Strawberry Shortcake Truffles

These strawberry shortcake truffles bring back the flavors of my favorite childhood ice cream treat in bite sized form. Golden Oreos, cream cheese, and strawberry shortcake crumbs get rolled, dipped in white chocolate, and topped with a red candy drizzle. The red and white colors make them perfect for Valentine’s Day or birthday celebration. They taste so good, you probably need to double or triple this recipe.

Valentine’s Day is one of my favorite holidays because I love creating pretty treats that I can give them as gifts. Last year I made some white chocolate raspberry truffles for my kids’ teachers and their reactions were so sweet that I knew I had to perfect this recipe. The flavor inspiration came from those strawberry shortcake ice cream bars I used to chase down the ice cream truck for as a kid. So much fun!

These strawberry shortcake truffles take some time because of all the chilling, but the hands on work is simple and the results are absolutely worth it. I crush Golden Oreos in a food processor, mix in cream cheese and strawberry shortcake crumbs, then chill and roll the mixture into balls. After dipping each truffle in melted white chocolate, I drizzle red candy melts on top and sprinkle extra crumbs before the coating sets. The creamy inside and crunchy outside taste exactly like those ice cream bars I loved growing up. I hope these bring back sweet memories for you too.

Why you will love this recipe

• Tastes like the classic ice cream treat: I love how these capture the exact flavor of strawberry shortcake bars in truffle form. The combination of creamy filling and crunchy coating is spot on.
• No bake dessert: I do not have to turn on the oven to make these. Just crush, mix, chill, and dip for a beautiful and cute homemade candy.
• Perfect for gift giving: I package these in clear boxes or bags for Valentine’s Day gifts. The red and white colors look stunning and everyone loves receiving something I make at home from scratch.
• Fun activity with the kids: My kids love helping me roll the truffles and add the final sprinkles. It keeps them busy in the kitchen and they get to enjoy some extra treats.

What you will need

For the truffles:

• Golden Oreos: I use one regular sized package, not the family pack. The golden cookies give a sweeter base than regular Oreos and taste more like shortcake.
• Cream cheese: I let soften to room temperature so it blends smoothly with the cookie crumbs. Cold cream cheese leaves lumps in the mixture.
• Lemon zest: About 1 teaspoon adds a bright citrus note that makes the strawberry flavor pop. You can skip this if you prefer.
• Strawberry shortcake crumbs: I use it to mix into the filling. You can make your own or find them at specialty baking stores.

For the coating:

• White chocolate chips: I melt some with vegetable shortening for a smooth coating. You can also use white candy melts.
• Vegetable shortening: This helps the chocolate melt smoothly and creates a shiny finish.
• Red candy melts: I melt them for drizzling on top.
• Extra strawberry shortcake crumbs: I sprinkle them on top for the crunchy topping.

How to make

Crush the cookies: I add all the Golden Oreos to a food processor and pulse until the mixture turns into very fine crumbs that look like wet sand.

Add the cream cheese: I add the softened cream cheese to the cookie crumbs and pulse until well combined. The mixture should have no visible white streaks.

Mix in the crumbs and zest: I transfer the mixture to a bowl and stir in 2/3 cup of strawberry shortcake crumbs and the lemon zest. I cover and refrigerate for at least 30 minutes.

Roll the truffles: I use a small cookie scoop or tablespoon to portion the mixture and roll each one into a smooth ball. I place them on a parchment lined baking sheet and refrigerate for 1 hour.

Coat in white chocolate: I melt the white chocolate chips with shortening until smooth, heating in 30 second intervals and stirring between each. I dip each truffle using two forks, letting the excess drip off before placing on parchment.

Chill and drizzle: I refrigerate the coated truffles for 30 minutes until set. Then I drizzle melted red candy melts on top and immediately sprinkle with strawberry shortcake crumbs.

Final chill: I refrigerate for at least 1 more hour until the coating is completely firm before serving.

Expert tip

Chill between every step

I know all the chilling adds time, but skipping it will give you messy truffles that are hard to work with. Cold truffle centers dip much more cleanly into melted chocolate and stay firm instead of getting soft and misshapen. I use the chilling time to clean up and prep for the next step.

More tips to consider:

• I use a cookie scoop to portion the truffles for consistent sizes. This makes the dipping process easier and the final product looks more professional.
• I tap the fork gently on the rim of the bowl after dipping to remove excess chocolate. This prevents puddles from forming under each truffle.
• I work with small batches when dipping. If the chocolate starts to thicken, I reheat it for 10 seconds and stir until smooth again.
• I add the crumb topping immediately after drizzling because the candy melts set quickly. Once they harden, the crumbs will not stick.
• I store the finished truffles in a single layer so the decorations do not get smashed.
• If you do not have a food processor, use a high-speed blender or even an electric mixer. Crushing the cookies by hand will not make the crumbs small enough for this recipe. 

Recipe variations and add-ins:

• Freeze dried strawberries: I crush 1/4 cup of freeze dried strawberries and add them to the filling for a more intense strawberry flavor. So yummy!
• Pink chocolate coating: I use pink candy melts instead of white chocolate for an all pink truffle. This looks so pretty for Valentine’s Day or baby showers.
• Regular Oreos: I sometimes use classic Oreos for a cookies and cream version with the strawberry crumb topping. The chocolate cookies add a different but delicious flavor.
• Mascarpone filling: I substitute mascarpone for cream cheese when I want an even creamier texture. The flavor is slightly milder but very luxurious.
• Lime zesty: I use lime zest instead of lemon for a tropical flavor. This pairs especially great with the strawberry flavor.

Serving suggestions:

I arrange these truffles on a pretty serving plate with fresh strawberries scattered around for a beautiful presentation. My strawberry sorbet on the side makes this look like an epic treat. For parties, I place each truffle in a mini cupcake liner so guests can easily grab one without touching the others. The red and white colors look stunning on a Valentine’s Day dessert table.

These also make wonderful gifts when packaged in clear boxes or bags tied with ribbon. I add a small tag with the name and any allergy information since they contain dairy and wheat. For a cute presentation, I serve them alongside my strawberry banana smoothie for a full strawberry themed treat. Dipping them in extra strawberry sauce takes them over the top.

How to store leftovers:

• Store: I keep the truffles in an airtight container in the refrigerator for up to 1 week. I place parchment paper between layers to prevent them from sticking together.
• Freeze: I freeze the truffles in a single layer on a baking sheet first, then transfer to a freezer bag for up to 3 months. This prevents them from sticking together.
• Thaw: I move frozen truffles to the refrigerator overnight to thaw slowly. This keeps the chocolate coating from getting condensation.

Frequently asked questions

More truffles to try: