These strawberry truffles are creamy, smooth, and bursting with luscious berry flavor. Made with white chocolate and a hint of strawberry extract, they’re a beautiful bite-sized dessert that melts in my mouth. Their soft pink hue and delicate coating of powdered sugar make them perfect for holidays, special occasions, or simply when I want something indulgent and homemade.

Strawberry Truffles

Why You’ll Love This Recipe

I love how simple yet elegant these truffles are. The white chocolate pairs perfectly with the strawberry extract, and the addition of a little pink food coloring gives them a stunning visual appeal. These truffles require minimal ingredients, no baking, and come together quickly with just a bit of chilling time. They’re a crowd-pleaser and a personal favorite for gifting or treating myself.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup white chocolate chips
¼ cup unsalted butter
3 tablespoons heavy whipping cream
½ teaspoon strawberry extract
¼ teaspoon vanilla extract
1 drop pink food coloring
¼ cup powdered sugar

Directions

Melt and combine: I place the white chocolate chips in a medium 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 to a simmer.
Mix with chocolate: I pour the hot butter-cream mixture over the chocolate chips and let it sit for 1–2 minutes. Then I add the strawberry and vanilla extracts, plus the pink food coloring, and whisk until smooth. If the mixture isn’t fully melted, I warm it in the microwave for 15 seconds.
Chill and shape: I cover the bowl with plastic wrap and refrigerate it for 30 minutes to 1 hour until the mixture firms up. Then I scoop 1 to 1½ tablespoon-sized portions and roll them into balls.
Coat and chill: I roll each truffle in powdered sugar until coated, then refrigerate them again for another 30 minutes to 1 hour before serving.

Servings and timing

Prep Time: 10 minutes
Chill Time: 1 to 2 hours
Total Time: 1 hour 10 minutes to 2 hours 10 minutes
Servings: 12–15 truffles

Variations

I sometimes swap the strawberry extract for raspberry or orange for a different fruity twist.
For a richer flavor, I’ve added a touch of cream cheese to the mixture.
Instead of powdered sugar, I’ve also rolled the truffles in finely shredded coconut or crushed freeze-dried strawberries.
For a chocolate-covered version, I dip the chilled truffles in melted white or dark chocolate before chilling again.

Storage/Reheating

I store these truffles in an airtight container in the refrigerator for up to one week. They taste best chilled but can sit at room temperature for about 20 minutes before serving for a softer bite. I don’t recommend reheating, as they’re meant to be enjoyed cold.

FAQs

What kind of white chocolate should I use?

I use good-quality white chocolate chips or a white chocolate baking bar, which melts more smoothly and gives a better flavor than candy melts.

Can I make these truffles ahead of time?

Yes, I often make them a day or two in advance. They store beautifully in the fridge and even improve in flavor as they sit.

Can I freeze strawberry truffles?

Absolutely. I freeze them in a single layer on a tray first, then transfer to a container or freezer bag. They last up to 2 months frozen.

Can I use fresh strawberries instead of extract?

I prefer the extract for a more concentrated flavor, but I’ve also used freeze-dried strawberries ground into powder as an alternative for a natural option.

How do I keep the truffles from melting or getting sticky?

Keeping them well-chilled is key. I also make sure the room isn’t too warm when shaping or serving them.

Conclusion

These strawberry truffles are as beautiful as they are delicious. With minimal effort, I can whip up a batch of rich, creamy treats that look and taste like something from a high-end confectionery. Whether I’m gifting them or keeping them all to myself, they never disappoint.