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Traditional Strawberry and Cream Tart. Simple as buttery shortbread crust, smooth creamy filling and fresh strawberry topping.

Strawberry and Cream Tart

  • Author: Paula │ En Casa
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 min
  • Yield: 10 slices 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: Argentinean


Nothing beats a traditional Strawberry and Cream Tart at the moment of dessert. Simple as buttery shortbread crust, smooth creamy filling and fresh strawberry topping.




  • 100 g unsalted butter (room temperature)
  • 100 g granulated sugar
  • 1 yolk
  • 1 egg
  • 1 tbsp vanilla essence
  • 200 g self-rising flour


  • 300 ml heavy cream
  • 3 tbsp granulated sugar
  • Fresh strawberries (sliced)



  1. In a large bowl, whisk the butter and the sugar.
  2. Add the yolk, the egg and the vanilla essence, and whisk until well combined in a fluffy and whiter batter.
  3. With a spatula, fold in the flour with patience, until it’s well combined.
  4. Once it’s well combined, cover the bowl and pop it into the fridge for 30 minutes.
  5. Preheat your oven to 180 ºC and spray a 26-cm tart dish with some non-stick spray.
  6. On a floured countertop, roll the shortcrust 1 cm thick.
  7. Lay the shortcrust in the tart dish. Cover with parchment paper and add some pie weights.
  8. Bake for 20 minutes, until the crust is light golden brown. Let it cool completely before assembling.


  1. With a hand-held mixer, whip the cream with the sugar until you get stiff peaks. Pour over the shortcrust.
  2. Decorate with the sliced strawberries as you prefer.
  3. Let it set in the fridge for around an hour before serving.


  • STORAGE: You can easily store the tart in an air-tight container in the fridge for two days. 


  • Serving Size: 82 g
  • Calories: 289 Kcal
  • Sugar: 13.26 g
  • Fat: 17.61 g
  • Carbohydrates: 28.43 g
  • Fiber: 0.6 g
  • Protein: 4.06 g