Whip up this delicious strawberry ganache, perfect for topping strawberry cupcakes or layering onto a strawberry cream cake. It's super easy to make and bursting with flavor from homemade strawberry puree.
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This strawberry ganache is a light, creamy, and indulgent frosting, perfectly flavored with real fresh strawberries. It's the perfect addition to make your desserts even more delicious and irresistible.
Crafted from my homemade vanilla ganache, which consists of melted white chocolate mixed with heavy cream, fresh strawberry puree, and a hint of food coloring to achieve its vibrant hue.
A breeze to make, this strawberry ganache recipe is the perfect strawberry frosting for cakes, decorating cupcakes, or adding a summery twist to any dessert for Mother's day or Valentine's day.
Why you'll love this frosting
Craving for more strawberry desserts? Give these a try: Vanilla Strawberry cake, Strawberry mascarpone cake, Strawberry crunch cupcakes, French Strawberry tart, No-bake Strawberry cheesecake, a strawberry buttercream cake or these strawberry cake pops.
Ingredients you need
You need these ingredients to make the strawberry white chocolate ganache:
- White Chocolate: Use high-quality white chocolate with a high percentage of cocoa butter, such as Callebaut white chocolate or Valrhona ivory chocolate.
- Strawberry Puree: Homemade fruit puree made from fresh or frozen strawberry compote mixed into a strawberry puree (not strawberry coulis).
- Heavy Cream: Full-fat heavy cream or heavy whipping cream with at least 30% fat content.
- Vanilla: Half a vanilla bean or pure liquid vanilla extract.
- Food Coloring: Optional for more vibrant color, use strawberry red powder food coloring or gel food coloring.
- Freeze dried strawberry Powder: You can add a few freeze-dried strawberries mixed into a fine powder for a more intense strawberry flavor and to naturally color the ganache.
How To Make Strawberry Ganache Frosting
Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!
Step 1: Prepare the homemade strawberry puree by placing fresh or frozen strawberries in a saucepan with a little lemon juice and cook at medium heat until pureed.
Step 2: Blend in a blender or with an immersion blender, then pass the mixture through a fine sieve to remove the seeds, and let it cool completely.
Step 3: Finely chop the white chocolate and place it in a heatproof medium bowl with the homemade strawberry puree.
Step 4: Heat the heavy cream in a small saucepan with the split and scraped vanilla bean until it just begins to simmer.
Step 5: Pour the hot cream over the chocolate and strawberry puree and let it sit for 1-2 minutes before mixing until the mixture is completely smooth.
Step 6: Add the cold heavy cream and mix again to incorporate it.
Step 7: Add the food coloring (optional) and mix again, then use an immersion blender or a food processor to achieve a smooth ganache.
Step 8: Cover with plastic wrap directly on the surface and refrigerate for at least 3-4 hours (or overnight) until the ganache is well chilled.
Step 9: Whip the strawberry ganache using an electric mixer or in the large bowl of a stand mixer fitted with the whisk attachment, at medium speed until you achieve a fluffy and silky chocolate ganache.
Serving Suggestions
- For cake filling: inside your layer cakes, like this chocolate strawberry cake, or to flavor a vanilla birthday cake or a chocolate birthday cake.
- On cupcakes: Perfect as a topping for vanilla cupcakes, vanilla mini cupcakes, or chocolate cupcakes.
- On a tart: As a topping for a fruit tart or on a chocolate ganache tart or to fill tarlet shells.
- Individual desserts: To make delicious fruit verrines.
- For decoration: A chocolate brownie, Sandwich cookies, or cut-out sugar cookies.
- In pastry: In a mousse cake, to fill a Yule log, a rolled cake, or to fill choux pastry or eclairs.
Tips for this recipe
Storage instructions
In the fridge: Store the ganache in the fridge under plastic wrap or in an airtight container for up to 3 days. You can re-whip it to firm up its texture before using it again.
Freezing: You can freeze your cakes with this whipped white chocolate ganache. However, please note that its texture may be altered after thawing, and it cannot be whipped again.
Variations & Substitutions
Recipe Questions
Can I use frozen strawberries to make strawberry whipped ganache?
