Strawberry Cream Tart


This delicious tart is made with a sweet crust and a creamy filling made from whipped cream and cream cheese, topped with fresh strawberries. The combination of sweet, buttery pastry, creamy filling, and fresh, juicy strawberries makes for a delectable and light dessert that is perfect for any occasion.

Prep Time
15 min
Cook Time
25 - 30 min
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This delicious recipe was created by Anna. Find more of her delicious bakes in her website linked below!



For the crust:  

180 g plain flour  

55 g Tate & Lyle Fairtrade Pure Cane Caster Sugar  

½ tsp salt  

30 g Lyles Golden Syrup  

140 g unsalted butter, melted  

For the filling:  

110 ml double cream, cold  

200 g full-fat soft cheese, room temperature  

100 g Tate & Lyle Fairtrade Pure Cane Caster Sugar  

1 large lemon, zest and juice  

1 tsp vanilla  

For the topping:  

500 g strawberries, hulled and sliced  

2 tbsp strawberry or raspberry jam 



1. Make the crust: Preheat oven to 170°C. In a large bowl, whisk together flour, sugar, and salt.  Add golden syrup and melted butter and stir until dough forms. Press mixture into a 9” tart pan with a loose bottom, pressing until the dough is smooth. Prick all over with a fork and bake until golden, 25 to 30 minutes. Let cool completely.  

2. Prepare the filling: In a large bowl using a hand mixer or a kitchen whisk, beat the cream until soft peaks form. In another large bowl, beat together the soft cheese and sugar until smooth. Add lemon juice and zest, and vanilla. Beat until combined. Fold in whipped cream,  then spoon into cooled tart crust and smooth top.  

3. Arrange the sliced strawberries on top of the tart. Heat up the jam with 1-2 tsp of water and brush over the strawberries.  

4. Transfer the tart to the fridge and allow it to chill for 2 hours before serving.