• Cooking spray
  • 8 ounces pink candy melts
  • 20 ounces white chocolate, roughly chopped
  • 1 tablespoon butter
  • 1/3 cup freeze-dried strawberries, crushed, plus more for garnish
  • 1 1/2 cups strawberry buttercream
  • 12 golden Oreos, crumbled


  1. Lightly spray ice cube tray with cooking spray and set aside.
  2. In a piping bag, warm candy melts in 20-second bursts until smooth. Pipe pink stripes across entire ice cube tray. Place in the refrigerator to set.
  3. In a double boiler over gentle heat, melt chopped chocolate. When smooth, stir in butter.
  4. Sprinkle a bit of freeze-dried strawberries into the ice cube tray. Spoon 2 tablespoons of chocolate into each tray, and tilt tray in all directions, allowing chocolate to cover the sides. Set aside for a couple of minutes to allow a candy shell to form, then refrigerate for 5 minutes.
  5. Fill the tray by adding a teaspoon of strawberry buttercream, a tablespoon of freeze-dried strawberries and 1 teaspoon of crumbled golden Oreos in each recess.
  6. When finished, pour remaining chocolate over the entire tray. Knock the tray on the countertop to remove air bubbles, and refrigerate for 1 hour until set.