A light and tasty dessert for summer.

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Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
4 hrs 30 mins
total:
4 hrs 55 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Stir cookie crumbs and butter together in a bowl. Press crumb mixture into the bottom of an 8-inch springform pan.

  • Bake in the preheated oven until browned and set, about 10 minutes; cool completely.

  • Heat 2/3 cup cream in a small saucepan over medium heat until just barely bubbling, 3 to 4 minutes. Place white chocolate in a bowl and pour hot cream over the chocolate. Whisk until white chocolate melts and mixture is smooth. Cool to room temperature.

  • Beat 1 1/2 cups cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Add vanilla extract and continue to beat until stiff peaks form.

  • Puree 2/3 pound strawberries in a blender or food processor.

  • Fold 1/2 the whipped cream into the cooled white chocolate mixture. Fold white chocolate mixture into remaining whipped cream. Add the strawberry puree and fold until just combined. Spoon strawberry mixture on top of the crumb crust in the springform pan. Top with chopped strawberries. Refrigerate until chilled, at least 4 hours.

Cook's Note:

If the chocolate does not completely melt with the hot cream, microwave the chocolate for about 30 seconds and whisk until smooth.

Nutrition Facts

396 calories; protein 3.8g 8% DV; carbohydrates 33.8g 11% DV; fat 27.7g 43% DV; cholesterol 60mg 20% DV; sodium 175.8mg 7% DV. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/31/2016
I made this exactly as written. Everyone wanted more. So delicious. Read More
(1)

Most helpful critical review

Rating: 3 stars
01/08/2015
i followed the recipe and it came out great the only thing is its way to sweet. next time i would not use no were near the recommended amount of white chocolate. it just is to much and makes it way to sweet. i would suggest maybe a less then half a bag of the the white chocolate chips. Read More
(2)
7 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 3 stars
01/08/2015
i followed the recipe and it came out great the only thing is its way to sweet. next time i would not use no were near the recommended amount of white chocolate. it just is to much and makes it way to sweet. i would suggest maybe a less then half a bag of the the white chocolate chips. Read More
(2)
Rating: 5 stars
01/31/2016
I made this exactly as written. Everyone wanted more. So delicious. Read More
(1)
Rating: 2 stars
07/04/2020
Seems to taste good but hasn’t set. Won’t make this one again. Guess I will have to spoon it out instead of slicing Read More
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Rating: 5 stars
06/24/2016
This was delicious! Very light and summery. I followed another reviewer's suggestion and used just over half a bag of Ghirardelli Classic White Chips. My boys gave this dessert rave reviews and they had seconds. It was a little labor intensive but the result was exquisite. I think this would make an amazing special occasion dessert. It seems fancy and special. I will make it again! By the way... Despite using this web site for roughly 14 years this is the first time I've bothered to write a review! If your berries aren't very sweet you may want to add a bit of sugar to the chopped berries on top. PS: I thought about using Walker's Shortbread cookies but we ended up keeping those to eat. So... I used a 10 ounce box of Lorna Doone cookies for the crust and added a bit more melted butter. I only had a 10 inch spring form pan and it worked out very well. Read More
Rating: 5 stars
11/20/2014
We made this in school and it was so good. We couldn't get enough of it. I highly recommend it. Read More