Strawberry Buttercream Candies

Strawberry candies made with real strawberries
Author Sam Merritt


  • 1 1/2 cup fresh strawberries tops removed (about 12 medium-sized strawberries)
  • 2 Tbsp sugar
  • 1/2 cup salted butter softened, 1 stick
  • 4 oz cream cheese softened
  • 1/2 tsp vanilla extract
  • 4 1/2 cups powdered sugar
  • 1 tsp cornstarch
  • 1 drop pink/red food coloring optional
  • 12 oz dark chocolate melts
  • Coarse sugar for sprinkling optional


  • In a food processor or blender, puree strawberries until well-blended (there should be no discernible pieces).
  • Transfer the strawberry puree to a small saucepan over medium heat, add 2 Tbsp sugar and stir.
  • 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.
  • Cream until well-combined.
  • Stir in vanilla.
  • Stir in 1 cup powdered sugar.
  • Add strawberry mixture and stir until well-combined.
  • Add cornstarch and continue to add powdered sugar, about 1/2 cup at a time, until well-combined.
  • If desired, add a drop of food coloring to enhance color.
  • 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.
  • 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.