Strawberry Buttercream Candies Recipe

ByLily
Jump to Recipe· 4.4 from 75 reviews

If you’re anything like me and love a sweet little treat that feels both fancy and homemade, then you’re going to adore this Strawberry Buttercream Candies Recipe. Imagine luscious strawberry-flavored buttercream centers coated in rich, dark chocolate—sounds like a dream, right? Well, this recipe isn’t just delicious; it’s surprisingly doable, and I’m here to walk you through every step so your candies turn out perfectly every time. Trust me, once you try these, they’ll be a staple in your kitchen!

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Why This Recipe Works

  • Perfect Balance of Flavors: The tangy strawberry puree blends beautifully with creamy butter and cream cheese for a luscious, well-rounded filling.
  • Texture That Melts: Cooking down the strawberries ensures the buttercream is thick, not runny, so your candies hold their shape perfectly.
  • Simple Yet Impressive: Using basic ingredients with an easy-to-follow method makes these candies achievable—even for a busy home cook like you and me.
  • Customizable Sweetness & Color: Adding food coloring and adjusting powdered sugar lets you tweak the look and taste to your liking.
Strawberry Buttercream Candies, strawberry buttercream filling, chocolate-coated strawberry candies, homemade strawberry candies, no-bake candy recipes - The image shows a wooden table covered with chocolate-covered round treats placed on white paper cups arranged on and around two silver plates. Each chocolate piece is dark brown and topped with a small sprinkle of white flakes. One treat has a bite taken, revealing a pink filling inside. There are two strawberries dipped in chocolate, halved with green leaves on top, placed on white paper cups. Some loose white flakes and bright pink flowers with green stems are scattered around the table. A white lidded dish with strawberries inside sits on the left, and a small white bowl of coarse white sugar with a silver spoon rests on the right, all on a white marbled surface background. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Choosing the right ingredients for this Strawberry Buttercream Candies Recipe makes all the difference. Fresh strawberries are key for natural flavor, while the combination of butter and cream cheese creates a smooth, rich buttercream that holds up when coated in chocolate. Here’s a little about why each one shines in this recipe.

Strawberry Buttercream Candies, strawberry buttercream filling, chocolate-coated strawberry candies, homemade strawberry candies, no-bake candy recipes - Flat lay of fresh medium-sized strawberries with tops removed, a small white bowl of granulated sugar, a stick of salted butter, a block of cream cheese, a small white bowl with clear vanilla extract, a small white bowl filled with powdered sugar, a small white bowl containing cornstarch, a drop of pink/red food coloring on a white ceramic spoon rest (to show the color without utensils), a pile of dark chocolate melts, and a small white bowl of coarse sugar, all arranged in perfect symmetry on a simple white ceramic platter, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Fresh Strawberries: The star of the show—pick ripe, fragrant berries for the best flavor punch.
  • Sugar: Balances the tartness of the strawberries and helps with caramelization during cooking.
  • Salted Butter: Adds creaminess and a touch of saltiness that deepens the overall taste.
  • Cream Cheese: Keeps the buttercream light and gives it tangy richness.
  • Vanilla Extract: Rounds out the flavor and adds warmth to the filling.
  • Powdered Sugar: Sweetens and helps give the buttercream a smooth texture ideal for rolling.
  • Cornstarch: Thickens the filling to prevent it from becoming too sticky or runny.
  • Optional Food Coloring: Gives your candies a lovely pink hue that’s so inviting.
  • Dark Chocolate Melts: Perfect for coating—melts smoothly and hardens with a firm snap.
  • Coarse Sugar for Sprinkling (Optional): Adds a beautiful, crunchy finish for extra charm.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Strawberry Buttercream Candies Recipe is how easy it is to tweak. Whether you want them a bit sweeter, a little less rich, or with a colorful twist, this recipe holds up well to personal touches. Here are some variations and ideas you might want to try yourself.

  • Variation: I sometimes swap half the dark chocolate melts for white chocolate to create a fun visual contrast—and it’s a hit every time!
  • Dietary Options: Use vegan butter and cream cheese substitutes to make these candies dairy-free without losing creamy texture.
  • Seasonal Spin: During summer, I love adding a hint of fresh mint or lemon zest to the buttercream for a refreshing twist.
  • Difficulty Level: This recipe is beginner-friendly, but if you’re new to working with chocolate, practice tempering techniques for a perfect shine.

Step-by-Step: How I Make Strawberry Buttercream Candies Recipe

Step 1: Puree and Reduce Your Strawberries

Start by tossing those luscious fresh strawberries into a food processor or blender and puree until completely smooth—no little chunks! Pour the puree into a small saucepan with your sugar and cook over medium heat, stirring often. You want to gently boil the mixture for around 10 minutes so the water evaporates and the puree thickens into a paste-like consistency. This step is crucial because it ensures your buttercream won’t be watery later on. Keep a close eye to avoid burning; you might need to lower the heat as it thickens.

