This fresh Strawberry Tart is simple to make, completely no-bake, and has the most heavenly, rich flavor. Mascarpone cream cheese is whipped with fresh citrus and vanilla, then spread into a buttery crust made with graham cracker crumbs, and topped with sliced sweet strawberries.

Strawberry Tart - Made with a Graham Cracker Crust, Mascarpone Filling, and Sliced Strawberries

Here is another example of mascarpone being one of the best ingredients on earth. The flavor is unlike anything else, and when you add a touch of orange zest, lemon zest, and vanilla extract, it has the most heavenly taste and aroma.

Then, once you add strawberries to the party, it’s more or less complete. Much like classic Chocolate Covered Strawberries, there’s an elegance and simplicity here that is incredible.

This is one of the earliest recipes I ever posted on this blog, dating back to March 2011. I’ve since changed the crust to a graham cracker crust instead of a classic baked pie crust

The graham cracker goes better with the cheesecake-like qualities of this tart, and it also makes this a completely no-bake recipe. No need to turn on the oven for this delicious dessert!

Strawberry Tart Recipe - With Slice Being Taken from the Whole Tart

If you’re looking for a great dessert for spring or summer to bring to parties or events, this is one of the best options out there. This is definitely an indulgent and rich dessert, but also has a lightness to it and feels very summery. 

Here’s a closeup on a slice, so you can see the light and creamy texture of the citrus vanilla mascarpone filling:

No Bake Tart - Closeup View With Graham Base, Mascarpone Filling, and Fresh Strawberries Visible

Step by Step Overview:

As this is a no bake tart, it’s just about assembling the graham cracker crust, mixing and adding the filling, and topping with strawberries.

Make the Crust

First you need to make or buy the graham cracker crust for the base.

I recommend making your own tart shell per my Graham Cracker Crust post, as it’s very easy, requires no baking, and only involves 3 ingredients.

Basically you grind together graham crackers, granulated sugar, and butter, and press it into a tart pan:

How to Make Graham Cracker Crust - Press in Firmly with Measuring Cup

For easy removal, I recommend using a pan with a removable bottom, but it’s not required.

The tart crust needs to chill in the fridge for 30 minutes, and that’s when I work on prepping the filling and slicing the strawberries.

Making the Mascarpone Filling

In a large bowl, combine room temperature mascarpone cheese, powdered sugar, vanilla extract, orange zest, and lemon zest:

Mascarpone Filling - No Bake with Mascarpone, Powdered Sugar, Vanilla, and Citrus Zest in a Bowl

Make sure you do not skip the citrus zest. This is a really simple filling, and the zest pairs so wonderfully with the flavor of the mascarpone.

Whip everything together using a handheld mixer with medium-high speed, until combined:

Mascarpone Filling - For Fresh Strawberry Tart, in a bowl with blue spatula

You may also do this in the bowl of an stand mixer using the paddle attachment.

Spread the mascarpone filling evenly into the chilled crust:

No Bake Mascarpone Tart - With Graham Cracker Crust and Mascarpone Filling Being Spread Inside with Spatula

Refrigerate the tart for one hour to firm up the mascarpone.

Finish with Strawberries

In the meantime, slice some strawberries using a very sharp knife. Try to find the freshest strawberries possible, so the fruit stays nice and firm.

As far as laying the slices on top of the tart, you can really do any design that you like. My favorite is to thinly slice the strawberries and arrange them in alternating rows:

Fresh Strawberry Tart - Adding Sliced Strawberries On Top

Serve the strawberry tart as soon as you can, and know that it’s best enjoyed the same day it’s made.

Leftovers will keep in decent condition for a couple days more, but after that the fresh strawberries are not as good.

A strawberry tart inside of metal tart pan with fresh citrus surrounding

Also make sure to chill any leftovers in the refrigerator. 

Tiramisu is another classic mascarpone-focused dessert recipe to try next.

Or try these Strawberry Cheesecake Parfaits, which has a similar flavor profile but is layered into cups. Very fun for parties. Enjoy!

