If you’re looking for a delicious dessert that is both refreshing and satisfying, look no further than this dairy-free strawberry whipped cream tart. Made with a crispy crust, fresh strawberries, and a fluffy whipped cream topping, this tart is the perfect treat for any season.
Why You Should Make This
Ok, so let’s be honest. Who doesn’t love mini tarts? And once you realize how easy shortcrust pastry is to make, I’m sure you’ll feel inspired to try out many different fillings and topping to satisfy your cravings. I love that this pastry is quick to make and you can even make the tart cases in advance. Perfect if you want to serve a quick no bake dessert by adding in your favourite fillings, like my dairy free whipped cream icing. And strawberries are always our go-to fruit topping.
The pastry is dairy free, with easy substitutions to suit gluten free and vegan requirements. And my 3 ingredient whipped cream icing is naturally gluten free and vegan! Check out our FAQ for common questions.
Ingredients and Substitutions
In total, we are using 9 ingredients to construct this tart: 5 for the pastry, 3 for the whipped cream icing and a handful of strawberries. With a few substitutions, you can easily adapt this recipe to fit other dietary requirements.
Don’t forget that this is already a dairy free recipe. Let’s start with the shortcrust pastry ingredients.
Flour: I am using all purpose flour but you can easily sub it with gluten free flour. My preference is Bob’s Red Mill 1-to-1 flour substitute. Just straight sub it to make this a gluten free dessert.
Salt: an integral part of the pastry to balance out the flavours. You could use salted butter if you prefer but I like to control the amount of salt that I add to my recipes. We are using approximately 1/8 of a tsp.
Icing Sugar: I am using icing sugar to lighten the flour, to add a slight amount of sweetness and also create a wonderful melt in your mouth texture. If you want to cut back on the sweetness, sub with cornflour, although it really isn’t that sweet of a pastry.
Butter: My go-to fat for the pastry is unsalted plant based butter. Sub with regular dairy butter if you are not dairy free. Ensure that your butter is at room temperature before you start making the pastry. It will be quicker to incorporate.
Egg: I am using 1 beaten egg (at room temperature) to bind our ingredients together. I usually use large eggs in my baking, which are equivalent to approximately 50g once removed from their shell. You can also use a medium egg in this recipe. Replace with a flax egg if you are vegan. To make a flax egg, add 1 tablespoon of flax meal (ground flaxseed) to 3 tablespoons of water. Allow to rest for 15 minutes then use as directed in the recipe. You can also use plant based milk or even just water in place of the egg. I suggest adding 2 tablespoons (30ml), checking the consistency of the pastry and then adding more if required.
Whipped Cream Icing
I recently shared my whipped cream icing recipe on my blog as it is so good that it deserves its own post. To read the full detailed post, click here.
Sugar: icing sugar adds just the right amount of sweetness to this icing and helps to thicken up the cream. Always sift your icing sugar before making this recipe.
Cream: I am using dairy free whipping cream as the base of this icing. This particular brand is coconut-based and contains a few extra ingredients which allow the coconut to whip up nicely. If you can’t find dairy free/vegan whipping cream, sub with a cold can of coconut cream. You may need to add more icing sugar to thicken it up. to compensate for the extra ingredients in the store-bought whipping cream. If you are not vegan or dairy free, sub with regular whipping cream or heavy cream.
Optional Flavouring (not shown): I am using 1 tsp of vanilla bean paste as I adore those little flecks of vanilla bean in my icing. Feel free to sub with your preferred flavouring. I also highly recommend trying a chocolate version which pairs wonderfully with the strawberries. Just add 1 tbsp of cocoa powder to the recipe.
How to make Strawberry Whipped Cream Tart
I love this recipe as it can be made in stages and then put together just before you want to serve dessert. I will often make up the pastry on the weekend and then store the cases in an airtight container to use for a quick dessert during the week.
Step 1: Make the Easiest Shortcrust Pastry
Before making this recipe, ensure that the butter and egg are at room temperature. I usually take them out of the fridge 20 minutes before I start.
Add 200g of all purpose flour, 100g (7 tbsp) unsalted plant based butter and a pinch of salt to a mixing bowl. Mix together until it resembles breadcrumbs. You could make the pastry by hand if you prefer. By hand, you’ll need to rub in the butter then use a wooden spoon to combine everything.
Add 30g (1/4 cup) icing sugar and 1 beaten egg then mix to combine until everything clumps together. Scrape down the bowl with a spatula then turn out onto a floured surface.