Yes, you can use frozen strawberries to prepare the strawberry puree used to flavor the ganache.
Can I use this strawberry ganache to fill strawberry macarons?
Yes, it's possible, but it's best to use a strawberry ganache specifically designed for macarons, like the one in my strawberry macaron recipe.
Can I replace the strawberry puree in the ganache with strawberry jam?
Yes, but the ganache will be sweeter, and the flavor will be different. It's best to use a strawberry concentrate for a more faithful flavor.
Can I solely use freeze-dried strawberry powder to flavor the ganache?
Yes, but start with a small amount and adjust to your taste, usually 1-2 teaspoons to start works well.
More Ganache Recipes
More Strawberry recipes
I hope you love this white chocolate strawberry ganache. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
Print
Strawberry Ganache
- Total Time: 15 minutes
- Yield: 10 portions
Description
Smooth, firm, and delicately sweet strawberry ganache, flavored with fresh strawberries (to decorate 10-12 cupcakes or fill 2 layers of a 6 inch/15 cm layer cake).
Ingredients
- 250 g (8.8 oz) of White Chocolate - min 33% cocoa butter
- 85 g (⅓ cup) of Strawberry Puree
- 200 ml (¾ cup) of Hot Heavy Cream - full-fat
- 200 ml (¾ cup) of Cold Heavy Cream - full-fat
- ½ Vanilla Bean or vanilla extract
- Red Food Coloring
Instructions
- Prepare the strawberry puree following my recipe (for this quantity, you will need approximately 120 - 150 g of fresh or frozen strawberries).
- Finely chop the white chocolate and place it in a large heatproof bowl with the strawberry puree.
- Heat the heavy cream with the half-split and scraped vanilla bean until it boils.
- Remove the vanilla bean and pour the hot cream over the white chocolate and strawberry puree.
- Let it sit for 1 minute before mixing with a spatula or wooden spoon until you get a smooth and liquid mixture. (If there are any chocolate pieces remaining, you can microwave the mixture for a few seconds)
- Add the cold heavy cream and mix to incorporate.
- Blend the strawberry ganache until smooth using an immersion blender, a blender or a food processor.
- Cover with plastic wrap, making sure it touches the surface, and refrigerate for 3-4 hours (or overnight) until completely chilled.
- Whip the cold ganache with an electric mixer or in your stand mixer fitted with the whisk attachment at medium speed for about 2 minutes until thick and firm. (Be careful not to overwhip or whip at high speed, which could cause the ganache to become grainy).
- Decorate or fill your cakes, or refrigerate until ready to use.
Notes
*For the best baking results, I recommend using a digital scale to measure ingredients in grams instead of cups. Precise measurements ensure consistent and perfect outcomes every time.
Storage: Up to 3-4 days in the refrigerator, covered with plastic wrap or in an airtight container.
Tips:
- Use quality ingredients, such as Callebaut white chocolate or Valrhona ivory white chocolate, and heavy cream with 30 - 35% fat content.
- If the white chocolate is not completely melted, microwave it for a few seconds to melt the remaining pieces.
- Blend the ganache with an immersion blender to smooth it out.
- Allow it to cool completely before whipping with an electric mixer.
- Replace a portion of the cold cream with mascarpone for a lighter frosting.
- If you don't have a blender, pass the mixture through a fine sieve.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Frosting, filling
- Cuisine: French
Can i use it to cover/ decorate the cake or only layer it? Is this cream stable? Thanks
Yes, you can definitely use it to cover and decorate the cake. The cream is stable, but make sure to let the cake rest in the fridge after decorating to help it set properly. Thank you!
Hi! Could I replace the strawberry with other fruits by using the same amount of puree?
I made this strawberry ganache today but it wouldn’t stabilise, I tried adding more cream but that didn’t help. It was very soft and I was able to pour it. I don’t know what went wrong.
That’s completely normal! This strawberry ganache stays fluid even after chilling overnight. The key is to whip it when it's very cold until it becomes firm and fluffy. Just be careful not to whip too fast or too long, or it could become grainy. Once you've used it on your cake or cupcakes, let it rest in the fridge again to fully set and hold its shape. Hope this helps!