Step 2: Cream Butter and Cream Cheese

Once your strawberry reduction is completely cooled, it’s time to get that buttery filling going. In a bowl or stand mixer, beat softened butter and cream cheese together until smooth and creamy. This base is what keeps your candies silky and melts in your mouth just right.

Step 3: Build Your Strawberry Buttercream Filling

Mix in vanilla extract, then stir in about 1 cup of powdered sugar to start sweetening your buttercream. Add the cooled strawberry paste, combining thoroughly. Next, sprinkle in the cornstarch and continue folding in the rest of the powdered sugar gradually—about half a cup at a time—until you reach a thick but pliable consistency. If you want a more vivid pink, drop in a little food coloring here and mix well.

Step 4: Chill and Shape Your Candies

Spread your strawberry buttercream into a shallow dish and cover tightly with cling wrap. Pop it in the fridge for at least 2 hours—you can even chill it overnight if you want to prep in advance. When firm, dust your hands lightly with powdered sugar and roll the buttercream into roughly 1 tablespoon-sized balls. Don’t sweat it if the mixture feels sticky; just keep dusting your hands as you go or chill the balls in the freezer for 10 minutes when it gets tricky.

Step 5: Dip and Decorate with Chocolate

Melt your dark chocolate melts according to package instructions—it’s often easiest with short bursts in the microwave or a double boiler. Holding each buttercream ball on the flat side of a butter knife, pour melted chocolate over to coat completely. Slide the candy onto a wax-paper-lined baking sheet and, if you like, sprinkle with coarse sugar immediately for a delightful crunch and sparkle. Let the chocolates harden at room temperature or in the fridge.

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Tips from My Kitchen

  • Watch The Reduction Closely: Stir frequently while boiling strawberries to avoid burning and get the right thick paste texture.
  • Handle Buttercream Chill Like a Pro: Don’t rush the chilling—this makes rolling easier and cleaner.
  • Use Powdered Sugar Smartly: Keep dusting your hands to prevent stickiness; it makes the rolling so much smoother.
  • Perfect Chocolate Dip: Using a butterknife to dip keeps the process neat and efficiently coats the candies without a mess.

How to Serve Strawberry Buttercream Candies Recipe

Strawberry Buttercream Candies, strawberry buttercream filling, chocolate-coated strawberry candies, homemade strawberry candies, no-bake candy recipes - The image shows two round chocolate balls on a small silver plate with scalloped edges. Each chocolate ball is smooth and dark brown, topped with white sugar crystals. One chocolate ball sits in a white paper cup liner, while the other lies directly on the plate. Next to the chocolates is a small bright pink carnation flower with a green stem, slightly touching the plate. The plate is placed on a wooden surface with a white marbled texture background partly visible. A clear glass jar with water and green stems is positioned behind the plate, and part of a white cloth napkin is seen near the jar photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love sprinkling a bit of coarse sugar on top of the chocolate before it sets because it adds a lovely texture contrast and a pretty sparkle—makes the candies look like little jewels. Fresh mint leaves also make a nice garnish if you want to get fancy for guests.

Side Dishes

These candies pair wonderfully with light accompaniments like a simple green tea or sparkling water with lemon—something to balance their sweetness without overpowering it. I also like serving them alongside a fresh fruit salad for a delightful fruit-forward dessert spread.

Creative Ways to Present

For birthday parties or special get-togethers, I arrange the candies in decorative mini paper cups inside pretty boxes or tiered trays. Sometimes I tie a little ribbon around individual candies or package small batches as thoughtful homemade gifts. They always steal the show!

Make Ahead and Storage

Storing Leftovers

I keep mine in an airtight container in the fridge to preserve freshness. The chocolate stays firm and the buttercream filling holds up well. When you’re ready to enjoy, just let them sit 15-20 minutes at room temperature to bring out the best flavor and creamy texture.

Freezing

If you want to freeze your strawberry buttercream candies, wrap them individually in wax paper and place in a sealed freezer bag. From my experience, they freeze beautifully and thaw quickly without losing flavor or texture—just plan ahead and thaw in the fridge overnight.

Reheating

No reheating needed here! Just bring frozen or refrigerated candies back to room temperature for about 20 minutes before serving. This way, the buttercream softens slightly, making the candies absolutely dreamy to bite into.

FAQs

  1. Can I use frozen strawberries for this Strawberry Buttercream Candies Recipe?

    You can! Just be sure to thaw and drain excess liquid from frozen strawberries before pureeing. The cooking step will help reduce moisture, but starting with less watery puree helps the buttercream set properly and makes rolling easier.

  2. What’s the best chocolate to use for coating these candies?

    I recommend chocolate melts or good-quality dark chocolate with at least 60% cocoa. They melt smoothly, harden with a nice snap, and balance the sweetness of the buttercream beautifully. You can also try milk or white chocolate if you want a milder coating.

