If you have a soft spot for luscious desserts that feel both indulgent and fresh, you are going to fall head over heels for Strawberry Cream Chocolates (Easy No-Bake Strawberry Filled Chocolates). These delightful treats combine the fruity brightness of ripe strawberries with a silky, sweet cream center, all beautifully wrapped in a glossy, rich chocolate shell. Effortless to make since they require no baking, these chocolates are perfect for gifting, celebrating special moments, or simply treating yourself to something utterly divine. Once you try them, you’ll see why they become an instant favorite whenever you want to wow with minimal fuss.
Ingredients You’ll Need
Gathering just a handful of simple, quality ingredients makes these chocolates truly shine. Each one plays a crucial role—from the fresh strawberries lending vibrant flavor and color, to the cream and butter creating that irresistible smooth filling, all encased in the luscious chocolate that brings everything together in perfect harmony.
- Fresh strawberries (1 cup, hulled and pureed): Use ripe berries for the brightest taste and beautiful natural color.
- High-quality chocolate (8 ounces, dark or milk, chopped): This forms the shell—choose good quality for a glossy, firm finish and rich flavor.
- Heavy cream (1/2 cup): Creates the creamy texture essential for velvet-soft centers.
- Butter (2 tablespoons): Adds silkiness to the filling and helps with smooth melting.
- Powdered sugar (1/4 cup): Sweetens the filling without graininess.
- Vanilla extract (1 teaspoon): Enhances the sweetness and adds depth to the flavor.
How to Make Strawberry Cream Chocolates (Easy No-Bake Strawberry Filled Chocolates)
Step 1: Prepare the Strawberry Puree
Begin by washing and hulling your fresh strawberries to remove any leaves or stems. Blend these juicy gems until completely smooth, then strain the mixture to take out tiny seeds, resulting in a luxuriously silky puree that will make your filling irresistibly smooth.
Step 2: Make the Cream Filling
In a small saucepan, gently heat the heavy cream and butter together until the butter has fully melted, creating a rich base. Whisk in the powdered sugar and vanilla extract to sweeten and deepen the flavor. Finally, fold in your strawberry puree until everything is perfectly combined. Let the mixture cool slightly—this makes it easier to handle and helps with the firmness of the center later on.
Step 3: Form the Cream Centers
Transfer the strawberry cream mixture into a piping bag or use a spoon to carefully drop small, uniform dollops onto a parchment-lined baking sheet. Place this tray in the refrigerator for 1 to 2 hours until the centers firm up enough to handle confidently without losing shape.
Step 4: Melt the Chocolate
While your centers chill, chop the chocolate finely and melt it using a double boiler or microwave in short, controlled bursts—stirring frequently ensures the chocolate melts smoothly and stays glossy. This step is key to achieving a beautiful, crack-free shell that adds the perfect snap to your chocolates.
Step 5: Coat the Cream Centers
Once the cream dollops are nicely chilled and firm, gently dip each one into the melted chocolate, ensuring full coverage. Let the excess chocolate drip off before placing them back on the parchment paper. Working quickly here helps maintain a sleek, smooth coating without the fillings melting underneath.
Step 6: Chill and Set
Finally, pop the coated chocolates back into the refrigerator until the chocolate hardens completely. This chilling step seals the strawberry cream inside a firm, shiny shell that’s as pleasing to bite into as it is to look at.
How to Serve Strawberry Cream Chocolates (Easy No-Bake Strawberry Filled Chocolates)
Garnishes
For an extra touch of charm, sprinkle crushed freeze-dried strawberries or edible gold flakes on top right after dipping while the chocolate is still wet. A light dusting of powdered sugar or a drizzle of contrasting white chocolate can make your presentation extraordinary and inviting.
Side Dishes
Pair these chocolates with a cup of aromatic coffee or a glass of sparkling rosé for a sophisticated treat that balances sweetness with a little fizz. They also complement a fresh fruit salad or a scoop of vanilla ice cream wonderfully if you want to build out a decadent dessert plate.
Creative Ways to Present
Get festive by arranging the chocolates in pretty paper cups inside a decorative box or on a tiered dessert stand at your next gathering. You could even personalize them by adding small edible labels or tags with delightful notes—perfect for gifting or party favors.
Make Ahead and Storage
Storing Leftovers
Store your Strawberry Cream Chocolates (Easy No-Bake Strawberry Filled Chocolates) in an airtight container in the refrigerator to keep the filling fresh and the chocolate shell firm. They stay delicious for up to one week when kept cool and dry.
