Strawberry Shortcake Truffles
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These Strawberry Shortcake Truffles have all the flavor of strawberry shortcake but in a bite-sized, no-bake form. Made with only four ingredients, these easy treats are perfect for sharing or snacking straight from the fridge.
Easy Strawberry Shortcake Bites
I know it’s a bold statement, but these might be my favorite truffles on the blog. Then again, I said the same thing about my Gingerbread Truffles and Baileys Truffles, so maybe I just really love truffles. What makes these stand out is the freeze-dried strawberries, they add the perfect burst of fruity flavor and a pretty pink hue without being overly sweet. You can usually find them near the dried fruit section in most grocery stores.
I’ve always loved giving edible gifts, and truffles are one of my go-to options. They feel a fancy and people are always impressed. These Strawberry Truffles are especially great for Mother’s Day and Valentine’s Day thanks to their pretty pink color.
Ingredients
- Golden Oreos – The sweet, vanilla cookie base for the truffle filling.
- Freeze-Dried Strawberries – Add real strawberry flavor and a pop of color.
- Cream Cheese – Makes the filling creamy and holds it all together.
- Vanilla Almond Bark – For a sweet, smooth coating.
How to Make the Strawberry Truffles
- Prep – Line a baking sheet with parchment paper.
- Crush the cookies and strawberries – Add the golden Oreos and freeze-dried strawberries to a food processor and pulse into fine crumbs. Remove 1 tablespoon of the crumb mixture and set aside for topping.
- Mix in the cream cheese – Pour the remaining crumbs into a large bowl and beat in the softened cream cheese with an electric hand mixer until smooth and fully combined.
- Scoop and roll – Scoop the mixture into 1-tablespoon portions and roll into balls. Place on the prepared baking sheet.
- Freeze – Freeze the truffles for 30 minutes to help them hold their shape when dipping.
- Melt the almond bark – Melt the almond bark according to the package directions until smooth.
- Dip – Dip each truffle into the melted almond bark, let the excess drip off, and return to the baking sheet.
- Decorate – Drizzle with a little extra almond bark and sprinkle the reserved cookie mixture on top before the coating sets.
Variations and Substitutions
- Use white chocolate chips – Swap vanilla almond bark with melted white chocolate chips or white candy melts for a slightly different sweetness.
- Try other freeze-dried fruits – Raspberries or blueberries work well as substitutes for strawberries and give their own twist on flavor and color.
- Decorate for the occasion – Use holiday-themed sprinkles (like hearts for Valentine’s Day or pastel colors for Easter) instead of cookie crumbs on top.
Tips for Success
- Use brick-style cream cheese – Avoid whipped or spreadable kinds; brick-style holds up better and gives the best texture.
- Don’t skip freezing – Chilling the truffles before dipping helps them stay firm and so they don’t fall apart when being dipped.
- Pulse, don’t over-process – When crushing the cookies and strawberries, pulse just until fine crumbs form—overmixing can make the mixture too greasy.
- Work in batches when dipping – Keep some truffles in the freezer while you dip the others so they don’t soften too quickly.
- Decorate while wet – Add the cookie crumbs or sprinkles right after dipping so they stick before the coating sets.
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More no-bake truffle ideas you’ll love
These easy truffle recipes are perfect for holidays, parties, or whenever you need a quick homemade treat.
Did you love these strawberry cream cheese truffles? Please leave a star rating and share your thoughts in the comments below.
Strawberry Shortcake Truffles Recipe
Ingredients
- 36 Golden Oreos (whole cookies)
- 1 (1 ounce) bag freeze-dried strawberries
- 8 ounces brick-style cream cheese softened
- 1 pound vanilla almond bark
Instructions
- Line a baking sheet with parchment paper and set aside.
- Add the Oreos and freeze-dried strawberries to a food processor and pulse into fine crumbs. Remove 1 tablespoon of the crumb mixture and set aside.
- Transfer the remaining crumbs to a large bowl and beat in the softened cream cheese using an electric hand mixer until smooth and fully combined.
- Scoop the mixture into 1-tablespoon portions and roll into balls. Place on the prepared baking sheet.
- Freeze the truffles for 30 minutes to firm up.
- Melt the almond bark according to the package directions until smooth.
- Dip each truffle into the melted almond bark, letting the excess drip off, then return to the baking sheet.
- Drizzle with extra almond bark and sprinkle with the reserved cookie crumbs. Let set completely before serving or storing.
Notes
- Store the truffles in an airtight container in the fridge for up to 1 week.
- Freeze the truffles for up to 3 months. Thaw in the fridge before serving.
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.