The creamy, dreamy combination of strawberries and rich vanilla flavors encapsulated in a delightful bite-sized treat is hard to resist. These Strawberry Shortcake Oreo Balls are not just a dessert; they’re a celebration on a plate, perfect for parties, family gatherings, or simply a sweet afternoon snack. With a crispy outer layer of chocolate and a luscious filling that brings to mind the joys of summer, these little morsels pack a flavor punch that balances sweetness and a hint of tartness.

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 the magic of this recipe on a bright sunny day when the craving for something sweet struck. I wanted a treat that wasn’t just easy to whip up, but also brought a bit of nostalgia with every bite. The moment I tasted these Strawberry Shortcake Oreo Balls, I knew they’d become an instant favorite. Seriously, they are kid-approved, adult-friendly, and one of those desserts that vanish in a flash!

Why You’ll Love This Recipe

Simple & Quick: With just 15 minutes of cook time, you’ll have these ready in no time—perfect for last-minute cravings!
Irresistible Flavor: The combination of creamy cream cheese, crunchy Oreos, and fruity freeze-dried strawberries creates a flavor explosion.
Eye-Catching Appeal: Their cute appearance and fun textures make them a hit at any event.
Flexible Serving: Enjoy them as a snack, dessert, or even a sweet addition to brunch.
Diet-Friendly Options: You can easily make them gluten-free or dairy-free by swapping in appropriate substitutes.

Ingredients You’ll Need

36 golden Oreo cookies (finely crushed, 15.25 oz pkg.): The base of our treat, these cookies provide a sweet, crumbly texture that holds everything together. You could substitute with regular Oreos if you’re looking for a different flavor twist.
8 oz. brick cream cheese (softened): Cream cheese gives these Oreo balls their rich, creamy texture. Make sure it’s softened for easier mixing—microwave it for about 10 seconds if it’s too firm.
1 lb. almond bark (candi-quik, melted): I used vanilla almond bark, but you can opt for milk chocolate or semi-sweet to fit your taste. This provides a smooth outer coating.
1-2 oz freeze-dried strawberries (finely crushed): These add a burst of fruity flavor and a pop of color. If you can’t find them, fresh strawberries will work, but they need to be dehydrated first.

How to Make STRAWBERRY SHORTCAKE OREO BALLS

Crush the Oreos: Begin by finely crushing the 36 golden Oreo cookies. A blender or small food processor works wonders, but if you’re feeling a bit old-school, just place them in a sealed plastic bag and smash with a meat mallet. Do it in batches for the best consistency.

Mix the Filling: In a bowl, mix the finely crushed Oreo crumbs with 8 oz. of softened cream cheese until everything is well blended. The mixture should be creamy but firm enough to hold together when rolled into balls.

Prepare the Strawberries: Take your freeze-dried strawberries and crush them into fine crumbs using a blender. If you prefer, you can chop them into small pieces for more texture.

Combine Ingredients: Stir the crushed strawberries into the Oreo and cream cheese mixture, ensuring everything is well incorporated. The vibrant color will be a lovely sight!

Form the Balls: Using a cookie scoop, measure out about 1.5 tablespoons of the mixture. Roll each scoop into a ball with your hands, creating a neat and round shape.

Chill the Balls: Line a cookie sheet with parchment or wax paper and place your Oreo balls on it. Freeze them for about 20-30 minutes. Chilling helps them hold their shape when you dip them in chocolate.

Melt the Coating: In the microwave, melt 1 lb. of the almond bark for about 1 minute and 20 seconds. Stir gently until smooth; if it needs more time, return it in 15-second increments.

Dip the Balls: Once smooth, dip each Oreo ball in the melted almond bark ensuring they’re fully coated. Place them back onto the lined pan.

Add a Drizzle: With any leftover melted white chocolate, add a few drops of pink or red food coloring. Transfer it into a plastic ziplock bag, snip off a tiny corner, and drizzle it creatively over each Oreo ball for that special touch.

Sprinkle Cookie Crumbs: Take some reserved Oreo cookie filling, place it in a bag, and smash it down. Sprinkle these crumbs over each of the Oreo balls for extra crunch and flavor.

Final Touch: Let the drizzle set for a few minutes. If there’s any excess chocolate pooled around the bottom of the balls, simply trim it with a small knife to give them a perfect finish.

Storing & Reheating

You can keep strawberry shortcake Oreo balls at room temperature for about a day, but for longer freshness, store them in an airtight container in the refrigerator – they’ll stay good for up to a week. If you prefer to make them in advance, they freeze well for up to three months. Just make sure to keep them in a sealed container. When you’re ready to enjoy, let them thaw at room temperature or briefly microwave them for a few seconds. Note that the texture might change slightly, but they’ll still taste delicious!

Chef’s Helpful Tips

Ensure your cream cheese is at room temperature; it makes mixing easier and smoother.
For the best texture, crush the Oreo cookies until they have no large chunks; this helps every bite be uniformly delicious.
Don’t skip the chilling step—this crucial moment helps your balls keep their shape once coated.
If the melted almond bark thickens, add a teaspoon of vegetable oil to thin it out.
Want to make them extra festive? You can roll them in additional crushed freeze-dried strawberries or colored sprinkles after dipping.
Think ahead! These treats can be made a day or two in advance for gatherings.

What’s not to love about these Strawberry Shortcake Oreo Balls? They offer a delightful twist on traditional flavors, are super easy to make, and everyone adores their bite-sized format. Feel free to experiment with this recipe and find what variations suit your taste best—whether it’s different cookie flavors or toppings. Enjoy creating these delicious treats with family and friends—each ball is bound to bring smiles and sweet moments!

Recipe FAQs

Can I use different types of Oreos?

Absolutely! While the recipe calls for golden Oreos, feel free to use regular Oreos, or even flavored varieties for a fun twist. Each type will impart its distinct flavor, so experiment to find the combination you love best!

How long will these Oreo balls last?

When properly stored in an airtight container, Strawberry Shortcake Oreo Balls can last up to a week in the refrigerator. If you freeze them, they’ll be good for up to three months. You can enjoy them straight from the freezer for a frosty treat!

Can I make these gluten-free?

Yes! You can use gluten-free Oreo cookies in place of the regular ones, making this sweet treat suitable for gluten-sensitive guests without sacrificing flavor!

What’s the best way to melt the almond bark?

When melting almond bark, be cautious of overheating. Microwave it in short intervals—about 20-30 seconds at a time—and stir between each. This prevents scorching and ensures a smooth coating for your Oreo balls.

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STRAWBERRY SHORTCAKE OREO BALLS

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Author: Danae
Prep Time: N/A
Cook Time: 15 minutes
Total Time: 0 hours
Yield: 36 balls 1x
Category: Desserts & Appetizers
Method: No Bake
Cuisine: American

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Description

These STRAWBERRY SHORTCAKE OREO BALLS combine the sweetness of golden Oreos and cream cheese, making a delightful dessert that’s easy to prepare. With the added flavor of strawberries, these treats are perfect for any gathering or a sweet snack at home.

Ingredients

Scale

36 golden oreo cookies (finely crushed)
8 oz. brick cream cheese (softened)
1 lb. almond bark (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 them in a sealed bag. Stir the mixture for a fine consistency.
Combine the cookie crumbs with softened cream cheese until fully blended.
Finely crush freeze dried strawberries, or chop them for larger pieces and add to the cookie mixture. Mix well.
Scoop about 1.5 tablespoons of the mixture and roll into balls.
Place the Oreo balls on a parchment-lined baking sheet.
Freeze the balls for 20-30 minutes before dipping them in chocolate.
Melt the almond bark in the microwave, stirring to ensure a smooth consistency.
Dip each Oreo ball in the melted chocolate and return them to the lined pan.
To add color, drizzle melted chocolate with food coloring onto each ball.
Reserve some Oreo cookie filling, smash the cookies in a bag, and sprinkle the crumbs on top of each ball after the drizzle has set.
Trim any excess chocolate from the bottoms of the Oreo balls if needed.

Notes

Make sure to freeze the Oreo balls thoroughly to ensure they hold their shape when dipped in chocolate.
Feel free to experiment with different types of chocolate for dipping: milk, dark, or white chocolate all work well.
For a decorative touch, let the colored chocolate drizzle set before serving.