Freezing
If you want to keep them longer, freezing is a great option. Lay the chocolates in a single layer on a parchment-lined tray in the freezer until firm, then transfer them to an airtight container or freezer bag. They can last up to one month frozen. Thaw in the fridge before serving to preserve texture.
Reheating
Since these chocolates are best eaten chilled, avoid reheating. However, if the chocolate shell becomes too firm from refrigeration, simply leave them at room temperature for 15-20 minutes before serving to soften slightly without melting the filling.
FAQs
Can I use frozen strawberries for the puree?
Absolutely! Just thaw them completely and drain any excess liquid before pureeing to avoid watery filling. Fresh strawberries do provide the brightest flavor and color, but frozen works well too.
Is it possible to make these chocolates vegan?
Yes! Substitute dairy cream with coconut cream and use a vegan butter replacer along with dairy-free chocolate. The texture and flavor will be slightly different but still delicious.
How do I prevent the chocolate from melting when dipping?
Make sure the strawberry cream centers are thoroughly chilled before dipping, and work quickly to reduce the chance of melting. Using a cool workspace and slightly cooled melted chocolate also helps maintain that smooth coating.
Can I use white chocolate instead of dark or milk chocolate?
You certainly can! White chocolate offers a sweeter, creamier shell and gives you a chance to experiment with colorful garnishes for a fun twist on these chocolates.
What should I do if my chocolate shell cracks?
Cracking often happens if the chocolate isn’t tempered properly or if the filling is too warm. Chill the filling well, melt and cool your chocolate gently, and consider tempering it for that perfect snap and shine.
Final Thoughts
These Strawberry Cream Chocolates (Easy No-Bake Strawberry Filled Chocolates) have quickly become my go-to for an elegant, charming dessert that never fails to impress. They’re a wonderful way to celebrate fresh strawberries in a fun and sophisticated way—no oven needed and full of flavor. Honestly, once you make them, you’ll want to whip up batch after batch to share with everyone you love or to savor on your own cozy nights in. Give this recipe a try, and prepare to delight in something truly special!
PrintStrawberry Cream Chocolates (Easy No-Bake Strawberry Filled Chocolates)
Strawberry Cream Chocolates are luscious bite-sized treats that combine the natural tartness of ripe strawberries with a smooth, creamy filling and a rich chocolate shell. These chocolates deliver a perfect balance of sweet and fruity flavors, making them an ideal indulgence or charming homemade gift.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 3 hours
- Yield: 20–24 chocolates 1x
- Category: Desserts
- Method: No-Cook
- Cuisine: International
- Diet: Gluten Free
Ingredients
Main Ingredients
- 1 cup fresh strawberries, hulled and pureed
- 8 ounces high-quality chocolate (dark or milk), chopped
- 1/2 cup heavy cream
- 2 tablespoons butter
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the strawberry puree: Wash and hull fresh strawberries, then blend them thoroughly until smooth. Strain the puree through a fine mesh sieve to remove seeds, resulting in a silky texture.
- Make the cream filling: In a saucepan over low heat, gently warm the heavy cream and butter until the butter melts completely. Whisk in the powdered sugar and vanilla extract until dissolved, then stir in the strained strawberry puree until fully incorporated. Allow this mixture to cool slightly to thicken.
- Form the cream centers: Transfer the strawberry cream mixture into a piping bag or use a spoon to place small, uniform dollops onto parchment-lined trays. Refrigerate for 1-2 hours until the centers are firm enough to handle without losing shape.
- Melt the chocolate: Finely chop the chocolate for even melting. Melt it carefully using a double boiler or microwave in short bursts, stirring frequently until the chocolate is fully smooth and glossy.
- Coat the cream centers: Remove the chilled cream dollops from the refrigerator and, one by one, dip them gently into the melted chocolate, making sure to cover each completely. Place the coated chocolates back onto parchment paper, allowing any excess chocolate to drip off.
- Chill and set: Refrigerate the coated chocolates until the chocolate shell hardens completely, sealing the rich strawberry cream center inside. This ensures a firm, glossy finish ideal for serving or gifting.
Notes
- Use ripe strawberries for the best bright and fresh flavor.
- Ensure the cream filling is cooled sufficiently before dipping to prevent melting or cracking of the chocolate shell.
- Work quickly while dipping chocolates to maintain a smooth and glossy chocolate coating.
- Choose high-quality chocolate for superior taste and texture in the shell.
- Allow enough chilling time to achieve proper texture and to avoid cracking or soft centers.