Name: Strawberry Shortcake Candy Apples
Prep time: 20 min
Total time: PT-488994H16M36S
Cuisine: American
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

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These Strawberry Shortcake Candy Apples are a fun and festive twist on a classic treat. Crisp apples are coated in creamy white chocolate, rolled in crushed shortcake cookies, and topped with freeze-dried strawberries for a crunchy, fruity finish. They’re the perfect combination of tart, sweet, and crunchy.

Strawberry Shortcake Candy Apples

Why You’ll Love This Recipe

I like how these candy apples bring together fresh fruit and dessert in one bite. I put them on the table for parties, and they always look impressive but don’t take much time to make. I enjoy the balance of creamy white chocolate with the tartness of strawberries. I also love that I can prepare them ahead of time and store them easily for later.

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
1/2 cup crushed shortcake cookies or graham crackers

Directions

I wash and dry the apples thoroughly, making sure no moisture is left on the skin.
I melt the white chocolate chips in a microwave-safe bowl, heating in 30-second intervals and stirring until smooth.
I insert sticks into the apples and dip each apple into the melted white chocolate, letting the excess drip off.
I roll the coated apples into the crushed cookies and freeze-dried strawberries, pressing gently so the toppings stick.
I place the finished apples on a parchment-lined baking sheet and let them set until the chocolate hardens.

Servings and timing

This recipe makes about 6 candy apples. I usually spend around 20 minutes preparing them, and it takes another 20–30 minutes for the coating to set completely.

Variations

I like to switch up the coating by using milk or dark chocolate instead of white chocolate for a richer flavor. Sometimes I swap the shortcake cookies with vanilla wafers or graham crackers, depending on what I have on hand. I also enjoy adding colorful sprinkles or even crushed nuts for extra texture.

storage/reheating

I keep these candy apples in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. I don’t reheat them since the coating can melt; instead, I let chilled apples sit at room temperature for about 10 minutes before eating.

FAQs

Can I use different types of apples?

Yes, I like using tart apples such as Granny Smith, but sweet varieties like Fuji or Gala also work well.

How do I keep the toppings from sliding off?

I make sure the apples are completely dry before dipping them in the chocolate, and I press the toppings gently into the coating so they stick.

Can I make these ahead of time for a party?

Yes, I prepare them the day before and store them in the fridge. They stay fresh and crunchy.

Can I use fresh strawberries instead of freeze-dried?

I don’t recommend fresh strawberries because they release moisture and make the coating soggy. Freeze-dried strawberries keep the apples crisp.

How do I melt the chocolate without burning it?

I melt the chocolate slowly in the microwave in short bursts, stirring in between, or I use a double boiler on the stove for more control.

Conclusion

I enjoy making these Strawberry Shortcake Candy Apples because they’re quick, pretty, and delicious. They turn ordinary apples into a festive treat that feels both nostalgic and new. Whether for a party, a holiday, or just a fun dessert night, they’re always a hit on my table.