Strawberry bombs

Here’s a recipe for Strawberry Bombs:


  • 1 lb fresh strawberries, hulled and halved
  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 12 oz white chocolate chips
  • 1 tbsp coconut oil
  • Sprinkles, for decoration (optional)


  1. Line a baking sheet with parchment paper and set aside.
  2. In a large bowl, beat the cream cheese until smooth.
  3. Add the powdered sugar and vanilla extract to the cream cheese and beat until well combined.
  4. Place the halved strawberries in a food processor and pulse until they are finely chopped.
  5. Add the chopped strawberries to the cream cheese mixture and stir until well combined.
  6. Roll the mixture into small balls (about 1 inch in diameter) and place them on the prepared baking sheet.

  1. Freeze the balls for at least 30 minutes.
  2. In a microwave-safe bowl, melt the white chocolate chips and coconut oil together in 30-second intervals, stirring between each interval, until the mixture is smooth and fully melted.
  3. Dip the frozen balls into the melted white chocolate mixture, using a fork to fully coat them. Allow any excess chocolate to drip off before placing them back on the baking sheet.

  1. If desired, add sprinkles on top of the chocolate coating while it’s still wet.
  2. Return the coated balls to the freezer for another 30 minutes to set.
  3. Serve the Strawberry Bombs chilled and enjoy! Store any leftovers in an airtight container in the freezer.

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