This vegan strawberry tart features a buttery shortcrust pastry, a creamy cheesecake-style filling, a sweet layer of jam, and juicy strawberries. It’s an easy yet impressive dessert that’s easy to whip up!

Tart with a shortcrust pastry, border of jam, cream filling and topped with sliced strawberries arranged in a petal pattern.

Simple ingredients you’ll need

Flat-lay of ingredients for vegan strawberry and cream tart.

The full list of ingredient quantities and instructions are in the recipe card at the bottom of this post.

Vegan block butter for the shortcrust pastry. Spreadable vegan butter will also work, but you’ll need to make some minor tweaks (see the notes in the recipe card for details).

Strawberry jam or raspberry jam (optional). Some of the jam sits beneath the filling which isn’t only pretty but is an easy way to add more berry flavor to the tart. We also use the jam to glaze the fresh strawberries to keep them fresher for longer! Apricot jam will also work for glazing the strawberries.

Vegan cream cheese is the main ingredient in the filling and adds a cheesecake-style tanginess to the strawberry tart. I recommend using a firmer cream cheese as it helps the filling set.

Powdered sugar to sweeten the pastry and the filling. Granulated sugar will also work but it doesn’t dissolve quickly in the pastry.

Dairy-free whipping cream (or heavy cream). Cream that doesn’t whip won’t work for this recipe. Canned coconut cream (that you can whip) will work but your filling will be denser and have a different flavor profile.

Vanilla extract (necessary) and lemon zest (optional) to add flavor and brighten up the filling! It’s better to use lemon zest rather than lemon juice because lemon juice will make the filling too soft.

Close up of a slice of strawberry tart showing a fluffy cream, layer of jam and fresh strawberry topping.

Preparing the shortcrust pastry

Add the all-purpose flour, sugar and cold butter to a small food processor and pulse until just combined. Slowly drizzle in the water and stop mixing when the pastry comes together. If you don’t have a food processor, you can make the pastry in a large bowl with a pastry cutter or fork.

Two image collage of a food processor before and after pastry ingredients have been mixed.

On a floured surface, roll out the dough, transfer it to your tart pan then gently press the dough against the bottom and sides to form a crust.

I highly recommend blind-baking the pastry shell! I know blind-baking is an extra step, but it helps the tart keep shape during baking and prevents the sides from falling down.

These are the steps for blind-baking the buttery shortbread crust:

  • Prick holes in the bottom of the tart (Image 3)
  • Scrunch up a piece of parchment paper and place it in your tart then fill with pie weights, dried lentils or beans (Image 4)
  • Bake in your preheated oven for around 18-20 minutes
  • Carefully remove the pie weights (they will be hot), then bake for another 18-20 minutes
  • The tart is ready when it’s slightly golden brown!
Two image collage of tart shell, with a fork docking holes into the base, and the tart filled with parchment paper and dried lentils for blind-baking.

Preparing the cream cheese filling

In a medium bowl, whip the cream until it reaches stiff peaks then set aside. It’s best to use an electric mixer or stand mixer for this step… or just a lot of arm power! (Image 5)

In a separate bowl, beat the cream cheese, sugar, vanilla and lemon zest together, until you have a smooth mixture with no lumps. Please ensure your cream cheese is at room temperature otherwise it will be difficult to beat and lumpy (Image 6).

Two image collage of whipped cream in a bowl, and cream cheese mixture in another bowl.

Finally, add the whipped cream to the cream cheese mixture and fold until combined!

Two image collage of a bowl with the cream cheese and whipped cream unmixed, the both mixtures folded together.

How to assemble the tart

When your tart base has fully cooled down, here’s how to assemble it:

  1. Spread the jam on the bottom and sides of the baked tart crust (optional).
  2. Scoop the cream cheese mixture on top and smooth the surface.
  3. Chill the strawberry cream tart for 2 hours to overnight. The filling will firm up overnight.
  4. Arrange the strawberries on top of the tart.
  5. In a small bowl, warm up the remaining jam with a dash of water. Brush the mixture on top of the strawberries. Serve immediately or within 2 hours!
Four image collage of strawberry tart assembly.

Customizing this recipe

Can I use a different filling?

For a more wholesome filling, use 2 cups (260g) raw cashews, 2/3 cup (160g) thick scoopable coconut cream, 2/3 cup (160g) melted coconut oil, around 1/4 cup (85g) maple syrup (to taste), and the juice of 1 lemon. Soak the cashews in boiling water for 20 minutes then drain. In a high-speed blender, blend all of the ingredients until smooth, Pour the mixture into the tart shell and chill for at least 4 hours or until set. This was the original filling for this vegan strawberry tart recipe published in 2018.

Alternatively, I have a vegan custard tart that would be excellent with fresh strawberries!

Can I use a different base?

Yes! For a graham cracker base, use 1 1/2 cups (180g) crushed graham crackers with 1/4 cup (50g) sugar and 1/3 cup (75g) melted vegan butter. Or 250g crushed pre-sweetened cookies and 1/3 cup (75g) melted vegan butter. Mix the ingredients together then press the mixture into your tart pan.

For a firmer base, you can bake this cracker/cookie crust at 180°C (350°F) for 10 minutes.

