Chocolate-Covered Strawberry Buttercreams are little bites of joy that combine the sweetness of fresh strawberries with smooth, creamy buttercream, all wrapped in a rich chocolate coating. These treats look like fancy chocolates but are actually soft and delightfully buttery on the inside, with a fruity surprise that makes them extra special.
I love making these when I want to impress friends without a lot of fuss—they’re surprisingly easy to create but taste like they came from a high-end candy shop. One of my favorite things is that the buttercream stays soft and luscious, while the chocolate shell adds a nice snap when you bite in. It’s a fun mix of textures that keeps you coming back for more.
I usually like serving these at parties or as a sweet gift for loved ones. They’re perfect with a cup of tea or just as a little treat anytime you want something sweet and satisfying. Plus, they almost always disappear quickly because everyone loves their creamy, fruity charm!
Key Ingredients & Substitutions
Butter: Use unsalted butter for the best control over flavor. Make sure it’s softened to get a smooth buttercream. If dairy is a concern, a high-quality vegan butter works well too.
Powdered Sugar: This gives the buttercream its sweetness and smooth texture. Sifting helps to avoid lumps for a creamy mix.
Freeze-Dried Strawberries: These add intense strawberry flavor without watering down the buttercream. If you can’t find them, you could use strawberry extract but in smaller amounts because it’s concentrated.
Heavy Cream: Used to soften the buttercream. You can swap with any plant-based cream or milk if needed, just add little by little to get the right spreadable texture.
Chocolate for Coating & Drizzling: Use semisweet or dark chocolate depending on your preference. For the drizzle, white chocolate or tinted candy melts work great to create that pretty pink design.
Sprinkles & Candy Melts: These bring the finishing touch to the buttercreams. Use any festive sprinkles you like, or leave them off for a cleaner look.
How Do You Get the Perfect Chocolate Shell without Cracking?
Coating soft buttercream balls in chocolate can be tricky because the contrast between the cold center and warm chocolate might cause cracking. Here’s how to avoid that:
- Freeze the buttercream balls until firm so they hold their shape when dipped.
- Temper the chocolate gently—melt it slowly in short bursts and stir to keep it smooth and not too hot.
- Dip quickly but carefully, letting the excess chocolate drip off before placing on parchment.
- Cool at room temperature first, then refrigerate to prevent sudden temperature changes.
- If cracks appear, you can gently smooth them with a little melted chocolate or drizzle extra chocolate over to cover imperfections.
This way, you get a nice, crisp shell with no breaks, protecting the creamy strawberry center until you bite in!
Equipment You’ll Need
- Mixing bowls – Large and small for preparing buttercream and melting chocolate. I like having separate bowls to keep things organized.
- Electric mixer or hand whisk – Makes beating the butter and sugar easier and quicker.
- Cookie scoop or teaspoon – Helps portion out uniform buttercream balls for even coating.
- Parchment paper – Prevents the buttercream balls from sticking and makes cleanup easier.
- Microwave-safe bowls – For melting chocolate and candy melts smoothly and quickly.
- Fork or dipping tools – For dipping and coating the buttercream balls with chocolate without mess.
- Cooling rack or baking sheet – To place dipped chocolates while the coating sets.
- Decorating tools – Piping bags or squeeze bottles for drizzle, or just a spoon for drizzling chocolate.
Flavor Variations & Add-Ins
- Use white chocolate instead of dark for a softer, sweeter look with a more delicate flavor.
- Add a splash of orange or lemon zest to the buttercream for a citrus twist that pairs nicely with strawberries.
- Mix in crushed nuts or shredded coconut into the buttercream for added texture and flavor.
- Top with a small dollop of pink or red tinted frosting instead of candy melts for a more colorful finish.
Chocolate-Covered Strawberry Buttercreams
Ingredients You’ll Need:
- ½ cup unsalted butter, softened
- 1 ½ cups powdered sugar, sifted
- ¼ cup freeze-dried strawberries, crushed into fine powder
- 2 tablespoons heavy cream (plus more if needed)
- ½ teaspoon vanilla extract
- 8 ounces semisweet or dark chocolate, chopped (for coating)
- 2 tablespoons white chocolate or additional semisweet chocolate (for drizzling)
- Pink candy melts or tinted melted white chocolate (for topping)
- Red and white sprinkles (for garnish)
How Much Time Will You Need?
This recipe takes about 20 minutes of active prep time. You’ll also need to freeze the buttercream balls for at least 1 hour and allow time for chocolate to set in the refrigerator, totaling about 1 hour and 30 minutes from start to finish.
Step-by-Step Instructions:
1. Make the Strawberry Buttercream:
In a large mixing bowl, beat the softened butter until creamy and smooth. Gradually add the sifted powdered sugar and continue beating at medium speed until well combined. Add the crushed freeze-dried strawberry powder, heavy cream, and vanilla extract. Beat everything until the mixture is light, fluffy, and smooth. If the buttercream is too stiff, add more heavy cream, one teaspoon at a time, until you reach a soft, spreadable consistency.
2. Shape and Freeze the Buttercream Balls:
Use a small cookie scoop or spoon to portion out the buttercream, then roll each portion into a 1-inch ball. Place these balls on a parchment-lined baking sheet. Freeze them for at least 1 hour until they are firm to touch.
3. Coat with Chocolate:
Meanwhile, melt the semisweet or dark chocolate in a microwave-safe bowl in 20-second intervals, stirring each time until smooth. Remove the frozen buttercream balls from the freezer, then dip each one carefully into the melted chocolate using a fork or dipping tool, ensuring full coverage. Allow excess chocolate to drip off, then place the coated balls back on the parchment paper.
4. Decorate and Set:
Chill the dipped buttercreams in the refrigerator for 10-15 minutes to set the chocolate shell. Melt the white chocolate or additional semisweet chocolate and drizzle it over the set chocolate coating to add pretty stripes. Then, melt the pink candy melts or tint white chocolate with pink coloring and dollop a small amount on top of each buttercream ball. Quickly sprinkle red and white sprinkles over the topping. Refrigerate again for about 5 minutes until the pink topping is set.
5. Store and Serve:
Keep the finished chocolate-covered strawberry buttercreams in an airtight container in the refrigerator until ready to enjoy. Before serving, let them sit at room temperature for a few minutes to soften slightly, making each bite wonderfully creamy and flavorful.
Can I Use Fresh Strawberries Instead of Freeze-Dried?
Fresh strawberries have too much moisture, which can make the buttercream runny. It’s best to stick with freeze-dried strawberries or strawberry powder for a concentrated flavor without extra liquid.
How Should I Store Leftover Buttercreams?
Store any leftovers in an airtight container in the refrigerator for up to one week. Let them come to room temperature for a few minutes before enjoying to soften the buttercream inside.
Can I Make These Ahead of Time?
Absolutely! You can prepare and coat the buttercream balls a day or two in advance. Keep them refrigerated in an airtight container until serving for the freshest taste.
What Can I Use If I Don’t Have Candy Melts?
If you don’t have candy melts, simply use tinted melted white chocolate for the pink topping. You can add a few drops of food coloring to achieve the desired color.