Fresh Strawberry Galette with Honey Drizzle and Ice Cream

There’s something incredibly satisfying about baking a dessert that feels both rustic and elegant, and this Fresh Strawberry Galette with Honey Drizzle and Ice Cream is exactly that. I love how it celebrates the sweetness of ripe strawberries with a flaky, buttery crust, all topped off with a drizzle of honey and a scoop of creamy vanilla ice cream. It’s a dessert that looks beautiful, tastes even better, and doesn’t require perfection or a fancy pie dish to pull off.

Why You’ll Love This Recipe

I love this galette because it’s unfussy yet so rewarding. The free-form crust makes assembly easy and approachable, and the fresh strawberries bake down into a sweet, jammy center that’s perfectly balanced by a touch of lemon. The honey drizzle adds a floral sweetness, while the cold ice cream melting into the warm galette takes it to another level. Whether I’m baking for guests or just treating myself, this recipe always impresses.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 homemade pie crust (half a standard recipe)
3 cups fresh strawberries, sliced (432 g)
1 tablespoon granulated sugar
1 tablespoon lemon juice
1 ½ tablespoons cornstarch
1 large egg, beaten (for egg wash)
1 teaspoon coarse sugar (like turbinado)
honey, for drizzling
vanilla ice cream, for serving (optional)

Directions

Step 1: Prepare the pie crust
I start by lightly flouring my surface and rolling the dough into a 14-inch circle, about ⅛-inch thick. I transfer it to a parchment-lined baking sheet and chill it in the fridge while I prepare the filling. This step keeps the crust tender and flaky.

Step 2: Make the strawberry filling
In a bowl, I gently toss the sliced strawberries with the sugar, lemon juice, and cornstarch. I let it sit for about 10 minutes so the juices start to release and the mixture becomes syrupy.

Step 3: Assemble the galette
I take the chilled dough and spoon the strawberry filling into the center, leaving a 2-inch border. Then I fold the edges of the dough over the filling, overlapping slightly as I go. I don’t stress about making it perfect—the rustic look is part of the charm.

Step 4: Add the finishing touches
I brush the folded crust with the beaten egg and sprinkle the coarse sugar over the top. This adds a golden color and a slight crunch once baked.

Step 5: Bake
I bake the galette in a preheated oven at 400°F (200°C) for 35–40 minutes, or until the crust is golden and the filling is bubbly.

Step 6: Drizzle and serve
Once it’s out of the oven, I let the galette cool slightly. Just before serving, I drizzle it with honey and top each slice with a scoop of vanilla ice cream for that perfect hot-and-cold contrast.

Servings and timing

This recipe serves 6 to 8 people, depending on slice size. It takes about 20 minutes of prep and 35–40 minutes of baking, for a total time of around 1 hour including chilling.

Variations

• Berry swap: I sometimes mix in raspberries or blueberries for extra flavor and color.
• Herbal twist: A sprinkle of chopped fresh mint or basil adds a subtle freshness that pairs beautifully with strawberries.
• Citrus note: A bit of orange zest in the filling adds a fragrant, citrusy brightness.
• Crust boost: I’ve made this with almond flour pie crust or even puff pastry for a different texture.
• Honey upgrade: Infused honey (like lavender or lemon) adds a gourmet touch.

Storage/Reheating

I store leftovers covered at room temperature for up to one day, or in the fridge for up to 3 days. To reheat, I pop slices into the oven at 300°F for about 10 minutes to re-crisp the crust. It’s still delicious cold, but I prefer it warm with melting ice cream.

FAQs

Can I use store-bought pie crust?

Yes, I’ve used store-bought dough in a pinch and it works great. Just make sure it’s well chilled before rolling out.

What other fruits can I use in a galette?

Galettes are super versatile—I’ve made versions with peaches, plums, apples, or mixed berries. Just adjust the sugar and cornstarch based on the fruit’s juiciness.

How do I prevent a soggy crust?

Letting the strawberry mixture rest helps draw out some of the liquid, and the cornstarch thickens it during baking. Also, make sure your crust is chilled before baking.

Do I need to peel the strawberries?

Nope. I slice them as they are—no peeling needed. Their skins soften during baking and add color and flavor.

Can I make this galette ahead of time?

Yes. I sometimes assemble it a few hours in advance and keep it chilled until I’m ready to bake. I bake it fresh for best results, but you can reheat it briefly in the oven before serving if needed.

Conclusion

Fresh Strawberry Galette with Honey Drizzle and Ice Cream is one of those desserts that feels both indulgent and down-to-earth. I love the way it brings out the natural sweetness of strawberries, paired with a flaky crust and finished with that irresistible combo of honey and ice cream. It’s simple to make, stunning to serve, and always a crowd favorite.

Print