Description
Delightfully sweet and easy to make, these Strawberry Shortcake Truffles combine golden Oreo crumbs, freeze-dried strawberry powder, and creamy white chocolate for a delicious no-bake treat that’s perfect for any occasion.
Ingredients
Scale
Truffle Base
- 10 golden Oreos, crushed into fine crumbs
- ½ cup freeze-dried strawberries, ground into powder
- 4 oz cream cheese, softened
- 1 tsp vanilla extract
Chocolate Coating
- ½ cup white chocolate chips, melted
- ¼ cup white chocolate chips (for drizzling)
Optional Garnish
- Crushed freeze-dried strawberries or Oreo crumbs
Instructions
- Prepare the Crumbs: In a food processor, pulse the golden Oreos until they form fine crumbs. Add the freeze-dried strawberry powder and pulse again to blend them evenly.
- Make the Dough: Add the softened cream cheese and vanilla extract to the crumbs and pulse until the mixture forms a soft, pliable dough.
- Form Truffles: Using your hands or a small scoop, roll the dough into 1-inch balls and place them on a parchment-lined tray. Freeze for 20 minutes to allow them to firm up.
- Melt White Chocolate: While the truffles chill, melt ½ cup of white chocolate chips until smooth, either in a microwave or double boiler.
- Coat Truffles: Dip each firm truffle into the melted white chocolate using a fork to fully coat, then place them back on the tray.
- Drizzle and Garnish: Melt the remaining ¼ cup of white chocolate chips and drizzle over the coated truffles. Optionally, sprinkle crushed freeze-dried strawberries or additional Oreo crumbs on top for extra texture and flavor.
- Set and Serve: Chill the truffles in the refrigerator until the chocolate sets completely before serving.
Notes
- Ensure the cream cheese is fully softened to achieve a smooth, even dough consistency.
- You can substitute golden Oreos with vanilla wafer cookies for a different but complementary flavor profile.
- Store the truffles in an airtight container in the refrigerator for up to 5 days to maintain freshness.
