These Strawberry Cream Chocolates practically melt in your mouth with their soft, strawberry flavored centers. They are one of those candies that feels like its from a fancy chocolate shop, but is surprisingly easy to make at home!
These strawberry buttercream candies are filled with a creamy strawberry center, and coated in a layer of rich chocolate. They are perfect for Valentine’s Day, Christmas, Easter, Baby showers, or anytime you want to impress someone.
They taste just like you’d get from a specialty candy shop, but now you can make them right at home without any fancy kitchen tools, or ingredients. Just straightforward steps below, to beautiful homemade candies!
The strawberry buttercream center is smooth and full of real strawberry flavor thanks to using freeze dried strawberries. And the chocolate coating adds just the right snap perfect for biting into. It’s like a chocolate covered strawberry, but maybe better!
Why You’ll Love These
- Only 7 Ingredients
- Amazing Strawberry Flavor: The Freeze Dried Strawberries give the truffles a concentrated strawberry flavor without affecting the texture of the creamy centers.
- Easy to Make: No complicated steps, or tools needed. Only a few ingredients, a little chilling, and these are easy to mix, shape, dip, and of course eat.
- Smooth Texture: The smooth texture and sweet flavor in the middle of these creams is so good, you’ll want to eat one after another!
- Great for Gifts: These would make a perfect addition to a cookie tray, homemade chocolate box, or gifting as they are to friends and neighbors.
Ingredients Needed
This is a quick overview of the ingredients you’ll need for this Strawberry Buttercream Candy Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- Unsalted Butter – Use real butter, you can use salted butter and skip the added salt too.
- Powdered Sugar – Sweetens and thickens the filling, giving it a smooth texture.
- Heavy Cream – Softens and smooths out the texture of the filling
- Freeze Dried Strawberries – This can be found near nuts and trail mix at most grocery stores, the strawberries get pureed into a powder to give the best real strawberry flavor.
- Vanilla Extract – For the classic buttercream flavor
- Salt – Just a pinch to balance the sweetness
- Chocolate – Use a high quality chocolate bar found in the baking aisle, like Baker’s or Ghiradelli. You don’t want to use chocolate chips because they contain extra ingredients and won’t melt as well. Semi-sweet chocolate is best so your candies aren’t too sweet.
How to make Strawberry Creams?
Step 1: Blend the Strawberries. Add the Freeze Dried Strawberries to a blender or food processor and pulse until they are a fine powder.
Step 2: Make the Buttercream Filling. This base is similar to a buttercream frosting, but with different amounts to make a thicker filling. You’ll beat butter until it is smooth, then mix it with powdered sugar until combined. Add in the cream, vanilla, and salt and mix until you have a smooth texture. Add the strawberry powder to the mixture and mix until it is a smooth but thick texture. Add a drop of red food coloring if desired for a darker color.
Step 3: Chill and Shape. Cover the buttercream filling with plastic wrap and chill for about 1 hour. Scoop the mixture into 1 Tablespoon portions and roll them into smooth balls. Place onto a parchment paper lined baking sheet and chill again for 1 hour.
Step 4: Melt the Chocolate. Chop up chocolate bars into small pieces. Add the chocolate pieces to a double boiler over water and melt over medium low heat, stirring until the chocolate is smooth and melted through. Remove from the heat once it is melted.
Step 5: Dip into the Chocolate. Dip one candy at a time into the melted chocolate. Use a spoon to cover completely if the chocolate doesn’t full coat the candies. Lift the candy out of the chocolate with a fork, and tap on the side of the bowl to help the extra chocolate drip off. Transfer the candy to the parchment paper using another fork or toothpick to slide it off the fork. Decorate if desired.
Tips and Tricks
- Use Room Temperature Ingredients: Let your butter warm up at room temperature for about 45 minutes to 1 hour.
- Don’t Skip Chilling: You have to chill the mixture before shaping it into balls. Without chilling for at least 1 hour your mixture will be too soft to form into balls.
