STRAWBERRY SHORTCAKE OREO BALLS are a delightful twist on traditional desserts that encapsulates the sweet, summery flavors of ripe strawberries and creamy cake in bite-sized treats. These creamy, luscious bites are the perfect mix of crunchy and smooth, making them an irresistible snack for any occasion. The flavor combination is classic, bringing nostalgia with each mouthful while the fun, hands-on process of rolling the balls and dipping them in chocolate keeps both kids and adults entertained in the kitchen.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make STRAWBERRY SHORTCAKE OREO BALLS
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
STRAWBERRY SHORTCAKE OREO BALLS

I first made these strawberry shortcake Oreo balls during a summer potluck, where they quickly flew off the dessert table. Everyone loved their cute appearance, and their taste was just as impressive as their looks! Each bite offers that familiar and comforting strawberry shortcake experience, making it a much-loved addition to any dessert array. They’re easy to whip up, making them not only a great treat for get-togethers but also a wonderful option for satisfying that sweet tooth.

Why You’ll Love This Recipe

Simple & Quick: With only 15 minutes of prep time and no baking required, these treats come together in no time!
Irresistible Flavor: The combination of sweet cream cheese, golden Oreo cookies, and freeze-dried strawberries gives a taste experience that’s creamy and fruity all at once.
Eye-Catching Appeal: Dazzling white chocolate coating and a sprinkle of vibrant strawberry crumbs make these balls as fun to look at as they are to eat.
Flexible Serving: Perfect for parties, snacks, or even a special treat that elevates a weeknight dessert.
Diet-Friendly Options: You can easily swap out ingredients to make them gluten-free or dairy-free!

Ingredients You’ll Need

36 golden Oreo cookies (finely crushed): These provide the cookie base with a buttery flavor and crunchy texture. If you want a unique twist, feel free to substitute with regular Oreos.
8 oz. brick cream cheese (softened): Cream cheese adds a rich, creamy element that binds the ingredients together. Ensure it’s softened for easy mixing and smooth texture.
1 lb. almond bark (CandiQuik, melted): Vanilla almond bark adds a beautiful coating. You can also use milk chocolate or semi-sweet chocolate for a richer taste.
1-2 oz freeze-dried strawberries (finely crushed): These give pops of strawberry flavor and color. Look for versatility in your toppings; you could also use crushed nuts or sprinkles.

How to Make STRAWBERRY SHORTCAKE OREO BALLS

Crush the Cookies: Start by finely crushing your 36 golden Oreo cookies. A high-speed blender works wonders, but if you prefer a hands-on approach, place the cookies in a sealed plastic bag and smash them using a meat mallet. It’s best to crush them in batches, mixing them up with a fork between blends to get an even texture.

Mix the Base: Combine the crushed Oreo cookies with 8 oz. softened cream cheese in a bowl. Use a spatula or mixer to blend until the mixture is well-combined and creamy. The cream cheese should be fully integrated with the cookie crumbs for that perfect texture.

Prepare the Strawberries: Next, take your freeze-dried strawberries and crush them into fine crumbs. While a blender is efficient for this, a good chef’s knife can work too, especially if you want larger pieces for added texture.

Combine and Blend: Stir in the crushed strawberries with the cookie-cream cheese mixture. Make sure the strawberry bits are evenly distributed throughout – they’re going to add great flavor!

Form the Balls: With a cookie scoop, measure about 1.5 tablespoons of the mixture and roll it into a ball shape in your palms. Repeat this for the entire batch and place these on a parchment or wax paper-lined cookie sheet.

Freeze: Pop the cookie sheet in the freezer for about 20-30 minutes. This step is crucial as it makes dipping the balls in chocolate easier and less messy.

Melt the Coating: Meanwhile, melt your 1 lb. of almond bark in the microwave. Start with 1 minute and 20 seconds, then continue in 15-second increments until smooth and glossy. Stir gently between heats for an even melt.

Dip Each Ball: Once the oreo balls are firm, dip each one into the melted chocolate, using a fork to roll it in the chocolate evenly. Place them back on the lined pan to set.

Add the Drizzle: After you’ve dipped all the balls, take the leftover melted chocolate and add a few drops of pink or red food coloring. Spoon this colored chocolate into a ziplock bag, snip a tiny corner, and drizzle it artistically over each ball for a fun touch.

