Crisp, juicy apples meet creamy white chocolate and a tangy-sweet strawberry shortcake coating in this fun, no-bake dessert. I love how this twist on traditional strawberry shortcake transforms into a delightful, handheld treat that’s perfect for gifting, entertaining, or just enjoying on a sunny afternoon.
Why You’ll Love This Recipe
I can’t get enough of the contrast between the tart crunch of the apple and the velvety white chocolate coating. Add in crushed freeze-dried strawberries and shortcake cookie crumbs, and each bite becomes a flavor-packed celebration. It’s quick to prep, doesn’t require an oven, and turns out beautifully every time. Plus, these candy apples are perfect for special occasions or an easy, elevated treat.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
6 medium apples (washed and dried)
2 cups white chocolate chips
1 cup freeze-dried strawberries, crushed
½ cup crushed shortcake cookies or graham crackers
¼ cup powdered sugar (for dusting)
6 wooden sticks
directions
I start by inserting wooden sticks into the tops of each apple, pushing them about halfway through.
I melt the white chocolate chips in a microwave-safe bowl, heating in 30-second intervals and stirring between each round until smooth.
Then I dip each apple into the melted chocolate, turning it to coat evenly and letting the excess drip off.
While the chocolate is still wet, I roll or sprinkle each apple with the crushed freeze-dried strawberries and cookie crumbs, gently pressing so they stick.
I place the finished apples on a parchment-lined baking sheet.
A light dusting of powdered sugar over the tops adds the perfect finishing touch.
I refrigerate the apples for about 30 minutes until the chocolate is fully set before serving.
Servings and timing
Yield: 6 candy apples
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 45 minutes
Serving Size: 1 apple
Variations
I sometimes swap in milk or dark chocolate for a richer flavor profile.
For a nutty crunch, I add crushed almonds or pistachios to the strawberry and cookie coating.
I’ve also used caramel-coated apples as a base before dipping in the toppings for a layered treat.
If I want a tropical vibe, I mix in some crushed dried pineapple with the strawberries.
storage/reheating
I store leftover candy apples in the refrigerator in an airtight container for up to 2 days. They’re best fresh, as the coating can start to soften over time. I don’t recommend reheating these since the chocolate will melt — instead, I serve them chilled straight from the fridge for the best texture.
FAQs
How do I keep the chocolate from sliding off the apple?
I make sure the apples are completely dry before dipping — any moisture prevents the chocolate from sticking properly. I also work one apple at a time so the coating stays warm and smooth.
Can I use other types of apples?
Absolutely. I like using tart varieties like Granny Smith to balance the sweetness, but Honeycrisp or Fuji work well too if I want something a bit milder.
What if I don’t have freeze-dried strawberries?
No problem. I’ve used crushed freeze-dried raspberries or even plain cookie crumbs in a pinch. The fruity tang is great, but not essential if I’m in a bind.
Can I make these ahead of time?
Yes, but I’ve found they’re best within 24 hours for optimal crunch and flavor. After that, the coating may soften a bit in the fridge.
Do I need to temper the white chocolate?
Since I’m refrigerating the apples, I don’t worry about tempering. Melting the chocolate gently and letting it chill keeps it looking smooth and glossy without the extra steps.
Conclusion
These strawberry shortcake candy apples are the perfect combination of simple, sweet, and stunning. I love making them for parties, gifts, or just a fun dessert that feels special without much effort. With their beautiful coating and crisp bite, they always bring a bit of joy wherever they show up.
Crisp apples coated in creamy white chocolate and rolled in crushed freeze‑dried strawberries and shortcake cookie crumbs, for a handheld twist on strawberry shortcake.
Ingredients
6 medium apples (washed and dried)
2 cups white chocolate chips
1 cup freeze‑dried strawberries, crushed
½ cup crushed shortcake cookies or graham crackers
¼ cup powdered sugar (for dusting)
6 wooden sticks
Instructions
Insert wooden sticks into the top of each apple (about halfway through).
Melt the white chocolate chips in a microwave‑safe bowl in 30‑second intervals, stirring between each, until smooth.
Dip each apple into the melted chocolate, turning to coat evenly and letting excess drip off.
Roll or sprinkle the coated apples with the crushed freeze‑dried strawberries and crushed shortcake cookies so they adhere to the chocolate.
Place coated apples on a parchment‑lined baking sheet.
Lightly dust with powdered sugar for a finishing touch.
Refrigerate for about 30 minutes until the chocolate is set before serving.
Notes
Use tart apples (like Granny Smith) to balance the sweetness of the coating. :contentReference[oaicite:0]{index=0}
Crush the strawberries and cookies finely so they stick well to the chocolate. :contentReference[oaicite:1]{index=1}
Work one apple at a time, as the chocolate sets quickly. :contentReference[oaicite:2]{index=2}
Wrap in cellophane with ribbon if giving as gifts. :contentReference[oaicite:3]{index=3}
Store in the refrigerator up to 2 days; best fresh. :contentReference[oaicite:4]{index=4}
