Strawberry Shortcake (no bake)
Prep Time
20 minutes
Porties
Serveert 10
Niveau
Easy
If you’re looking for a ridiculously easy yet fancy-looking dessert, you’ve just hit the jackpot! These coconut-covered biscuit treats are the perfect no-bake delight—creamy, crunchy, and packed with sweet strawberry goodness. The best part? No complicated techniques, no baking, and barely any effort. Just layer, coat, and enjoy! They’re the kind of dessert that makes people think you spent hours in the kitchen when, in reality, you were probably just sneaking bites of the filling. So grab your tea biscuits and let’s get started—your fridge will do most of the work for you!
Ingrediënten
Make sure the mascarpone is at room temperature and the heavy cream is well chilled before using.
Don’t whip the cream too fast—start at a low speed and gradually increase to achieve a light and airy texture.
Let the melted white chocolate cool slightly before adding it to the cream.
Want a softer texture? Let the dessert sit in the fridge overnight—the flavors will blend and the biscuits will become softer.
Use a star-shaped piping nozzle for an extra elegant swirl of cream.
Lightly drizzle melted white chocolate over the top for extra flair.
Replace vanilla sugar with vanilla extract.
Adjust the sugar to taste.
If you’re looking for a ridiculously easy yet fancy-looking dessert, you’ve just hit the jackpot! These coconut-covered biscuit treats are the perfect no-bake delight—creamy, crunchy, and packed with sweet strawberry goodness. The best part? No complicated techniques, no baking, and barely any effort. Just layer, coat, and enjoy! They’re the kind of dessert that makes people think you spent hours in the kitchen when, in reality, you were probably just sneaking bites of the filling. So grab your tea biscuits and let’s get started—your fridge will do most of the work for you!
Stappenplan
1 Melt the white chocolate using a double boiler and let it cool. |
2 Place the mascarpone, cream stabilizer, powdered sugar, and vanilla sugar in a bowl. Mix for 1 minute. Add the white chocolate and mix well. Gradually add the heavy cream and whip until firm. |
3 Transfer the cream to a piping bag. |
4 Cut the strawberries into small pieces. Take a tea biscuit and pipe a dollop of cream on top. Spread some strawberry pieces over it and pipe another layer of cream. Place a second tea biscuit on top. |
5 Use a butter knife to evenly spread the cream around the sides. |
6 Roll the sides in grated coconut until well covered. Place the dessert on a piece of parchment paper. |
7 Pipe a small swirl of cream on top and garnish with a coconut truffle and a strawberry slice. Cover and let it set in the refrigerator for 4-5 hours, preferably overnight, to allow the flavors to develop. |
