These Strawberry Truffles are soft, creamy, and bursting with sweet strawberry flavor. With a smooth white chocolate base and a dusting of powdered sugar, they’re an irresistible bite-sized treat that looks as pretty as it tastes. Whether I’m making a batch for Valentine’s Day, a baby shower, or just to treat myself, these truffles always feel like something special.
Why You’ll Love This Recipe
I love how easy and elegant these strawberry truffles are. They don’t require any baking, and the flavor is rich without being overly sweet. The combination of strawberry and vanilla is classic and comforting, and the texture is luxuriously smooth. Plus, I can make them ahead of time and keep them chilled for when cravings hit or guests pop in.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- White chocolate chips
- Unsalted butter
- Heavy whipping cream
- Strawberry extract
- Vanilla extract
- Pink food coloring (optional)
- Powdered sugar
directions
- I place the white chocolate chips in a heatproof bowl and set them aside.
- In a small saucepan, I melt the butter over medium heat, then stir in the heavy cream and bring it just to a simmer.
- I pour the hot cream mixture over the white chocolate chips and let it sit for a minute to soften.
- I stir the mixture until smooth, then mix in strawberry extract, vanilla extract, and a drop or two of pink food coloring for a rosy hue.
- I cover the bowl and refrigerate the mixture for about an hour, until it firms up enough to scoop.
- Using a small scoop or spoon, I form the chilled mixture into small balls, then roll them smooth between my hands.
- I finish by rolling each truffle in powdered sugar to coat them.
Servings and timing
This recipe makes about 12 truffles. It takes around 20 minutes to prepare, 5 minutes of stovetop time, and about 1 hour of chilling time. Altogether, I can have these ready in under 90 minutes.
Variations
- I roll some truffles in crushed freeze-dried strawberries or finely shredded coconut for a colorful, textured coating.
- I use a drop of lemon extract in place of the vanilla for a citrusy twist.
- If I want a firmer bite, I dip the chilled truffles in melted dark or milk chocolate and let them harden.
- I sometimes fold in finely chopped strawberries (dried, not fresh) for extra texture.
storage/reheating
I store these in an airtight container in the fridge for up to 5 days. They’re best served chilled or just slightly softened at room temperature. I never reheat them—just let them sit out for a few minutes before serving if I want a softer bite.
FAQs
Can I use real strawberries instead of extract?
Fresh strawberries have too much moisture, which can make the truffles too soft. I stick with extract for a stronger, more controlled flavor.
Do I have to use food coloring?
Not at all. I like the soft pink color, but the truffles taste just as good without it.
Can I make these ahead?
Yes, I usually make them a day in advance and store them in the fridge. They hold their shape well and the flavor gets even better.
Can I freeze strawberry truffles?
I can freeze them on a baking sheet until firm, then transfer them to a sealed container. I thaw them in the fridge before serving.
Why is my truffle mixture too soft to roll?
It might need more time to chill, or I may need to add a little more melted white chocolate to help it firm up.
Conclusion
These strawberry truffles are the perfect bite-sized indulgence. I love how they come together with just a few ingredients, yet feel totally gourmet. Whether I’m making them for a party or a cozy night in, they always add a little extra sweetness to the moment.
Strawberry Truffles Recipe
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 1 hour 25 minutes
- Yield: 12 truffles
- Category: Dessert, No-Bake Treat
- Method: No-Bake, Chilled
- Cuisine: American
- Diet: Vegetarian
Description
This no-bake Strawberry Truffles recipe is a creamy, dreamy treat bursting with real strawberry flavor and coated in powdered sugar. Made with white chocolate, strawberry extract, and a hint of vanilla, these pink truffles are perfect for Valentine’s Day, baby showers, or anytime you want a sweet bite-sized dessert.
Ingredients
- 1 ½ cups white chocolate chips
- 2 tbsp unsalted butter
- ¼ cup heavy whipping cream
- 1 tsp strawberry extract
- ½ tsp vanilla extract
- Pink food coloring (optional)
- ½ cup powdered sugar (for coating)
Instructions
- Place white chocolate chips in a heatproof bowl.
- In a small saucepan, melt butter over medium heat. Stir in heavy cream and bring just to a simmer.
- Pour hot cream over the white chocolate chips and let sit for 1 minute.
- Stir until smooth and fully melted. Mix in strawberry extract, vanilla extract, and a drop or two of pink food coloring (optional).
- Cover and refrigerate for 1 hour, or until firm enough to scoop.
- Scoop mixture into small balls and roll between hands to smooth.
- Roll each truffle in powdered sugar until fully coated.
- Chill until ready to serve.
Notes
- For added texture and flavor, roll in crushed freeze-dried strawberries or shredded coconut.
- Swap vanilla for lemon extract for a tangy twist.
- Dip in melted dark or milk chocolate for a chocolate-covered version.
- If mixture is too soft, chill longer or add more white chocolate.
- Use gloves when rolling to keep truffles clean and even.
