Chocolate strawberry Biscoff fridge cake

Chocolate strawberry Biscoff fridge cake

This biscuit-and-chocolate-based treat is a gateway recipe for young cooks: there are useful skills to practise here but if your chocolate is only 85% melted or you accidentally add twice as many biscuits, it’s still going to taste amazing. This recipe is very adaptable – swap the Biscoff biscuits for digestives or ginger nuts, use raisins instead of strawberries, or tumble in mini marshmallows rather than meringue.

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  • Serves16
  • CourseCake
  • Prepare30 mins
  • Cook10 mins
  • Total time40 mins
  • Pluscooling and chilling

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  • 250g Lotus Biscoff Original Biscuits
  • 4 Cooks’ Ingredients Meringue Nests (50g)
  • 90g Urban Fruit Baked Strawberries
  • 10g Cooks’ Ingredients Freeze Dried Strawberries
  • 200g dark chocolate, roughly chopped
  • 100g milk chocolate, roughly chopped
  • 75g slightly salted butter
  • 150g golden syrup
  • 50g Lotus Biscoff Spread

Marble topping

  • 50g dark chocolate, roughly chopped
  • 50g white chocolate, roughly chopped


  1. Line a 20cm square tin with baking parchment. Put the biscuits in a large bowl and bash into chunks with the end of a rolling pin. Crumble in the meringue nests, add both types of strawberries and mix together well.

  2. Put the dark and milk chocolate, butter and golden syrup in a heatproof bowl set over a pan of simmering water and stir occasionally until melted. Remove from the heat and stir in the Biscoff spread, then pour over the biscuit mixture. Stir until combined, then spoon into the prepared tin, pressing down firmly into an even layer. Leave to cool, then cover and chill for 1-2 hours, until set.

  3. Melt the dark and white chocolates for the topping separately in bowls over a pan of simmering water (or in a microwave). Spoon over the cake in blobs, alternating between the two chocolates. Working quickly, use a skewer to draw the dark chocolate through the white and vice versa to create a marble effect; be careful not to over-mix. Leave to cool and set. Lift the cake out of the tin, peel away the parchment and cut into 16 squares to serve.

Cook’s tip

For an Easter treat, scatter crushed mini eggs over the marbled chocolate topping before it sets.


Typical values per serving when made using specific products in recipe


1,386kJ/ 331kcals



Saturated Fat












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