  3. How long will these candies keep?

    Stored properly in an airtight container in the fridge, these candies stay fresh for up to 7 days. For longer storage, freeze them for up to 3 months, and thaw before serving.

  4. How do I prevent the buttercream filling from getting too sticky?

    Chilling the buttercream thoroughly before rolling is key. Also, keeping your hands dusted with powdered sugar while shaping candies helps a lot. If the mixture warms up and becomes sticky, pop it in the freezer for 10-15 minutes before continuing.

  5. Can I flavor the buttercream with anything besides strawberries?

    Absolutely! Although this recipe shines with strawberries, you can experiment with other fruit purees like raspberry, blueberry, or even tropical fruits—just adjust the cooking time to reduce excess moisture.

Final Thoughts

Making this Strawberry Buttercream Candies Recipe is one of those kitchen wins that feels special but totally doable, even on a busy day. I love how they come together with simple ingredients and a bit of patience but deliver impressive flavor and beauty. Whether you’re treating yourself or gifting them to someone you care about, these candies always bring smiles. So go ahead, grab some fresh strawberries, and give this recipe a try—you’ll be glad you did!

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Strawberry Buttercream Candies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 75 reviews
  • Author: Lily
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 45 candies
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American
Print Recipe

Description

These Strawberry Buttercream Candies combine fresh strawberry puree with creamy butter and cream cheese to create a luscious filling coated in rich dark chocolate. Perfectly sweetened and with an optional touch of pink coloring and coarse sugar sprinkle, these candies are a delightful treat for any occasion.

Ingredients

Strawberry Reduction

  • 1 ½ cup fresh strawberries tops removed (about 12 medium-sized strawberries)
  • 2 Tbsp sugar

Buttercream Filling

  • ½ cup salted butter softened, 1 stick
  • 4 oz cream cheese softened
  • ½ tsp vanilla extract
  • 4 ½ cups powdered sugar
  • 1 tsp cornstarch
  • 1 drop pink/red food coloring (optional)

Chocolate Coating

  • 12 oz dark chocolate melts
  • Coarse sugar for sprinkling (optional)

Instructions

  1. Puree Strawberries: In a food processor or blender, puree the fresh strawberries until completely smooth with no pieces remaining.
  2. Cook Strawberry Mixture: Transfer the puree to a small saucepan over medium heat, add sugar, and stir. Bring to a slow boil while stirring frequently, then continue boiling and stirring for about 10 minutes until the mixture reduces by half and thickens into a paste-like consistency. Reduce heat as necessary to avoid burning.
  3. Cool Strawberry Reduction: Remove from heat and allow the strawberry reduction to cool completely before proceeding.
  4. Prepare Buttercream Base: In a large bowl or mixer, cream together softened butter and cream cheese until smooth and combined.
  5. Add Flavorings: Stir in vanilla extract followed by 1 cup of powdered sugar until incorporated.
  6. Combine Strawberry and Sugar: Add cooled strawberry reduction to the buttercream base, stirring well. Then add cornstarch, and continue to mix in the remaining powdered sugar about ½ cup at a time until firm and fully combined. Optionally, add a drop of pink or red food coloring to enhance the color.
  7. Chill Buttercream: Spread the mixture evenly in a shallow dish such as a 9×9 inch pan. Cover with cling wrap and refrigerate for at least 2 hours or overnight to firm up.
  8. Form Candies: Dust hands lightly with powdered sugar, then roll chilled buttercream into approximately 1 tablespoon-sized balls. If the mixture becomes too sticky, re-dust hands or place balls in the freezer for 10 minutes.
  9. Prepare Chocolate Coating: Melt dark chocolate melts according to package instructions while the candies chill in the freezer for at least 10 minutes.
  10. Coat Candies: Using the blade width of a butter knife, dip each buttercream ball in melted chocolate to coat completely, then slide the candy off onto a wax-paper-lined baking sheet. Immediately sprinkle with coarse sugar if desired. Let the chocolate harden at room temperature.
  11. Storage and Serving: Store candies airtight in the refrigerator. For best texture and flavor, let them sit at room temperature for 15-20 minutes before serving.

Notes

  • Use fresh ripe strawberries for the best natural flavor in the reduction.
  • Reducing the strawberry mixture by half ensures the buttercream filling is not too watery.
  • If the buttercream is too sticky while rolling, refrigerate or freeze briefly to ease handling.
  • Dark chocolate melts provide a smooth coating, but feel free to use semi-sweet chocolate as a substitute.
  • Coarse sugar adds a delightful crunch and decorative touch, but it is optional.
  • These candies should be kept refrigerated in an airtight container and can last up to one week.

Nutrition

  • Serving Size: 1 candy
  • Calories: 120 kcal
  • Sugar: 14 g
  • Sodium: 35 mg
  • Fat: 7 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 14 g
  • Fiber: 0.5 g
  • Protein: 1 g
  • Cholesterol: 15 mg

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