Italian Strawberry Crostata
This Italian strawberry crostata brings together a buttery pastry crust with a light, creamy filling and fresh seasonal strawberries. It’s a fruity dessert that’s perfect for summer.
This Italian strawberry crostata is one of those desserts that feels light and fresh for warmer days. Unlike a more traditional crostata with a pastry top, this version is left open and filled after baking, similar to my soft, cake-like strawberry crostata.
The filling is what sets it apart. Instead of just pastry cream, jam, or a lemon curd like my lemon crostata, it combines pastry cream with lightly sweetened whipped cream for a texture that’s airy, smooth, and not too rich. Finished with sliced strawberries, each bite is sweet and full of flavor.
Why I Love This Fresh Strawberry Crostata
- Light and creamy without feeling heavy: The pastry cream and whipped cream make the filling smooth and delicate.
- A true Italian crostata: Made with a structured crust, not a free-form galette, but finished open for a gentler feel.
- Perfect for summer fruit: The strawberries are added fresh, so they keep their bright flavor and don’t bake down like a jammy strawberry pie filling.
Ingredient Notes
- All-purpose flour: Used in both the crostata dough and pastry cream. Spoon and level when measuring to avoid a dense crust or gluey filling.
- Granulated sugar: Sweetens both the dough and the pastry cream.
- Baking powder: Gives the crostata dough a slightly lighter, more tender texture.
- Eggs and egg yolks: Used in both the dough and pastry cream. Bring to room temperature so they mix more easily and create a smoother filling.
- Butter: Used in the crostata dough. Should be soft enough to press your finger into easily so it incorporates evenly.
- Milk: Forms the base of the pastry cream along with the heavy cream. Whole milk gives the best result.
- Heavy cream: Used in the pastry cream and whipped cream. Needs to be at least 30% fat or it won’t whip properly. Keep it cold before whipping.
- Vanilla extract: Flavors both the pastry cream and whipped cream.
- Powdered sugar: Sweetens the whipped cream. Sift before adding so it blends in smoothly.
- Strawberries: Thicker slices are preferred. Thinner slices release too much juice and can make the filling watery.
How to Make a Strawberry Crostata
First, make the pastry cream so it has time to chill. Heat the milk and cream just until hot, then slowly whisk it into the egg yolks and sugar, cooking gently until thick and smooth. It should coat the back of a spoon without feeling heavy.
Transfer to a bowl, cover directly on the surface, and refrigerate until completely cold.
While the cream chills, prepare the crostata dough. Mix the dry ingredients, then add the egg and yolk with the softened butter, working it together until a soft dough forms. It should feel smooth and slightly tender, not firm like a pie dough. Chill briefly, then roll out and line pan.
Blind bake the crust until lightly golden and set. A fully baked base is what keeps the filling from softening it later.
Let it cool completely before adding anything on top.
Whip the cream with vanilla and powdered sugar until stiff peaks form.
Fold it gently into the chilled pastry cream until smooth and fully combined. Don’t rush or overmix here, you want to prevent deflating the whipped cream and losing that light, airy texture.
Spread the filling into the cooled crust, smoothing it evenly to the edges.
Arrange the sliced strawberries over the top in a slightly overlapping layer, working from the outside in for a more even look.
Chill the crostata for at least 5 hours before serving, overnight is even better. This is what sets the filling and makes slicing clean. Serve cold, when the filling is firm and the strawberries are at their freshest. Any leftover cream and strawberries can be served as a parfait!
recipe tips
- If your pastry cream turns out lumpy, don’t panic. Push it through a fine mesh sieve while it’s still warm and it will smooth right out.
- Don’t skip the full chill time. Cutting into it too early is the easiest way to ruin the presentation. If the filling hasn’t set, it will spill rather than slice.
- For a firmer filling, bloom a tablespoon of gelatine in 2 tablespoons of warm milk, let it dissolve over low heat, then fold it into the pastry cream mixture before combining with the whipped cream. You can also swap the whipped cream for this stabilized whipped cream with mascarpone for a filling that holds its shape even longer.
- Pat your strawberries dry before arranging them on top. If they are especially ripe and juicy, a quick pat with a paper towel prevents excess moisture from seeping into the filling.
