Strawberry Slab Pie with Puff Pastry

  • Author: Stephanie Pass
  • Prep Time: 1 hour 30 min
  • Cook Time: 18 min
  • Total Time: 1 hour 48 minutes
  • Yield: 12 squares 1x


  • 2 lbs strawberries, washed and sliced
  • 1/4 cup + 1 tablespoon turbinado sugar (raw sugar)
  • 2 refrigerated puff pastries or 2 boxes of frozen puff pastry
  • 2 tablespoons whipping cream
  • powdered sugar


  1. Clean and slice the strawberries and add 1/4 cup of sugar.  Cover and place in the fridge for at least an hour, best overnight.
  2. When the strawberries are ready,  preheat oven to 425 F degrees.
  3. Place a piece of parchment paper down on a large cookie sheet.
  4. Unroll the long rectangular refrigerated puff pastry and lay it on the parchment paper, roll out the edges just a bit   If using the frozen square-size puff pastry, defrost and use a rolling pin to roll the edges of each square together to make one long rectangle.
  5. Use a slotted spoon to spread the strawberries all over that puff pastry to prevent extra juice from getting on the puff pastry.  Make sure to keep a 1-inch border of the puff pastry, for rolling the edges.
  6. Take the second rectangular puff pastry and roll it out to match about the same size as the first one.
  7. Lay the top puff pastry over the strawberries.
  8. Roll and pinch the edges of the two puff pastries together all around the edges.
  9. Brush the top of the puff pastry with cream.
  10. Sprinkle the 1 tablespoon of turbinado sugar all around the top of the puff pastry.
  11. Bake for 18 minutes or until golden brown.
  12. Allow to cool before slicing into squares.

  • Category: dessert
  • Method: baking
  • Cuisine: american


  • Serving Size: 1 square

Keywords: strawberry pie, strawberry puff pastry, strawberry slab pie, strawberry tart

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