Strawberry Tarts with Whipped Cream

Oh Honey, these strawberry tarts with whipped cream are the kind of dessert that makes a bridal tea feel like it’s floatin’ on a cloud.

Flaky shells, pillowy whipped cream, and juicy strawberries dressed to impress—each bite is a love letter to summer sweetness.

Serve these under garden blooms and you’ll have guests flutterin’ their lashes and askin’ for just one more.

Makes: 12 mini tarts
Time: About 40 minutes (plus chill time)

🧁 Ingredients:

For the Tart Shells:

• 1 ¼ cups all-purpose flour

• ½ cup unsalted butter, cold and cubed

• ¼ cup powdered sugar

• 1–2 tbsp cold water

• Pinch of salt

For the Filling:

• 1 cup heavy whipping cream

• 2 tbsp powdered sugar

• ½ tsp vanilla extract

For the Topping:

• 1 ½ cups fresh strawberries, hulled and sliced

• 1 tbsp honey or apricot jam (optional, for glaze)

• Fresh mint leaves (optional for garnish)

🍰 Instructions:

1. Make the Tart Shells:
   Mix flour, powdered sugar, and salt. Cut in the butter until crumbly. Add cold water a little at a time until the dough just comes together. Chill for 30 minutes.
   Roll out and press into mini tart pans. Prick the bottoms with a fork. Bake at 350°F (175°C) for 12–15 minutes or until golden. Cool completely.

2. Whip It Good:
   In a chilled bowl, whip cream with powdered sugar and vanilla until soft peaks form.

3. Assemble the Tarts:
   Spoon whipped cream into cooled tart shells. Top with sliced strawberries, arranged all pretty like a rose in bloom.

4. Optional Glaze:
   Warm honey or apricot jam and brush over the strawberries for a glossy finish. Add a lil’ mint leaf if you’re feelin’ fancy.

💁‍♀️ Lilly’s Bridal Tea Tip:

Prep the tart shells a day ahead and store them airtight. Fill just before servin’ so everything stays fresh, crisp, and as darling as a debutante on a swing.