Knead a few times until smooth. This recipe makes 380 grams of pastry which is enough for 4-5 mini tart cases, or one large tart case, depending on how thick you roll it out. When you are rolling out, ensure you have enough flour on your surface to avoid the pastry sticking to your rolling pin.
Using a mini tart case as your size guide, (I adore these 4 3/4 inch ones from Wilton) roll out enough pastry to cover the base and sides. I usually eyeball this but if you are planning on making 4 tarts, this is roughly 95 grams of pastry.
Lay over the pastry case and gently press into place. There is no need to grease the case as they will naturally release once baked as the pastry will shrink away from the sides slightly. Cut off any excess pastry (you can add this back in the remaining pastry) then prick holes with a fork. This helps with the baking process.
A side note. Chilling is optional for the pastry. I often skip this step if I am in a rush to make this dessert but if you have more time, I do recommend it as it will create a slightly more delicate pastry. 30 minutes is enough time for it to chill. If you are not going to chill your pastry, preheat your oven to 340F when you start the recipe.
Line the tart cases with a circle of parchment paper then add baking beads. As this tart does not have a cooked filling, we need to ensure that the cases are fully baked before we complete our dessert. Blind baking will ensure that there are no raw spots left in our case, and avoid them having a ‘soggy bottom’.
Pop the tart cases on a baking tray and blind bake for 10 minutes. Remove from the oven and carefully take out the baking beads from each case. I always use the parchment paper to lift them out and place them in a bowl to cool down. Immediately place the tart cases back in the oven for 5 minutes to finish baking. Allow the tarts to cool completely before removing them from the cases and filling them.
Step Two: Make the Vegan Whipped Cream
Make sure everything is cold when you make the whipped cream as it will actually come out a lot better for you. Chill your mixing bowl and mixer attachments. I usually pop mine in the freezer for 10 minutes. The whipping cream should also be kept cold until you are ready to use it. Whip it until you get the consistency that you want. It will thicken up more the longer you whip it.
To a chilled bowl, add 473 ml of whipped cream (1 pint) and whip until frothy. It will start to thicken up as the air is whipped into it.
Add in 120 grams (1 cup) of icing sugar (sifted) and a tsp of flavouring (if preferred). You could even add some food colouring at this stage to elevate the look of the tart.
Continue to whip the ingredients together until you reach the desired consistency. For this tart I want it to be a nice easy spreadable consistency. If you prefer to pipe the filling, whip it for a little bit longer and ensure that the cream is still slightly chilled to help with its stability.
Step 3: Final Touches
Take some of the whipped cream icing using a tapered spatula and then spread it on top of the pastry base. You can add as much or as little as you like here. It’s really a personal preference on how much cream you like to accompany your tarts. Just ensure that you spread it on evenly.
Finally, let’s add our strawberries. I just cut up a couple of strawberries so that I could lay them on top of the whipped cream.
You can create a fancy design if you like or just pop them on in a rustic manner. Either way, the tart looks so inviting. Serve immediately. I’m ready to dig in!
Let’s cut a slice of our strawberry whipped cream tart and take a look inside. We’ve got a great ratio of cream to pastry and obviously those strawberries just to give it that nice fruity edge and pop of colour.
Depending on what fruit is in season, we love to serve this tart with a variety of berries and add a few fresh mint leaves. You could even add some balsamic glaze to the strawberries. If you’ve never tried this combination, I highly recommend it.
If you are baking the tart cases in advance, store them in an airtight container at room temperature for up to 5 days. Any remaining whipped cream should be stored in the fridge for up to a week. I do recommend re-whipping it before using it.
Can’t finish a whole tart in one sitting? Store in the fridge in an airtight container for up to 3 days. The cream will loosen over time so I do recommend eating in one go if you can.
Yes, use all of the pastry to line an 8 or 9 inch tart case. Follow the blind baking instructions for this recipe. The baking time stays the same due to the thickness of the pastry. Fill with as much whipped cream icing as you like (no judgment if you use all of it, it’s seriously good!).
Absolutely and in fact, I highly recommend this if you have time. This is a great way to upscale your tart. I highly recommend using either a large star or round tip. Ensure that your cream is chilled before piping.
No need! The pastry will naturally come away from the tart case slightly as it bakes. I highly recommend using tart bases which have a removable base as these make it a lot easier to remove the pastry from the case once it has been baked.
