Strawberry Ganache Recipe

Get ready to fall in love with Strawberry Ganache—a silky, luscious combination of creamy white chocolate, pure strawberry, and a touch of velvety vanilla. Imagine the vibrant color and sweet-tart berry flavor wrapped up in a fluffy, spoonable ganache that’s perfect for cakes, fillings, or simply swooning over by the spoonful. Whether you’re impressing guests or just treating yourself, Strawberry Ganache always brings a touch of magic to the table. If you’ve never tried this heavenly treat before, you’re in for something truly special!

Ingredients You’ll Need

Making an unforgettable Strawberry Ganache is much simpler than you might expect—each ingredient plays a big part in achieving that perfect blend of taste, texture, and color. With just a few high-quality basics, you’ll be amazed at how much flavor you can coax out of this recipe!

• White Chocolate (250 g, min 33% cocoa butter): Use a quality white chocolate for the creamiest, smoothest finish and balanced sweetness.
• Strawberry Puree (85 g): The real star—fresh or frozen berries give sweetness, tang, and a gorgeous blush color.
• Hot Heavy Cream (200 ml): Full-fat cream adds richness and helps melt the chocolate for a dreamy, velvety ganache.
• Cold Heavy Cream (200 ml): Essential for that fluffy, light texture when whipped; don’t skip the chill!
• Vanilla Bean or Extract (1/2 or a splash): A half vanilla bean or good extract brings warmth and enhances the berry-chocolate notes.
• Red Food Coloring: Just a drop or two amplifies the natural strawberry hue for an eye-catching look (optional, but fun).

How to Make Strawberry Ganache

Step 1: Prepare the Strawberry Puree

Start by making your strawberry puree. If you haven’t before, simply blend about 120–150 g of fresh or thawed frozen strawberries until smooth. For best results, strain out the seeds for a silkier ganache. The fresher your berries, the more vibrant and irresistible your Strawberry Ganache will be!

Step 2: Chop and Combine the White Chocolate

Finely chop your white chocolate and add it to a large, heatproof bowl. Pour the freshly made strawberry puree right on top. This combo is where the flavor magic begins, so make sure your chocolate is evenly chopped to melt quickly and smoothly in the next step.

Step 3: Heat the Cream and Infuse with Vanilla

In a small saucepan, add 200 ml of heavy cream with your split and scraped half vanilla bean (or a dash of extract). Bring it just to a boil—the vanilla will infuse the cream, creating a richer, more aromatic base for your Strawberry Ganache.

Step 4: Pour the Hot Cream and Rest

Discard the vanilla bean, then pour the hot cream over the white chocolate and strawberry puree mixture. Let everything sit for a full minute. This patience pays off—the heat will gently melt the chocolate and allow the flavors to blend beautifully.

Step 5: Stir to Combine

Grab a spatula or wooden spoon and mix until you have a smooth, pourable mixture. Don’t worry if a few stubborn chocolate bits remain—simply microwave for a few seconds and continue stirring until everything is silky and combined. The goal is a glossy, luscious Strawberry Ganache base.

Step 6: Add and Incorporate the Cold Cream

Pour in the remaining 200 ml of cold heavy cream. Stir this in gently; it will help cool down the mixture and set you up for a light, fluffy texture once it’s been chilled.

Step 7: Blend for Smoothness

Use an immersion blender, regular blender, or food processor to blend your ganache until completely smooth. This step is crucial for that signature creamy texture! Don’t be afraid to blend until it’s as smooth as silk.

Step 8: Chill to Set

Cover your bowl with plastic wrap, ensuring it’s touching the surface to prevent a skin from forming. Refrigerate for 3–4 hours, or let it chill overnight if you have time. This patience ensures your Strawberry Ganache whips up beautifully later!

Step 9: Whip It Up!

When fully chilled, whip your ganache with an electric mixer on medium speed for about 2 minutes, just until it’s thick, fluffy, and holds firm peaks. Be careful here: over-whipping or using high speed can make your Strawberry Ganache grainy, so go gently!

Step 10: Decorate, Fill, or Chill

Your Strawberry Ganache is officially ready! Spread it over cakes, pipe it into pastries, or keep it chilled until you’re ready to dazzle your desserts. It stores like a dream, ready to bring some strawberry magic whenever you need it.

How to Serve Strawberry Ganache

Garnishes

For instant “wow,” top your Strawberry Ganache with fresh strawberry slices, curls of white chocolate, a little mint, or even a scatter of edible petals. Each garnish complements the creamy pink swirl and adds a little extra beauty, making every spoonful as gorgeous as it is delicious.

Side Dishes

Strawberry Ganache pairs wonderfully with simple, buttery shortbread cookies, delicate meringues, or even a chewy brownie. For a lighter touch, spoon it alongside vanilla ice cream or plain Greek yogurt to balance rich and tangy. Don’t be surprised if it steals the show from everything else!

Creative Ways to Present

Fill macarons with your Strawberry Ganache for an unforgettable treat, or pipe it into cupcakes for a romantic twist. Spread between cake layers for a show-stopping centerpiece, or serve in tiny glasses as a standalone dessert with a mini spoon. The versatility is endless, so let your imagination run wild!

Make Ahead and Storage

Storing Leftovers

Store any leftover Strawberry Ganache covered in the fridge for up to 5 days. Make sure your container is airtight so the ganache stays creamy, fresh, and doesn’t pick up any stray fridge odors.

Freezing

Strawberry Ganache freezes well! Portion it into airtight containers and freeze for up to two months. When you’re ready to use it, thaw overnight in the refrigerator before whipping again briefly if needed to restore a fluffy texture.

Reheating

If your ganache has stiffened too much after refrigerating (or freezing), simply let it sit at room temperature for 10–15 minutes, then give it a gentle whip to revive its pillowy consistency. Avoid microwaving, as this can split the cream and change the texture.

FAQs

Can I use milk or dark chocolate instead of white chocolate?

White chocolate is the classic choice for Strawberry Ganache because it lets the berry flavor and color shine. While milk or dark chocolate will technically work, they’ll overpower the strawberry and create a totally different taste—delicious, but not quite what this recipe is all about!

How do I make the ganache a brighter pink?

If your berries are a little pale, just add a tiny drop or two of red food coloring after blending. This is totally optional, but it really gives your Strawberry Ganache a stunning, bakery-quality look.

Is it possible to overwhip ganache?

Absolutely—overwhipping can cause the fat to separate, leaving your Strawberry Ganache grainy or even a bit buttery. To prevent this, always whip at medium speed and check frequently for that perfect, spreadable thickness.

Can I make this ganache dairy-free?

Yes! Use a good-quality dairy-free white chocolate and swap in full-fat coconut cream for the heavy cream. The result won’t be identical, but it will still be absolutely dreamy and bursting with strawberry flavor.

What’s the best way to use leftover ganache?

Let your creativity shine—with leftover Strawberry Ganache you can sandwich it between cookies, swirl into yogurt or ice cream, dollop on pancakes, or simply dip fresh fruit. There are so many ways to let nothing go to waste!

Final Thoughts

I hope you’re as excited to try this Strawberry Ganache as I am to share it! It’s a recipe that brings a little extra joy to any occasion (or just an average Tuesday). Don’t hesitate to experiment with different uses and toppings—the results are always delicious and always worth celebrating. Enjoy every creamy, berry-filled spoonful!

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