- High Quality Ingredients: Use a good-quality chocolate, and butter for the best flavor.
- Use White Chocolate: Chop up a few white chocolate bars instead of semi-sweet chocolate, just melt in the same way, and dip as usual. The candies will be sweeter, and richer, but still delicious.
Storage Instructions
Store the candies in an airtight container in the fridge for up to 2 weeks. They can also be frozen for up to 3 months, just thaw them in the fridge overnight when you’re ready to enjoy them again.
These Strawberry Cream Chocolates are such a yummy homemade candy. The strawberry filling pairs so nicely with the chocolate coating! They’re an amazing no bake candy that everyone will love!
More Homemade Candy Recipes
- Homemade Caramel Creams
- German Chocolate Fudge
- Peanut Butter Candy
- Hard Tack Candy
- Turtle Bark Recipe
- Hot Chocolate Fudge
- Peanut Butter Meltaway
- Vanilla Buttercream Candy Recipe
If you try these Strawberry Cream Chocolates, please leave a 🌟 rating and let me know how it went in the comments below. I love hearing from you!
Strawberry Cream Chocolates
Ingredients
For Buttercream Filling:
- 1.6 oz Freeze Dried Strawberries
- 1/2 cup unsalted butter (room temperature)
- 3 1/2 cups powdered sugar
- 4 TBS heavy cream
- 2 tsp vanilla extract
- 1 pinch salt
For Dipping:
- 16 oz high quality chopped chocolate (4 – 4oz chocolate bars)
- 1 tsp vegetable oil
Instructions
For Buttercream Filling:
- Add the Freeze Dried Strawberries to a blender or food processor and blend until they are a fine powder. Set aside until needed. 1.6 oz Freeze Dried Strawberries
- Beat the butter in the bowl of a stand mixer for a couple of minutes until it is creamy. 1/2 cup unsalted butter
- Add in the powdered sugar, 1/2 cup at a time. Beat until totally combined. 3 1/2 cups powdered sugar
- Add in the heavy cream, vanilla extract, and salt and mix until combined. Add in 1/2 cup of the strawberry powder and mix until combined. Mix on high for about 3 minutes until creamy. 4 TBS heavy cream, 2 tsp vanilla extract, 1 pinch salt
- Cover the bowl with plastic wrap and place it in the fridge to chill for at least 1 hour (up to 3 days).
- Scoop the buttercream filling into 1 Tablespoon sized portions and roll them into smooth balls.
- Place each onto a parchment paper lined cookie sheet. Place the pan back in the fridge to chill for another hour.
For Dipping:
- Chop the chocolate into small pieces. 16 oz high quality chopped chocolate
- Add the chocolate and vegetable oil to the top of a double boiler with 1 inch of water in the bottom. Heat on medium low on the stove top, stirring regularly until the chocolate is melted and smooth. 1 tsp vegetable oil
- Drop one buttercream at a time into the melted chocolate, covering completely in chocolate with a spoon if needed.
- Using a fork lift the candy out of the chocolate. Tap the fork on the side of the bowl to help the excess chocolate drip back into the bowl.
- Use a toothpick or another fork to slide the buttercream candy back onto the baking sheet.
- Top with sprinkles, strawberry powder, or let chocolates set for about 20 minutes and drizzle tops with additional melted chocolate if desired.
- Place pan in the fridge for chill for 30 minutes, or until chocolate is set, then enjoy.
- Store in the fridge in an airtight container for up to 2 weeks.
Notes
- Use Room Temperature Ingredients:Â Let your butter warm up at room temperature for about 45 minutes to 1 hour.
- Don’t Skip Chilling: You have to chill the mixture before shaping it into balls. Without chilling for at least 1 hour your mixture will be too soft to form into balls.
- High Quality Ingredients:Â Use a good-quality chocolate, and butter for the best flavor.
- Use White Chocolate:Â Chop up a few white chocolate bars instead of semi-sweet chocolate, just melt in the same way, and dip as usual. The candies will be sweeter, and richer, but still delicious.
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