Easy Fresh Strawberry Galette with Vanilla Glaze Recipe for Perfect Summer Dessert

Let me tell you, the scent of fresh strawberries mingling with buttery, flaky pastry as it bakes in the oven is enough to make anyone’s mouth water. The first time I baked this easy fresh strawberry galette with vanilla glaze, I was instantly hooked. It was one of those rare moments where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Years ago, when I was knee-high to a grasshopper, berry picking with my family was a summer highlight, and this galette brings all those nostalgic memories right back. Honestly, I wish I’d discovered this simple, rustic dessert recipe way earlier—it’s dangerously easy and delivers pure, nostalgic comfort.

My family couldn’t stop sneaking slices off the cooling rack (and I can’t really blame them). It’s the kind of dessert that brightens up a lazy Sunday afternoon or shines at potlucks and barbecues. You know what’s great? This strawberry galette doesn’t mess around with complicated techniques or fancy ingredients—just good, honest flavor that feels like a warm hug on a plate. In my experience, this easy fresh strawberry galette with vanilla glaze has become a staple for family gatherings, gifting, and even just treating myself after a long day. If you love fresh, summery desserts that come together quickly, you’re going to want to bookmark this one.

Why You’ll Love This Recipe

Honestly, I’ve tested this easy fresh strawberry galette with vanilla glaze a bunch of times—in the name of research, of course—and here’s why it stands out:

• Quick & Easy: Comes together in under 45 minutes, perfect for busy summer days or last-minute dessert cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely have everything already in your kitchen or can grab fresh strawberries at your local market.
• Perfect for Summer Gatherings: Great for picnics, potlucks, or a casual dessert after dinner.
• Crowd-Pleaser: Kids and adults alike go wild for the flaky crust and juicy strawberry filling topped with sweet vanilla glaze.
• Unbelievably Delicious: The combination of buttery crust, fresh berries, and the smooth vanilla glaze is just next-level comfort food.

What makes this recipe different? Well, it’s the ease of making a galette that feels fancy but isn’t—no pie pans, no fuss. The glaze? It’s a simple vanilla drizzle that adds just the right touch of sweetness without overpowering the fresh fruit. Plus, the crust is flaky but sturdy enough to hold all that juicy strawberry goodness. It’s comfort food reimagined—lighter, fresher, but with the same soul-soothing satisfaction. Whether you want to impress guests without stress or just turn a simple dessert into a memorable treat, this recipe’s got your back.

What Ingredients You Will Need

This easy fresh strawberry galette with vanilla glaze uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, and the star is definitely those sweet, ripe strawberries—you can’t rush that!

• For the crust:
  • 1 1/4 cups (160g) all-purpose flour (I recommend King Arthur for best texture)
  • 1/2 teaspoon salt
  • 8 tablespoons (113g) cold unsalted butter, cut into small cubes (adds richness and flakiness)
  • 3-4 tablespoons ice-cold water
• For the filling:
  • 3 cups (450g) fresh strawberries, hulled and sliced
  • 1/4 cup (50g) granulated sugar (adjust to taste depending on berry sweetness)
  • 1 tablespoon cornstarch (helps thicken the juicy filling)
  • 1 teaspoon fresh lemon juice (brightens the flavor)
  • 1 teaspoon vanilla extract (adds depth)
• For the vanilla glaze:
  • 1/2 cup (60g) powdered sugar, sifted
  • 1-2 tablespoons milk or cream (use dairy-free milk if needed)
  • 1/2 teaspoon vanilla extract
• Optional toppings:
  • Coarse sugar for sprinkling on crust before baking (adds crunch)
  • Fresh mint leaves for garnish

If you want a gluten-free option, swapping all-purpose flour for almond flour works, but the texture will be a bit different—still tasty, though! In summer, swapping strawberries for fresh blueberries or mixed berries is a lovely twist. For a dairy-free version, use coconut oil instead of butter and a plant-based milk for the glaze.