Alternatively, you can use a chocolate shortcrust base like the one from my avocado chocolate tart or a no-bake date/nut base from my chocolate mousse tart.

Can I use different fruits?

Yes, of course! This tart will be lovely with blueberries, raspberries, peaches and most fresh fruit. I don’t recommend using frozen fruit because it will break down (and leak) when thawed.

Close up of glazed sliced strawberries on tart.

More vegan strawberry recipes

Vegan strawberry cupcakes with pink base and pink vegan buttercream. Cupcakes are decorated with freeze dried raspberries and fresh strawberries

Vegan Strawberry Cupcakes
Vegan strawberry cheesecake on plate decorated with strawberry compote and fresh strawberries. Slice is lifted out on a cake server

Vegan Strawberry Cheesecake
Vegan strawberry cake on plate with slice of cake lifted out revealing fluffy pink texture.

Vegan Strawberry Cake
Small strawberry cake on plate with slices cut out revealing the cake layers and jammy filling.

Small-batch Vegan Strawberry Cake

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Tart with a shortcrust pastry, border of jam, cream filling and topped with sliced strawberries arranged in a petal pattern.
5 from 2 reviews

Strawberry Tart (vegan)

Yield: 12
Prep Time: 20 minutes
Cook Time: 36 minutes
Chill Time: 2 hours
Total Time: 2 hours 56 minutes
Author: Anthea
Vegan strawberry and cream tart with a cookie like base, cashew cream filling, strawberry jam and fresh berries. Delightful and easy!
Print Leave a Review Pin Recipe

Ingredients

Crust

Filling

  • ¼ cup (85g) strawberry jam, or raspberry jam, optional
  • 1 cup (8 oz or 240g) vegan cream cheese, room temperature
  • ½ cup – ¾ cup (115g – 175g) dairy-free whipping cream, chilled (note 3 for quantity)
  • ⅓ cup (40g) powdered sugar / icing sugar, or to taste
  • 1 tablespoon lemon zest, from 1 large lemon, optional
  • 1 teaspoon vanilla extract

To decorate

  • 2 cups (240g) fresh strawberries
  • 1 tablespoon (20g) strawberry jam, or raspberry jam, optional
  • Crushed pistachios, optional

Instructions 

Prepare the pastry crust:

  • Preheat your oven to 180°C (350°F). Grease a 9-inch (23 cm) tart pan with a removable bottom.
  • Add the flour, butter and sugar to a food processor or large bowl and mix until just combined. Gradually drizzle the cold water into the pastry, 1 tablespoon at a time, mixing until it resembles coarse crumbs. If you pinch the mixture between two fingers, it should stick together.
  • On a lightly floured surface, use a rolling pin to flatten your dough into a large circle about 1/4 inch (5 mm) thick.
  • Transfer the pastry to the tart pan and press it against the base and sides to form a crust. Trim off any excess pastry. If there are any holes in your base, patch it up with the remaining pastry.
  • Prick the bottom of the tart shell with a fork. Line the tart shell with parchment paper and fill it with pie weights or dried rice, lentils or beans.
  • Blind bake the crust for 18-20 minutes. Carefully remove the parchment paper and pie weights and bake the crust for another 18-20 minutes. Let the crust cool fully in the tart pan.

To make the filling:

  • Optional: Spread the jam along the bottom and sides of the cooled crust.
  • Add the chilled cream to a medium bowl and whip until stiff peaks form. Set aside.
  • Add the cream cheese, lemon zest and vanilla to another bowl and beat until the mixture is smooth and there are no lumps. Add the whipped cream to the cream cheese mixture and fold until just combined. Avoid overmixing otherwise your filling will deflate and become soft.
  • Scoop the mixture into your tart case and smooth the surface. Place the tart in an airtight container and chill in the fridge for at least 2 hours, to overnight.

To assemble and serve:

  • Cut the strawberries as desired and arrange them on the tart.
  • In a small bowl, mix the remaining strawberry jam with a dash of water and heat in a microwave or on a stovetop for around 10-20 seconds. Brush the mixture on the strawberries. Sprinkle with crushed pistachios, if using. Serve the tart immediately or store in the fridge until ready to serve.
  • Store leftovers in the refrigerator for up to 1-2 days. The tart will keep for 3 days, but the filling will be softer.

Notes

  1. For a gluten-free vegan peach tart, use 1 cup (100g) almond flour / blanched almond meal and 2/3 cup (105g) gluten-free flour blend which has xantham gum. You may need to add more flour or water to get the right consistency. The gluten-free pastry is more delicate and should be pressed directly into your tart pan.
  2. Alternatively, you may use spreadable vegan butter, but I suggest omitting the water and adding more flour if needed. Your pastry will also be softer. Chilled coconut also will also work but I recommend adding 1/2 teaspoon of salt to your pastry to mimic the flavor of butter.
  3. 1/2 cup of cream is the perfect amount for this tart if you use the jam filling and a reliable brand of whipping cream that triples in volume when whipped. However, if you don’t use the jam filling and use a cream that doesn’t produce much volume (such as coconut cream), please use 3/4 cup of cream. If you’re in doubt about your cream, use 3/4 cup of cream.
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This post was originally published in September 2018 and updated in June 2025.

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