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    Home ยป Recipes ยป Candy

    Chocolate Covered Strawberry Buttercream Candies

    March 7, 2016 Updated October 10, 2016 BySam Merritt 31 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe

    Creamy, melt in your mouth strawberry buttercream candies made with real, fresh strawberries, cloaked in dark chocolate and sprinkled with shimmery sugar.

    Chocolate Covered Strawberry Buttercream Candy Recipe -- SugarSpunRun

    I found a tiny, pepper-flake of an ant trying to sneak its way into my kitchen this weekend.

    Normally, this would call for a careful sweeping and a thorough examination of the floor for crumbs, extra care when measuring flour and rolling dough, and a bit more thoughtfulness when transferring cake layers from counter to counter for the next few days, but this time it just called for celebration.

    Because you don’t see bugs in the wintertime.  Not ants, at least (I can’t remember them being a problem during the winter, anyway).

    So with this determined little bug that I promptly deposited back outside (you don’t squash harbingers of good weather) came a reminder that Spring is coming, and I couldn’t be more excited about it.

    Chocolate Covered Strawberry Buttercream Candy Recipe -- SugarSpunRun

    And I’m starting to see more and more signs of Spring everywhere I look.

    The weather app on my phone is predicting a week full of sunshine and 60-70 degree days.  The sun is shining by the time I get to work in the morning, and still hasn’t settled beneath the horizon when I pull into the driveway at the end of my workday.  The dogs are getting to go on a lot more walks, and soon it will be time to go strawberry picking again.

    And, while it’s obviously not quite picking season just yet, prices on cartons of strawberries at the supermarket are finally beginning to dip and the berries are looking much juicier than their tiny, mostly green and mostly flavorless counterparts of just a month ago.

    This weekend I picked up a pound and made quick work of transforming them into a fresh strawberry buttercream filling.

    Chocolate Covered Strawberry Buttercream Candy Recipe -- SugarSpunRun

    Because I wanted that real, fresh strawberry flavor in these buttercreams I flavored them with only strawberries (and a dash of vanilla for some depth of flavor) and no artificial strawberry extracts.

    In order to work the strawberries into the cream in such a way that full flavor was achieved but the cream wasn’t watered down, I made a strawberry reduction and cooked all of the liquid out of the berries first.  Doing this is not difficult, you will need to puree your strawberries first in a blender so that there are no large pieces remaining, combine the puree with a few tablespoons of sugar, and then cook at a slow boil over medium heat until the water has cooked out and what remains is a thick strawberry paste.

    This is cooled (completely!) and stirred along with butter, cream cheese, vanilla extract and sugar, chilled, and then rolled and covered in chocolate.  I also added a single drop of pink food coloring because I wanted the color to be a bit more vibrant, though it will be a nice pale pink even without the added coloring.

    Chocolate Covered Strawberry Buttercream Candy Recipe -- SugarSpunRun

    Chocolate Covered Strawberry Buttercream Candy Recipe -- SugarSpunRun

    The filling is sticky and can be a bit tricky to roll.  I suggest spreading it into a shallow pan to chill because if you leave it in a bowl the bottom half seems to stay particularly sticky.  I do not recommend adding (much) more sugar, though, because too much powdered sugar only dilutes the taste of the fresh berries that you worked so hard to achieve and minimizes the rich creaminess that is a hallmark of buttercream candies.

    Do, however, dust your hands with sugar repeatedly as you roll the buttercream into balls, otherwise it may stick to your hands.

    strawberry buttercream (1 of 1)-6

    Enjoy!

    Chocolate covered strawberry buttercream candies on a silver plate

    Strawberry Buttercream Candies

    Strawberry candies made with real strawberries
    4.64 from 11 votes
    Print Pin Rate
    Prevent your screen from going dark
    Course: Dessert
    Cuisine: American
    Prep Time: 5 minutes minutes
    Cook Time: 20 minutes minutes
    chill time: 2 hours hours
    Total Time: 2 hours hours 25 minutes minutes
    Servings: 45 candies
    Calories: 76kcal
    Author: Sam Merritt

    Ingredients

    • 1 ½ cup fresh strawberries tops removed (about 12 medium-sized strawberries)
    • 2 Tbsp sugar
    • 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
    • 12 oz dark chocolate melts
    • Coarse sugar for sprinkling optional

