When you’re dreaming of a treat that perfectly melds the lush sweetness of strawberries with the delightful crunch of cookies, Strawberry Shortcake Oreo Balls come to mind. These little bites are unmistakably festive, bringing a pop of color and flavor that’s simply irresistible. With a refreshing strawberry twist enveloped in creamy cream cheese and coated in buttery white chocolate, they are as delightful to eat as they are to look at.

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 discovered this recipe during a sunny summer picnic when everyone was craving something sweet but light. The way these Strawberry Shortcake Oreo Balls disappeared made it clear that they were a hit! Not only are they easy to whip up, requiring just a handful of ingredients, but they’re also budget-friendly—perfect for family gatherings or a casual movie night. With minimal prep time and no oven needed, this recipe makes it simple to create a dessert that everyone will rave about. I can’t wait for you to try these scrumptious bites!

Why You’ll Love This Recipe

Simple & Quick: Ready in just 15 minutes; no baking required!
Irresistible Flavor: A luscious blend of creamy, sweet, and fruity flavors.
Eye-Catching Appeal: Their vibrant pink drizzle and golden crumbs make them fun and festive.
Flexible Serving: Perfect for parties, holidays, or a sweet snack anytime.
Diet-Friendly Options: Easily adaptable for gluten-free or vegan diets.

Ingredients You’ll Need

36 golden Oreo cookies: These cookies create the perfect crunchy base for your Oreo balls, lending a rich vanilla flavor.
8 oz. brick cream cheese, softened: Cream cheese brings a rich creaminess that balances out the sweetness of the cookies and chocolate.
1 lb. almond bark candi-quik, melted: I used vanilla almond bark for a sweet coating, but you can also use milk chocolate or semi-sweet chocolate for a different flavor experience.
1-2 oz freeze-dried strawberries, finely crushed: These give your Strawberry Shortcake Oreo Balls a fruity touch without adding moisture. They can be replaced with fresh strawberries for a fresh flavor, but may require adjustments for moisture.

How to Make STRAWBERRY SHORTCAKE OREO BALLS

Crush the Cookies: Start by finely crushing the 36 golden Oreo cookies. I suggest using a blender for this task. If you enjoy a bit of manual labor, place them in a sealed plastic bag and smash them using a meat mallet. Crush them in batches for the finest consistency, stirring with a fork between blends to ensure even crumbles.

Mix the Ingredients: In a mixing bowl, combine the crushed Oreo crumbs with the 8 oz. softened cream cheese. Blend them together until the mixture is smooth and fully combined—this creates that delightful creamy filling.

Crush the Freeze-Dried Strawberries: Next, you’ll want to crush your freeze-dried strawberries into fine crumbs using a blender. If you prefer a chunkier texture, feel free to chop them into smaller pieces instead. Add these strawberry crumbs to the cookie mixture, mixing until everything is evenly distributed.

Shape the Balls: Using a cookie scoop, portion out about 1.5 tablespoons of the mixture and roll it into a ball shape. Place each Oreo ball on a parchment or wax paper-lined cookie sheet.

Freeze: Pop the cookie sheet into the freezer for about 20-30 minutes to firm up the balls. This step ensures they hold their shape during the dipping process.

Melt the Chocolate: While the balls are chilling, melt your 1 lb. of almond bark in the microwave. Heat it for about 1 minute and 20 seconds, stirring gently until smooth. Should you need more time, return it to the microwave in 15-second increments, being careful not to overheat.

Dip the Balls: Remove the chilled Oreo balls from the freezer and dip each one into the melted chocolate, using a fork for an even coat. Place them back on the lined pan afterward.

Create the Drizzle: To make your drizzle, take a few drops of pink or red food coloring and mix it with the leftover melted chocolate. Spoon this mixture into a plastic ziplock bag, snipping off a tiny corner, and drizzle it over each Oreo ball.

Garnish with Crumbs: If you like, remove the cream filling from any reserved Oreo cookies and crush them. Sprinkle these cookie crumbs over the freshly drizzled Oreo balls for a beautiful finish.

Prepare for Presentation: Once the chocolate coating and drizzle have set (which takes just a few minutes), you can trim any excess chocolate pooled around the bottoms using a small knife. Your Strawberry Shortcake Oreo Balls will look stunning!

