Chocolate-Covered Strawberry Buttercreams are little bites of sweet happiness that combine velvety buttercream with a rich chocolate shell and a hint of fresh strawberry flavor. These treats offer a perfect balance of smooth, creamy filling wrapped in a crisp, chocolatey coating that makes every bite feel special.
I love making these when I want to impress friends or just treat myself to something that feels a bit fancy but isn’t hard to make. One of my favorite tips is to use fresh strawberry puree in the buttercream—it adds a natural fruity sweetness that’s just lovely. It’s like getting the joy of chocolate-covered strawberries, but in a cute little candy form that melts in your mouth.
They’re great for parties, gifts, or a simple sweet snack with your afternoon tea or coffee. I always find that sharing these buttercreams brings smiles all around, and they disappear pretty fast whenever I bring them out. If you’re a fan of chocolate and strawberries, these are a must-try that’s sure to become one of your favorites too!
Key Ingredients & Substitutions
Butter: Use unsalted butter for better control over sweetness and saltiness. If dairy-free, try a vegan butter alternative, but make sure it’s soft like regular butter for easy mixing.
Freeze-Dried Strawberries: These give a strong strawberry flavor without extra moisture. If you can’t find them, strawberry jam or puree works but add less to keep buttercream firm.
Powdered Sugar: Powdered sugar makes the buttercream smooth and sweet. Sifting is key to avoid lumps and get a silky texture.
Candy Melts or Chocolate: Pink candy melts make the coating look pretty and hold their shape well. You can swap with good-quality white chocolate and add pink food color if desired. Dark or milk chocolate makes a nice contrast for drizzling.
How Do You Get a Smooth, Firm Buttercream That’s Easy to Dip?
The key is the buttercream’s texture. It should be soft enough to roll into balls but firm enough to hold shape when dipped in chocolate. Here’s how I do it:
- Start with softened butter, not melted, for creamy mixing.
- Add powdered sugar slowly and mix well to avoid lumps.
- Mix in freeze-dried strawberry powder for flavor without moisture.
- Add heavy cream very gradually. Too much makes it too soft; too little makes rolling hard.
- Chill the balls well before dipping to help them hold their shape and prevent melting when dipped.
This balance ensures your buttercreams stay neat after coating and don’t melt on you. Patience in chilling and gentle handling when dipping gives you smooth, pretty chocolate-covered treats.
Equipment You’ll Need
- Mixing bowls – I like using large bowls so I have plenty of room to beat and mix the ingredients smoothly.
- Electric hand mixer or stand mixer – makes beating the butter and sugar easier and gets a fluffy cream quickly.
- Small cookie scoop or tablespoon – helps shape all the buttercream into uniform, bite-sized balls.
- Parchment paper or silicone baking mat – to keep the buttercream balls from sticking as you chill and dip them.
- Microwave-safe bowls or double boiler – for melting the candy melts and chocolate gently without burning.
- Fork or dipping tool – to coat the balls evenly and reduce mess during dipping.
- Cooling rack or tray – for placing dipped buttercreams to set after coating and decorating.
Flavor Variations & Add-Ins
- Peanut Butter: Mix in 2 tbsp peanut butter for a nutty flavor that pairs well with chocolate coating.
- White Chocolate & Coconut: Use white chocolate for coating and add shredded coconut to the buttercream for a tropical twist.
- Mint: Add 1/2 tsp peppermint extract to the buttercream, then drizzle with dark chocolate for a refreshing upgrade.
- Lemon: Stir in 1 tsp lemon zest and a little lemon juice for a bright, citrusy flavor that complements the strawberries.
How to Make Chocolate-Covered Strawberry Buttercreams
Ingredients You’ll Need:
For The Buttercream:
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar, sifted
- 1/4 cup freeze-dried strawberries, crushed into fine powder
- 1 tsp pure vanilla extract
- 1-2 tbsp heavy cream (adjust for desired consistency)
For The Coating and Decoration:
- 8 oz white chocolate or pink candy melts (for coating)
- 8 oz dark or milk chocolate (for drizzling and coating)
- Freeze-dried strawberry pieces or sprinkles for topping
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus about 1 hour to chill the buttercream balls. Allow additional time for melting chocolate and for the chocolate coatings to fully set, around 20-30 minutes. Overall, plan for roughly 1 hour and 45 minutes from start to finish.
Step-by-Step Instructions:
1. Make the Strawberry Buttercream:
Start by beating the softened butter in a large bowl until it’s smooth and creamy. Slowly add the sifted powdered sugar and continue beating at medium speed until fully combined. Stir in the crushed freeze-dried strawberry powder and vanilla extract, then add the heavy cream little by little. Beat until the buttercream is smooth and spreadable, perfect for rolling into balls.
2. Shape and Chill the Buttercream Balls:
Use a small scoop or spoon to form the buttercream into bite-sized balls, about 1 inch wide. Place them on a baking sheet lined with parchment paper. Chill the balls in the fridge for at least an hour until they are firm and ready to dip.
3. Coat and Decorate:
Melt the white or pink candy melts gently, using a microwave or double boiler, and stir until smooth. Dip each chilled buttercream ball into the melted candy coating using a fork or dipping tool, making sure they’re fully covered. Place them back on the parchment paper and chill briefly to let the coating set. Next, melt the dark or milk chocolate and drizzle it over the coated buttercreams. While the drizzle is still wet, sprinkle freeze-dried strawberry pieces or colorful sprinkles on top for a pretty finish. Let all coatings set completely at room temperature or in the fridge before serving.
4. Storage:
Store your chocolate-covered strawberry buttercreams in an airtight container in a cool place or the refrigerator. They taste best when enjoyed within a week to keep the buttercream fresh and the coatings crisp.
Can I Use Fresh Strawberries Instead of Freeze-Dried?
Fresh strawberries add too much moisture and can make the buttercream too soft to roll and coat. It’s best to stick with freeze-dried strawberries for a concentrated flavor without sogginess. If you want to use fresh, cook them down to reduce moisture and use sparingly.
How Do I Store These Buttercreams?
Store them in an airtight container in the refrigerator or a cool place. They keep well for about a week. Before serving, let them sit at room temperature for 10-15 minutes for the best texture.
Can I Make These Ahead of Time?
Absolutely! You can prepare the buttercream balls and dip them in chocolate a day or two ahead. Just keep them refrigerated and covered well to prevent drying out.
What If I Don’t Have Candy Melts?
No worries! Use white chocolate instead for the coating. Melt it gently and add a few drops of food coloring if you want that pretty pink look. Just be sure to temper or cool your chocolate slightly before dipping.
