Strawberry Ganache Recipe – 3 Ingredient Pink Frosting

This article explores everything you need to know about strawberry ganache — a fruity twist on classic white chocolate ganache. Whether you want to spread it over cakes, pipe it on cupcakes, or whip it into an airy filling, this recipe delivers luscious results. You’ll learn how to make strawberry ganache with freeze-dried strawberries, how to whip it, color it, store it, and even troubleshoot texture. Plus, we’ll answer common FAQs like whether it freezes well or can be dyed. Ready to make a ganache that’s as flavorful as it is beautiful?

A Sweet Strawberry Story & How Ganache Became My Go-To

Strawberry ganache and why I keep coming back to it

The first time I made strawberry ganache, I was experimenting with fillings for a friend’s birthday cake. I had a bag of freeze-dried strawberries on hand and wondered if I could infuse them into something creamy. The result? A ganache that not only held its shape between cake layers but actually tasted like strawberries—not just sugar or fake extract.

It reminded me of strawberry milk from childhood, only richer and more elegant. I’ve used it ever since for cupcakes, cherry coffee cakes, even as a macaron filling. The combo of white chocolate and tart berries just works. And the best part? That natural pink hue is all strawberries—no food coloring needed (unless you want to amp it up).

The magic of freeze-dried strawberries in ganache

Fresh strawberries are juicy and delicious, but they’re also packed with water—which doesn’t play well with melted chocolate. That’s why freeze-dried strawberries are a secret weapon in this recipe. They give you intense flavor and color without disrupting the fat-to-liquid ratio that keeps ganache smooth.

Plus, a quick pulse in the blender turns them into powder in seconds. I use the same technique in my mango cake filling, and the fruit-forward impact is huge. This powder melts into the cream, creating a ganache that’s vibrant, tart, and stable enough to whip.

How to Make Strawberry Ganache Step by Step

Ingredients and tools you’ll need

PIN IT

Making strawberry ganache only requires three simple ingredients, but each plays an important role. You’ll need:

• White chocolate chips (340g) – Use high-quality chips or bars, since white chocolate can be finicky.
• Heavy cream (255g) – This provides the fat and liquid to create that luscious texture.
• Freeze-dried strawberries (12g) – Blitz these into a fine powder for maximum flavor and color.

You’ll also want:

• A food processor or blender for the strawberries
• A microwave-safe bowl
• A whisk
• Plastic wrap
• Optional: a stand mixer or hand mixer if you plan to whip the ganache

This ganache method is the same one I use when layering frostings with fillings like lemon cream cheese dump cake, because it cools to a spreadable consistency that holds its shape.

Full process: from pourable to whipped

PIN IT

Here’s how to make it happen:

1. Start with the strawberries. Pulse the freeze-dried strawberries in a blender or food processor until they become a fine powder. Set aside.
2. Warm the chocolate. Microwave the white chocolate chips in a large, heatproof bowl for 30 seconds. Stir to soften.
3. Combine with strawberry powder. Add the strawberry powder to the melted white chocolate.
4. Heat the cream. Microwave the heavy cream in a separate bowl for about 90 seconds, until it just begins to simmer around the edges.
5. Create the ganache. Pour the hot cream over the chocolate and let it sit for 20 seconds. Then whisk everything together until smooth and pink.
6. Chill. Press plastic wrap directly onto the surface of the ganache and chill it for 1–2 hours. It’s ready when it reaches the texture of peanut butter.

PIN IT

Want to turn it into whipped ganache? Beat the chilled ganache with a hand or stand mixer for 2–3 minutes until it’s light and fluffy—just like I do for cupcake toppings or almond croissant cookie bars.

Creative Ways to Use Strawberry Ganache

Perfect for layering, frosting, and filling

Strawberry ganache is so versatile it deserves a spot in every baker’s toolkit. When chilled but still soft, it spreads beautifully between cake layers—especially vanilla or almond-based ones. I’ve even used it as a surprise filling in my croissant chocolate chip cookies. If you chill it longer until it firms up, you can scoop it into truffle centers or sandwich it between cookies.

When whipped, this ganache becomes a dreamy pink cloud. It’s stable enough to pipe on cupcakes and pretty enough for special occasions—think baby showers or Valentine’s Day desserts. I love pairing it with tangy lemon sponge or layering it under mascarpone in trifles.

And if you’re making something like my sour cream coffee cake with cake mix, adding a swirl of this fruity ganache on top turns a simple bake into something bakery-worthy.

Drip cakes, cupcakes, and customization tips

PIN IT

PIN IT

To use this ganache as a drip, just cool it to 90°F (32°C)—thin and fluid but not runny. If you don’t have a thermometer, aim for the consistency of maple syrup. Spoon or pipe it over your chilled cake and watch those pretty drips form. I always do a test drip first.

Want to add more flair? Yes, you can color strawberry ganache, especially since the base already contains liquid from the cream. Gel or oil-based colors work best, but honestly, its natural rosy tone often needs no help.

For flavor twists, try blending in a touch of raspberry powder or a drop of rosewater. Just don’t add fresh fruit—it changes the texture too much. I found this out the hard way when testing variations for my strawberry cream cheese dump cake. Stick to freeze-dried fruit for the best results.

Storage & Tips for Strawberry White Chocolate Ganache

How to store, re-whip, and freeze

Strawberry ganache is fairly low maintenance. Once prepared, you can store it in an airtight container in the fridge for up to 5 days. Let it sit at room temperature for about an hour to soften before using. For whipped ganache, this is especially important—cold temperatures deflate it slightly, but a quick re-whip will restore its airy texture.

Can you freeze strawberry ganache? Technically, yes. I’ve tested this for make-ahead layers and fillings. Store it in a freezer-safe container for up to 2 months. Let it thaw overnight in the fridge and then warm slightly on the counter. Just be aware the texture may not return to exactly its original smoothness—it’s hit or miss. That’s why I recommend using it fresh whenever possible, especially for delicate finishes like cupcakes or drip cakes.

If you ever find it’s too thick for piping or dripping, just microwave it in 10-second intervals and stir until it loosens up. If it’s too thin, chill it a bit longer.

FAQs About Strawberry Ganache Frosting

Conclusion

Whether you’re filling a layer cake, piping elegant swirls on cupcakes, or creating a glossy drip finish, strawberry ganache is a show-stopping upgrade to classic white chocolate. It’s sweet, tart, and naturally pink—made with real freeze-dried strawberries and no artificial flavors. Best of all, it’s flexible enough to use whipped or unwhipped, depending on your dessert goals. Try it once, and you’ll be adding it to everything from cookies to cakes. For more creative ideas and baking inspiration, follow us on Facebook and save this recipe on Pinterest!

Print