Strawberry Shortcake Truffles
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Why You’ll Love This Recipe
- Strawberry Shortcake Truffles come together in 20 minutes or less.
- This no bake treat is filled with strawberry flavor and crunchy graham crackers.
- As written this recipe is gluten free and can be made vegan with the use of vegan white chocolate.
- Made in one bowl, so easy clean up!
- The perfect spring time dessert.
- Tastes just like strawberry shortcake, but in bite size form.
- If you loved this recipe, be sure to check out my Strawberry Shortcake Mug Cake!
Ingredients And Substitutions
These are the main ingredients and substitutions for Strawberry Shortcake Truffles. Scroll down to the recipe card for a full list of ingredients and instructions.
What makes these truffles so creamy is the all natural almond butter! I love getting mine from Trader Joe’s, but you can use any cream almond butter that you prefer. Alternatively, you can swap for cashew butter, or for a nut free option, sunflower seed butter or oat butter.
Pure Maple syrup is one of my favorite sweeteners to use in my recipes. It’s all natural and refined sugar free, plus I just love the taste. You can however sub for honey, agave or date syrup.
Almond flour gives this recipe a slightly nutty taste which I love. You can sub for oat flour as well!
Use freeze dried strawberries and not fresh strawberries.
To keep this recipe gluten free, opt for GF Graham crackers, otherwise you can use any type that you prefer.
In the end, these truffles are coated with melted white chocolate. To make these vegan, opt for a vegan white chocolate. I love the brand Pascha which can be found online.
How To Make
ONE: In a bowl, combine almond butter and maple syrup.
TWO: Next, add in almond flour, crushed graham crackers, and crushed freeze dried strawberries. Mix until well combined.
THREE: Use a cookie scoop and roll dough into a ball and place it on a plate that’s lined with parchment paper. Freeze for 10 minutes.
FOUR: In the meantime, melt white chocolate and then dip and coat truffles in white chocolate. Place them back on the parchment paper and sprinkle with more freeze dried strawberries. Freeze once more until firm and enjoy.
Tips And Tricks
Mix wet ingredients together fully before adding in dry ingredients.
Crush graham crackers until there are only a few small bite sized pieces, these give each truffle and yummy crunch.
If you don’t like strawberries, feel free to use any freeze dried fruit instead.
How To Serve And Store
Serve these Strawberry Shortcake Truffles once they are firm enough to handle.
Store them in an airtight container in the fridge and enjoy within 7 days. Truffles can also be stored in the freezer and enjoyed within 30-60 days. Thaw on the counter for 5-10 minutes before enjoying.
Taste And Texture
Strawberry Shortcake Truffles taste just like strawberry shortcake but in bite sized form. They are sweet, nutty and filled with tart strawberries.
The texture is smooth, creamy and slightly crunchy.
Frequently Asked Questions
Yes, oat flour will work too.
Yes, just use oat flour for the base and oat house butter instead of almond butter.
Yes, any freeze dried fruit will work.
Other Recipes You May Like
- Strawberry Shortcake Mug Cake
- Strawberry Overnight Oats
- Shortcake Drop Cookies
- Gluten-Free Strawberry Cheesecake Bites
- Coffee Truffles
- Chickpea Truffles
If you make these Strawberry Shortcake Truffles, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok or Pinterest!