheesecake filling and topped with gorgeous ripe strawberries.

Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Yield 4 tarts


For crust:

  • 1 1/4 cups flour
  • 3 tablespoons sugar
  • 1/4 teaspoon kosher salt
  • 6 tablespoons cold butter, diced
  • 2 tablespoons cold shortening, diced
  • 1/4 cup ice water

For filling:

  • 2 ounces cream cheese, at room temperature
  • 1/3 cup sugar
  • 1 1/2 teaspoons fresh lemon juice
  • 1/2 cup whipping cream
  • Fresh strawberries(12-16 depending on size)
  • 2 tablespoons red currant jelly (or other red jelly)


  1. Put flour, sugar and salt into the bowl of a food processor and pulse to mix. Add butter and shortening and pulse till the butter is the size of peas. Add water and pulse till dough comes away from sides of bowl and forms a ball. Wrap dough in plastic wrap and chill for at least 30 minutes.
  2. After dough has chilled, roll out on lightly floured surface, then cut big enough rounds to fit into four 4½ diameter tart pans. Remove excess dough. Chill filled tart pans if dough has softened.
  3. Preheat oven to 375º.
  4. Line tart pans with non-stick foil and fill with beans or ceramic pie weights. Bake for about 10 minutes, then remove the foil, prick the bottoms of the tarts with a fork and bake for another 15 minutes or till tart shells are lightly browned. Cool.
  5. Make filling. With hand mixer, beat cream cheese, sugar and lemon juice till light and fluffy. In another bowl, whip the cream to stiff peaks and combine with the cream cheese mixture. Spread into cooled tart shells. Top with sliced or halved strawberries. Gently warm jelly in the microwave. Brush jelly over berries, then chill tarts for 30-60 minutes before serving.


Total time is about 2 hours with cooling and chilling included.

Nutrition Information:



Serving Size:

1 tart

Amount Per Serving: Calories: 627Total Fat: 40gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 97mgSodium: 325mgCarbohydrates: 63gFiber: 2gSugar: 31gProtein: 6g


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65 comments on “Fresh Strawberry Tartlets”

  1. Liz, those look lusciously delicious! We could certainly use some spring time around here. Rain is forecasted for about another week. Can’t complain to much – it is much needed!

  2. How beautiful are these little tarts, Liz?! Just gorgeous … so lovely to look at on a bright and sunny spring morning! I love the idea of combining cream cheese with cream for the filling. ๐Ÿ™‚

  3. Hi Liz,

    Those tarts look so yummy! There are really beautiful.
    Have a nice week end

  4. Lizzy, these tartlets are gorgeous! Very beautiful indeed and like Bill, I would be able to down 100 of them too ๐Ÿ™‚

  5. Love the heavy cream in the filling…Somehow strawberries are always enhanced by cream…Your berries from the market truly are gems =)

  6. Really lovely looking dessert!

  7. Gorgeous! I know we’d, um… pig out on these here:@)

  8. Such tasty and beautiful tartlets! I can’t wait for fresh local strawberries and I’m saving this recipe to make with them.

  9. These strawberry tartlets are GORGEOUS! Not only are strawberries delicious, but they make such beautiful decoration. So Springy!

  10. I would be right in there with Bill, definitely wanting more than more of these beauties!

  11. Strawberries come into season early here in Florida. I’m always looking for ways to use them and this recipe is perfect. Beautiful!

  12. These are so pretty. They would bring a ray of sunshine into your home even on a cold day.

  13. Oh yummy! I love strawberries and have a few pounds in the fridge right now. This might call for an afternoon tartlet baking session.

  14. These tartlets are absolutely beautiful! Perfect springtime dessert ๐Ÿ™‚

  15. Oh Liz, stunning as always! I am sure they tastes amazing, but what I can’t get over are the strawberry “flowers”. Just gorgeous!

  16. I’m with Bill. . I could eat a hundred of these too!!! Pinned and definitely trying when I can get some nice, fresh delicious strawberries!!! Beautiful and I absolutely love the design you made with the strawberries on top!!! so pretty!

  17. OH man I want to make these now! I wish I had all of the ingredients on hand!!

  18. Yep…strawberries down here in Texas are starting to get sweeter and more red. Finally! We love strawberries and eat them by the bushel in warm months. These are absolutely gorgeous tarts!

