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Strawberry galette on a piece of parchment paper with a slice pulled out.
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Strawberry Galette (Gluten Free Option!)

Made with fresh strawberries, vanilla and a touch of cinnamon and cardamom, this simple strawberry galette is a serious showstopper. The berries turn jammy and sweet while the crust becomes caramelized and crisp. Serve it with ice cream or whipped cream for a dessert that will make you swoon!! This galette is made with my foolproof pie dough recipe, which you will need to make before starting the galette (the dough needs to rest in the refrigerator for at least 30 minutes, but you can make it several weeks ahead!). If the dough has been in the refrigerator for several hours, let it sit out at room temperature for 15-20 minutes to soften slightly before rolling. If you’d like, you can add 1 thinly sliced rhubarb stalk to the filling to make a strawberry rhubarb galette (see the notes below!). The strawberries will brown slightly as they roast, but if they start to get too dark you can tent the center with foil.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Keyword: easy strawberry galette, galette recipe, gluten free strawberry pie recipe, strawberry galette
Servings: 6 -8 people


Strawberry Filling

  • 1 quart strawberries, hulled and sliced
  • 1 tablespoon packed brown sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground cardamom
  • ½ teaspoon vanilla paste or 1 teaspoon vanilla extract
  • 1 tablespoon plus 1 teaspoon cornstarch


  • All-purpose flour (gluten free or regular), for dusting
  • ½ batch Pie Crust (a single crust), see link above!
  • 1 egg
  • 1 teaspoon turbinado or Demerara sugar
  • 1 scant tablespoon butter, cut into small pieces

For serving (optional)

  • Vanilla ice cream or whipped cream


  • Preheat the oven to 425˚F (220˚C).

Make the filling

  • In a bowl, combine the strawberries, brown sugar, cinnamon, cardamom, vanilla paste and cornstarch. Stir to combine.

Roll out the crust, assemble and bake

  • Sprinkle a large sheet of parchment paper lightly with flour. Roll out the dough on the parchment, lifting the dough and lightly flouring the parchment as needed to prevent sticking, to a ⅛-inch thick round (it should be 10-to 11-inch inches in diameter). If the dough cracks, just patch it up as needed (see how I do this in the video above!). Brush off any excess flour from the parchment paper, then slide the sheet of parchment (with the dough) onto a baking sheet.
  • Pile the strawberry filling onto the center of the dough and spread it in an even layer, leaving a 2-inch border. Fold up the edges of the dough, pressing them gently to seal. Refrigerate the galette for 10 minutes.
  • Whisk the egg with 1 teaspoon of water to make an egg wash. Brush the sides of the galette lightly with the egg wash (you won’t need it all). Sprinkle with the turbinado sugar. Dot the the strawberries with the butter. If your kitchen is warm, you can refrigerate the galette again for 5 minutes longer.
  • Bake the galette until the crust is deep golden brown and the filling is bubbling (a few of the strawberries will brown around the edges), rotating the pan halfway through, about 30-35 minutes. Place the baking sheet on a cooling rack. Using a pastry brush, brush some of the hot strawberry juices (from the center) over the top of the fruit—this will give the berries a bit of a shine. Let the galette cool.
  • Serve the galette slightly warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream, if you’d like.


Do Ahead: The strawberry galette is best eaten the same day, but can sit at room temperature for up to 6 hours. Store any leftover galette in the refrigerator (the crust will soften slightly, but it makes for a killer breakfast!).
  • You will need to make a batch of foolproof pie dough before beginning this recipe. If your dough has been in the refrigerator for several hours (or overnight), let it sit at room temperature for 15-20 minutes to soften slightly before rolling (if it starts to crack immediately, it’s too cold). 
  • To make the galette gluten free, use Cup 4 Cup gluten free flour (I tested several gluten free flour blends, and Cup 4 Cup was hands-down the easiest to work with and had the best flavor).
  • Rolling out the dough on lightly floured parchment paper prevents it from sticking. The strawberry galette is baked right on the parchment! (I prefer to use a French tapered rolling pin when rolling dough, which gives me maximum control.)
  • The galette is cooked on a baking sheet. Using a rimless baking sheet makes it easy to slide on the parchment and dough (I also use a rimless sheet for cookies and scones). 
  • Brushing the edges of the galette with egg wash helps it turn golden brown, and sprinkling the crust with turbinado sugar (or you can use demerara sugar) gives it a wonderful crunch and added sweetness. 
  • Brushing the strawberries with some of their juices when the galette comes out of the oven will help give them a beautiful shine.
  • You can turn this into a strawberry rhubarb galette by adding 1 stalk of thinly sliced rhubarb to the strawberry filling. Since rhubarb is quite tart, you can increase the sugar to 2 tablespoons, if you prefer.