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This easy crostata is bursting with fresh strawberries. It’s a perfect spring treat!
The other day I was browsing Foodgawker trying to decide what to make for Father’s Day dinner and I came across a gorgeous picture for a Strawberry Crostata and knew that I had found my dessert. I don’t make a lot of fruit desserts or pies, so I wasn’t sure what to expect out of this, but I needn’t have worried. This turned out delicious and nobody even knew that I used a store bought pie crust. Until now. Darn it.
Let’s make this, shall we?
First things first, hull and slice 1 1/2 pounds of ripe, juicy strawberries. Sprinkle them with two tablespoons of sugar (or a bit more if your berries are very tart) and try your best not to eat them all. I had to slap myself on the hand a few times. I love strawberries sprinkled with sugar.
Grab 8 ounces of softened cream cheese and mix it up with 2 tablespoons of flour, 2 tablespoons of sugar, and 1 tablespoon of vanilla.
Now, either make a pie crust or buy it in a box at the grocery store. Pillsbury makes a mean pie crust, if you’re feeling intimidated or lazy.
Lay your pie crust flat on a baking sheet lined with parchment paper. Using an off-set spatula, spread the cream cheese mixture all over the pie crust leaving a one inch border around the edges.
Pile your strawberries on top.
You’ll have quite a pile of berries, but they’ll bake down. Don’t be afraid.
Work your way around the crust and fold the edges over about every inch or so. It doesn’t have to be perfect.
Bake in a 400 degree oven for 20-25 minutes. The crust should be a gorgeous light golden color, the strawberries should cook down, and the juices should be oozing.
Excuse me, I think I need to go eat another piece of this right now.
Strawberry Crostata
Ingredients
- 1 1/2 pounds strawberries
- 2 tablespoons sugar for sprinkling (or more, to taste)
- 8 ounces cream cheese softened
- 2 tablespoons flour
- 2 tablespoons sugar
- 1 tablespoon vanilla
- 1 pie crust store bought or homemade
Instructions
- Pre-heat oven to 400 degrees. Hull and slice strawberries. Sprinkle with sugar and set aside.
- Mix together cream cheese, flour, sugar and vanilla.
- Line large baking sheet with parchment paper and place the pie crust on the parchment paper. Using an off-set spatula, spread the cream cheese mixture on the pie crust leaving a one inch border around the edge. Pile the strawberries on top of the cream cheese mixture. Work your way around the pie crust folding the edges up every one inch or so.
- Bake for 20-25 minutes. Allow to cool and serve at room temperature or slightly warm.
Nutrition Information:
Adapted from Salt and Chocolate
Missy53186 says
This looked amazing when I found it on Stumble! I bookmarked it straight away and bought the ingredients the same afternoon. I’m going to be making it in the next couple of hours but I am attempting to make it gluten free so here is hoping. I can’t use pre-made pie crust but I can use pre-made puff pastry (not sure why they have one but not the other *shrug) so I’m gonna try that and see what happens. Looks amazing though and I LOVE any fruit mixed with cream cheese! Thank you!
cindy says
I can’t believe everyone is correcting your spelling, for gods sake did you see those pics of that delicious Strawberry crostata, oh did I spell that right, it’s not even in my spell check. I love strawberries and I wish I could be eating that right now. You are amazing!
miranda says
I think this may have changed my life…so amazing!
Stefani says
This looks so good right now!
Kaitlin says
Just made this as a dry run for father’s day. I kinda bummed didn’t turn out as well as I hoped. The juices ran everywhere and the crust didn’t turn golden brown. I think next time I would just leave the pie crust as it comes out of the box and not do the sides myself. I made your Good ol’ homemade brownies and they were such a hit with my family.
Thanks for inspiring me to bake!
Pixelbot says
I lovee it
Andrew Bala says
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Sam Gallen says
Looks delicious! Ill try it very soon!