Description
These Strawberry Shortcake Truffles are luscious bite-sized treats combining the crumbly texture of shortbread cookies with the sweet, fruity flavor of freeze-dried strawberries and creamy white chocolate coating. Perfectly smooth and easy to make, these no-bake truffles are ideal for dessert parties and festive occasions.
Ingredients
Scale
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
Coating and Garnish
- 8 oz white chocolate, chopped (or white chocolate chips)
- 1/2 tsp coconut oil or vegetable shortening (optional, for smooth coating)
- Crushed freeze-dried strawberries or shortbread crumbs
- Sprinkles or edible glitter (optional for extra flair)
Instructions
- Prepare the Crumbs: In a large bowl, combine the crushed shortbread cookies and freeze-dried strawberry powder or finely chopped fresh strawberries. Stir well to evenly distribute the strawberry flavor throughout the crumbs.
- Make the Creamy Center: Add the softened cream cheese, powdered sugar, and vanilla extract to the cookie and strawberry mixture. Mix thoroughly until the mixture is smooth and uniform.
- Add Heavy Cream: Gradually pour in the heavy cream while stirring until you achieve a dough-like consistency that’s smooth and easy to roll into balls. If the mixture feels too thick, add more cream one teaspoon at a time.
- Shape the Truffles: Roll the mixture into 1-inch balls using your hands and place them on a baking sheet lined with parchment paper. Once all truffles are shaped, refrigerate for about 30 minutes to let them firm up.
- Melt the White Chocolate: Place the white chocolate and optional coconut oil or vegetable shortening into a microwave-safe bowl. Microwave in 20-second intervals, stirring after each session until completely melted and smooth.
- Coat the Truffles: Dip each chilled truffle into the melted white chocolate, ensuring it is fully covered. Use a fork or skewer to lift each truffle out, letting excess chocolate drip off, then place it back onto the parchment-lined baking sheet.
- Garnish the Truffles: While the chocolate coating is still soft, sprinkle crushed freeze-dried strawberries, shortbread crumbs, or edible glitter over each truffle for decorative flair.
- Set the Coating: Allow the coated truffles to sit at room temperature for a few minutes to begin setting, then refrigerate for 15-20 minutes or until the chocolate coating is completely hardened.
- Serve and Enjoy: Once the chocolate has set fully, your Strawberry Shortcake Truffles are ready to be served as delightful bite-sized desserts perfect for any occasion.
Notes
- Freeze-dried strawberry powder provides a concentrated flavor and helps maintain dryness; if using fresh strawberries, finely chop to avoid excess moisture.
- Adjust heavy cream quantity as needed to achieve the right consistency for rolling.
- Optional coconut oil or vegetable shortening in melted white chocolate makes coating smoother and shinier.
- The truffles should be stored refrigerated and consumed within 3-4 days for best freshness.
- For a festive look, use colorful sprinkles or edible glitter as garnish to add visual appeal.
- You can substitute white chocolate with milk or dark chocolate based on your preference.
