Preparation Info

Strawberry Sour Cream Tart

Made With Our

Strawberry Jam

Base $7.95
Item: 101310

Strawberry Lemonade Jelly

Base $7.95
Item: 101204


  • Crust:
  • 6 Tablespoons unsalted butter, melted, plus additional for greasing pan
  • Flour for dusting pan
  • 1 3/4 cups graham cracker crumbs
  • 2 1/2 Tablespoons granulated sugar

  • Filling:
  • 8 ounces cream cheese, room temperature
  • 1/3 cup granulated sugar
  • 1/2 cup sour cream
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon pure vanilla extract
  • 1 quart fresh strawberries
  • 1/2 cup Strawberry Jam or Strawberry Lemonade Jelly



  1. Preheat oven to 375°F.
  2. Grease and flour a 9-inch tart pan with removable bottom.
  3. Combine all crust ingredients in a bowl with a fork until well combined. Place crumb mixture in the tart pan and press with your fingers (or the back of a measuring cup) evenly and firmly onto the bottom and up the sides.
  4. Place pan on baking sheet.
  5. Bake the graham cracker crust until crust is firm to touch, about 8 minutes. Cool on rack.
  6. Using an electric mixer beat cream cheese and sugar in a medium bowl until smooth. Beat in sour cream, lemon juice and vanilla.
  7. Spread filling in cooled crust. Cover and chill until firm, at least 4 hours or overnight.
  8. Arrange berries over filling.
  9. Heat jam or jelly in a small saucepan or in the microwave until it is spreadable but not hot.
  10. Drizzle jam over berries. Serve.