Strawberry Torte

This classic European-inspired Strawberry Torte is a showstopper dessert that’s surprisingly easy to make.

Layers of buttery crust, sweet and tangy strawberries, and fluffy whipped cream come together in perfect harmony, creating a refreshing and indulgent treat perfect for warm weather gatherings or special occasions.

Ready Time

2 hrs

Yields

5 servings

Ingredients

For the crust: 1 1/2 cups all-purpose flour, 1/4 cup confectioners’ sugar, 1/4 cup unsalted butter, softened, 1/4 teaspoon salt
For the strawberries: 2 cups hulled and sliced strawberries, 2 tablespoons granulated sugar, 2 tablespoons cornstarch, 2 tablespoons lemon juice
For the whipped cream: 1 cup heavy cream, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract

Instructions

Preheat your oven to 350°F (175°C). In a medium-sized bowl, whisk together the flour, confectioners’ sugar, and salt.

Add the softened butter and use a pastry blender or your fingertips to work it into the dry ingredients until the mixture resembles coarse crumbs.

Press the mixture into the bottom and up the sides of a 9-inch springform pan. Bake the crust for 20-25 minutes, or until lightly golden.

Let it cool completely.

In a separate bowl, whip the heavy cream until soft peaks form. Add the granulated sugar and vanilla extract, then continue whipping until stiff peaks form.

Set the whipped cream aside in the refrigerator.

In another bowl, mix together the sliced strawberries, granulated sugar, cornstarch, and lemon juice. Let it sit for about 15-20 minutes, until the strawberries start to release their juice and the mixture becomes syrupy.

To assemble the torte, spread the strawberry mixture evenly over the cooled crust.

Top with the whipped cream. Refrigerate the torte for at least 30 minutes to allow the flavors to meld together.

Slice the torte into 5 equal pieces and serve chilled.

Notes

Don’t overwork the crust mixture, or it’ll become tough. Make sure to press it evenly into the springform pan.

If the crust edges start to brown too quickly, cover them with foil for the remaining baking time.

When making the strawberry mixture, don’t skip the 15-20 minute waiting time. This step helps the strawberries release their juice and creates a beautiful, syrupy consistency.

Chill the whipped cream in the refrigerator for at least 30 minutes before assembling the torte.

This will help it hold its shape and prevent it from melting. Before slicing, make sure the torte has chilled for at least 30 minutes.

This will help the flavors meld together beautifully and the torte will be easier to slice.

Keep the torte refrigerated for up to 24 hours before serving. You can also prepare the crust and strawberry mixture ahead of time and assemble the torte just before serving.