White Chocolate Strawberry Dessert
Najat
Photo by Najat
If you’re looking for a showstopping dessert that’s super easy to make, this no-bake strawberry and white chocolate cake is the one! It’s creamy, fruity, and beautifully layered with ladyfingers, a fluffy mascarpone filling, and fresh strawberries.
This cake gets its smooth and airy texture from a mix of mascarpone and whipped cream, held together with a little help from whipped cream stabilizer (klopfix). The layers of milk-dipped ladyfingers soften overnight, giving you that perfect bite—soft but not soggy. And let’s not forget the silky white chocolate ganache on top, finished with a sprinkle of grated coconut and fresh strawberries. It’s the kind of dessert that looks fancy but comes together with minimal effort. Perfect for birthdays, gatherings, or just when you feel like treating yourself!
Ingrediënten
CREAM
FILLING
GANACHE
GARNISH
Shop ingredients:
Tips
Let the mascarpone come to room temperature before mixing. This makes the cream nice and fluffy and prevents lumps.
Use cold cream when whipping. It gives the best firmness.
Dip the ladyfingers briefly in the milk. Too long = soggy, and you’ll get a wet base.
Let the ganache cool to lukewarm before pouring it over the cake.
Let the cake set for at least 6 hours, but overnight is ideal. That way, you can slice it nicely.
Store in the fridge, up to 2 days for the best flavor and texture.
Stappenplan
Heat 30 ml of heavy cream almost to a boil. Add the pieces of white chocolate (75 g), let sit for 1 minute, then stir until smooth. Let it cool.
Place the mascarpone, powdered sugar, vanilla sugar, and whipped cream stabilizer in a deep bowl and mix for 1 minute. Gradually add the 500 ml of heavy cream and mix until stiff. Add the cooled white chocolate mixture and mix until smooth.
Cut the strawberries into pieces.
Briefly dip the ladyfingers in milk and place them on the bottom of a springform pan. Spread a layer of cream on top and sprinkle with some strawberry pieces. Repeat with a second layer of cream. Dip more ladyfingers in milk and place them on top. Spread the remaining strawberries over them and finish with a final layer of cream. Smooth the top.
For the ganache: heat 60 ml of cream almost to a boil. Add the white chocolate (125 g), let sit for 1 minute, then stir until smooth. Let it cool slightly.
Pour the ganache evenly over the cream layer. Cover the cake and refrigerate overnight to set.
Sprinkle with grated coconut.
Cut the cake into slices and garnish with fresh strawberries.
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