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Day 349: Strawberry Cream Tart

This is an easy strawberry tart made with a macaroon tart shell, a whipped cream filling, and strawberries to decorate for the top!

It's also gluten-free if you use gluten-free ready-made macaroons. If you want, you can make your own macaroons, but I recommend just buying them from the store.

If you don't have strawberries, that's okay! Blueberries, raspberries, and other fruits also work.

The flower-like design is optional, but to achieve it, just chop your strawberries into thin slices. Then arrange them in a pattern.

I love my mango cream tart, so I wanted to make another kind with strawberries! Use your sweetest strawberries for the best results.


|Level:👩🏽‍🍳|Time: 45 minutes|Serves: 4|



  • 10 coconut macaroons

  • 1 cup almond flour

  • 3 tablespoons butter

  • 1 cup heavy whipping cream

  • 3 tablespoons powdered sugar

  • 2 tablespoons honey

  • 1/4 cup apricot preserves

  • 1 cup strawberries, sliced


  1. Preheat the oven to 350 degrees and have your tart tin ready. In a food processor, pulse macaroons, almond flour, and butter. Shape into a tart tin and bake for 12 minutes.

  2. While the tart is baking, make your cream filling. Beat whipping cream in a bowl until stiff peaks form. Add in the powdered sugar and fold. Make the apricot glaze by stirring the apricot preserves and honey over low heat until melted.

  3. Put the whipped cream mixture into the baked (and cooled!) tart and add the sliced strawberries on in a flower-like pattern. Brush with the apricot glaze.


- The Bored Baker 👩🏽‍🍳


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