Easy Strawberry Galette with Vegan Whipped Cream

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This tart is so easy to make but will seriously impress… win win!

Photograph by Rebel Recipes

Gluten free
Wheat free
Quick meal

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Preparation time

20 min

Cook time

25 min

Total time





  • vegan-desserts




See tip 2 for quick cream option

  • 300ml/1¼ unsweetened soya, oat or cashew milk (you can use sweetened but reduce the icing sugar by 50g)
  • 250g/1¼ cups odourless/culinary coconut oil (you can use regular if you want a coconutty taste), melted
  • 150g/1⅕ cups icing sugar, sieved
  • 1 tsp vanilla extract
  • Zest of ½ a lemon, finely chopped (optional)


  • 1kg/35 oz fresh strawberries, hulled (if you leave them whole they look prettier but halving or quartering them makes them much easier and nicer to eat)
  • 4 tbsp icing sugar, sieved


  • 320g/11 oz ready-to-use vegan puff pastry sheet

Optional decoration: chopped nuts, dusting of icing sugar, edible flowers, fresh mint sprigs

Tip 1: Use this cream recipe any time you need a whipped cream – just remove the lemon zest and reduce the icing sugar if you don’t want it too sweet. It pipes well too!

Tip 2: for a quicker cream option, thoroughly combine 600ml/2½ cups vegan crème fraîche or vegan whippable cream (whipped), 150g/1⅕ cups icing sugar, ½ tbsp lemon juice and zest and 1 tsp vanilla extract



  1. Heat the plant milk in the microwave (or on the hob for a little longer) for around 30 seconds to a minute (you want it to be warm but not hot).
  2. Pour the heated plant milk and melted coconut oil into a high-speed blender and blend for around 1 minute.
  3. Place the mixture in the fridge for a minimum of 3 hours or overnight.
  4. Transfer the mixture to a large bowl and use an electric hand whisk or place in the bowl of a stand mixer with whisk attachment. Add the icing sugar and vanilla extract.
  5. Whisk the ingredients together on the highest setting. It will take 5-10 minutes to start to thicken – don’t give up, it will happen eventually!
  6. When stiff peaks form and you have your desired consistency, stop whisking or it will start to curdle.
  7. Stir through the lemon zest then place in the refrigerator until needed.


  1. Liquidise 200g of the hulled strawberries and then push them through a sieve and into a jug to create a smooth paste. Stir in the icing sugar then place in the fridge until needed.
  2. Set the remaining strawberries aside until the decoration stage.


  1. Preheat the oven to 180°C/350°F/Gas Mark 4.
  2. Place the sheet of puff pastry on a baking tray lined with greaseproof paper, prick it with a fork and then pop in the oven for 15 minutes or until golden.
  3. Take the sheet out, turn it over, gently press it down to flatten it again and return it to the oven for another 5-10 minutes.
  4. Leave to cool for a minimum of 15 minutes.
  5. Spread the cream evenly over the cooled puff pastry sheet, leaving about an inch of pastry showing around the edges.
  6. Place the fresh strawberries evenly over the layer of cream.
  7. Top off with the liquidised strawberry paste and optional decorations.

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