Switch out the all purpose flour in the pastry with a 1-to-1 gluten free flour substitute. I have made this pastry with Bob’s Red Mill GF 1-to-1 blend and highly recommend it. The whipped cream is naturally gluten free.
Switch out the egg in the pastry with a flax egg or use 2 tbsp plant based milk or water. The whipped cream is naturally vegan.
Craving More Tarts?
Strawberry Whipped Cream Tart
For the Shortcrust Pastry
- 200 grams All Purpose Flour (see note for Gluten Free option)
- Pinch Salt
- 100 grams Plant Based Butter (unsalted) (7 tbsp)
- 30 grams Icing Sugar (1/4 cup)
- 1 Egg (large- see note)
For the Whipped Cream Icing
- 1 carton Dairy Free Whipping Cream (473 ml carton / 1 pint)
- 120 grams Icing Sugar (1 cup)
- 1 tsp Vanilla Bean Paste (optional)
For the Topping
To Make the Shortcrust Pastry
- Preheat your oven to 340°F / 170°C.
- Add 200g All Purpose flour, a pinch of salt and 100g (7 tbsp) unsalted plant based butter to a mixing bowl. Mix until it has a sand like texture and resembles breadcrumbs.
- Add 30g (1/4 cup) icing sugar and 1 beaten egg. Mix to combine until it clumps together, Scrape down the bowl and turn out on to a floured surface. Knead a few times in to a smooth ball of pastry. This recipe makes 380 grams of pastry which is enough for 4-5 mini tart cases, depending on how thick you roll it out.
To Make the Tart Cases
- On a floured surface, roll out approx 95g of pastry so that it is slightly larger than the tart case. Lay the pastry over the case and then press down gently so that the pastry fits snuggly in to the case. *No need to grease the tart case*
- Cut off any excess pastry with a sharp knife and prick holes in the base with a fork. Cut an oversized circle of parchment paper and line the tart case. Add baking beads, ensuring that they are not stacked on top of each other.
- Bake the tart cases for 10 minutes at 340°F / 170°C. Remove from the oven and carefully remove the baking beads from each case. Use the parchment paper to lift them out and place in a bowl to cool down. Immediately place the tart cases back in the oven for 5 minutes to finish baking. Once baked, allow to cool on a cooling rack then remove from the tart cases.
To Make the Whipped Cream Icing
- Chill your mixing bowl and mixer attachments for at least 10 minutes before making this whipped cream icing. Freeze for 10 minutes or pop in the fridge for 30 minutes. The whipping cream should also be kept cold until you are ready to use it. Sieve your icing sugar to ensure all lumps are removed.
- Remove the cold mixing bowl and attachments from the freezer/fridge. Add the entire carton of whipping cream (473 ml / 1 pint) to the mixing bowl and whisk until it become frothy and starts to thicken up.
- Add in 120 grams (1 cup) of icing sugar and 1 tsp of vanilla bean paste. Continue to whip until the ingredients reach the desired consistency. It usually takes about 1-2 minutes to firm up to a medium/firm peak, which is spreadable and perfect for this tart.
Finishing the Tart
- Once the tart cases are completely cool, spread an even layer of whipped cream icing with an offset spatula and top with sliced strawberries. Serve immediately.
- The shortcrust pastry recipe makes 380g which is enough for 4-5 mini tarts or a larger tart case. I usually make a few different tart flavours when I make a batch of pastry. Spare pastry can be refrigerated for 1 week or frozen for 3 months.
- The whipped cream icing recipe is enough for 1 large cake or a dozen cupcakes. If you are making 4 tarts, you will have some spare unless you use a thick layer on each tart (totally recommend).
- I highly recommend making the tarts and serving them immediately. If you have any left over, store them in the fridge for 2-3 days.
- If you are gluten free, sub the all purpose flour in the pastry with 1-to-1 GF flour.
- I usually use large eggs in my baking, which are equivalent to approximately 50g once removed from their shell. You can also use a medium egg in this recipe.
- To veganise the pastry, sub the egg with a flax egg or 2 tbsp of plant based milk or water. You may need slightly more liquid depending on the humidity in your kitchen.
- Can’t find dairy free whipping cream? Sub with a can of full fat coconut milk. I highly recommend popping the can in the fridge overnight before you make the ganache and just using the solidified part of the milk. If you are not vegan or dairy free, you can use regular whipping cream.