1. Add the flour, xylitol (or sugar), and salt to a bowl and mix to combine. Add the cold butter in small pieces and cut it into even smaller pieces with a pastry blender – the mix should almost look like coarse sand. Add some ice water and mix in. Knead until the dough comes together. If the dough still seems too try, add some more water. Be careful not to add too much water – the dough should not feel overly sticky. Wrap in plastic wrap and place in the fridge for about 2 hours.

2. Wash and dry the strawberries, cut them in quarters, and add them to a bowl. Add the xylitol (or sugar), lime juice, vanilla extract, and cornstarch and mix until well combined. Set aside.

3. Preheat the oven to 375°F (190°C). Line a baking sheet with baking parchment. Roll out the dough directly on the baking parchment – the dough circle should have a diameter of about 9 inches (23cm). Place the strawberry mixture on top and fold the edges over the strawberry topping. Brush the edges with heavy cream and sprinkle raw sugar all over the galette (optional). Bake for about 30-35 minutes or until the topping is bubbling and the edges have a nice golden color. Take out of the oven and let cool down. Serve with vanilla ice cream or some whipped cream.