Sprinkle with Crumbs: Take some reserved Oreo crumbs from the cookies you set aside earlier, smash them, and sprinkle them over the top of your dipped Oreo balls while the chocolate is still wet.

Trim Excess Chocolate: Once the chocolate coating has set, take a small knife and cut any excess chocolate pooling at the bottoms of the oreo balls for a clean look.

Storing & Reheating

Store your strawberry shortcake Oreo balls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week. If you want to enjoy them later, freeze them in a freezer-safe container for a maximum of three months. Just remember that thawing might alter their texture slightly, but a quick dip in a microwave will freshen them!

Chef’s Helpful Tips

Ensure your cream cheese is at room temperature for easier mixing.
Be careful not to over-melt the chocolate; it should be smooth but not hot to the touch.
Spoon-sized portions for rolling the balls help keep them consistent; use a cookie scoop for even distribution.
If your mixture is too soft to form balls, a bit of refrigeration will firm it up nicely.
Feel free to customize this recipe with different flavored chocolates or toppings.

Bursting with flavor, STRAWBERRY SHORTCAKE OREO BALLS make dessert feel beachy and bright, no matter the season. This recipe is a must-try for any gathering or just a cozy afternoon at home. Each bite offers a delightful way to satisfy your sweet tooth while celebrating summer flavors.

Recipe FAQs

Can I use regular Oreos instead of Golden Oreos?

Absolutely! Regular Oreos will give your Oreo balls a slightly different flavor profile, but they are still delicious. Just be aware that the color may become darker in the final product.

How do I make these strawberry shortcake Oreo balls gluten-free?

To make them gluten-free, simply ensure that you use gluten-free Oreo cookies and check the almond bark for gluten-free labeling. The rest of the ingredients are inherently gluten-free!

Can I prepare these strawberry shortcake Oreo balls ahead of time?

Yes! You can make these ahead of time and store them in the fridge for up to a week or freeze them for up to three months. Just make sure to thaw them in the refrigerator before serving.

What should I do if the mixture is too sticky to roll into balls?

If you find the mixture a little too sticky, pop it in the fridge for about 15-20 minutes. This will firm it up and make rolling much easier.

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STRAWBERRY SHORTCAKE OREO BALLS

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Author: Anna
Prep Time: N/A
Cook Time: 15 minutes
Total Time: 0 hours
Yield: 36 1x
Category: NO-BAKE
Method: Mixing & Dipping
Cuisine: American

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Description

Enjoy the delightful flavors of STRAWBERRY SHORTCAKE OREO BALLS, combining creamy cream cheese with crunchy Oreos and delicious strawberries. Perfect for parties or a sweet treat anytime!

Ingredients

Scale

36 golden oreo cookies (finely crushed)
8 oz. brick cream cheese (softened)
1 lb. almond bark (candi-quik, melted)
1–2 oz freeze dried strawberries (finely crushed)

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Instructions

Crush the Golden Oreo cookies using a blender, food processor, or by smashing in a plastic bag with a meat mallet. Blend half the cookies at a time for best results.
Combine the crushed Oreo crumbs with softened cream cheese until well mixed.
Crush the freeze dried strawberries into fine crumbs using a blender or chop into smaller pieces if desired.
Add the crushed strawberries to the cookie mixture and mix thoroughly.
Use a cookie scoop to measure about 1.5 tablespoons of the mixture and roll each into a ball.
Arrange the Oreo balls on a parchment or wax paper lined cookie sheet.
Freeze the balls for about 20-30 minutes before dipping them in chocolate.
Melt the candy coating in the microwave for about 1 minute 20 seconds, stirring until smooth. Heat in 15-second intervals if needed.
Dip each ball into the melted chocolate and return to the lined pan.
Add pink or red food coloring to any leftover melted chocolate, drizzle it onto each Oreo ball using a plastic ziplock bag.
Remove the cream filling from reserved Oreo cookies, smash those cookies, and sprinkle the crumbs over each ball.
Once the chocolate has set, trim any excess chocolate from the bottoms of the Oreo balls.

Notes

These can be made with various types of chocolate, like milk chocolate or semi-sweet if preferred.
Ensure the cream cheese is softened for easy mixing.
Freezing the balls before dipping helps maintain their shape.