Description
These Strawberry Shortcake Truffles are no-bake, bite-sized delights that capture the magical flavors of classic strawberry shortcake in a convenient, kid-friendly treat. Quick to whip up and perfect for playdates or a sweet pick-me-up, they feature a creamy, berry-infused shortcake base coated in white chocolate and sprinkles.
Ingredients
2 cups Vanilla wafers or shortbread cookies, finely crushed
8 ounces Cream cheese, softened
1/2 cup Powdered sugar
1/2 cup Fresh strawberries, finely diced
10–12 ounces White chocolate chips or melting wafers
1 teaspoon Coconut oil, optional
Red/pink sprinkles
Instructions
- Finely crush vanilla wafers or shortbread cookies using a food processor for best results. Place them in a large mixing bowl
- Add softened cream cheese and powdered sugar to the bowl with the cookie crumbs. Mix thoroughly until well combined and a dough-like consistency forms
- Gently fold in the finely diced fresh strawberries, distributing them evenly throughout the mixture
- Cover the bowl and refrigerate the mixture for at least 30 minutes, or until firm enough to roll
- Scoop out small portions (about 1 tablespoon) of the mixture. Roll them between your palms to form smooth balls. Place the rolled truffles on a parchment-lined baking sheet
- Return the rolled truffles to the refrigerator for another 15-20 minutes while you prepare the coating
- In a microwave-safe bowl, melt white chocolate chips or wafers in 30-second intervals, stirring after each, until smooth. Add coconut oil if needed for a smoother consistency
- Dip each chilled truffle into the melted white chocolate, ensuring it is fully coated. Carefully lift it out with a fork, letting excess chocolate drip off. Immediately place the coated truffles back on the parchment-lined baking sheet and sprinkle with red/pink sprinkles before the chocolate sets
- Refrigerate the finished truffles for at least 30 minutes, or until the chocolate coating is completely firm
Notes
Ensure your cream cheese is at room temperature for a smooth mixture.
Chill the mixture thoroughly; this makes rolling the truffles much easier and prevents them from getting sticky.
When melting white chocolate for the coating, use a double boiler or microwave in short bursts to avoid scorching.
Roll your truffles quickly in sprinkles before the chocolate sets completely.
Store in an airtight container in the refrigerator for up to 5 days.
Let truffles sit out for 5-10 minutes before serving to enhance flavors and soften slightly.
Truffles can be frozen for up to 3 months; place in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag. Thaw in the refrigerator before enjoying.
If using frozen strawberries, thaw and drain them very well to avoid excess moisture, patting them dry with a paper towel before incorporating.
- Prep Time: 45 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 135 kcal
- Sugar: 11 g
- Sodium: 50 mg
- Fat: 9 g
- Saturated Fat: 6 g
- Carbohydrates: 14 g
- Protein: 2 g
- Cholesterol: 18 mg
Keywords: strawberry shortcake truffles, no-bake, dessert, easy, kid-friendly, shortcake