    Instructions

    • In a food processor or blender, puree strawberries until well-blended (there should be no discernible pieces).
      1 ½ cup fresh strawberries
    • Transfer the strawberry puree to a small saucepan over medium heat, add 2 Tbsp sugar and stir.
      2 Tbsp sugar
    • Cook, stirring frequently, until mixture begins to come to a slow boil.
    • Continue to stir while the mixture boils for about 10 minutes. The goal here is to cook the water out of the mixture so that you don't have a runny buttercream filling. As the strawberries lose their water, you may have to decrease your heat to prevent burning.
    • Cook about 10 minutes, or until mixture is about half of its original size (it will be like a paste)
    • Allow to cool completely before proceeding.
    • Once strawberry reduction has cooled, combine your butter and cream cheese in KitchenAid or in a large bowl.
      ½ cup salted butter, 4 oz cream cheese
    • Cream until well-combined.
    • Stir in vanilla.
      ½ tsp vanilla extract
    • Stir in 1 cup powdered sugar.
      4 ½ cups powdered sugar
    • Add strawberry mixture and stir until well-combined.
    • Add cornstarch and continue to add powdered sugar, about ½ cup at a time, until well-combined.
      1 tsp cornstarch
    • If desired, add a drop of food coloring to enhance color.
      1 drop pink/red food coloring
    • Spread the buttercream mixture into a shallow dish (such as a 9x9 pan), cover with cling wrap and transfer to the refrigerator to chill for at least 2 hours or overnight.
    • Once buttercream filling has chilled, remove from refrigerator and lightly dust your hands with powdered sugar.
    • Roll into nearly 1 Tbsp-sized balls. The dough will be sticky and you will have to re-dust your hands with powdered sugar after every few candies. If the mixture becomes too sticky to manage, place in the freezer for 10 minutes.
    • Return to freezer for at least 10 minutes while you prepare your chocolate coating.
    • Melt chocolate according to instructions on packet. Remove your rolled buttercream filling from refrigerator and set it on the blade (width) of a butterknife. Pour chocolate over until covered, slide off of the knife onto a wax-paper-lined cookie sheet and immediately sprinkle with sugar (if using). Allow to harden.
      12 oz dark chocolate melts, Coarse sugar for sprinkling
    • Buttercream should be stored in an airtight container in the refrigerator, but I like the taste/texture best at room temperature so you may set out 15-20 minutes before serving to allow to come to room temperature.

    Nutrition

    Serving: 1piece | Calories: 76kcal | Carbohydrates: 13g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 26mg | Potassium: 3mg | Sugar: 12g | Vitamin A: 97IU | Calcium: 3mg | Iron: 1mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    Craving more berries!?  Try out this 

    Strawberry Lemon Layered Angel Food Cake

    Lemon Layered Angel Food Cake-11

    Or these Cheesecake Filled Cookie Cups 

    Cheesecake Sugar cookie Cups

    Or, if you’re craving more candy, try out one of these:

    Salted Caramel Buttercream Candy

    salted caramel buttercreme darker-3

    Cookie Dough Buttercream Candy

    cookie dough truffles-X

    Old Fashioned Easter Egg Candy

    Old Fashioned Easter Egg Candy Eggs

    Strawberry Buttercream Candies made with fresh strawberries -- www.SugarSpunRun.com

    « Kitchen Tips: Make Your Own Sprinkles
    Bunny Munch »

    Reader Interactions

    Comments

    1. Victoria

      February 06, 2021 at 3:08 pm

      Could the buttercreams be added to a chocolate mold (ie:magnetic mold) instead of dipping? I am new to chocolate making so forgive me if this is a silly question.

      Reply
      • Sam

        February 07, 2021 at 10:21 pm

        Hi Victoria! Honestly I am not very familiar with using magnetic molds so I’m not sure how it would work. If you do try it I would love to know how it goes. ๐Ÿ™‚

        Reply
    2. Lori wells

      January 22, 2021 at 10:28 am

      I bet cranberry would be good too, mmmmm

      Reply
    3. JPL

      December 24, 2020 at 3:27 pm

      5 stars
      It seems that if you make the buttercream and leave out the strawberry mixture, you could use the buttercream as a base, divide it into separate batches, and make multiple different flavors at one time by adding different fruit/berry reductions to each batch…just need to do a little math lol…..and then while still relatively soft, fill chocolates with it…..or ball and dip too…your mixture looks so melt in your mouth creamy….yum…thank you for the recipe

      Reply
    4. Kathleen Ross

      July 09, 2020 at 6:46 pm

      5 stars
      Looks soo yummy! Question: Inquiring minds would like to know, why the butter knife method? Would a toothpick or coctail fork not work and just dip in chocolate. Or is the buttercream just that fragile? Also, sprinkle with sugar not seasalt? Making for a friends birthday, wish me luck! Thanks.

      Reply
      • Sam

        July 10, 2020 at 12:34 pm

        Hi Kathleen! The buttercream is a little too soft for me to like to use a cocktail fork or a toothpick. You may be able to do it but it’s just much easier to not fight with it. The sea salt pairs wonderfully with the chocolate which is why I use the sea salt. I hope they turn out awesome! ๐Ÿ™‚

        Reply
    5. Adam

      March 23, 2020 at 10:29 am

      5 stars
      The best strawberry filling ever. Tastes sooo good with no artificial strawberry flavor. I used it also to pump into choc cupcakes

      Reply
      • Sugar Spun Run

        March 23, 2020 at 12:48 pm

        I am so glad that you enjoyed it and happy that it worked so well as a cupcake filling, Adam. Thanks for commenting and sharing. ๐Ÿ™‚

        Reply
    6. Jeanette McLeod

      January 15, 2019 at 7:34 pm

      Can these be put in freezer and how long are they good for in the fridge

      Reply
      • Sam

        January 15, 2019 at 8:33 pm

        Hi, Jeanette. They would be good in the refrigerator for about a week. I have not tried freezing them, but I think they will freeze well. ๐Ÿ™‚

        Reply
    7. michelle perry

      January 12, 2019 at 11:59 am

      5 stars
      how would you go about using this recipe to make other kinds of candy like orange cream or raspberry or cherry or chocolate cream centers?

      Reply
      • Sam

        January 12, 2019 at 7:34 pm

        Hi, Michelle. I have not tested these with any other fruits so I don’t know what alterations would need to be made. Sorry. ๐Ÿ™

        Reply
    8. Alyssa Anway

      February 06, 2018 at 12:37 pm

      How many servings are in this??

      Reply
    9. Scarlett

      November 28, 2017 at 3:08 pm

      Is it possible to substitute the cornstarch for something else? Like arrowroot?

      Reply
      • Sam

        December 04, 2017 at 11:22 pm

        Unfortunately I am not sure, I have not baked with arrowroot before.

        Reply
    10. Sues

      March 08, 2016 at 9:20 am

      Haha so true about the ants! Come one, come all (well, mayyybe not really). These looks seriously delicious. So spring-y and pretty, too!

      Reply
      • Sam

        March 10, 2016 at 10:20 pm

        Haha, I’m sure in a few months I’ll be way less happy about the ants! Thank you, Sues!! ๐Ÿ™‚

        Reply
    11. P at

      March 07, 2016 at 9:30 pm

      3 cheers for my Sam who first got me on her website a while back by using real raspberries and not (tons of sugar preserves)
      I will skip the artificial food coloring but another great creation.
      I hope you are feeling 100% healthy again. (Sam) a big hug. Pat

      Reply
      • Sam

        March 07, 2016 at 9:32 pm

        ๐Ÿ™‚ Thank you so much for such a sweet comment, Pat! I don’t blame you for skipping on the food coloring, I bet you will love these! I’m back to feeling great, thank you again for stopping by and for the kind words! ๐Ÿ™‚

        Reply
    12. P at

      March 07, 2016 at 9:30 pm

      3 cheers for my Sam who first got me on her website a while back by using real raspberries and not (tons of sugar preserves)
      I will skip the artificial food coloring but another great creation.
      I hope you are feeling 100% healthy again. (Sam) a big hug. Pat

      Reply
    13. CakePants

      March 07, 2016 at 8:35 pm

      Wow, these look incredible! I wouldn’t have thought to cook pureed strawberries down into a paste, but it seems like that method worked like a charm! These look divine, and your photos, as always, are gorgeous.

      Reply
      • Sam

        March 10, 2016 at 10:21 pm

        Thank you so much!

        Reply
    14. Marsha | Marsha's Baking Addiction

      March 07, 2016 at 6:46 pm

      5 stars
      Chocolate covered strawberry candies are my favourite! I love the ones in Nestle quality Street. These look absolutely scrumptious!

      Reply
    15. Medha @ Whisk & Shout

      March 07, 2016 at 5:35 pm

      These buttercream candies look so creamy and delicious! Melt-in-your-mouth yum ๐Ÿ™‚

      Reply
      • Sam

        March 07, 2016 at 5:41 pm

        Thank you, Medha! ๐Ÿ™‚

        Reply
    Newer Comments »
    4.64 from 11 votes (4 ratings without comment)

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