Recipe FAQ and Tips

How do you store leftover strawberry tart?

If you have an airtight container that’s big enough, store your fresh fruit tart in the container and place in the fridge for up to 2 days. If storing slices on top of each other, put wax paper or parchment paper between slices. Or, simply cover the entire tart pan with plastic wrap or aluminum foil.

Can you make individual tarts?

Absolutely! You can make mini strawberry tarts. This recipe serves 8, so if you want single portions, choose smaller tart pans.

Can you make this a strawberry pie instead?

Yes, though I would recommend adding one cup of pastry cream or whipped cream to the filling for more volume. I recommend a standard 9″ pie plate.

Recipe Variations

I have made this easy strawberry tart recipe many different ways, and the recipe I shared in the recipe card is my absolute favorite. However, here are some variations that are also nice.

Pastry shell – Feel free to use other kinds of cookie crumbs, like nilla wafers, or even chocolate wafers.

I have experimented with puff pastry and pie crust, and find those to be less delicious options than the graham cracker crust, but it’s still very good. If using pie crust, press the tart dough into the pan and blind bake until the crust is fully cooked. Then let cool before filling. Same goes for the puff pastry (bake it fully first).

The filling – For a lighter filling, add up to 1 cup of pastry cream to the mascarpone mixture before whipping. You may also fold in 1 cup of whipped cream to give the creamy filling a lighter texture.

The fruit – You may try macerating the strawberries with fresh lemon juice, sugar, and fresh mint for a unique flavor.

You may also try using different fruits, and add raspberries, blueberries, or even pitted cherries.

Chocolate – For a fun touch, melt some white chocolate in a small bowl and drizzle over the top of the strawberries. I do not recommend dark melted chocolate, as it will not look as nice visually, and will likely be too strong for the other flavors here.

Did you enjoy the recipe? Please leave a 5-star rating in the recipe card below and/or a review in the comments section further down the page. Or, follow me on Facebook, Instagram or Pinterest!

Strawberry Tart on a Wooden Board in the Metal Shell

Strawberry Mascarpone Tart

This simple Strawberry Tart is perfect for the summer, and completely no bake. Made with a sweet graham crust, citrus vanilla mascarpone cheese, and sliced strawberries.

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  • 1 prepared graham cracker crust (use exact amounts from that post, or purchase a pre-made crust)
  • 3 8-ounce tubs mascarpone cheese at room temperature
  • 1 cup confectioner’s sugar
  • zest of 1 orange
  • zest of 1 lemon
  • 2 tsp vanilla extract
  • 1 lb strawberries*


  • Have a plan for the crust first. You can purchase a pre-made one, but I recommend using my recipe linked above. Then while it chills, you can proceed with the preparations below.
  • For the filling, combine the mascarpone, confectioner's sugar, orange zest, lemon zest, and vanilla in a large mixing bowl. Whip with a hand mixer on medium high speed for about 2 minutes, until well-mixed.
  • Spread the mascarpone filling evenly in the prepared graham cracker crust (no need to bake it), then refrigerate for 1 hour. This will help the tart slice cleanly later on.
  • Next, prepare the strawberries. Wash and dry them thoroughly, then remove the stems. You can do whatever design you like for the top, but I like to slice them thinly (about 1/8" thick slices), then layer them in rows on top. Make sure to cover the entire surface with plenty of strawberries. Now it's ready to enjoy.
  • Ideally, serve the strawberry tart the same day you make it, but it will keep in the fridge for about 2 more days before really going downhill. Enjoy!


*You only need to use 1 lb of strawberries to cover the top, though I often will buy 2 containers so that I can use similar-sized strawberries for decorating.


Calories: 281kcal, Carbohydrates: 32g, Protein: 1g, Fat: 17g, Saturated Fat: 11g, Cholesterol: 46mg, Sodium: 5mg, Potassium: 92mg, Fiber: 1g, Sugar: 30g, Vitamin A: 532IU, Vitamin C: 33mg, Calcium: 14mg, Iron: 1mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Post and recipe updated in April 2020. Originally published in March 2011.