There’s something about homemade truffles that feels extra special. Maybe it’s the rich, melt-in-your-mouth texture or the way they look like tiny bites of luxury. These strawberry truffles are no exception—smooth, creamy, and bursting with sweet strawberry flavor. They’re perfect for Valentine’s Day, baby showers, or just treating yourself to something delicious. The best part? They’re ridiculously easy to make, no candy thermometer required!

A sweet memory in every bite

I first made these strawberry truffles for a friend’s bridal shower. I wanted something elegant but effortless, and white chocolate truffles felt like the perfect choice. But plain white chocolate? A little too predictable. That’s when I decided to infuse them with strawberry flavor and add a delicate pink hue.

I still remember the moment I set the truffles out on a plate. The soft pink color made them almost too pretty to eat—almost. But as soon as my friends took a bite, their eyes widened. “Did you make these?” they asked between mouthfuls. That was all the validation I needed! Since then, these have become my go-to truffle recipe for any special occasion.

A little background on truffles (and why these are unique!)

Traditional chocolate truffles date back to 19th-century France, made with simple ganache and cocoa powder. They were named after the rare and expensive truffle fungi due to their similar appearance. Over time, truffle variations have expanded to include everything from dark chocolate to matcha-infused versions.

What makes these strawberry truffles unique is the use of white chocolate, which allows the delicate strawberry flavor to shine. Unlike store-bought truffles that often rely on artificial flavors, these get their fruity essence from strawberry extract, making them taste fresh and vibrant.

Let’s talk ingredients: simple, but oh-so-important

The beauty of these truffles is that they require only a handful of ingredients, but each one plays a key role.

White chocolate chips: This is the base of the truffle, creating that smooth, creamy texture. Use high-quality white chocolate for the best results (look for cocoa butter in the ingredients list). If you’re out of chips, chopped white chocolate bars work just as well.
Unsalted butter: Adds richness and helps create the perfect melt-in-your-mouth consistency. If using salted butter, just omit extra salt elsewhere.
Heavy whipping cream: Essential for making the chocolate mixture silky smooth. If you’re in a pinch, half-and-half can work, but the texture may be slightly less rich.
Strawberry extract: The key to that delicious fruity flavor. If you can’t find strawberry extract, try a bit of freeze-dried strawberry powder for a more natural touch.
Vanilla extract: Balances the flavors and enhances the white chocolate’s sweetness.
Pink food coloring: Completely optional, but it gives the truffles that lovely pastel pink shade. You can also use a tiny bit of beet juice for a natural alternative.
Powdered sugar: The final touch! Rolling the truffles in powdered sugar gives them a delicate, snow-dusted look and prevents them from being sticky.

Essential kitchen tools (no fancy gadgets needed!)

These truffles come together easily with just a few kitchen basics:

A small saucepan: You’ll need this to heat the butter and cream.
A heatproof mixing bowl: Essential for melting the chocolate without scorching it. Glass or metal works best.
A whisk: For stirring everything together into a smooth, velvety mixture.
A small cookie scoop or spoon: To portion out the truffle mixture evenly. If you don’t have one, a regular spoon works too.
Plastic wrap: For covering the mixture while it chills in the fridge.

Step-by-step: my foolproof method (and what to watch out for)

Prepare the chocolate: Place the white chocolate chips in a medium bowl and set aside. This ensures they’re ready for the hot cream mixture.
Heat the cream and butter: Melt the butter in a small saucepan over medium heat, then stir in the heavy whipping cream. Bring to a gentle simmer—don’t let it boil, or it might separate.
Combine with the chocolate: Immediately pour the hot mixture over the white chocolate chips. Let it sit for 1-2 minutes so the heat can soften the chocolate. If you stir too soon, the chocolate may not melt evenly.
Stir until smooth: Add the strawberry and vanilla extracts, along with the pink food coloring. Whisk everything together until smooth. If the chocolate hasn’t fully melted, microwave it for 15 seconds at a time, stirring in between.
Chill the mixture: Cover the bowl with plastic wrap and refrigerate for 30 minutes to an hour. This allows the truffle mixture to firm up enough for rolling.
Shape the truffles: Using a small scoop or spoon, portion out 1 to 1½ tablespoons of the mixture and roll into balls with your hands. If the mixture is too sticky, chilling for a bit longer helps.
Coat in powdered sugar: Roll each truffle in powdered sugar for a delicate, sweet finish.
Chill again: Refrigerate the truffles for another 30 minutes to set before serving.

Fun variations to try

Chocolate-covered: Dip the truffles in melted dark or milk chocolate for a decadent twist.
Nutty crunch: Roll them in finely chopped pistachios or almonds instead of powdered sugar.
Strawberry shortcake: Mix crushed vanilla wafers into the truffle mixture for a cookie-like texture.
Dairy-free version: Use coconut cream instead of heavy cream and dairy-free white chocolate.
Liqueur-infused: Add a splash of strawberry liqueur for an adult-friendly treat.

Serving and presentation ideas

These truffles look beautiful arranged on a delicate plate or nestled in mini cupcake liners. For a fancy touch, dust them lightly with extra powdered sugar just before serving. They also make a perfect edible gift—just package them in a small box with a ribbon!

What to sip with your truffles

These pair beautifully with a glass of chilled rosé or a fruity prosecco. If you prefer non-alcoholic options, a cup of white tea or strawberry-infused lemonade complements the flavors perfectly.

Storing and keeping them fresh

Keep the truffles in an airtight container in the refrigerator for up to a week. For longer storage, freeze them for up to a month. Just let them sit at room temperature for a few minutes before eating.

Scaling the recipe up or down

Doubling or tripling the recipe is easy—just keep the ratios the same. If making a smaller batch, the only tricky part is melting a smaller amount of chocolate without scorching it. I recommend using a double boiler for better control.

Troubleshooting common issues

Mixture too soft? Let it chill longer in the fridge before rolling.
Chocolate not melting completely? Heat in short 15-second bursts in the microwave, stirring each time.
Truffles melting while rolling? Dust your hands with powdered sugar or chill the mixture again.

Give these strawberry truffles a try!

Whether you’re making these for a special occasion or just a personal treat, I promise they won’t disappoint. Have fun experimenting with flavors and toppings, and let me know how yours turn out!

Frequently asked questions

1. Can I use milk or dark chocolate instead of white chocolate?
Yes, but the strawberry flavor may be less pronounced with darker chocolates.

2. Can I use fresh strawberries instead of extract?
Fresh strawberries add moisture, which could affect the texture. Try freeze-dried strawberry powder instead.

3. How long do these truffles last?
Stored properly, they last up to a week in the fridge or a month in the freezer.

4. Can I make these without food coloring?
Absolutely! They’ll taste the same, just without the pink hue.

5. Do I have to coat them in powdered sugar?
Not at all! Try rolling them in cocoa powder, shredded coconut, or crushed freeze-dried strawberries.