- The dough makes enough for two crusts. Freeze the second half for your next crostata or use it to make these lemon stuffed cookies.
Variations
- Add some citrus. A teaspoon of lemon zest stirred into the pastry cream adds a bright note that complements the strawberries beautifully.
- Different fruits. Raspberries, peaches, or mixed berries all work well in place of or alongside the strawberries.
- Chocolate drizzle. A light drizzle of melted dark chocolate over the strawberries before serving adds a nice contrast.
- Different filling. Try swapping the pastry cream for this lemon pastry cream or this strawberry pastry cream for a different flavor twist.
This Strawberry Crostata is a beautiful way to celebrate fresh berries and classic Italian baking. Made with my buttery Italian crostata dough and filled with a light and creamy Chantilly cream, it’s the perfect dessert for spring and summer gatherings. Whether served for a special occasion or a simple family dessert, each slice combines a crisp pastry shell, luscious cream, and sweet strawberries for an irresistible treat everyone will love. Buon Appetito!
Italian Strawberry Crostata
Ingredients
PASTRY CREAM
- ¾ cup milk (whole or 2%)
- ¾ cup cream whipping/whole/heavy cream (at least 30% fat)
- 4 large egg yolks (room temperature)
- ½ cup granulated sugar or fine sugar
- 2½ tablespoons all purpose flour
- ½ teaspoon vanilla extract
CROSTATA DOUGH
- 1¾ cups all purpose flour
- ½ cup granulated sugar
- 1 teaspoon baking powder
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- ½ cup + 2 tablespoons butter (room temperature) (10 tablespoons or 141 grams)
FOR THE SWEETENED WHIPPED CREAM
- 1 cup cream whole, whipping or heavy cream at least 30% fat content
- 1 teaspoon vanilla extract
- 2 tablespoons icing/powdered sugar (sifted)
EXTRAS
- 1 pound strawberries sliced (thick)
Instructions
FOR THE PASTRY CREAM
- In a medium pot, heat over low the milk and cream to hot, do not boil. Remove from heat and let cool to warm.In a medium pot whisk together the yolks and sugar, add the flour and vanilla and whisk to combine.
- Place the pot over low / medium heat, slowly add the warm milk/cream mixture, whisking continuously until thickened, be sure to cook until thickened or you will have a runny pastry cream. It should have a silky texture.
- Pour the hot pastry cream into a heat resistant glass or ceramic bowl, cover the surface of the cream with a piece of plastic wrap (make sure wrap touches the cream mixture) and refrigerate at least 2-3 hours before using.
CROSTATA DOUGH
- Pre-heat oven to 350F (180C), grease and flour an 8 inch- (20 cm) pie dish.
- In a large bowl or food processor, gently whisk together flour, sugar and baking powder, create a well in the middle and add the egg and yolk and softened butter cut into pieces. Mix together, at this point turn mixture onto a slightly floured surface and work the mixture to form a soft dough (if dough is very dry then add an extra tablespoon or two of soft butter if too wet add a bit more flour, although the dough should be softer then usual).
- Wrap the dough in plastic and refrigerate for 30 minutes. Remove from fridge and knead the dough a couple of times to soften it up again on a lightly floured surface. Divide the dough in half and roll one at a time to ⅛" thickness. Place in the tart pan.
- Place in the tart pan. Prick the bottom of the crust well with a fork. Cover the bottom of the crust with parchment paper and add dried beans or pie weights on top, bake for approximately 20 minutes (if pie is not baked, then bake for an additional 5 – 10 minutes without the beans). Remove from the oven, remove the paper and beans, let cool completely before adding the filling.
FOR THE SWEETENED WHIPPED CREAM/FILLING
- In a large bowl beat the cream and vanilla until soft peaks form, sift in the powdered sugar and beat until stiff peaks form. Gently fold the pastry cream into the whipped sweet cream until completely combined. (If you want a firmer filling see notes for adding gelatine). Cover the bowl and chill until ready to use.
PUTTING IT TOGETHER
- Spread the whipped cream/filling in the baked cooled pie crust, top with the sliced strawberries, cover with plastic wrap and chill for 5-6 hours or overnight. Enjoy!
Notes
Nutrition
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