How to cook
Mash the strawberries and rub them through a strainer, so that only their juice separates.
Beat the yolks with the sugar into a fluffy cream.
Pour the cream into a pot and bring it to a boiling point. Add the white chocolate and stir until it has melted. Add the beaten egg yolks and strawberry juice. Stir and remove it from the heat.
Add the butter and allow the mixture to cool completely, then add the whipped cream, stir and pour the white cream into cups.
Refrigerate them for 2-3 hours and serve the white chocolate cream with a garnish of choice, but preferably with fresh strawberries.