This Strawberry Cherry Galette is a simple, rustic dessert filled with juicy summer fruit and wrapped in a flaky, golden crust. A galette has all the delicious flavor of a homemade fruit pie without the extra work of fitting dough into a pie pan or creating a decorative top crust. The free-form shape is part of its charm, making this an easy dessert for summer gatherings, weekend baking, or using up fresh seasonal fruit. Serve it warm with a scoop of vanilla ice cream, a spoonful of whipped cream, or simply enjoy a slice on its own for a deliciously satisfying summer treat!
What Is a Galette?
A galette is a rustic, free-form pastry made by folding pastry dough around a sweet or savory filling.
Unlike pie, a galette does not require a pie dish. The dough is simply rolled into a circle, filled in the center, and folded around the edges.
The imperfect shape is part of what makes a galette so appealing. There is no need to crimp edges or create a perfectly even crust, which makes it a great option for beginner bakers.
Fruit galettes are especially popular because the open center allows the fruit to caramelize and become beautifully jammy as it bakes.
Why You’ll Love This Strawberry Cherry Galette
This easy strawberry cherry galette has all the flavor of a homemade fruit pie with much less fuss.
You will love that it is:
- Filled with fresh summer fruit
- Easy to assemble
- Rustic and beautiful
- Made with simple ingredients
- Perfect for beginner bakers
- Less complicated than pie
- Easy to customize
- Delicious warm or at room temperature
The sweet strawberries and slightly tart cherries complement each other perfectly, while lemon and vanilla bring out the natural flavor of the fruit.
Tips for Making the Best Strawberry Cherry Galette
Keep the butter cold
Cold butter is essential for creating a flaky crust.
Small pieces of butter melt in the oven and release steam, creating pockets and layers throughout the dough.
If the dough becomes warm or sticky while you work with it, place it back in the refrigerator for 10–15 minutes.
Do not overwork the dough
Mix the dough only until it holds together.
Too much handling develops gluten, which can make the crust tough instead of tender and flaky.
Chill the dough
Resting the dough makes it easier to roll and helps prevent the crust from spreading too much during baking.
Drain excess fruit juice
Fruit naturally begins releasing juice after it is mixed with sugar.
When transferring the filling to the dough, use a slotted spoon or leave excessive liquid behind in the bowl.
Leave a wide border
Leave approximately two inches of dough around the fruit so there is enough crust to fold over the filling.
Do not worry about perfection
A galette is supposed to look rustic. Uneven folds and edges add character.
Bake until deeply golden
A pale crust may still be underbaked in the center.
Look for a rich golden-brown color and bubbling fruit juices before removing the galette from the oven.
How to Keep a Galette From Getting Soggy
Juicy fruit can sometimes make the bottom crust soft.
There are several ways to prevent this.
First, use cornstarch to thicken the fruit juices.
Second, avoid pouring extra liquid from the fruit bowl onto the dough.
You can also sprinkle one or two tablespoons of finely ground almonds, almond flour, breadcrumbs, or crushed graham crackers over the center of the dough before adding the fruit. This creates an extra barrier that absorbs some of the juices.
Finally, bake the galette on the lower third of the oven so the bottom crust gets plenty of heat.
Can I Use Store-Bought Pie Crust?
Yes.
For an even easier strawberry cherry galette, use a refrigerated store-bought pie crust.
Unroll the crust onto a parchment-lined baking sheet, add the filling, and fold the edges over as directed.
A store-bought crust will typically create a slightly smaller galette, so you may not need all of the fruit filling.
Can I Use Frozen Fruit?
Fresh fruit works best because it contains less excess moisture, but frozen fruit can be used.
Do not thaw the fruit completely before assembling the galette.
Toss frozen strawberries and cherries with the sugar, cornstarch, lemon, and vanilla immediately before placing them on the dough.
You may need to add an extra teaspoon of cornstarch and bake the galette a few minutes longer.
Strawberry Cherry Galette Variations
Add blueberries
Replace one cup of strawberries or cherries with fresh blueberries.
Add raspberries
Raspberries add extra tartness and break down into a jammy filling as they bake.
Add peaches
Diced peaches pair beautifully with both strawberries and cherries.
Add almond flavor
Add 1/4 teaspoon almond extract to the filling or sprinkle sliced almonds over the crust before baking.
Add cinnamon
A small pinch of cinnamon adds warmth without overpowering the fresh fruit.
Add cream cheese
Spread a thin layer of lightly sweetened cream cheese over the dough before adding the fruit.
Add chocolate
Sprinkle a small amount of finely chopped dark chocolate over the fruit before baking.
Add herbs
A small amount of finely chopped fresh basil or mint can add an unexpected fresh flavor to the fruit filling.
Can I Make a Galette Ahead of Time?
Yes.
The dough can be prepared up to three days ahead and stored tightly wrapped in the refrigerator.
You can also prepare the fruit by washing, drying, pitting, and slicing it one day ahead. Store the prepared fruit in separate airtight containers.
Do not mix the fruit with sugar until shortly before assembling the galette because the sugar will draw out moisture.
The baked galette can also be prepared several hours before serving.
How to Store Strawberry Cherry Galette
Allow the galette to cool completely before storing.
Cover loosely and store at room temperature for up to one day.
For longer storage, refrigerate the galette in an airtight container for up to four days.
The crust will soften slightly in the refrigerator.
For the best texture, reheat individual slices in a 325°F oven or toaster oven for 5–10 minutes.
Can You Freeze Strawberry Cherry Galette?
Yes.
Allow the baked galette to cool completely, then wrap it tightly in plastic wrap followed by aluminum foil.
Freeze for up to three months.
Thaw overnight in the refrigerator and reheat in a 325°F oven until warmed through and the crust becomes crisp again.
You can also freeze unbaked galette dough for up to three months. Thaw it overnight in the refrigerator before rolling and assembling.
Frequently Asked Questions
Why did my galette leak?
Some leaking is completely normal with a rustic fruit galette.
Excess leaking can happen if the fruit is extremely juicy, too little cornstarch is used, or the dough has a tear.
Make sure the fruit is coated thoroughly with cornstarch and avoid adding excess juice from the mixing bowl.
Why is the bottom of my galette soggy?
A soggy crust can result from too much fruit liquid or underbaking.
Drain excess fruit juice and bake until the bottom and edges are deeply golden.
Adding a thin layer of almond flour or breadcrumbs under the fruit can also help.
Can I make the crust in a food processor?
Yes.
Pulse the flour, sugar, and salt together. Add the cold butter and pulse until pea-sized pieces remain.
Add ice water one tablespoon at a time and pulse just until the dough starts to come together.
Avoid processing until completely smooth.
Can I make mini galettes?
Yes.
Divide the dough into four or six smaller portions and roll each into a circle.
Add a small amount of fruit to the center and fold up the edges.
Begin checking mini galettes after about 25 minutes.
Can I use sour cherries?
Yes.
Sour cherries are delicious in this recipe, but you may want to increase the sugar slightly depending on their tartness.
Can I make this dairy-free?
Yes.
Use a dairy-free baking stick or solid plant-based butter in place of regular butter.
A Simple Summer Fruit Dessert
This strawberry cherry galette is one of the easiest ways to turn fresh summer fruit into a beautiful homemade dessert.
Juicy strawberries and cherries bake into a sweet, jammy filling while the buttery crust becomes crisp and golden around the edges. The rustic shape means there is no pressure to make it look perfect, making it a great alternative to traditional fruit pie.
Serve it warm with vanilla ice cream for an easy summer dessert everyone will love.
More Delicious Homemade Pie Recipes:
- Peach Hand Pies
- Strawberry Cream Pie
- Key Lime Pie
- Pecan Pie Bars
- Banana Cream Pie
- Caramel Apple Pie
- Banoffee Pie Bites
Strawberry Cherry Galette
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tbsp granulated sugar
- 1/2 tsp salt
- 1/2 cup cold unsalted butter cut into small cubes
- 4-5 tbsp ice water
- 2 cups fresh strawberries hulled and sliced
- 2 cups fresh cherries pitted and halved
- 1/3 cup granulated sugar
- 2 tbsp cornstarch
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp vanilla extract
- Pinch of salt
- 1 large egg
- 1 tbsp water
- 1 tbsp coarse sugar optional
- Vanilla ice cream or whipped cream for serving
Instructions
- In a large bowl, whisk together the flour, sugar, and salt.
- Add the cold butter. Use a pastry cutter, fork, or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Add the ice water one tablespoon at a time, stirring gently until the dough begins to come together. Avoid adding more water than necessary.
- Turn the dough onto a lightly floured surface and gently press it into a disk. Wrap and refrigerate for at least 20 minutes.
- While the dough chills, prepare the fruit filling. Add the strawberries, cherries, sugar, cornstarch, lemon juice, lemon zest, vanilla, and salt to a large bowl. Toss gently until the fruit is evenly coated.
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
- Place the chilled dough on a lightly floured surface and roll it into a circle approximately 12 inches in diameter.
- Carefully transfer the dough to the prepared baking sheet.
- Spoon the strawberry cherry filling into the center of the dough, leaving a 2-inch border around the edges. Leave behind any excessive liquid that has collected at the bottom of the bowl.
- Fold the edges of the dough up and over the fruit, pleating the dough as you work around the galette. The center should remain open.
- Whisk the egg with one tablespoon of water. Brush the egg wash over the exposed crust. Sprinkle the crust with coarse sugar, if desired.
- Bake for 40–45 minutes, or until the crust is deeply golden and the fruit filling is bubbling.
- Allow the galette to cool on the baking sheet for at least 20 minutes before slicing. The filling will thicken as it cools. Serve with vanilla ice cream or whipped cream, if desired.
