Ingredients
12 sponge cake rounds (store-bought or homemade)
2 cups heavy cream
3/4 cup powdered sugar
2 cups milk
1/2 cup strawberry syrup
12 oz white chocolate (shaved thin for melting)
1/2 cup strawberry puree (fresh or frozen, thawed)
Instructions
Whip heavy cream and powdered sugar until stiff peaks form
Mix milk and strawberry syrup in a large bowl until well combined
Fold half the whipped cream into the strawberry base; re-whip remaining cream to lighten
Melt white chocolate over water bath until smooth and glossy
Add strawberry puree to half the pastry cream for color and juiciness
Layer sponge, white chocolate cream, and strawberry cream in a 9×13-inch pan until all layers are used
Chill for 4+ hours to set
Notes
Use a hot knife to slice for clean cuts
Chill minimum 4 hours; over-refrigeration weakens sponge layers
Experiment with alpine strawberries for extra sweetness
For low-fat milk, replace 1/4 cup with lemon juice to maintain texture
Store leftovers refrigerated in a tight container for up to 3 days
- Prep Time: 45
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 32g
- Sodium: 85mg
- Fat: 17g
- Saturated Fat: 10g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg