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A plate of white chocolate-covered Strawberry Shortcake Truffles, decorated with pink drizzles and red berry crumbs.
Daniel

Strawberry Shortcake Truffles

These delightful truffles capture all the sweet, fruity essence of classic strawberry shortcake in a bite-sized, no-bake treat. Perfect for parties, dessert platters, or a sweet craving.
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Prep Time 1 hour
Total Time 1 hour
Servings: 30 pieces
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Truffle Base
  • 2 cups shortbread cookies finely crushed (about 200g, e.g., Lorna Doone, Nilla wafers, or similar)
  • 4 oz cream cheese softened, full-fat
  • 1/4 cup fresh strawberries very finely diced
  • 2 tbsp strawberry jam or preserves
  • 1/2 tsp strawberry extract or vanilla extract if preferred
For the Coating
  • 10 oz white chocolate melting wafers or good quality white chocolate chips
  • 2 tbsp freeze-dried strawberry powder plus extra for garnish
  • 1/2 tsp coconut oil or vegetable shortening, optional, for thinning chocolate
  • 2 tbsp strawberry sprinkles or colored sprinkles, optional for garnish

Equipment

  • Food processor
  • Large Mixing Bowl
  • Rubber spatula
  • Small Cookie Scoop (1-inch)
  • Baking Sheets
  • Parchment Paper
  • Microwave-safe bowls
  • Fork or Dipping Tools

Method
 

Prepare the Truffle Base
  1. Place the shortbread cookies in a food processor and pulse until finely crushed into crumbs. Alternatively, place them in a Ziploc bag and crush with a rolling pin.
  2. In a large mixing bowl, combine the crushed shortbread cookies, softened cream cheese, finely diced fresh strawberries, strawberry jam, and strawberry extract. Mix thoroughly with a rubber spatula until all ingredients are well combined and a moist dough forms.
  3. Line a baking sheet with parchment paper. Using a small cookie scoop (about 1-inch) or your hands, roll the mixture into approximately 30 uniform balls. Place them on the prepared baking sheet.
  4. Refrigerate the truffles for at least 1 hour (or freeze for 30 minutes) to allow them to firm up, which will make them easier to dip.
Coat the Truffles
  1. In a microwave-safe bowl, melt the white chocolate melting wafers in 30-second intervals, stirring well after each, until smooth. If using, stir in the coconut oil to thin the chocolate slightly for easier dipping. Stir in the 2 tablespoons of freeze-dried strawberry powder until fully combined and the chocolate is a uniform pink color.
  2. Remove the chilled truffle balls from the refrigerator. Using a fork or dipping tool, dip each truffle into the melted strawberry white chocolate, ensuring it's fully coated. Tap off any excess chocolate.
  3. Return the coated truffle to the parchment-lined baking sheet. While the chocolate is still wet, sprinkle with additional freeze-dried strawberry powder or strawberry sprinkles, if desired.
  4. Once all truffles are coated and decorated, refrigerate them again for at least 30 minutes, or until the chocolate coating is completely set.
Serve and Store
  1. Serve chilled. Enjoy your homemade Strawberry Shortcake Truffles!

Notes

These truffles are best stored in an airtight container in the refrigerator for up to 1 week. For an extra boost of strawberry flavor, you can lightly toast the crushed shortbread cookies before mixing into the base.