Soft tart with cream, whipped cream, and strawberries

There’s something magical about a dessert that looks like it came straight out of a French patisserie but is still easy enough to whip up in your own kitchen. This soft tart with cream, whipped cream, and strawberries is just that kind of delight. Light as air, sweet without being overwhelming, and bursting with the fresh, juicy charm of strawberries, it’s the kind of treat that makes you pause for just a moment and savor every bite. Whether you’re hosting a gathering or just want to spoil yourself a little, this tart is guaranteed to bring joy to the table.

Behind the Recipe

This recipe was born on a slow Sunday morning when I had a bowl of fresh strawberries begging to be used and a craving for something comforting yet elegant. I remembered my grandmother’s simple sponge base she used for all sorts of cakes and tarts, and decided to build on that. I layered it with silky pastry cream and clouds of whipped cream, topping it all off with strawberries arranged like a crown. One bite and I knew this was a keeper.

Recipe Origin or Trivia

Strawberry tarts have roots in European baking, particularly in France and Italy, where fresh fruit tarts are a staple of spring and summer cuisine. This soft version takes inspiration from Italian “crostata morbida,” which uses a sponge-like base instead of a crisp pastry shell. It’s a genius twist that makes the dessert feel light, moist, and almost like a hybrid between cake and tart.

Why You’ll Love Soft tart with cream, whipped cream, and strawberries

Whether you’re a dessert devotee or a casual baker, here’s why this tart will win your heart:

Versatile: Perfect for brunch, afternoon tea, or a birthday celebration.

Budget-Friendly: Uses simple pantry staples and seasonal fruit.

Quick and Easy: The sponge base and cream come together fast, with minimal fuss.

Customizable: Switch the fruit or add chocolate drizzle for a new twist.

Crowd-Pleasing: Light yet rich, this tart disappears quickly at gatherings.

Make-Ahead Friendly: Assemble the base and cream in advance, then top with strawberries just before serving.

Great for Leftovers: Tastes even better the next day when the flavors meld together.

Chef’s Pro Tips for Perfect Results

Here’s how to make sure your tart turns out just right every time:

1. Let the sponge cool completely before adding the cream to avoid melting.
2. Use cold whipping cream and chilled beaters for the fluffiest whipped topping.
3. Slice strawberries just before using to keep them fresh and juicy.
4. Brush the base with a little syrup or jam if you want extra moisture and shine.
5. Chill the assembled tart for at least an hour before serving to let the flavors settle.

Kitchen Tools You’ll Need

Nothing fancy required here, just the essentials:

Mixing bowls: For preparing batter and whipping cream.

Hand mixer or stand mixer: Makes beating the eggs and cream a breeze.

9-inch tart pan: Preferably with a removable bottom for easy release.

Whisk: For the pastry cream.

Saucepan: To cook the cream filling.

Spatula: For spreading and smoothing layers.

Ingredients in Soft tart with cream, whipped cream, and strawberries

Everything comes together in harmony with these ingredients, each playing a key role in flavor and texture:

1. Eggs: 3 large. These give the sponge structure and a soft, springy texture.
2. Sugar: 100 grams (½ cup). Adds sweetness and helps aerate the sponge.
3. All-purpose flour: 100 grams (¾ cup). The base of the sponge structure.
4. Baking powder: 1 teaspoon. Ensures a fluffy, well-risen base.
5. Milk: 50 ml (about 3 tablespoons). Adds moisture to the batter.
6. Vanilla extract: 1 teaspoon. For warmth and aromatic flavor in both sponge and cream.
7. Cornstarch: 30 grams (¼ cup). Used in the pastry cream to thicken it perfectly.
8. Egg yolks: 2 large. Richens and smoothens the pastry cream.
9. Whole milk (for cream): 250 ml (1 cup). The base of your luscious pastry cream.
10. Heavy whipping cream: 200 ml (¾ cup). Whipped to soft peaks for topping.
11. Powdered sugar: 2 tablespoons. Sweetens the whipped cream.
12. Fresh strawberries: About 300 grams (2 cups), halved. The star topping.

Ingredient Substitutions

Here are a few swaps in case you need them:

All-purpose flour: Gluten-free blend.

Sugar: Coconut sugar or fine caster sugar.

Cornstarch: Arrowroot powder.

Heavy whipping cream: Coconut cream for a dairy-free version.

Strawberries: Raspberries, blueberries, or a mix.

Ingredient Spotlight

Fresh Strawberries: Choose bright red, firm berries for the best flavor and color. They add sweetness, acidity, and that vibrant pop of color.

Vanilla Extract: A good quality vanilla brings a rich, almost floral depth that ties everything together beautifully.

Instructions for Making Soft tart with cream, whipped cream, and strawberries

Making this tart is a joy in itself. Here’s how to do it step by step:

1. Preheat Your Equipment:
Preheat your oven to 350°F (180°C). Grease and flour a 9-inch tart pan.

2. Combine Ingredients:
In a large bowl, beat the eggs and sugar until pale and fluffy. Gently mix in milk and vanilla, then sift in the flour and baking powder. Stir until smooth.

3. Prepare Your Cooking Vessel:
Pour the batter into the prepared tart pan, smoothing the top.

4. Assemble the Dish:
Bake for 20 to 25 minutes, until lightly golden and a toothpick comes out clean. Let it cool completely.

5. Cook to Perfection:
For the pastry cream, heat milk in a saucepan. In another bowl, whisk egg yolks, sugar, and cornstarch until smooth. Slowly pour in hot milk while whisking. Return to the pan and cook over medium heat, stirring constantly until thickened. Cool the cream completely.

6. Finishing Touches:
Whip the heavy cream with powdered sugar until soft peaks form. Spread the cooled pastry cream over the sponge base. Top with whipped cream and arrange the strawberries on top.

7. Serve and Enjoy:
Chill for at least 1 hour, slice, and enjoy your delicious soft tart.

Texture & Flavor Secrets

The contrast of the light sponge, silky pastry cream, and airy whipped topping is unbeatable. The strawberries add a fresh burst that cuts through the richness, balancing every bite with sweetness and acidity.

Cooking Tips & Tricks

Here are a few handy pointers to make your tart even better:

• Use room temperature eggs for a fluffier sponge.
• Chill the bowl and beaters before whipping cream.
• Dust the finished tart with powdered sugar or glaze with a bit of warmed jam for extra shine.

What to Avoid

Even simple desserts have their pitfalls. Watch out for these:

• Don’t overbake the sponge: It should be golden and springy, not dry.
• Avoid hot cream on the base: Always cool your fillings before assembly.
• Don’t overload with fruit: Keep it elegant and balanced.

Nutrition Facts

Servings: 8
Calories per serving: 280

Note: These are approximate values.

Preparation Time

Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes

Make-Ahead and Storage Tips

You can prepare the sponge and pastry cream a day ahead and keep them chilled. Assemble just before serving for freshness. Leftovers can be stored in the fridge for up to 3 days. Avoid freezing as the cream may separate.

How to Serve Soft tart with cream, whipped cream, and strawberries

Serve chilled with a fresh mint garnish or a dusting of powdered sugar. It pairs beautifully with a glass of iced tea, lemonade, or even a sparkling water with lemon.

Creative Leftover Transformations

If you somehow end up with leftovers, try these ideas:

• Use as a topping for breakfast pancakes.
• Break up slices into parfait glasses with yogurt.
• Turn into mini dessert cups layered with fruit and cream.

Additional Tips

• Choose strawberries of similar size for a neater look.
• A drizzle of honey or white chocolate can elevate the tart visually and flavor-wise.
• Keep the whipped cream unsweetened if your strawberries are extra ripe.

Make It a Showstopper

Want that wow effect? Arrange strawberries in concentric circles or a fan pattern. Finish with a glaze made from melted apricot jam or jelly for that glossy finish you see in bakery tarts.

Variations to Try

• Lemon Cream Tart: Replace pastry cream with lemon curd.
• Berry Mix: Add blueberries and raspberries for a colorful twist.
• Chocolate Base: Add 2 tablespoons cocoa to the sponge batter.
• Almond Touch: Sprinkle slivered almonds over the whipped cream.
• Mini Tarts: Use muffin tins for individual servings.

FAQ’s

Q1: Can I use frozen strawberries?
A1: Fresh is best, but thawed and well-drained frozen berries can work in a pinch.

Q2: Can I make this gluten-free?
A2: Yes, substitute with a 1:1 gluten-free baking flour blend.

Q3: How long does it keep in the fridge?
A3: Up to 3 days in an airtight container.

Q4: Can I skip the pastry cream?
A4: You can use just whipped cream, but the pastry cream adds richness.

Q5: Can I make it vegan?
A5: Yes, with plant-based milk, egg replacers, and coconut cream.

Q6: Can I add a crust instead of sponge?
A6: Absolutely. A shortcrust base would make it more traditional.

Q7: What if I don’t have a tart pan?
A7: Use a regular cake pan or even a pie dish.

Q8: How do I prevent soggy sponge?
A8: Make sure the cream is cooled before spreading, and don’t over-layer the fruit.

Q9: Can I use store-bought cream?
A9: For ease, yes, but homemade is fluffier and fresher.

Q10: Is this suitable for kids?
A10: Definitely! It’s sweet, soft, and loved by all ages.

Conclusion

This soft tart with cream, whipped cream, and strawberries is more than just a dessert. It’s a little taste of comfort, elegance, and joy all in one bite. Whether you’re sharing it with family or treating yourself, trust me, you’re going to love this. It’s simple, stunning, and worth every bite.

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