Description
These Strawberry Shortcake Truffles are indulgent, no-bake treats that combine the classic flavors of strawberry shortcake with a smooth, creamy center, all coated in a luscious white chocolate shell. A fun and easy dessert that’s perfect for Valentine’s Day, parties, or any sweet celebration!
Ingredients
Scale
For the Truffle Filling:
- 1 cup shortbread cookies, crushed into crumbs
- 1/2 cup freeze-dried strawberries, crushed into powder (or fresh strawberries, finely chopped)
- 4 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/4 cup heavy cream
For the Coating:
- 8 oz white chocolate, chopped (or white chocolate chips)
- 1/2 tsp coconut oil or vegetable shortening (optional, for smooth coating)
For Garnish (optional):
- Crushed freeze-dried strawberries or shortbread crumbs
- Sprinkles or edible glitter (optional for extra flair)
Instructions
-
For the Truffle Filling:
- Prepare the Crumbs:
- In a large bowl, combine the crushed shortbread cookies and freeze-dried strawberry powder (or finely chopped fresh strawberries). Stir to combine.
- Make the Creamy Center:
- Add the softened cream cheese, powdered sugar, and vanilla extract to the cookie-strawberry mixture. Mix until fully combined and smooth.
- Add Heavy Cream:
- Gradually add the heavy cream to the mixture and stir until the dough is smooth and easy to roll into balls. If the mixture is too thick, add a little more cream, 1 teaspoon at a time.
- Shape the Truffles:
- Roll the mixture into 1-inch balls, placing them on a baking sheet lined with parchment paper. Once all truffles are shaped, refrigerate them for about 30 minutes to firm up.
For the Coating:
- Melt the White Chocolate:
- In a microwave-safe bowl, melt the white chocolate with the coconut oil or vegetable shortening (if using). Heat in 20-second intervals, stirring between each, until smooth and fully melted.
- Coat the Truffles:
- Dip each chilled truffle into the melted white chocolate, ensuring it is fully coated. Use a fork or skewer to remove the truffle from the chocolate, allowing any excess to drip off. Return the coated truffle to the parchment-lined baking sheet.
- Garnish the Truffles:
- While the white chocolate coating is still soft, sprinkle each truffle with crushed freeze-dried strawberries, shortbread crumbs, or edible glitter for extra decoration.
- Set the Coating:
- Let the truffles sit at room temperature for a few minutes to set, then refrigerate them for another 15-20 minutes until the chocolate is fully hardened.
- Serve and Enjoy:
- Once set, your Strawberry Shortcake Truffles are ready to serve! Enjoy these delightful bite-sized treats that are perfect for any occasion!
- Prepare the Crumbs:
Notes
- You can make these truffles with any kind of cookies you like, but shortbread works particularly well for the classic shortcake flavor.
- For a smoother texture, use finely crushed freeze-dried strawberries instead of fresh strawberries, which can introduce excess moisture.
- If you prefer a darker chocolate coating, feel free to use dark or milk chocolate instead of white chocolate.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 120
- Sugar: 11g
- Sodium: 20mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg