When strawberries are in season, I always turn to this no-bake Strawberry Tart. With buttery cookie crumb base, sweet jam, and fresh fruit, it's a simple treat that never fails to impress.
The first time I tried this strawberry tart recipe, I wasn't sure how the layers would hold, but now, it's one of my go-to desserts.
It's an easy no-bake strawberry tart that always looks impressive on the table and holds its shape beautifully.
What makes it extra special is the contrast of textures: the buttery cookie base, the smooth cream cheese and double cream filling, and the fresh strawberries on top.
I like to press the cookie crust firmly into a tart pan with a removable bottom so I can slice it cleanly.
While the crust chills, I mix a spoonful of strawberry jam into the filling, it adds a subtle fruitiness that pairs perfectly with the fresh topping.
This strawberry fruit tart comes together without an oven, which makes it perfect for warm days.
Once I whip the cream until stiff peaks form, I fold everything gently and spread it over the chilled crust.
Then come the strawberries, sometimes arranged in a neat spiral, sometimes just scattered. They always look beautiful either way.
What I love most is how simple it is, just mixing, layering, and chilling. Whether it's for a weekend treat or a pretty way to end dinner with friends, this strawberry tartlet-style dessert is fresh, fruity, and always brings smiles.
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⭐Why You'll Love This Strawberry Tart
- Quick to Prepare: With just a bit of chilling, this tart comes together in under 30 minutes of hands-on time.
- A Creamy Filling with a Fruity Twist: Mixing jam into the cream cheese adds a subtle strawberry flavor throughout.
- No Oven Required: This is a true no-bake dessert, perfect for warm days or when you want something easy.
- Looks Beautiful, Tastes Even Better: The fresh strawberries and mint on top make it look impressive without much effort.
- Great for Making Ahead: I often make this a few hours before guests arrive, and it's ready to go when it's time to serve.
🧾Strawberry Tart Ingredients
Here's what you need to make this strawberry tart recipe:
- Cookies: I like using plain tea biscuits or digestive cookies. They give a crunchy, buttery base without overpowering the filling.
- Unsalted Butter: Melted butter binds the crumbs together into a firm, sliceable crust; I always use unsalted so I can control the flavor.
- Strawberry Jam: This adds fruity sweetness to the base and the filling. I love using a good-quality jam with real fruit pieces or my homemade strawberry jam.
- Cream Cheese: I use full-fat cream cheese because it gives the filling that creamy texture and helps it hold its shape.
- Double Cream: This whips up beautifully into stiff peaks, giving the tart its light and fluffy texture.
- Strawberries: Fresh strawberries sliced on top add color and freshness; I like to slice them thin and fan them out for a pretty finish.
- Mint Leaves: Just a few leaves make the tart look vibrant and add a subtle freshness that complements the strawberries.
See the recipe card below for a full list of ingredients and measurements.
👩🏻🍳How to Make Strawberry Tart
These step-by-step instructions and photos will help you visualize how to make this recipe. See the recipe card for a printable version of this recipe.
1. Crush the biscuits into fine crumbs, mix with melted butter until evenly coated, and press into a tart pan to form the crust.
2. Spread a layer of strawberry jam over the crust.
3. Mix cream cheese with a bit of strawberry jam until smooth, then whisk in the double cream until stiff peaks form; spread this over the jam layer and chill for at least 1 hour.
4. Slice the strawberries and arrange them on top of the chilled tart, then garnish with mint.
📖Variations
- Mixed Berry Tart: Sometimes I mix things up by topping the tart with a blend of raspberries, blueberries, and strawberries; it adds a nice mix of colors and flavors.
- Lemon Cream Twist: I've added a tablespoon of lemon zest to the cream mixture before, and it gave the tart a fresh, citrusy kick that paired beautifully with the strawberries.
- Chocolate Cookie Crust: When I'm craving something a bit richer, I swap the plain cookies for chocolate ones; it adds a deeper flavor that's still perfectly balanced by the fruit.
- Peach or Apricot Jam: If I'm out of strawberry jam, I've used peach or apricot jam instead, and it works just as well, especially with a mix of summer fruits on top.
- Mini Tartlets: For parties or gatherings, I like to divide the recipe into smaller tart pans to make individual portions; everyone loves having their own little tart!
💭Tips for Recipe Success
Crush the Cookies in Advance: I like to pulse the cookies and melt the butter before I start anything else; it makes the base come together quickly without stopping.
Let the Jam Loosen a Bit: I usually give the jam a quick stir in the jar so it spreads more easily over the crust without pulling it apart.
Whip the Cream Just Right: I keep an eye on the cream as I whisk; I stop as soon as stiff peaks form so the filling stays light but holds its shape.
Chill the Tart Before Topping: I always refrigerate the tart before adding the strawberries. It helps the filling firm up and gives a clean surface for decorating.
Slice the Strawberries Last Minute: I slice them just before serving so they look fresh and don't soften too much on the tart.
Store Slices in an Airtight Container: Once I've removed the tart from the pan, I transfer any leftover slices to an airtight container and keep them in the fridge. They stay fresh and creamy for up to 2 days.
🍓More Strawberry Recipes to Try!
If you enjoy cooking with strawberries, here are some delicious recipes to inspire your next dish:
- Strawberry Mousse
- Chocolate Covered Strawberries
- Strawberry Shortcut Cake
- Strawberry Confiture
- Strawberry Mango Smoothie
- Strawberry Pudding
- Strawberry Shortcake
- Strawberry Tiramisu
🍰More Dessert Recipes!
Here are more of my favorite dessert recipes! Try these:
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Recipe
Strawberry Tart
Ingredients
- 250 g Cookies
- 50 g Unsalted Butter
- 300 g Strawberry Jam
- 200 g Cream Cheese
- 400 ml Heavy Cream
- 100 g Strawberries
- 5 Mint Leaves
Instructions
- Pulse the cookies into fine crumbs using a food processor.
- Transfer the crumbs to a large bowl, add the melted butter, and mix until fully combined.
- Press the mixture firmly into a 20 cm tart pan with a removable bottom and refrigerate for at least 15 minutes.
- Spread the strawberry jam evenly over the chilled cookie crust.
- In a bowl, combine the cream cheese and 2 tablespoons of strawberry jam. Mix until smooth and creamy.
- Add the double cream and whisk until stiff peaks form, about 4 minutes.
- Spoon the cream mixture over the jam layer and smooth the top.
- Refrigerate the tart for at least 1 hour to allow the filling to set.
- Slice the strawberries thinly, lengthwise.
- Top the tart with the sliced strawberries and garnish with mint leaves just before serving.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
The perfect way to use up summer strawberries! This tart is so light, refreshing, and absolutely gorgeous.