This batch of strawberry truffles began as a small experiment on a rainy afternoon when I wanted something elegant but incredibly simple to share with friends. I had white chocolate chips and a bottle of strawberry extract on the shelf, and I wondered if a quick ganache-style center could be coaxed into soft, scoopable truffles. The result was unexpectedly perfect: a smooth, creamy interior with a bright, candy-like strawberry note wrapped in a delicate sugary coating. We served them at a book club meeting, and everyone asked for the recipe. They’re the kind of treat that looks bakery-made but takes under an hour from start to finish.

What makes these truffles special is the balance of textures and the clarity of strawberry flavor. Because the recipe uses strawberry extract rather than fresh fruit, the filling stays stable and easy to shape while retaining a distinct, sweet strawberry aroma. The powdered sugar exterior gives a classic truffle look and a pleasant initial crunch that yields to a pillowy center. Over the years I’ve made these for holidays, baby showers, and tiny celebrations when I wanted something pretty on the plate without a complicated technique.

Ingredients

• White chocolate chips (1 cup): Choose a high-quality brand that lists cocoa butter near the top of the ingredients for the creamiest texture. Ghirardelli or a premium store brand works well; avoid compound coatings if you want a true white chocolate flavor.
• Unsalted butter (1/4 cup): Use room-temperature unsalted butter for control over salt level. The butter adds richness and helps the center set up with a silky mouthfeel.
• Heavy whipping cream (3 tablespoons): The cream balances the fat and helps create a ganache-like center. Use full-fat cream for the smoothest result.
• Strawberry extract (1/2 teaspoon): This is the key to bold strawberry flavor without extra moisture. A concentrated extract gives the clearest note; LorAnn and McCormick both make good extracts.
• Vanilla extract (1/4 teaspoon): A touch of vanilla rounds the strawberry and enhances the chocolate’s sweetness.
• Pink food coloring (1 drop): Optional — one drop provides a gentle, appealing hue. Gel food colorings work well because they add color without extra liquid.
• Powdered sugar (1/4 cup): For rolling. Use confectioners’ sugar that’s fine and clump-free. If you plan to store truffles long-term, dust them right before serving to keep the sugar bright.

Instructions

Prepare the chocolate: Place 1 cup of white chocolate chips in a medium heatproof bowl and set aside so they’re ready to receive the hot butter and cream mixture. If your chips are chilled, let them sit at room temperature a few minutes to avoid shocking the melt. Heat the butter and cream: In a small saucepan over medium heat, melt 1/4 cup unsalted butter, then stir in 3 tablespoons heavy whipping cream. Bring the mixture just to a simmer — you’ll see small bubbles at the edge. Simmering for 30 to 60 seconds is enough; do not boil aggressively, or the cream will scald. Combine and emulsify: Immediately pour the hot butter-cream over the white chocolate chips. Let sit undisturbed for 1 to 2 minutes so the heat softens the chips. Then add 1/2 teaspoon strawberry extract, 1/4 teaspoon vanilla extract, and 1 drop pink food coloring. Whisk gently until completely smooth and glossy. If a few chips remain, microwave in 15-second bursts, stirring between each, until fully melted. If the mixture looks separated at first, continue stirring — a stable emulsion will form as the temperatures equalize. Chill to firm up: Cover the bowl tightly with plastic wrap and refrigerate for 30 minutes to 1 hour. Thirty minutes yields a softer scoopable mixture; an hour gives a firmer texture that’s easier to shape. If it becomes too firm, let it sit a few minutes at room temperature or scrape with a warm spoon. Scoop and shape: Using a 1 to 1 1/2 tablespoon metal cookie scoop or a tablespoon, portion the mixture and quickly roll into balls between your palms. If the mixture sticks, dust your hands lightly with powdered sugar or wear disposable gloves for cleaner shaping. Coat and chill again: Roll each ball in 1/4 cup powdered sugar until evenly coated. Place on a baking sheet or plate lined with parchment paper and refrigerate for another 30 minutes to 1 hour to let the centers firm completely before serving. Store covered in the fridge for up to one week.

Storage Tips

Store finished truffles in a single layer in an airtight container in the refrigerator for up to one week. For longer storage, freeze the coated truffles in a single layer until solid, then transfer to a freezer-safe container separated with parchment layers to prevent sticking; they keep for up to three months. Thaw overnight in the fridge before serving to avoid condensation building on the sugar. If you plan to present them at room temperature, remove from the refrigerator about 15 to 20 minutes before serving so they soften slightly without melting.

Ingredient Substitutions

If you need dairy-free options, use dairy-free white chocolate chips and replace heavy cream with a full-fat coconut cream for a similar texture — note this will introduce a subtle coconut note. For a more natural strawberry accent, stir in 1 tablespoon of very finely crushed freeze-dried strawberry powder combined with the extract, but avoid fresh strawberries as added moisture will prevent the centers from setting. You can swap powdered sugar for cocoa powder or finely shredded coconut for different coatings; adjust quantities and handling because coatings affect texture and shelf life.

Serving Suggestions

Serve these truffles on a small dessert plate or in mini paper cups for an elegant presentation. They pair beautifully with a light sparkling wine, strawberry-infused tea, or a small scoop of vanilla ice cream as part of a dessert trio. Garnish with a tiny freeze-dried strawberry flake or a few edible rose petals for special occasions. For gifting, tuck a dozen into a small box with parchment and a ribbon — they make a thoughtful homemade present.

Cultural Background

While classic truffles trace their roots to European chocolate traditions where ganache centers rolled and coated in cocoa became a confectionery staple, these strawberry-scented confections are a modern American twist. Using extracts to introduce bright, fruit-forward notes aligns with contemporary home baking practices where convenience and flavor intensity are balanced. This version reflects the trend of hybrid sweets combining ganache techniques with candy-like flavorings to create accessible, crowd-pleasing treats.

Seasonal Adaptations

In spring and summer, enhance the visual appeal with a light dusting of freeze-dried strawberry powder for intense color and flavor. During winter holidays, substitute a drop of peppermint extract for the strawberry and tint slightly green, or swirl a small amount of melted colored white chocolate on top for festive flair. For Valentine’s Day, package in heart-shaped boxes and add edible glitter or a toasted almond on top for texture contrast.

Meal Prep Tips

To save time when prepping for an event, make the ganache base the day before and chill it overnight. Scoop and shape on the day you plan to serve, then coat and chill for an hour. Use a calibrated metal cookie scoop for consistent sizing so they present uniformly. Keep a small bowl of warm water nearby to quickly warm your hands between rolls if the mixture becomes too stiff, which helps maintain a smooth finish on each truffle.

These truffles strike a lovely balance between simplicity and elegance; they are a small, satisfying project that yields bakery-style results without specialized skills. Share them with friends, tuck one into a lunchbox, or keep a box in the fridge for a luxurious, bite-sized treat.