  19. I haven’t had a good strawberry tart in years! Thanks for sharing your recipe, Liz!

  20. I am so ready for spring!!!!! Contest sound fun!!!!!

  21. I am not a huge dessert lover… but this is something that I can really LOVE!!

  22. I am so glad I didn’t give up sweets for lent, these are perfect anytime but your so very talented on photography and presentations these are beautifully done! XO hope all is well and hubby is feeling great again!

  23. These heavenly little tarts look absolutely irresistible!

  24. Liz, you are a dessert ARTIST. You make the most beautiful sweets I have ever seen, seriously. I can’t wait to get my hands on some fresh strawberries this spring!

  25. Liz, these are absolutely gorgeous! I wouldn’t have been able to resist biting into one before taking these photos!

  26. These are so, so pretty Liz! I love the way you arranged the strawberries. It definitely looks like spring!

  27. hey Lizzy! how beautiful tartlets!!! amazing, and all these strawberries, sometimes still I found!
    we are begining our autumn!! xxxx

  28. These tarts look gorgeous Liz! The strawberries look so pretty and bright – I could eat a hundred of these too ๐Ÿ™‚ We are so glad to finally see fragrant strawberries popping up in the market too and getting excited for peak berry season ๐Ÿ™‚

  29. Gorgeous tarts! The strawberries in the stores now are tired and tasteless but I’ll remember this for next season. I love your idea of quality control.

    Just seeing the Dixie Crystals packaging made me homesick a bit. ๐Ÿ™‚

  30. Quality control is my favorite part of the job! ๐Ÿ˜‰
    These tartlets sound and look so delicious! I love the intertwined strawberries on top – so elegant!

  31. Liz these tarts are delicious works of art.

  32. Two weeks ago I started buying berries each week. They certainly make me feel like it is more Spring. These are so pretty.

  33. Liz, what a stunning recipe. May I ask, what are Dixie Crystals Sugar???

  34. So fresh and perfect for spring (now if the weather would just hurry up and cooperate ; )

  35. June is strawberry season up here in PA, so I’ll have to keep these in mind when I go berry picking!

  36. Such gorgeous tartlets and I love the cream cheese filling!

  37. Pretty strawberry tartlets! Strawberries and the beginning of Spring..perfect way to celebrate!
    You’ve inspired me Miss Lizzy ๐Ÿ˜‰

  38. Lizzy,
    These tartlets look gorgeous. I bet they are every bit as delicious as your hubby says. I’m always nervous when buying strawberries because sometimes they’re tart instead of sweet.

  39. Strawberries really do mean Spring! These are the best little tarts I’ve seen. I’ll challenge Bill to see who can eat the most!

  40. What beautiful tartlets! I say yes, please!

  41. What stunning little tarts! Perfect for the spring.

  42. I love all of those gorgeous strawberries!

  43. I always go for a pretty strawberry tartlet! Yours look just beautiful, Liz! ๐Ÿ™‚ ela

  44. I love these tarts, how utterly delicious ๐Ÿ˜€
    I am addicted to strawberries!

    Choc Chip Uru

  45. Your tarts are too beautiful for words! I love how you intertwined the strawberry slices!

  46. These tartlets are gorgeous, Liz! I love the way you layered the berries. Pinned.

  47. These little tarts look perfect for spring. The cream cheese filling sounds great with strawberries!

  48. Oh man you have me dreaming of strawberry season here in NY! It can’t come fast enough! These tartlets look so fresh and amazing!

  49. Oh well this is just heavenly. Strawberries were meant to go on top of desserts like this Liz!

  50. I’m in love with these spring beauties and your creativity.

  51. OMG – I could eat this the whole day! Just followed you on Twitter as well – Looking forward to connect! Torsten

  52. Dixie Sugar Crystals, is this different from normal sugar? Because I’ve been to several different stores and can’t find it.

    • Hi, Sherri, Dixie Crystals is just a brand of sugar. I can’t find it in my area either…it’s mainly available the southern states. You can certainly substitute what ever white sugar you have in your kitchen and these will taste perfect!

  53. They’re beyond gorgeous & look amazing!

  54. These are beautiful Liz and I love the design you created with the strawberries.

  55. These look fabulous Liz!

  56. These look stunning and perfect for my next tea party!

  57. What a yummy summer dessert. I am just so sad that strawberry season is about to come to an end. Though I am pinning this to make it next year. So beautifully photographed as well. Cheers!

  58. Perfect ending to one of my dinner parties!

  59. Such beautiful but simple tarts, and I love how you decorated with the berries.

  60. This is really pretty! I love it!

  61. These are super adorable, I love individual desserts.

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