Strawberry Buttercream Candies Recipe

If you’re looking for a delightful, melt-in-your-mouth treat that’s bursting with fresh strawberry flavor, you’ve got to try this Strawberry Buttercream Candies Recipe. Trust me, these little bites of heaven are way easier to make than you think, and once you taste that creamy, fruity filling wrapped in silky dark chocolate, you’ll be hooked. Stick with me, and I’ll walk you through every step to help you master this fan-freaking-tastic recipe.

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Ingredients & Why They Work

The magic of this Strawberry Buttercream Candies Recipe lies in simple, fresh ingredients coming together perfectly. Each one plays a role in flavor, texture, or taste balance, so I recommend using the best quality ingredients you can find — especially for the strawberries and butter.

• Fresh Strawberries: They provide natural sweetness and that unmistakable fresh berry flavor essential for the filling.
• Sugar: Helps bring out the strawberry’s natural juices when cooking the puree, concentrating flavor.
• Salted Butter: Adds richness and creaminess; salted works best here as it balances the sweetness.
• Cream Cheese: Gives the buttercream a slight tang and silky texture—don’t skip it!
• Vanilla Extract: A little vanilla brightens the flavors and adds depth.
• Powdered Sugar: Sweetens and thickens the buttercream, giving you that smooth texture.
• Cornstarch: Helps set the filling, so it’s not too soft or sticky when rolling.
• Pink/Red Food Coloring (optional): For extra pop and fun color, but totally optional.
• Dark Chocolate Melts: Easy to melt and perfect for coating; dark chocolate adds a sophisticated contrast to the sweet filling.
• Coarse Sugar (optional): Sprinkled on top for a little crunch and sparkle.

Tweak to Your Taste

One of the best things about this Strawberry Buttercream Candies Recipe is how flexible it is—feel free to adjust it based on your palate or dietary needs. I like to play around sometimes to suit different occasions or moods.

• Variation: I once swapped out dark chocolate for white chocolate, adding a little lemon zest to the filling for a citrusy twist—delicious for spring parties.
• Dairy-Free Option: You can try using vegan butter and cream cheese alternatives; just expect a subtle difference in creaminess.
• More Berry Love: Mixing in a few raspberries with the strawberries in the puree can add a tangy punch, which I’ve found really brightens the taste.
• Food Coloring Skip: If you prefer natural colors, just skip the food coloring—it won’t affect flavor at all.

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

Step 1: Puree and Reduce the Strawberries

First things first: pop your fresh strawberry tops removed into a blender or food processor and puree until super smooth—no chunks left! I always double-check by giving it a stir to make sure the texture is even. Then, pour that beautiful red puree into a small saucepan over medium heat, add the sugar, and start gently heating. This part takes a little patience because you’re simmering it to reduce the water content—it will thicken into a luscious strawberry paste. Stir often, and if it starts to bubble too aggressively, lower the heat so it doesn’t burn. It usually takes about 10 minutes to get it just right. Remember, you want about half the original volume left, like a thick jam.

Step 2: Chill the Strawberry Reduction

Once reduced, let the strawberry paste cool completely. This is key because if it’s warm when you mix it into the buttercream, it’ll melt your butter and cream cheese, making the texture go weird. I usually let mine chill for at least an hour or even overnight in the fridge if I’m prepping ahead.

Step 3: Cream the Butter and Cream Cheese

Using a stand mixer or a good ol’ hand mixer, toss your softened butter and cream cheese into a bowl and cream them together until smooth and fluffy. This usually takes about 2-3 minutes on medium speed. When I was first making this recipe, I noticed that if you don’t fully cream these first, your buttercream ends up lumpy. So, give it a little extra attention here for the best result.

Step 4: Build Your Buttercream Filling

Next, stir in the vanilla extract and a cup of powdered sugar. Blend it well, then add your cooled strawberry paste and mix until it’s evenly distributed. Add the cornstarch, which helps thicken things nicely, then keep adding powdered sugar in half-cup increments until the filling comes together—soft but firm enough to roll. If you want that pretty pink color, now’s the time to drop in a bit of food coloring. This is the fun moment where you get that bright, inviting hue.

Step 5: Chill and Roll the Filling

Spread the buttercream into a shallow dish, cover with cling wrap, and pop it into the fridge for at least two hours or overnight. This chilling firm-up is crucial—trust me, trying to roll warm buttercream is a sticky nightmare! When it’s ready, dust your hands with powdered sugar and start rolling it into tablespoon-sized balls. The mixture will be sticky—don’t fret. Just keep dusting your hands and, if needed, toss the mixture in the freezer for about 10 minutes to firm up if it gets too gooey.

Step 6: Coat with Chocolate and Finish

Melt your dark chocolate melts according to the package directions—usually low and slow is best to avoid seizing. Grab each buttercream ball, place it on the blade of a butterknife, drizzle or pour melted chocolate over it to coat completely, then slide gently onto a wax-paper-lined baking sheet. If you love a little sparkle like me, sprinkle coarse sugar right away. Let the candies harden at room temperature or pop them briefly in the fridge if you’re impatient like I often am!

How to Serve Strawberry Buttercream Candies Recipe

Garnishes

I love sprinkling a little coarse sugar or edible glitter on top for that festive sparkle, especially if serving at parties or holidays. Sometimes, I press a tiny freeze-dried strawberry piece on the top before the chocolate sets, which adds a pop of color and an extra hit of tartness.

Side Dishes

These candies pair wonderfully with a light cup of tea or coffee. For brunches or dessert tables, I often serve them alongside fresh fruit platters or a mild cheese board—the creamy candies balance tangy cheeses beautifully.

Creative Ways to Present

For holidays, I like placing these candies in pretty mini cupcake liners and arranging them on tiered dessert stands. They also make adorable edible gifts when packed in decorative boxes with a bow. For summer picnics, I’ve wrapped each candy in wax paper for easy transport and to keep them fresh.

Make Ahead and Storage

Storing Leftovers

Store your Strawberry Buttercream Candies in an airtight container in the fridge. I’ve found they keep beautifully for up to a week without losing moisture or texture. Just bring them to room temperature about 15-20 minutes before serving to soften the buttercream filling slightly for that perfect melt-in-your-mouth feel.

Freezing

If you have a big batch, you can freeze these candies wrapped tightly in plastic wrap and stored inside a freezer-safe container. When I’ve done this, they freeze well for up to a month. Defrost in the refrigerator overnight, then bring to room temp before enjoying.

Reheating

No reheating needed! The candies are best served cool or at room temperature. If they’ve been refrigerated or frozen, just let them sit out for a little while until the buttercream softens nicely. This way, you preserve the integrity of the chocolate coating.

FAQs

Final Thoughts

Honestly, this Strawberry Buttercream Candies Recipe has become one of my all-time favorite homemade sweets. I love how it honors fresh fruit but still feels indulgent and special. Plus, it’s such a crowd-pleaser — every time I bring a batch to friends or family, it’s gone in a flash. I hope you’ll give these a try soon and enjoy the entire process as much as I do. Trust me, once you master these candies, they’ll be a go-to for gifts, celebrations, or just because. Happy candy making!

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