Strawberry Tart Recipe with Graham Cracker Crust

A Creamy Summer Tart You Can Make Ahead and Serve Chilled

There’s something calming about a dessert that doesn’t ask for your oven. This strawberry tart brings that kind of ease—with a graham cracker crust that sets in the fridge and a creamy strawberry filling that tastes like the gentlest part of summer.

You’ll learn how to build the crust, make the whipped strawberry-cream filling, and finish the tart with fresh strawberries on top. I’ll walk you through the choices that matter, including why I’ve used cream cheese instead of mascarpone, and what kind of strawberries work best.

If you’re after an easy strawberry dessert that still looks elegant enough for a brunch or garden party, this one delivers. The structure holds together cleanly, even without gelatin or eggs. And the finish is cool, smooth, and softly sweet.

Why I Reach for This Tart in Summer

There are days when the idea of baking anything feels too heavy. On those days, I reach for recipes that offer light effort and high reward. This strawberry tart is one I make often during peak berry season—when the fruit needs no help, just a place to shine.

I like how the whipped filling sets without fuss, and how the crust brings in that toasted, buttery edge. You can dress the top as simple or styled as you like. For my last dinner gathering, I used a ring of sliced strawberries in a tight spiral for a strawberry tart aesthetic that looked more complicated than it was.

If you enjoy chilled desserts like Strawberry Panna Cotta, you’ll appreciate the same kind of smooth, creamy texture here with a touch more body from the cream cheese.

Making the Graham Cracker Crust

Start with finely crushed graham crackers and stir them with granulated sugar and melted butter. The texture should resemble damp sand. That slight stickiness is what helps the crust hold together once pressed into the tart pan.

I use a measuring cup to press the mixture firmly into the pan, all the way up the sides. Then I chill the crust while prepping the rest. This step allows the butter to firm up again, which is what sets the structure.

If you’ve made Pistachio Tart, this process will feel familiar. The difference here is the soft sweetness that complements strawberries better than a pastry shell would.

Building the Strawberry-Cream Filling

I start by puréeing chopped strawberries with a splash of lemon juice. This brightens the flavor without making it tart. If the seeds bother you, run the purée through a fine sieve—but I often skip that unless I’m serving guests who prefer very smooth textures.

The filling comes together in two steps. First, whip cold heavy cream until stiff peaks form. Then, separately beat softened cream cheese with powdered sugar and vanilla until smooth. Add the strawberry purée to the cream cheese base and mix until evenly pink and airy.

Folding the Whipped Cream Into the Strawberry Base

This step decides how light your final filling turns out. Fold gently with a spatula, lifting from the bottom and turning the bowl. I take my time here, avoiding overmixing to keep the structure airy.

Once fully incorporated, spoon the filling into the chilled crust and spread it evenly with an offset spatula or the back of a spoon.

Cream Cheese vs. Mascarpone: Which One to Use?

I’ve tested both, and here’s what I’ve found. Mascarpone gives a slightly richer texture but softens more quickly at room temperature. Cream cheese, especially full-fat, provides more structure and a slightly tangier finish that contrasts nicely with the sweet strawberries.

If you’re serving this tart at a warm outdoor event, I recommend cream cheese. It holds up better. For smaller strawberry tartlets or plated mini servings, mascarpone might be worth trying once chilled thoroughly.

Chilling the Tart and Adding the Fresh Topping

Let the filled tart chill for at least four hours. I usually leave it overnight. Before serving, slice fresh strawberries and fan them across the top. This helps keep the surface fresh and vibrant and gives that finished tart cake look with little effort.

Keep the garnish simple if you like the clean look. For something a bit more playful, you can mimic the classic strawberry shortcake feel by adding small whipped cream swirls or mint leaves.

I like pairing this tart with Strawberry Banana Muffins for brunch gatherings. Together, they cover both fruity and creamy textures in one spread.

Serving and Storing Tips for Best Results

Slice with a clean knife and wipe between cuts for neat presentation. This helps maintain the clean edges of the graham crust and prevents smearing the soft filling.

Store leftovers in the fridge, covered lightly with foil or a domed container to prevent moisture from collecting on top. I find this tart keeps well for up to two days. After that, the crust softens too much.

For strawberry tarts mini versions, use muffin tins with liners and portion the crust and filling accordingly. They chill faster and are easier to serve at larger events.

A Few Related Recipes to Explore

If you’re drawn to this kind of berry-forward, chilled dessert, you might enjoy these as well:

• Chocolate Pistachio Tart with Ganache – a denser, richer tart with a silky chocolate filling.
• Strawberry Panna Cotta – for a lighter option that still highlights fresh berries.
• Strawberry Banana Muffins – for a soft, fruity bake to pair with your tart at brunch.

These all build on the same seasonal fruit theme and offer variety in texture and form.

Save and Share Your Strawberry Tart

Pin this strawberry tart recipe so it’s easy to find when summer strawberries are at their best. If you try it, share how it went in the comments. Did you strain the purée or keep the seeds? Did you try it with mascarpone?

I’d love to know how you made it your own.

Let’s keep this a space for swapping notes and helping each other bake with confidence.

---