Equipment Needed

• Mixing bowls – a large one for the dough and another for the strawberry filling.
• Pastry cutter or two forks – to cut the cold butter into flour (or your fingers if you don’t mind getting a little messy).
• Rolling pin – helps get that perfect thin crust (a clean wine bottle works in a pinch!).
• Baking sheet lined with parchment paper – for easy cleanup and to prevent sticking.
• Measuring cups and spoons – precise measurements make a difference here.
• Small whisk or fork – for mixing the vanilla glaze smoothly.

If you don’t have a pastry cutter, no worries—just use cold fingers quickly to avoid melting the butter. For rolling, I find silicone mats make rolling out dough easier, but parchment paper works just as well. A good-quality baking sheet ensures even baking, but a sturdy cookie sheet will do just fine. Nothing too fancy is needed to get this galette right!

Preparation Method

1. Make the dough: In a large bowl, whisk together 1 1/4 cups (160g) flour and 1/2 teaspoon salt. Add the 8 tablespoons (113g) cold, cubed butter. Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits. This usually takes about 3-5 minutes.
2. Add water gradually: Drizzle 3 tablespoons of ice-cold water over the mixture. Stir gently with a fork until the dough starts to come together. If dry, add the extra tablespoon of water—just a little at a time. Don’t overwork the dough; it should hold together but still feel cool and slightly crumbly.
3. Form and chill: Shape the dough into a flat disc, wrap in plastic wrap, and refrigerate for at least 30 minutes. This rest helps the gluten relax and keeps butter cold, making the crust flaky.
4. Prepare the filling: While the dough chills, toss 3 cups (450g) sliced strawberries with 1/4 cup (50g) sugar, 1 tablespoon cornstarch, 1 teaspoon lemon juice, and 1 teaspoon vanilla extract in a medium bowl. Set aside to macerate and soften, about 15 minutes.
5. Roll out the dough: On a lightly floured surface, roll the chilled dough into a 12-inch (30 cm) circle about 1/8 inch (3 mm) thick. Transfer it carefully onto the parchment-lined baking sheet.
6. Assemble the galette: Spoon the strawberry mixture onto the center of the dough, leaving a 2-inch (5 cm) border all around. Gently fold the edges of the dough over the filling, pleating as needed to create a rustic edge. Brush the crust with a little milk or cream and sprinkle with coarse sugar if desired.
7. Bake: Preheat your oven to 375°F (190°C). Bake the galette for 35-40 minutes or until the crust is golden and the filling is bubbling. Keep an eye after 30 minutes to prevent overbrowning.
8. Make the vanilla glaze: While the galette bakes, whisk together 1/2 cup (60g) powdered sugar, 1-2 tablespoons milk or cream, and 1/2 teaspoon vanilla extract until smooth.
9. Finish and serve: Once the galette is cool enough to handle (about 15 minutes), drizzle the vanilla glaze over the top. Add fresh mint leaves if you like, slice, and enjoy!

Pro tip: If your strawberries seem extra juicy, add an extra half tablespoon of cornstarch. Also, avoid rolling the dough too thin or it might tear—the goal is thin but sturdy.

Cooking Tips & Techniques

Let’s face it, making a galette might look fancy, but it’s really about a few simple tricks. Here’s what I’ve learned from trial and error:

• Keep everything cold: Butter and water cold is non-negotiable for flaky crust. If your kitchen’s warm, pop the dough back in the fridge often.
• Don’t overmix the dough: Mixing too much develops gluten, which makes crust tough. Aim for a crumbly texture before adding water.
• Roll gently: Rolling the dough evenly helps it bake uniformly. If the dough cracks at the edges, just patch with a bit of extra dough or pinch it together.
• Watch the baking time: Every oven is different. Start checking at 30 minutes to avoid burning. Golden brown edges and bubbling filling are your cues.
• Rest before glazing: Let the galette cool a bit before adding the vanilla glaze so it doesn’t melt and run off.