Storing & Reheating

To store your Strawberry Shortcake Oreo Balls, keep them at room temperature in an airtight container for about 3 days. If you prefer, you can refrigerate them for about a week. For longer storage, freeze them for up to 3 months in a well-sealed container or a ziplock bag. When you’re ready to enjoy, simply let them thaw at room temperature. Note that freezing may slightly alter the texture, but popping them in the fridge for a bit can help refresh their softness.

Chef’s Helpful Tips

Crush Cookies Evenly: When crushing Oreo cookies, be sure to stop occasionally to stir the mixture to achieve even consistency.
Temperature Matters: Ensure your cream cheese is at room temperature for a smoother blend with the cookie crumbs.
Perfectly Even Dipping: To avoid mishaps while dipping, use a fork to lift the balls in and out of the chocolate, allowing excess to drip off.
Make-Ahead Friendly: These cookies can be made in advance and stored in the fridge or freezer for gatherings.
Flavor Variation: For added flavor, consider mixing in mini chocolate chips or using flavored chocolate for dipping.

The combination of these Strawberry Shortcake Oreo Balls is nothing short of exceptional. Each bite is a delightful burst of creamy sweetness and crispy crunch, perfect for any occasion. Whether it’s for a birthday celebration or just a well-deserved treat, these balls bring joy and satisfaction. Don’t hesitate to experiment with flavors or toppings, and most importantly, enjoy every indulgent bite!

Recipe FAQs

Can I use regular Oreos instead of golden Oreos?

Absolutely! Regular Oreos will give a slightly different taste, but they will work just as well in this recipe. The creaminess of the filling paired with the chocolate coating is sure to make for an equally delicious result.

How do I store leftover Oreo balls?

You can store your Strawberry Shortcake Oreo Balls in an airtight container at room temperature for up to 3 days, or in the refrigerator for about a week. If you plan to keep them longer, freezing is the best option—just place them in a ziplock bag for up to 3 months!

Can I make these Oreo balls gluten-free?

Definitely! Simply use gluten-free golden Oreos and ensure your other ingredients are gluten-free as well. This way, everyone can enjoy these tasty treats without worry.

How can I add more strawberry flavor?

For an extra burst of strawberry goodness, consider blending in some strawberry puree or using strawberry extract. You could even fold in some chopped fresh strawberries—just be aware this may adjust the texture a bit!

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STRAWBERRY SHORTCAKE OREO BALLS

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Author: Peter
Prep Time: 15 minutes
Cook Time: NO DATA
Total Time: 0 hours
Yield: 36 1x
Category: Desserts & Appetizers
Method: No Bake
Cuisine: American

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Description

These Strawberry Shortcake Oreo Balls combine rich cream cheese with golden Oreos and freeze-dried strawberries for a delightful treat. Perfect for parties or snacking, they are simple to make and unbelievably delicious!

Ingredients

Scale

36 golden oreo cookies finely crushed (15.25 oz pkg.)
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 or a small food processor. Alternatively, place the cookies in a sealed plastic bag and smash them with a meat mallet for a finer consistency.
Blend the crushed cookies with the softened cream cheese until thoroughly mixed.
Crush the freeze-dried strawberries, either blending into fine crumbs or chopping for larger pieces. Combine with the cookie mixture.
Measure out about 1.5 tablespoons of the cookie mixture and roll into balls. Place them on a lined cookie sheet.
Freeze the balls for 20-30 minutes to firm them up before dipping.
Melt the candy coating in the microwave for approximately 1 minute and 20 seconds. Stir until smooth, reheating in 15-second intervals if needed.
Dip each ball in the melted chocolate and place them back on the lined pan.
To create a drizzle, add food coloring to the leftover melted chocolate. Put it in a plastic ziplock, snip a corner, and drizzle over the balls. Smash the reserved Oreo cookie and sprinkle crumbs on top.
Trim any excess chocolate pooled around the base of the Oreo balls once the coating has set.

Notes

For a more vibrant color, adjust the amount of food coloring used in the drizzle to your preference.
Ensure the cookie mixture is well combined for uniform flavor in each ball.
Experiment with different chocolate coatings for varied flavors.