Description
These Strawberry Shortcake Truffles are delightful bite-sized treats combining the sweetness of crushed shortbread cookies, tangy strawberry powder, and creamy filling, all coated in smooth white chocolate. Perfect as an elegant dessert or party favor, they are easy to make and sure to impress with their beautiful garnish and luscious texture.
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 for garnish
- 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 thoroughly to evenly mix the crumbs and strawberry flavor.
- Make the Creamy Center: Add softened cream cheese, powdered sugar, and vanilla extract to the cookie-strawberry mixture. Mix well until the ingredients are fully combined and the texture is smooth and creamy.
- Add Heavy Cream: Gradually pour in the heavy cream while stirring, until the mixture forms a smooth dough that can be rolled into balls. If the mixture is too thick, add an additional teaspoon of heavy cream at a time to reach the right consistency.
- Shape the Truffles: Roll the mixture into 1-inch diameter balls and place them on a baking sheet lined with parchment paper. Refrigerate the shaped truffles for approximately 30 minutes to allow them to firm up before coating.
- Melt the White Chocolate: Place the white chocolate and optional coconut oil or vegetable shortening in a microwave-safe bowl. Heat in 20-second intervals, stirring thoroughly between each interval until the chocolate is fully melted and smooth.
- Coat the Truffles: Dip each chilled truffle into the melted white chocolate, making sure it is completely covered. Use a fork or skewer to lift the truffle out of the chocolate and let any excess drip off before returning it to the parchment-lined baking sheet.
- Garnish the Truffles: While the chocolate coating is still soft, sprinkle the truffles with crushed freeze-dried strawberries, shortbread crumbs, or edible glitter for a festive and decorative touch.
- Set the Coating: Let the coated truffles sit at room temperature for a few minutes to begin setting the chocolate, then refrigerate them for 15-20 minutes until the white chocolate has fully hardened.
- Serve and Enjoy: Once fully set, the Strawberry Shortcake Truffles are ready to be served. Enjoy these indulgent, elegant treats perfect for any occasion!
Notes
- If using fresh strawberries instead of freeze-dried, finely chop and drain excess moisture to avoid soggy texture.
- The coconut oil or vegetable shortening in the coating helps achieve a smooth and glossy chocolate finish but is optional.
- For a firmer truffle, refrigerate shaping dough longer before coating.
- Store truffles in an airtight container in the refrigerator for up to one week.
- Allow truffles to come to room temperature for a few minutes before serving for best flavor and texture.