Once, I baked this galette straight from the fridge without letting the dough relax enough—it ended up crumbly and cracked. Lesson learned: patience pays off. Also, multitasking by prepping the filling while dough chills saves time and keeps you organized. Honestly, cooking this galette feels like second nature now but it took a few tries to get the balance just right.

Variations & Adaptations

This easy fresh strawberry galette with vanilla glaze is super versatile. Here are some fun ways to mix it up:

• Different fruits: Swap strawberries for blueberries, raspberries, or a mix of berries. Peaches or plums work great in late summer and add a juicy sweetness.
• Gluten-free crust: Use almond flour or a gluten-free all-purpose blend. The texture will be a bit different, but still delicious.
• Dairy-free option: Substitute coconut oil for butter in the crust and use almond or oat milk in the vanilla glaze.
• Herbal twist: Add a teaspoon of chopped fresh basil or thyme to the strawberry filling for a subtle herbaceous note.
• Extra crunch: Sprinkle sliced almonds or chopped pecans over the fruit before folding the crust for texture.

One variation I love is adding a dollop of mascarpone cheese on the side when serving—it adds a creamy tang that pairs beautifully with the vanilla glaze. Feel free to experiment; this recipe is forgiving and welcomes your kitchen creativity.

Serving & Storage Suggestions

This strawberry galette is best enjoyed slightly warm or at room temperature. The vanilla glaze adds a lovely sweet finish without being overpowering. Serve it on its own or with a scoop of vanilla ice cream or whipped cream for extra indulgence.

If you’re hosting a summer brunch, pair this galette with a light sparkling rosé or a crisp iced tea to balance the sweetness.

For storage, cover the galette loosely with plastic wrap or foil and keep it in the refrigerator for up to 2 days. You can reheat slices gently in a 300°F (150°C) oven for about 10 minutes to bring back that fresh-from-the-oven warmth and flaky texture. The flavors actually deepen a bit after a day, making leftovers a delightful treat.

Nutritional Information & Benefits

This easy fresh strawberry galette with vanilla glaze is a lighter dessert option compared to heavy cakes or pies. Here’s an estimated breakdown per serving (assuming 8 slices):

Calories	220-250
Fat	12g (mostly from butter)
Carbohydrates	30g (natural sugars from strawberries and added sugar)
Protein	2g
Fiber	2g

Strawberries are packed with vitamin C and antioxidants, promoting immune health. Using fresh fruit keeps this dessert vibrant and refreshing. The recipe can be adapted to gluten-free and dairy-free diets easily, but it does contain nuts if you choose to add toppings. From my wellness perspective, this galette feels like a balanced treat—sweet but not overwhelming, with the bonus of fresh fruit.

Conclusion

To sum it up, this easy fresh strawberry galette with vanilla glaze is a must-try for anyone craving a sweet, summery dessert without the fuss. Its simplicity, combined with that irresistible flaky crust and fresh, juicy filling, makes it a real winner in my book. I love how it’s easy to customize and always brings a smile to the table.

Feel free to tweak the fruit, play with the glaze, or add your own spin to make this recipe truly yours. And hey, if you give it a go, I’d love to hear what you think or how you made it your own—drop a comment or share your pictures!

Happy baking, and here’s to many sweet moments with this strawberry galette!

FAQs about Easy Fresh Strawberry Galette with Vanilla Glaze

Can I use frozen strawberries for this galette?

You can, but I recommend thawing and draining them well to avoid a soggy crust. Fresh strawberries give the best texture and flavor, though.

How do I store leftover galette?

Cover loosely and refrigerate for up to 2 days. Reheat in a low oven (300°F/150°C) for 10 minutes to refresh the crust.

Can I make the dough ahead of time?

Absolutely! The dough can be made and refrigerated for up to 2 days or frozen for longer storage. Just thaw and roll out when ready.

What’s the best way to slice a galette?

Use a sharp knife and cut gently to avoid squishing the filling. Letting it cool first helps it set.

Is there a vegan option for this recipe?

Yes! Use vegan butter or coconut oil for the crust and plant-based milk for the glaze. The filling is naturally vegan.

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